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Protein cheesecake storage

Name: No Bake Protein Cheesecake

Summary: A delicious, creamy, high-protein cheesecake that requires no baking. Perfect for meal prep, macro-friendly, and customizable with your favorite flavors.
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Prep Time 15 minutes
3 hours
Total Time 3 hours 15 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • For the crust:
  • 1 cup graham cracker crumbs or ground oats/almond flour for gluten-free
  • 2 tablespoons melted coconut oil
  • For the filling:
  • 16 oz 450 g low-fat cream cheese (or Greek yogurt)
  • 1 cup almond milk
  • 2 scoops vanilla protein powder
  • 2 tablespoons natural sweetener stevia, monk fruit, or honey
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • Optional: 1 teaspoon gelatin if you want a firmer texture
  • Optional toppings:
  • Fresh berries
  • Dark chocolate shavings
  • Peanut butter drizzle

Equipment

  • Equipment:
  • Mixing bowls
  • Electric hand mixer or blender
  • Rubber Spatula
  • 8-inch springform pan or individual jars
  • Measuring cups and spoons

Method
 

  1. Instructions:
  2. In a small bowl, mix the graham cracker crumbs with melted coconut oil until well combined. Press firmly into the bottom of the pan or jars.
  3. In another bowl, combine the cream cheese, almond milk, protein powder, sweetener, vanilla extract, and lemon juice. Use a hand mixer or blender to beat until smooth and creamy. Taste and adjust sweetness as needed.
  4. Pour the filling over the crust and smooth out the top.
  5. Refrigerate for at least 3 hours or overnight until fully set.
  6. Before serving, add your favorite toppings.
  7. Slice and enjoy!

Notes

Notes:
Taste the filling before chilling to adjust sweetness to your liking
Store leftovers in the fridge for up to 5 days, or freeze for up to 2 months
If using gelatin, dissolve it first in warm water per package instructions and blend it into the filling