It has been way too long since I have made a protein cheesecake. Back in the early days of MacroChef, I feel like I made a few a month. After making these vanilla protein cheesecake, I remember why. It’s so creamy, delicious, and packed with protein. You wouldn’t even know it’s healthy!
Vanilla Protein Cheesecake
You can make a bunch of variations with this recipe. You can change the flavor of protein powder used, add some chocolate chips or blueberries. Maybe even add different flavored extracts to adjust the flavors. The possibilities are endless!
I stuck with plain vanilla on this one so that the classic cheesecake flavor could shine through. I used my Macro Supps ONE Protein, vanilla ice cream.
You NEED a good whey + casein blend protein powder to make this vanilla protein cheesecake super creamy!
Yes, you can make it with whey protein alone but it will NOT be nearly as creamy. Pure whey protein, if we are being honest, is pretty terrible for baking. It dries out and does not leave a good texture. Macro Supps ONE Protein has a 50% whey and 50% casein blend making it optimal for baking and all of the delicious recipes!
You all can get 10% off Macro Supps with code “MACROCHEF”. I guarantee it will be the best protein you have ever used!
Anyway, back to the cheesecake.
Crust
For the crust, I used vanilla wafers, They gave a slight sweetness and amazing flavor and crunch for the base. Graham crackers would be delicious as well. I also used light butter. It can be found with all the butter in the grocery. It has only 4g of fat per tablespoon to help lower the fat and calories. Of course, you can use regular butter or even coconut oil if you’d like.
Cheesecake Filling
Like I mentioned above, I used vanilla whey protein in the cheesecake filling. I also used a combination of fat free cream cheese and fat free cottage cheese. This keeps the calories down and increases protein. You could use all cream cheese, but the end product will not have as much protein as using half cottage cheese.
Additionally, for the classic cheesecake flavor, I used sugar free cheesecake pudding mix. This is key to nail the cheesecake flavor since you aren’t using multiple bricks of full fat cream cheese like typical cheesecakes.
Finally, to increase the sweetness a bit I used a few tablespoons of Swerve granular sweetener which is a sugar free sweetener that measures 1:1 with sugar. It is my favorite calorie free sweetener to bake with. I also added 1/4 cup melted white chocolate for a little extra sweetness and flavor. You can omit if you’d like, but it is quite delicious!
Vanilla Protein Cheesecake… + the best ANABOLIC PROTEIN ICE CREAM!
PrintVanilla Protein Cheesecake
- Prep Time: 10
- Cook Time: 50
- Total Time: 1 hour
- Yield: 8 slices 1x
- Diet: Low Calorie
Description
Creamy, delicious, and low calorie vanilla anabolic protein cheesecake with vanilla wafer crust will satisfy your biggest sweet tooth!
Ingredients
For the Crust
110g vanilla wafers
4 tbsp. (56g) light butter
For the Cheesecake
1 brick (227g) fat free cream cheese*
1 cup (227g) fat free cottage cheese*
2 whole eggs
2 scoops (68g) Macro Supps ONE Protein, vanilla ice cream (“MacroChef” code for 15% off!)
½ package (14g) sugar free cheesecake pudding mix**
3 tbsp. (50g) Swerve granular sweetener (or preferred sweetener)*
¼ cup (60g) melted white chocolate
Optional Chocolate Ganache
3 tbsp. Melted dark chocolate
1 tbsp. Heavy cream
Instructions
- Preheat the oven to 310F. Line a 8×5 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!
Notes
*Reduced fat, or even whole milk cream cheese / cottage cheese can be used in the recipe, but it will increase fat and calories.
**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.
- Category: dessert
- Method: baking
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 14
- Fat: 9
- Carbohydrates: 24
- Fiber: 2
- Protein: 16
Keywords: vanilla protein cheesecake