13 Feb High Protein Cheesecake
16oz Light Cream Cheese
12oz Non Fat Greek Yogurt
70g Cookies & Cream Protein by @bioxperformancenutrition
2 Whole Eggs
63g Egg Whites
Sweetener to taste – I used 8g zero cal sweetener
46g Pumpkin Puree
Cinnamon & Nutmeg to taste
Chocolate Cake Base:
240g Canned Pumpkin
30g All Purpose Flour
62g Vanilla Protein by @bioxperformancenutrition
25g Unsweetened Cocoa Powder
3 Tbsp Stevia or 0-Calorie Sweetener
60g Unsweetened Apple Sauce
1/2 Tbsp Baking Powder
Place all ingredients in a large bowl and mix with a hand blender. Adjust sweetness and flavour to your liking.
Bake at 250F for 30 mins then turn it up to 300F for another 45-50mins
Let cool and serve!
Top with no sugar raspberry jam light whipped cream and a bit of cinnamon.
TIP: Store in fridge
Macros for 1 serving w/out whipped cream:
22g PROTEIN / 8g CARBS / 11g FAT