High Protein Passionfruit Cheesecake
Time for a Healthier Cheesecake!
I've changed a few ingredients to lighten up this classic dessert and I know the cheesecake lovers out there will really enjoy this one.
(And no, the added protein isn't the part that makes it 'healthier'. Protein doesn't need to be in cheesecakes, I'm just adding protein to my snacks at the moment as I'm trying to build some extra muscle)
I've done part Greek yoghurt, part cream cheese. This combination lightens up the dessert quite a bit and you still get the classic cheesecake taste. Of course, there is nothing wrong with a traditional cheesecake – all about balance and moderation – but if I can swap some ingredients and lessen the sugar amount I always like to give it a go.
SUPER happy with how this cheesecake turned out, in fact, Daniel said it's the best thing I've ever made (yes!)
Serves 10, GF
1 cup rolled oats
1/2 cup wholemeal flour
1/3 cup extra virgin olive oil
3 tbsp rice malt syrup (or honey)
300g vanilla greek yoghurt (I use Chobani)
250g light cream cheese
30g (1 avg scoop) vanilla protein powder*
1. Preheat oven to 180c. Blend the oats in a blender or food processor until it's completely fine like flour.
2. In a bowl, mix together the oat flour, wholemeal flour, oil and rice malt syrup. Press the mixture into a lined slice tin and bake for 12 minutes.
3. Put the greek yoghurt, cream cheese, egg and protein powder in a large bowl. Using an electric beater or whisk, beat/whisk the mixture until smooth.
4. Pour the cheesecake filling over the base and top with the passionfruit. Bake in the oven for 18 minutes. It should look wobbly like jelly, if it starts to go brown, it's overcooking!!
5. Leave the cheesecake to set in the fridge for 1-2 hours and then serve
Cal: 214 Protein: 10.6g Carbs: 18.2g Fat: 10.2g
*If you don't have protein powder use 1 tsp vanilla extract and 2 tbsp sugar for the sweetness
** You can swap the passionfruit for any other fruit
For gluten-free sub the flour and oats for almond meal or coconut flour