"Because you don't live near a bakery doesn't mean you have to go without cheesecake."
-- Hedy Lamarr
This Canada day special is a favourite of mine!
I have to admit that I was a little unsure as to how this cheesecake would turn out after adding so much protein powder into the mix, but wow! It is incredibly smooth and thicc (yes, with 2 c's!), and really quite delicious!
It's a fancy looking dessert that is pretty easy to make and a great little treat when you want something sweet but don't want to diverge too far from your current training diet or contest prep; incorporate this in and refuse to feel guilty!
But enough chit chat, let's get going on the no-bake high protein cheesecake!
Happy eating!
12 Servings
1 Serving = 183 Calories. 5.3g Fat. 14g Protein. 20g Carbs.
Ingredients:
Raspberry Coulis (for the raspberry gelee):
200g - Raspberries (frozen or fresh)
1/4 cup (ml) - Water
2 tbsp - Sweetener (optional is raspberries are very ripe)
Cheesecake Crust:
1 pk (126g) - Biscoff Cookies
2 tbsp - Coconut Oil
Cheesecake Layer:
1 pk (7g) - Gelatin (unflavoured)
2 tbsp - Water
8 oz (250g) - 1/3 Less Fat Cream Cheese
1 cup (260g) - Greek Yogourt (plain)
1/4 cup (75g) - Honey
5 scoops (155g) - Vanilla Protein Powder
1 tsp - Vanilla Extract
Raspberry Gelee:
1pk (7g) - Gelatin (unflavoured)
2 tbsp - Water
75g - Raspberry Coulis
75ml - Water
Optional:
Strawberries
Directions:
Create the raspberry coulis. In a small pot, combine the raspberries, water and sweetener of your choice. All the mixture to come to a low simmer for approximately 6-8 minutes.
2. Take the pot off the heat and sieve the mixture, ensuring no seeds get through. Set aside until needed.
3. Next, mix a package of gelatin with two tablespoons of water in a small bowl. Set aside.
Create the crust. In a food processor, blitz your cookies. Once your cookies have become a fine sand-like texture, add the coconut oil. Blitz for another 30 secs or until the crust begins to resemble wet sand.
2. Remove the mixture from the processor and dump into a 6 or 7 inch springform pan. Pat down using a spoon or measuring cup until you have a flat, even cookie layer. Place in the fridge until needed.
Create the cream cheese layer. In a food processor, combine the cream cheese, Greek yogourt, honey, vanilla protein powder and vanilla extract. Blitz on high until you have a smooth batter.
2. Take the small bowl of now "bloomed" (a soft, rubbery mass) gelatin, and microwave for 10 seconds. Add the melted gelatin to the cream cheese mixture and blitz on high for another 30 seconds.
3. Remove the crust from the fridge and pour the cream cheese mixture onto it. Smooth it out and place it back in the fridge for 1 hour.
Create the gelee. When the cheesecake has been in the fridge for an hour, combine another package of gelatin and water in a small bowl. Wait for it to "bloom" (approximately 5 minutes or less).
2. In a small bowl or measuring cup, combine the raspberry coulis and water.
3. Melt the gelatin and add it to the raspberry/water mixture and stir.
4. Take the cheesecake out of the fridge, and using a spatula, pour the gelee over the spatula and onto the cheesecake. This will help prevent creating any holes in the cheesecake while adding the top layer of gelee.
5. Slowly place the cheesecake back into the fridge for at least another 2-3 hours (overnight would be preferable), to allow it enough time to be completely set.
6. When the cheesecake is set, use a hot butter knife (put it under some hot water) and run it along the inside of the springform pan in order to have an easy removal.
7. Add strawberries to the top for decoration. Slice into pieces and serve.
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