Blog Protein Cheesecake Recipes

Single-Serving Protein Cheesecakes | Protein Pow

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I’m about to provide you not one, not two, however THREE singe-serving protein cheesecake recipes. The primary is more of a blueprint within the sense that there’s no method hooked up, no recipe per se – only a framework. It’s designed for these of you who, like all of us right here at Pow, like enjoying with food and taking possibilities. The second recipe is a more conventional recipe and the third is a mixture of a freestyle strategy with a standard recipe hooked up to it.

If you’d like the recipe for the cheesecakes in the photograph above and don’t care much about understanding the fundamentals of ‘protein cheesecakery,’ scroll on though to Recipe 2! But if you wish to find out more, take a look at the entire submit.

Freestyle Protein Pow Cheesecake

There are two elements to each cheesecake: the crust and the filling. You’ll want to perceive the essential construction of each the crust and filling if you want to freestyle your personal protein cheesecakes.

Pow Crust

The essential building blocks of what we right here at Pow call ‘Pow Crust’ (because it’s the crust we all the time make at our Pow workshops and the crust I most advocate to readers) are three:

A) Syrup (this may be honey, agave syrup, maple syrup, or date syrup)
B) Nut/seed butter
C) Floor nuts/seeds (e.g. ground seeds, floor almonds, floor hazelnuts) or nut/seed flour (flaxseed, ground sunflower seeds, coconut flour, almond flour, peanut flour).

You need all three of those elements to make a correct Pow crust. Should you miss one or exclude one, your crust gained’t work.

For instance, let’s say you omit A and just use B and C. What is going to happen is you’ll find yourself with a crumbly crust – there’ll be nothing holding it collectively so whenever you go to select up your cheesecake, buhuhuhuhu: it’ll disintegrate. That’s why we’d like the syrup. Think of it as our ‘gluen’.

OK, what for those who omit C? Properly, then your crust will stay wet and on prime of that, crumble as nicely. In case you omit B – your crust shall be doughy, pasty, and never like a crust in any respect.

The take-home message here is straightforward. You need three issues to make a Pow crust: a) syrup, b) nut/seed butter, c) ground seeds/nuts/nut flour. Let’s get to the filling now:

Pow Cheesecake Filling

In relation to protein cheesecake making, individuals typically mess up their fillings by adding too much protein powder. The result is a tasteless and breads-like pseudo cheesecake that, should you care about meals as much as I do, will break your coronary heart.

There’s three components you completely have to make an incredible protein cheesecake:

A) Protein powder (ideally whey but see Observe 2 under for a vegan model).
B) Cream cheese/quark (again, see Word 2 under if you need a dairy-free version)
C) egg or egg whites.

When you’re utilizing an unflavored protein powder, as I do, you’ll also need

D) Some stevia or sucralose drops (I link you to my favourite within the recipe under).

You need the above three/four components (protein powder + cream cheese/quark + egg +/- sweetener drops) to make a great protein cheesecake filling. As with the crust, in case you omit any of the above elements, your cheesecake will fail. So, in the event you omit the egg, your cheesecake will end up weirdly curdled and very moist. In the event you omit the protein powder, you’ll end up with an eggy-cheese thing that may, again, be wet – type of like scrambled egg: not good. And should you omit the cream cheese? Nicely… hehehe, you in all probability wouldn’t do this! It’d be like making a carbonara without pasta. Or clam chowder without clams. An eclair without pastry. A hen nugget with out hen. You get the thought 😉

Now that you simply understand which elements we’d like and why, let’s speak a bit about technique:

Technique for the Crust

To freestyle your personal cheesecake, you first have to make your crust by combining the above three crust elements to the point where what you find yourself with is a tasty thick dough which you can press into the underside of your tin – or muffin instances. It’ll be a bit like truffle dough so, when you style it, attempt not to eat it all! Because it’ll taste great. So mobilise a little bit of self-restraint. In terms of ratios, you’ll be able to play it by ear. Simply put your nut/seed butter in a bowl, add the bottom nuts/seed or ground nut/seed flour till you get a slightly doughy + barely crumbly combination, and then add enough syrup till you get the right thick dough – one that doesn’t stick throughout your arms.

Technique for the Filling

For the filling, it’s a must to maintain as your aim a thick but runny batter. A batter like a pancake batter. You recognize, not runny so it appears watery, however thick, clean, and creamy. What you need to keep away from, when freestyling your filling, is adding an excessive amount of protein, particularly whey. Because, should you add too much, the probabilities of encountering a dry and bready cheesecake go up – and no one likes a dry and bready cheesecake! The right ratio, for me, is 250g cream cheese to 30g whey. Or 180 cream cheese to 20g whey. This ratio is barely totally different depending on what sort of cream cheese you employ, or in the event you use quark for example. But roughly talking, the above ratio holds up. For the eggs, you need to use either egg whites or entire eggs. The latter will make your cheesecake slightly creamier however you might additionally use the previous, it will depend on whether you care concerning the general fat content material of your cheesecake. I discover that for 250g of cream cheese and 30g whey, 100ml of egg whites does the job which is equal to 2 entire eggs. Again, you possibly can freestyle things and go up or down on the quantities of every ingredient to see how they impression the general texture. I invite you to do that, it’s enjoyable! If, in fact, you like enjoying with meals as a result of for those who don’t, properly… the uncertainly will in all probability drive you mad, hehe.

Almond-Based mostly Single Serving Protein Cheesecake

The recipe under is the one included in the little recipe booklets that have been on prime of our now sold-out whey protein powder tubs (see Observe 1 under for more on this). It’s additionally one which was featured in The Guardian newspaper in January! Looooook 🙂

Best Protein Cheesecake Recipe
Components for the Base

90g almonds
50g peanut butter
20g date syrup (or honey)
Components for the Prime
250g quark (or low-far cream cheese)
30g whey
100g liquid egg whites
8g stevia drops (or a tbsp of your sweetener of selection)


1 Preheat over to 150 C.
2 Combine the base components in a bowl until you get a dough.
3 Divide into eight and press inside muffin cups (paper or silicone).
4 In a meals processor or blender, blend all cheesecake elements until you get
a clean batter.
5 Pour cheesecake batter on prime of bases in the cups.
6 Bake at 160degrees until the edges are taut to the touch however the centre jiggles
(like Jelly) if you shake the cheesecakes (often 15-22 minutes).

Nut-Free Single-Serving Protein Cheesecakes

The final recipe on this submit is just like the one above. The only place where it differs is the crust uses not nuts, just seeds. I made it to point out you that you’re free to modify things up and indeed, freestyle! So long as you comply with the essential blueprint above, it is best to be capable of combine issues up and adapt every recipe to a) what you’ve gotten at house and/or b) what you most like.

Protein Cheesecake Recipe

Elements for the Crust (makes 4 muffin-cup cheesecakes)

2 tbsp (36g) sunflower seed butter (I used Meridian!)
1 huge tbsp (17g) flaxseed mix (I used this one but any flax combine would work)
1/eight (22g) date syrup or agave (I used this date one from Meridian)
1 small tbsp (5g) coconut flour

Elements for the Filling

1 x 180g container of Philadelphia Mild cream cheese (see Word 3 on cream cheese varieties)
20g of whey (I used Dan’s whereas ours is out of inventory, see notice 1 under)
1 entire egg
Stevia drops to taste (I used these ones from Nutra-Nicks, out there here within the UK and here in the US)

Protein Pow Cheesecake

1. First, make your crust by combining all crust elements in a bowl till you get a thick batter you can press on the bottom of 4 muffin instances.
2. Make your filling by mixing all filling components with a handheld blender or inside a food processor until you get a clean rich batter that resembles a pancake batter when it comes to thickness and ‘flow.’
2. Pour the cheesecake filling onto the crusts and place on a baking tray, with about 2 inches of water added to the underside to make sure your cheesecakes prepare dinner evenly.
four. Bake at 150C (302 F) for about 25 minutes then turn off the oven and depart them to take a seat for 10-15 minutes.
5. Take them out of the oven as soon as the highest is taut to the contact they usually seemed cooked however earlier than they take a look at all cakey. You want them to wobble slightly bit!
6. Allow them to cool utterly without eating – they’re greatest after having spent the night time within the fridge!

Macros per cheesecake (out of four): 215kcals, 10g carbs, 13g protein, 14g fat.

Single Serving Protein Cheesecake Recipe


1. As I discussed above, we’re at present sold-out of our scrumptious one-ingredient, hormone-free, creamy whey protein which is ideal for cheesecake-making. It’s as a result of we’re switching out of tubs and into one other packaging format. Don’t fear although, you possibly can still get a whey protein nearly as good as ours by getting the Natural Protein Firm’s whey. It’s a bit costlier than ours was BUT with a 20% low cost code, you possibly can truly get it for an awesome worth. Just enter PROTEINPOW20 at checkout. I do know Dan, owner of the Natural Protein Co, properly and trust both him and the protein he sources absolutely. So I belief you’ll prefer it as a lot as you probably did ours!

2. If you want to make a dairy-free cheesecake, you completely can. The crust stays the same however you need to mess around with the filling a bit. Here’s a protein cheesecake recipe that’s vegan that I feel you’ll like, I know everybody right here adored it, each vegans and non-vegans!

3. I like to use low-fat cream cheese to make protein cheesecakes. I’ve used quart up to now in addition to Greek yog however I find the Philly makes better cheesecakes as a result of it’s not as wet. You possibly can attempt full fat cream cheese, medium, or low-fat depending on the macros/fat content material you need to end up with.

Lastly, if you want to access over 50 extra protein cheesecake recipes, click here! And joyful ‘cheesecakeing’. Please share/tag us in the event you submit on social media utilizing #proteinpow so we will see and nearly shake your hand over a well-made batch of beautiful little cheesecakes 🙂

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