Delicious High-Protein Cheesecake Recipe: Guilt-Free and Easy to Make

Delicious High-Protein Cheesecake Recipe: Guilt-Free and Easy to Make

Delicious High-Protein Cheesecake Recipe: Guilt-Free and Easy to Make

High Protein Cheesecake Recipe

Hey there, fellow cheesecake enthusiasts! If you’re anything like me, you know the struggle of trying to balance your passion for creamy, dreamy desserts with your desire to maintain some semblance of a healthy lifestyle. Well, have I got news for you! Today, we’re diving headfirst into a recipe that will have you questioning everything you thought you knew about indulgent treats. Say hello to your new favorite dessert: the Delicious High-Protein Cheesecake! This recipe is not only guilt-free and easy to make, but it also packs a protein punch that will leave you feeling satisfied and happy.

First things first, let’s talk macros. Our star of the show comes in at a delightful 371 calories per serving, with 23.1 grams of net carbs, 20.3 grams of fat, and a whopping 25.4 grams of protein. Yes, you read that right—25.4 grams of protein per slice! It’s practically a post-workout snack disguised as a dessert. And the best part? You won’t need to sacrifice flavor or texture. This cheesecake is so rich and creamy, you’ll swear it’s the real deal. Plus, with a topping of Jordan’s Salted Caramel Skinny Sauce (zero-calorie caramel syrup) and some crushed pecans, you’ll be transported to dessert heaven without any of the guilt.

So, grab your mixing bowls and let’s get baking! The steps are simple, and the results are nothing short of spectacular. Your friends and family won’t believe it’s a high-protein, low-guilt treat. And if you’re feeling generous, go ahead and share the recipe—but be prepared for them to start requesting it at every gathering! With this Delicious High-Protein Cheesecake, you’ll be the hero of the dessert table, all while sneaking in some extra protein. Happy baking, and may your cheesecakes always rise to the occasion!

Supplies You Will Need:

Specialty Ingredients:

High Protein Cheesecake Recipe

Molly's Zero Sugar + High Protein Cheesecake

Yield: 12 Slices
Prep Time: 20 minutes
Cook Time: 1 minute 55 seconds
Total Time: 21 minutes 55 seconds

Indulge guilt-free with this delicious Zero Sugar High Protein Cheesecake! 🍰✨ Perfect for those who crave a sweet treat without the extra sugar or carbs. Packed with protein to keep you satisfied and energized, this creamy delight is a health-conscious dessert lover's dream. Whether you're on a keto diet, managing diabetes, or just looking to enjoy a healthier dessert option, this cheesecake will hit the spot. Easy to make and absolutely delicious, it's a win-win. Follow the recipe for a slice of heaven that loves you back!

Ingredients

For the Crust

  • 2 cups Blanched Almond Flour
  • 1-2 packets of Stevia/Erythritol blend (or 1-2 tsp)
  • 4 tbsp Melted Butter
  • 1/4 tsp Salt

For Cheesecake

  • 16 oz Light Cream Cheese (2 bricks)
  • 1 cup Low Fat 1% Milk Fat Cottage Cheese
  • 1 cup Liquid Egg Whites
  • 1/4 cup Swerve Confectioners Sugar Replacement
  • 1/2 cup Cornstarch
  • 2 cups Fage 0% Greek Yogurt
  • 3 Large Eggs
  • 4 packets Stevia Erythritol Blend (or 4 tsp)
  • 4 Level Scoops of 365 Grass Fed Whey Protein Powder

Instructions

For the Crust:

  1. Start by preheating your oven to 320 degrees F.
  2. Grease your springform pan lightly with oil or butter.
  3. In large skillet, toast blanched almond flour until golden brown and fragrant (this will give a delicious flavor and crunch to your crust!)
  4. Once toasted, add stevia/erythritol to crumbs and mix well, then pour in melted butter and combine.
  5. Next, place crumbs mixture into springform pan and firmly press into desired crust shape and thickness.
  6. Bake crust for 10-12 minutes (or until you reach desired doneness).
  7. Remove from oven and set aside to cool.

For the Cheesecake:

  1. In high-speed mixer, combine greek yogurt, cottage cheese, and cream cheese. Beat until smooth.
  2. Next, add eggs, egg whites, Swerve, and stevia/erythritol blend.
  3. Scrape sides of bowl and create a well in the center of your mixture. Pour corn starch and protein powder into the well and stir by hand to combine, finishing again with the high-speed mixture (Note: if you skip stirring by hand, you will have a huge mess to clean up!)
  4. Once fully mixed, pour cheesecake mixture over top of crust. (Note: Be sure to use a baking sheet underneath your springform pan or get a springform pan protector to keep your cheesecake from spilling out into your oven.
  5. Bake for 55-60 minutes, until cheesecake is browning on edges but not quite done in the center.
  6. Turn oven off but leave cheesecake in the oven to cool. This will allow the center of your cheesecake to cook through the middle without anything burning.
  7. Serve warm or cold, top with desired toppings like fresh fruit, chopped nuts, and/or Jordan's Skinny Syrups (Salted Caramel is my fave!)
  8. Enjoy!
Nutrition Information:
Yield: 12 Slices Serving Size: 1 slice
Amount Per Serving: Calories: 371Total Fat: 20.3gSaturated Fat: 7.3gUnsaturated Fat: 1.9gCholesterol: 75.2mgSodium: 367.8mgCarbohydrates: 25.3gNet Carbohydrates: 23gFiber: 2.2gSugar: 9.9gProtein: 25.4g
Buttery & Flakey: Recipe for a Quick, Easy, & Delicious Low-Carb Pie and Quiche Crust

Buttery & Flakey: Recipe for a Quick, Easy, & Delicious Low-Carb Pie and Quiche Crust

This easy and delicious low-carb pie crust will surely knock your socks off!

Low Carb Pie/Quiche Crust Recipe

For my Bacon + Cheese Quiche recipe, click here.

For more recipes, click here.

xoxo, molly
Low-Carb, Gluten Free Pie/Quiche Crust

Low-Carb, Gluten Free Pie/Quiche Crust

Yield: 1 Crust
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Easy and Delicious, 3 ingredient Low Carb, Gluten Free Pie/Quiche Crust

Ingredients

  • 1/2 stick of Butter
  • 1 Egg
  • 1.5 Cups of Almond Flour
  • 1/4tsp salt
  • A pinch of your favorite sweetener (if using for a sweet dish)

Instructions

  1. Preheat the oven to 375 degrees.
  2. Combine all ingredients and mix until a dough forms.
  3. Add dough to a greased 9-inch pie pan and press out into the dish.
  4. Using a fork, pierce holes into bottom and sides of dough to avoid bubbling and promote even baking.
  5. Bake for 6-8 minutes, or until crust is golden brown.
Gluten Free Chocolate Chip Banana Bread Protein Cookies

Gluten Free Chocolate Chip Banana Bread Protein Cookies

Introducing my new recipe for Gluten Free Chocolate Chip Banana Bread Protein Cookies. Are you on the lookout for a guilt-free, delicious treat that satisfies your sweet tooth while helping you maintain your macro goals? Look no further!

GF chocolate chip banana bread protein cookies

These cookies are not only scrumptious but also packed with wholesome ingredients to keep you energized throughout the day.

Ingredients:

  • 2 cups All Purpose Gluten Free Flour (I like King Arthur and Cup4Cup brands)
  • 1 cup Coconut Sugar (lower glycemic index than table sugar), or sub in your zero sugar sweetener of choice
  • 1 tsp baking soda
  • 1 stick butter
  • 1/4 tsp salt
  • 1 cup semi-sweet chocolate chips
  • 2 tbsp Fairlife Skim Milk
  • 2 ripe bananas
  • 2 scoops of unflavored Isopure protein powder

Directions:

  1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper to ensure your cookies bake evenly and don’t stick.
  2. Cream together the butter, protein powder, and coconut sugar in a mixing bowl until the mixture is fluffy and well combined. This step is crucial for ensuring a light and airy texture in your cookies.
  3. Add in the baking soda, salt, ripe bananas, Fairlife Skim Milk, gluten-free flour, and protein powder. Mix until all ingredients are well incorporated. The bananas should be mashed and fully blended into the batter, giving it a rich and moist consistency.
  4. Fold in the semi-sweet chocolate chips. This will ensure that every bite of your cookie has a delightful chocolate surprise.
  5. Drop 1 tbsp dollops of the batter onto the prepared baking sheet. Make sure to space them out to allow room for spreading.
  6. Bake for 11 minutes, or until the edges of the cookies begin to turn golden brown. This baking time ensures a perfect balance between a crispy exterior and a soft, chewy interior.

These Gluten Free Chocolate Chip Banana Bread Protein Cookies are the perfect blend of indulgence and nutrition. They are ideal for a post-workout snack, a quick breakfast on-the-go, or even a tasty dessert. Not only are they gluten-free, but they also have the added benefit of protein powder, making them a great option for those looking to increase their protein intake without compromising on flavor. Enjoy baking and indulging in these delightful cookies!

For more delicious Gluten-Free treats, click here.

Gluten Free Banana Bread Chocolate Chip Cookies

Gluten Free Chocolate Chip Banana Protein Cookies

Yield: 20 Servings (2 cookies per serving)
Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 21 minutes

Ingredients

  • 2 cups All Purpose Gluten Free Flour (I like King Arthur and Cup4Cup brands)
  • 1 cup Coconut Sugar (lower glycemic index than table sugar), or sub in your zero sugar sweetener of choice
  • 1 tsp baking soda
  • 1 stick butter
  • 1/4tsp salt
  • 1 cup semi-sweet chocolate chips
  • 2 tbsp Fairlife Skim Milk
  • 2 ripe bananas
  • 2 scoops of unflavored Isopure protein powder

Instructions

  1. Preheat oven to 350 degrees F.
  2. Cream together butter, protein powder, and sugar until fluffy and well mixed.
  3. Add in baking soda, salt, bananas, milk, flour, and protein powder.
  4. Fold in chocolate chips last, then drop 1 tbsp dollops of batter onto parchment lined baking sheet.
  5. Bake 11 minutes (or until edges begin to turn brown).
Nutrition Information:
Yield: 20 Serving Size: 2 cookies
Amount Per Serving: Calories: 180Total Fat: 7.9gSaturated Fat: 4.8gCholesterol: 12.5mgSodium: 170.5mgCarbohydrates: 26.6gNet Carbohydrates: 25.3gFiber: 1.3gSugar: 21.8gProtein: 3.4g
xoxo, molly
The BEST Gluten-Free Blueberry Cheesecake Coffee Cake

The BEST Gluten-Free Blueberry Cheesecake Coffee Cake

Are you a big fan of coffee cake? Do you find yourself drooling over the idea of a blueberry cheesecake? Are you gluten-free and struggling to find a delicious dessert or breakfast treat that fits your dietary needs? Look no further, my friend, because I have just the thing for you: The BEST Gluten-Free Blueberry Cheesecake Coffee Cake!

Slice of The BEST Gluten-Free Blueberry Cheesecake Coffee Cake on wooden cutting board

Now, I know what you’re thinking. “Gluten-free? That must mean it tastes like cardboard.” But trust me, this coffee cake is anything but bland. The combination of sweet blueberries and creamy cheesecake filling is enough to make your taste buds dance with joy. And the best part? You won’t even be able to tell that it’s gluten-free.

Gluten-Free Flour Brands Matter

I have been cooking with gluten-free for the last eight years, and I can tell you from experience that brand absolutely matters. The Trader Joe’s brand is not it for baked goods, friends. It gives my baked goods a gritty texture. I am also not a huge fan of Bob’s Red Mill. I find it makes my baked goods seem much drier than others.

The two best brands, in my opinion, are Cup4Cup Flour and King Arthur’s Gluten Free Measure for Measure Flour . Both of these are great for making any standard recipe into a gluten-free delicacy with their 1-to-1 ratio. Both have a texture that is so close to the “real thing”, no one can ever tell when I bake gluten-free!

King Arthur Gluten Free Flour on a cutting board with blueberries, next to a kitchen aid mixer filled with coffee cake dough

Sweet & Delicious

I think the true star of the show in this dish may just be the coffee cake crumble that tops the dish. The crumbly, sweet, and buttery topping perfectly complements the soft and fluffy cake below. It’s the kind of cake that pairs just right with a cup of coffee on a lazy Sunday morning. Or, let’s be real, any day of the week.

Without further ado, here is the recipe:

This post contains affiliate links, which means I make a small commission at no extra cost to you. Read my full disclosure here.

Ingredients

Coffee Cake:

  • 1 stick + 2 tbsp of butter, softened
  • 3/4 cup of white, granulated sugar
  • 1 tsp of vanilla extract
  • 2 large large eggs
  • ¾ cup of milk (nut milks will work for this recipe)
  • 2 cups gluten-free flour like Cup4Cup or King Arthur’s Gluten-Free Measure for Measure
  • 2 teaspoons baking powder
  • 1 cup fresh blueberries

Cream Cheese Layer:

  • One brick (8 oz.) of cream cheese
  • 1/3 cup of white granulated of confectioner’s sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1/2 cup of blueberries

Crumble Topping:

  • 1/2 stick (1/4 cup) butter, softened
  • 1/2 cup Gluten-Free flour
  • 6 tbsp of brow sugar
  • 1 tsp cinnamon

Directions:

Coffee Cake:

  1. Preheat your oven to 350 degrees F.
  2. Cream together butter and sugar in stand mixer.
  3. Add baking power, GF flour, milk, and eggs. Mix to combine well.
  4. Spread the cake layer into a greased 9×9 baking dish
stand mixer with coffee cake dough, blueberries, and gluten free flour

Cream Cheese Layer:

  1. Take 8oz brick of softened cream cheese and place in mixing bowl
  2. Add sugar, vanilla, and egg, and mix until completely smooth.
  3. Pour cheesecake layer over top of coffee cake batter.
  4. Carefully place the remaining 1/2 cup of blueberries even dispersed throughout the cheesecake layer

Crumble Topping:

  1. Take a small mixing bowl and melt the butter
  2. Add flour, sugar, and cinnamon and combine using a fork to create wet sand-like crumbles
  3. Pour over the top of the cheesecake layer

Baking it All:

  1. Bake at 350 degrees for 40-45 minutes, or until toothpick comes out clean.

Next Level Goodness

Drizzle

Now, if you want to add a little “extra” goodness, you can make a delicious cream cheese drizzle to lightly swirl over the top after baking! To do so, simply adapt my cream cheese frosting found on my Homemade Gluten-Free, Yeast-Free Cinnamon Rolls recipe post here, or simply:

  1. Combine 2 oz. cream cheese, 4.5 tsp sugar, and 1-3 tsp of milk (start with 1 tsp and add to reach desired consistency).
  2. Mix until no clumps remain.
  3. Use a spoon to drizzle thinner consistencies or a piping bag for thicker consistencies!

Mix-Ins

This recipe is perfect even without the drizzle, but if you’re looking to go from “The BEST Gluten-Free Blueberry Cheesecake Coffee Cake” to “The BEST…PLUS“, I totally understand! Another delicious twist would be to add a tsp of lemon juice to your drizzle to add a little citrus zing, or add some chopped candied pecans to the crumble for a sweet & salty crunch!

The best gluten free blueberry cheesecake coffee cake recipe graphic with slice of coffee cake

Whether you’re gluten-free or not, this Gluten-Free Blueberry Cheesecake Coffee Cake is a must-try. It’s the kind of dessert that will make you forget all of your worries and indulge in a little slice of heaven. Trust me, your taste buds will thank you.

xoxo, molly
Slice of The BEST Gluten-Free Blueberry Cheesecake Coffee Cake on wooden cutting board

The BEST Gluten-Free Blueberry Cheesecake Coffee Cake

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Sweet, Tangy, and delectable! This truly IS the BEST Gluten-Free Blueberry Cheesecake Coffee Cake recipe around

Ingredients

  • Coffee Cake:
  • 1 stick + 2 tbsp of butter, softened
  • 3/4 cup of white, granulated sugar
  • 1 tsp of vanilla extract
  • 2 large large eggs
  • ¾ cup of milk (nut milks will work for this recipe)
  • 2 cups gluten-free flour like Cup4Cup or King Arthur's Gluten-Free Measure for Measure
  • 2 teaspoons baking powder
  • 1 cup fresh blueberries
  • Cheesecake Layer:
  • One brick (8 oz.) of cream cheese
  • 1/3 cup of white granulated of confectioner's sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1/2 cup of blueberries
  • Crumble Topping:
  • 1/2 stick (1/4 cup) butter, softened
  • 1/2 cup Gluten-Free flour
  • 6 tbsp of brow sugar
  • 1 tsp cinnamon

Instructions

  1. Preheat your oven to 350 degrees F.

For Coffee Cake

  1. Cream together butter and sugar in stand mixer.
  2. Add baking power, GF flour, milk, and eggs. Mix to combine well.
  3. Spread the cake layer into a greased 9x9 baking dish

Cheesecake Layer:

  1. Take 8oz brick of softened cream cheese and place in mixing bowl
  2. Add sugar, vanilla, and egg, and mix until completely smooth.
  3. Pour cheesecake layer over top of coffee cake batter.
  4. Carefully place the remaining 1/2 cup of blueberries even dispersed throughout the cheesecake layer

Crumble Topping:

  1. Take a small mixing bowl and melt the butter
  2. Add flour, sugar, and cinnamon and combine using a fork to create wet sand-like crumbles
  3. Pour over the top of the cheesecake layer
  4. Baking it All:
  5. Bake at 350 degrees for 40-45 minutes, or until toothpick comes out clean.
Perfect Chocolate Peanut Butter Protein Balls

Perfect Chocolate Peanut Butter Protein Balls

Where are my sweet-and-salty lovers at? Do you love satisfying that sweet tooth but also want to avoid the sugar crash and stay energized? Look no further because I have the perfect recipe for you: chocolate peanut butter protein balls!

These little balls of goodness are packed with protein, healthy fats, and natural sweetness. They are easy to make and perfect for snacking on the go, or for satisfying your sweet tooth. Plus, they taste like a decadent dessert, so you won’t even feel like you’re eating something healthy! Pro-tip: eat one of these with your coffee in the morning. I promise you’ll thank me later!

To make these protein balls, you will need:

  • 1 cup of natural peanut butter
  • 1/2 cup of honey
  • 2 cups of rolled oats
  • 1/2 cup of chocolate chips
  • 1/2 cup of protein powder (I use the Orgain brand chocolate fudge flavor)

Mix all the ingredients together in a large bowl until well combined. Then, roll the mixture into small balls and place them on a baking sheet lined with parchment paper. Refrigerate the balls for at least 30 minutes to set.

And voila! You now have a delicious and healthy snack that you can enjoy any time of the day. These chocolate peanut butter protein balls are perfect for busy mornings, mid-day cravings, or post-workout recovery. Plus, they are so easy to customize! You can add different types of nuts, seeds, or dried fruits to the mixture to make it your own.

For my friends who have trouble staying “regular” or are often “stopped up”, try adding a tablespoon or two of chia seeds to your batch! Chia seeds are little super seeds that are full of fiber and virtually tasteless. You can read all about them here. They are also full of omega-3’s and protein, so they really are like little nutrition bombs. I love to add them where I can!

So go ahead and give this recipe a try. Your taste buds (and your body) will thank you!

NOTE: I’m sure your family and friends will be hooked on these bad boys (if you decide to share), so try making a double batch and freezing half. I keep a batch in my freezer at all times!

xoxo, molly
Perfect

Perfect

Yield: 24
Prep Time: 10 minutes
Additional Time: 30 minutes
Total Time: 40 minutes

These little balls of goodness are packed with protein, healthy fats, and natural sweetness. They are easy to make and perfect for snacking on the go, or for satisfying your sweet tooth. Plus, they taste like a decadent dessert, so you won’t even feel like you’re eating something healthy! Pro-tip: eat one of these with your coffee in the morning. I promise you’ll thank me later!

Ingredients

  • 1 cup of natural peanut butter
  • 1/2 cup of honey
  • 2 cups of rolled oats
  • 1/2 cup of chocolate chips
  • 1/2 cup of protein powder (I use the Orgain brand chocolate fudge flavor)
  • 1 tbsp chia seeds, optional
  • 1/4 to 1/2 cup of dried fruit, nuts, or coconut, optional

Instructions

    1. Mix all the ingredients together in a large bowl until well combined.
    2. Roll the mixture into small balls and place them on a baking sheet lined with parchment paper.
    3. Refrigerate the balls for at least 30 minutes to set.

Notes

Make a double batch and freeze half! When you're ready to eat, just pull out and let them thaw to room temperature.

Nutrition Information:
Yield: 12 Serving Size: 2
Amount Per Serving: Calories: 288Total Fat: 16.7gTrans Fat: 0gCarbohydrates: 26.3gFiber: 4.7gSugar: 17.7gSugar Alcohols: 0gProtein: 11.2g
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