easily one of my favorite desserts and the one i’ll usually end up choosing if an option at a restaurant IS indeed cheesecake.

it’s creamy, heavy, and so full of flavor!

can i get an amen?!

but you know what’s NOT my favorite? the 600 calories that’s jampacked in 1 slice of cheesecake.  oh and the jampacked fat in it?  no thanks!

so i can’t have cheesecake every day?! you can’t have cheesecake every day?! would that be CRAZY?!

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no. not it wouldn’t be crazy. because you CAN have cheesecake EVERY SINGLE DAY if you want!

because i bring youuuuuuuuuuuuuuuuuuuuuu……. raise the curtain

Protein-Packed MACRO-FRIENDLY Cheesecake!

winning. all around.

it meets all the criteria: creamy, flavorful, heavy, dense, fluffy, everything!!!  and you can turn it into any “flavor” you want just by using this base cheesecake recipe i FINALLY perfected and ready to share!

Protein Cheesecake

Protein Cheesecake

here’s whatcha need:
Protein Cheesecake
16oz Neufchatel Cheese (a lower fat Cream Cheese!) ***edited a few months later: use FAT-FREE Cream Cheese for even better macros!!!)***
2 scoops Vanilla Slap Protein Power (use code TAYLOR for 10% off!)
1/2 cup plain Greek Yogurt
2 whole eggs
splash of Vanilla Extract


*preheat oven to 325 degrees*


step 1: in a bowl, plop that cream cheese in and stick in microwave for 45 seconds just to soften it up a little OR leave it out on the counter for a an hour or so to turn to room temperature.

step 2: combine all of your ingredients with the softened cream cheese

Protein Cheesecake
step 3: blend blend blendddd with a hand blender until whippy & creamy!

Protein Cheesecake

Protein Cheesecake

step 4:  line a pie/cake pan with parchment paper, which you don’t have to do, but i use it for ALL my baking because it’s easy clean-up and gauranteed stick-free!   pour your mixture in and smooth around so it’s all even.

Protein Cheesecake

step 5: bake at the 325 degrees for 30 minutes THEN turn oven down to 225 degrees and continue baking for 30 more minutes. THIS combo i have tested and tried many a times and it definitely creates the best cheesecake texture and keeps it fluffy!

step 6: when you see that it’s begining to “crack” along the top and done, take out and stick in fridge for a few hours to cool, preferably over night.

Protein Cheesecake

then when ready to eat, top with whatever you want! strawberries, chocolate, anything!

Protein Cheesecake

i used organic chocolate syrup and cacao nibs for a perfect crunch!

Protein Cheesecake

look at those slices of heaven.. just loooooook!

Protein Cheesecake

fluffy: check! dense: check! creamy: check!

Protein Cheesecakeone more foodporn to leave ya with!  NOW GO MAKE SOME YOURSELF! and possibly have it for breakfast too.. not that i did that.. because cheesecake for breakfast would be weird. never.

the Macros you ask?!
Serves 12
Macros for 1 slice:
Fat: 8
Carbs: 2 (!!!!!!!)
Protein: 10

***when using FAT-FREE Cream Cheese, macros are:
Fat: 1
Carbs: 2
Protein: 12

i mean….. THOSE MACROS THOUGH! can i get a highfive?!?!?



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