Possibly the only time it's not a good time for cheesecake is when you are dieting. That is until now. This protein cheesecake is sure to satisfy your sweet tooth for a fraction of the calories of a slice of regular cheesecake, plus...it's loaded with protein.
Possibly the only time it's not a good time for cheesecake is when you are dieting. That is until now. This protein cheesecake is sure to satisfy your sweet tooth for a fraction of the calories of a slice of regular cheesecake, plus...it's loaded with protein.
Ingredients
To Make The Crust:
1/4 Cup Almonds
1/4 Cup of PB2 Peanut Butter Powder
3 Tbsp of Stevia
2 Tbsp of Unsweetened Almond Milk
To Make The Filling:
2 Cups of Non-Fat Vanilla Yogurt
3/4 Cup of Egg Whites
1 Scoop of Vanilla Protein Powder
1/2 Tsp of Vanilla Extract
2 Tsp of Stevia
Instructions
First, preheat the oven to 325 degrees. Blend the almonds until powdered.
Mix the almonds with the PB2 powder, stevia, and almond milk.
Spray the bottom of a cake pan with non-stick cooking spray and then press the crust mix down on the pan to form the base.
Bake the crust for 8-10 minutes in the oven.
For the filling, combine all of the ingredients and mix with a mixer for 2-3 minutes.
Poor the filling into the pan with the cooked crust. Place back in the oven for 40-45 minutes.
Remove the cake from heat when golden brown. Refrigerate over night. Enjoy the next day!
