Protein Cheesecake
Print Recipe
Servings Prep Time
8 square servings 10 minutes
Cook Time
75 minutes
Servings Prep Time
8 square servings 10 minutes
Cook Time
75 minutes
Protein Cheesecake
Print Recipe
Servings Prep Time
8 square servings 10 minutes
Cook Time
75 minutes
Servings Prep Time
8 square servings 10 minutes
Cook Time
75 minutes
Ingredients
Cheesecake Filling
Servings: square servings
Instructions
  1. Preheat oven to 250 F
  2. Mix the filling ingredients. Blend all the liquid/soft ingredients together. Mix dry ingredients together in a separate bowl. Then combine the wet and dry ingredients
  3. Set the cheesecake filling ingredients to the side and start working on the c.rust
  4. Blend up your graham crackers (the thicker the crust you want, use more crackers!)
  5. Then mix the blended up graham "flour" with the coconut oil, almond milk and optional syrup.
  6. Put parchment paper into a baking dish and plop the crust onto the parchment paper and flatten out with your hands. Pour the cheesecake filling onto the crust.
  7. Optional Topping: A cinnamon swirl mix on top of cheesecake! Mix together 1/4 cup syrup with 1 tsp cinnamon and then swirled on top!
  8. Bake the cheesecake for 30 minutes at 250 F. Then bake for 45 minutes at 220 F! Let it cool COMPLETELY for a few hours/overnight in the fridge to set! Then cut it up and enjoy!
Recipe Notes

Recipe inspired by Josie Mai

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