Low fat, low carb, high protein cheesecake

I have ALWAYS loved cheesecake- ask my mom. Anything with cream cheese in it, I am down! Unfortunately neither is very good for you- it’s just SO dense in calories. Over the years, I’ve come to realize that it’s rarely even worth it to eat cheesecake because it’s so decadent and I end up feeling blah.

Until I discovered this recipe! Now don’t kid yourself into thinking this will taste EXACTLY like real cheesecake. Trust me I know the difference on this one. But I am fully satisfied with this treat and make it all.. the. time.cbe19363f6cf2411012a9fdfb065a9bb

I make it every week, and eat some everyday. And every time I make it, it’s with a new flavor because I love variety and the anticipation of, “oooo I wonder how this one will turn out.” 😉

The macros on these are amazing! Basically the complete opposite of traditional cheesecake:

Calories: 102

Fat: 1.6 g

Carbs 6.6 g

Protein 15.3 g

(Per slice… I cut mine into 8 slices) I should also note that this is crustless. I know- graham cracker crust is what makes cheesecake so good SO you could pour the filling into a reduced fat graham cracker crust, or even sprinkle some graham crumbs on the top if you wanted!

1359069167_4041_cheesecake1

Ingredients

  • 12oz Fat Free Philadelphia Cream Cheese (1 1/2 blocks)
  • 10oz Plain nonfat Greek Yogurt (I used a fat free regular vanilla yogurt before, it was delicious)
  • 2 Whole Eggs
  • 1-2 Tbsp Stevia
  • ¼ Cup Milk (I use almond)
  • 1.5 Scoops Whey Protein (my fave was Trutein cinnabun. Quest salted caramel and Dymatize Iso 100 birthday cake were also yummy)
  • 1tsp Vanilla Extract
  • Dash Salt
  1. Preheat oven to 325°
  2. Soften cream cheese in a large mixing bowl by pressing down with a spoon.
  3. Add eggs and stevia and mix using an electric mixer (or throw everything into a blender)
  4. Add the rest of the ingredients and continue mixing for 2-3min.
  5. Pour in baking pan (6” pan works best)
  6. Bake at 325° for 25min then turn down the oven to 200° and continue baking for an additional hour. Let cool on counter for 30 minutes.
  7. Cover and keep in fridge and chill for 4-5 hours or overnight. Then dig in!

Top with fruit, sugar free syrups, whipped cream, etc!

Notes: you could do chocolate protein powder and add a couple TBSP’s of unsweetened cocoa powder for extra flavor. Use peanut butter protein powder, and add PB2 for extra flavor.   Lemon would be delicious, with some Crystal Light or sugar free jello in place of stevia, or lemon extract/liquid stevia. I’ll make that one next week 😉

Fat free cream cheese is gross, I acknowledge this. Once mixed with these other things though, I think this turns out so good! If you’re leery about that, try lower fat cream cheese and/or yogurt and see how you do with that first. The texture is what works… It doesn’t taste too yogurt-y, it’s not dry, it just reminds me a lot of real cheesecake!

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *