Protein Packed Cheesecake
Category
Dessert
Servings
8 slices
Prep Time
20 minutes
Cook Time
60 minutes
Calories
240
Ingredients
110g Vanilla Wafers
4 tbsp (56g) Light Butter
1 brick (227g) Fat-Free Cream Cheese
1 cup (227g) Fat-Free Cottage Cheese
2 Whole Eggs
2 scoops (72g) BPN Vanilla Whey Protein Powder
½ package (14g) Sugar-Free Cheesecake Pudding Mix**
3 tbsp (50g) Swerve Granular Sweetener (or preferred sweetener)*
¼ cup (60g) Melted White Chocolate
3 tbsp Melted Dark Chocolate
1 tbsp Heavy Cream
For the Crust
For the Cheesecake
Optional Chocolate Ganache
Directions
Preheat the oven to 310F. Line a 8x5 baking dish with foil and spray with nonstick spray.
For the crust, add vanilla wafer cookies to a food processor. Process until crumbly and no large chunks of cookies. Add light butter. Pulse until incorporated and it starts to ball together.
Press the crust into the prepared dish. Bake in the preheated oven for 10 minutes.
Clean food processor. Add all cheesecake ingredients, except for white chocolate, to the food processor. Process until smooth and creamy. Add melted white chocolate and process again until incorporated.
Pour cheesecake filling over top of crust. Spread evenly throughout the dish. Place in a water bath (larger pan with water) and cover with foil. Bake for about 50 minutes. Cheesecake should seem set on the top, but still quote jiggly in the center. It will firm up when it chills in the fridge.
Once cooked, let cool at room temperature, then transfer to the fridge for 5-6 hours, or overnight. Once cooled in the fridge, cut into 8 slices and enjoy!
Recipe Note
**Sugar free pudding mix can be found in the baking aisle. The cheesecake mix gives it even more of a nice cheesecake flavor, but vanilla would also be delicious.
NUTRITION PER SLICE **WITHOUT** CHOCOLATE TOPPING.
Nutrition
Calories 240, Carbs 24 grams, Protein 16 grams, Fat 9 grams, Fiber 2 grams, Sugar 14 grams
