Protein cheesecake is really a magical creation.
Every time I take a bite of it, I think, “wait, this is good for me?”
Because basically, you could choose to have a cup of plain, unsweetened Greek yogurt or cottage cheese… or you could have a piece of cheesecake.
Not that tough of a choice, is it?
Anyway, this cheesecake is just plain awesome. There are hints of caramel and delicious coffee-ness in every bite, and you can make it with or without the crust, depending on if you care about a few extra carbs or not. You should make it.
Here’s your Mouthwatering Caramel Coffee Protein Cheesecake recipe:
Ingredients For The Crust
4 graham cracker sheets, crumbled
2 Tbsp unsweetened low-fat Greek yogurt
2 Tbsp honey or maple syrup
Ingredients For The Filling
1 cup low fat greek yogurt
1 cup low fat cottage cheese
1/4 cup vanilla whey protein powder (I used Gnarly whey because it’s all natural and it rocks)
1 egg white + 1 whole egg (or 2 whole eggs)
2 Tbsp coconut flour
2 Tbsp espresso or freshly brewed coffee
Total prep time: 10-15 minutes
Total bake time: 35-40 minutes
Heat your oven to 325° Fahrenheit. If you’re adding a crust, mash the graham crackers, 2 Tbsp of greek yogurt, and maple syrup in a medium sized bowl. Crush the graham crackers until they’re small crumbs and make a sort of paste with the greek yogurt and honey.
Lightly oil the pan with coconut oil or other cooking oil, then press the graham cracker mixture into a 7″ springform pan so that it’s evenly spread on the bottom of the pan.
Once your crust is pressed in (or if you’re skipping the crust all together), blend the remaining cup of greek yogurt, cottage cheese, protein powder, eggs, and coconut flour together using a hand mixer or blender so that there are no chunks left in the mixture. At this point, slowly stir in about 3/4 of your espresso then pour onto your crust.
Lastly, to get a cool looking swirl pattern, take the rest of your espresso or coffee and swirl it on top of your cheesecake. Pop it in the oven and cook for about 35 or 40 minutes, or until it appears to be set but is still a little jiggly in the middle. Let cool in the fridge for at least four hours. Eat up!
Macros (per 1/6 recipe) without crust
Total calories: 112
Macros (per 1/6 recipe) with crust
Total calories: 147