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Protein Cheesecake

Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dessert
Servings 20 slices

Ingredients
  

  • 2 scoops ISO Unflavored Protein can opt for Vanilla too!
  • 16 oz Fat-Free Cream Cheese
  • 2 cups Non-fat Greek Yogurt
  • 2 Eggs
  • 1 tbsp Vanilla extract
  • Sweet-n-Low As many as you'll need, taste test this.

Instructions
 

  • Preheat oven for 300° (if possible, keep ingredients out of fridge for a blended, more thorough mixture)
  • In a medium sized bowl, blend soft cream cheese with greek yogurt
  • Add protein powder, sweetner & vanilla to mixture. Blend again.
  • Add 1 egg at a time, combining thoroughly after each egg.
  • Using two 6in cake pans- spray pan & add parchment paper around bottom & sides of pan (this prevents cheesecake from sticking to pans)
  • Pour half of the mixture into each pan & pop those babies in the oven. After the first 30 minutes, check texture of cake using a fork. If cake is still watery, leave in oven for an extra 30 minutes or so. If cake appears to be creamy, keep an eye on it in the oven- or take it out if your oven cooks faster. (Use your best judgement cutie)
  • Once you poke the center of your cheesecake with a fork & the fork comes out clean, your cake is ready. I kept the cakes in the oven for 1 full hour.
  • Remove from oven. Turn off oven. Allow cool down for 30 minutes or so.
  • Remove from pans, slowly peeling off parchment paper to prevent breakage from your beautiful protein cheesecake. You can decorate these as best as you want, I topped my cheesecake with a thin layer of coconut whipped cream & added sliced strawberries for extra flavor & texture.
  • And enjoy!