Protein cheesecake is an awesome way to get your protein in and satisfy your sweet tooth at the same time.
This cheesecake has a coconut flour-based crust to help keep you full, as well as cherries to boost the sweetness level and as a bonus, help with muscle recovery.
It’s low in added sugar, super simple to make, and tastes amazing.
Here’s your cherry protein cheesecake recipe:
I love cheesecake.
New York style, berry, chocolate, mocha, I love it all. But since most regular cheesecake can set you back around 600 calories and ample amounts of fat per slice, I tend to avoid it on all but a couple of special occasions per year.
But healthy cheesecake? I’ll eat that any chance I get.
These cheesecake bites are super high in protein (6g per mini cup!), and are made out of nothing but healthy ingredients like Greek yogurt, cottage cheese, and berries. They’re sweet, satisfying, and perfect as breakfast, pre or post-workout, or a snack any time of the day.
Here’s your Mini Crustless Protein Cheesecake Cups Recipe:
Who says cheesecake can’t be healthy?
This cheesecake is packed with protein, has under 200 calories per serving (vs. 500-600 for regular cheesecake), and won’t put you in a sugar coma like most high fat, high sugar cheesecakes will. Better yet, it’s delicious.
Here’s your blueberry swirl protein cheesecake recipe:
Let’s be clear: I would never tell you to avoid regular pumpkin pie at Thanksgiving (or at any other holiday for that matter).
After all, the truth is that enjoying a treat that you absolutely love a couple of times a year will not hold you back from reaching your health and fitness goals (see: 80/20 rule).
Yet if you’re anything like me and want to eat pumpkin pie as much as possible this time of year, it’s nice to have a healthier alternative that you can eat any time of day and not feel the slightest bit guilty. And this recipe will not disappoint.
You can make this recipe with or without the crust, depending on what best fits your macros. Top with a dollop of Greek yogurt and you’ve got a delicious, protein-packed treat!
Here’s your High Protein Pumpkin Pie Recipe:
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:
There’s nothing quite like graham crackers to remind you of being a kid.
There’s just something about them—they’re slightly sweet, deliciously crunchy, and delicious in crust-from—that makes anything with graham crackers in it extra special tasting.
And though I no longer eat them dipped in sugary frosting like I did when I was eight, I still love them as a treat now and again.
Luckily, this graham cracker crust cheesecake can actually be considered healthy—yes, it has a tiny bit of sugar from the graham crackers and a little added natural sweetener, but other than that, it’s packed with healthy protein and won’t give you a giant sugar crash like eating regular cheesecake (or, mounds of frosting) will.
Top it with strawberries and it becomes a seriously amazing post-workout snack or treat for any time of the day!
Here’s the recipe:
I like a classic pumpkin pie just as much as the next person, so I’m not saying you should avoid eating it all together (especially on Thanksgiving!).
However, I also like the idea of being able to eat pumpkin pie any time of the day, 100% guilt-free—and that’s where these healthy pumpkin pie cups come in.
Full of actual healthy ingredients like pumpkin, protein, cottage cheese and yummy spices, with an oatmeal/almond flour/applesauce crust, you really can eat these pumpkin pie cups whenever you want. They’re great for pre-workout, post-workout, for breakfast, as a snack, for dessert… you get the idea.
Plus, they’re totally easy to make, and will last for up to a week in the fridge so you can make a bunch and snack on them all week long (including Thanksgiving, if you want).
Peanut butter is one of my very favorite things in life. It’s amazing. I don’t even understand how it can possibly be so amazing, but it is.
So the other day, when I had an intense craving for peanut butter, I decided rather than eating half the jar I’d put it in a protein cheesecake instead.
The result was magical.
There are no words to describe how good this was you guys—crunchy, creamy, and peanut buttery all at the same time, this one’s a keeper for sure.
I can’t really think of anything I like better than chocolate, cheesecake, and coffee.
So when those ingredients magically combine into one delicious, protein-filled snack? Boom! You can’t get much better than that.
And that’s exactly what this recipe does. Better yet, it’s easy to make, seriously good, and unbelievably healthy. It contains zero added sugar, and will actually fill you up and leave you feeling satisfied, unlike regular cheesecake which is packed with both sugar and unnecessary calories.
Ok, by now you’ve probably realized I have a sweet tooth.
Truthfully, I’ve always been this way. Despite growing up in a household that ate pretty healthy most of the time, I was always trying to sneak something sweet. When I was little, we didn’t keep a lot of sweets around (or maybe they were just hidden from me), so I’d scavenge the cupboards and sneak bowls of sprinkles, sweetened shredded coconut, or whatever else sweet I could find that had even a hint of sugar.
And of course, when you’re a kid, or at least when you’re a fairly active kid, a little extra sugar here and there really doesn’t make a difference. It (usually) doesn’t screw with your energy levels, and doesn’t tend to cause weight gain as long as you’re active and bouncing around all the time like I was.
But once you reach adulthood? Yeah, the sweets you eat start to show.
