Ah, cheesecake. There’s something about the creamy filling paired with the buttery crumbly crust that’s just impossible to resist. Of course, you can always have your cheesecake and eat it, too (after all, it’s about balance!). But if you want to satisfy your sweet tooth with something a little more nutrient-dense, you can do just that with this creative no-bake cheesecake recipe.
MyFitnessPal partnered with foodie and content creator Michelle Chen of @run2food to develop a protein-packed cheesecake that’s as macro-friendly as it is delicious. High in protein, the single-serve vegan recipe requires just four ingredients and takes less than five minutes to make.
“It has all the flavors of cheesecake in my opinion: biscuity base, creamy slightly tart center and pops of raspberry on top!” Michelle raved on the sponsored Instagram post, sharing a step-by-step video of how to whip up the tasty treat. She added, “It’s my new fave easy dessert.”
Below is Michelle’s healthified no-bake cheesecake recipe, along with exactly what makes it such a smart choice the next time you get a craving for something sweet.
Are high-protein desserts good for you?
There’s a reason why high-protein treats are in every health influencer’s “what I eat in a day” posts on Instagram these days. Protein is an essential macronutrient that keeps your body functioning optimally. It can improve bone health, build and strengthen muscle, and boost your metabolism. One study even found that eating more protein can lead to eating healthier overall.
Michelle’s high-protein cheesecake gives you 31 grams of protein, from yogurt and vegan protein powder. She uses the vanilla plant-based protein powder from Australian supplement company Macro Mike, but you can use a protein powder of your choosing.
Don’t forget to track your protein intake—along with calories and other macros—in the MyFitnessPal app (ahem, also Michelle’s go-to macro tracker for all her recipes!).
Other healthy ingredient swaps
Making cheesecake without sugar? Yes, it’s possible and yes, Michelle managed to do it. With zero added sugar, her dessert gets its sweetness from the vanilla protein powder and the frozen raspberries. She also notes that you can add maple syrup if you want it even sweeter. Maple syrup has more minerals and antioxidants and a lower glycemic index than white sugar.
This recipe is also lower in fat than “regular” cheesecake. Rather than cream cheese and sour cream—both of which are high in fat and calories—it calls for dairy-free yogurt to give it that coveted silky texture. Michelle uses plain soy yogurt, which is packed with protein, vitamins, and gut-boosting probiotics. Our dietitians are big fans of Greek yogurt, which can give the recipe an even greater protein punch.
4-Ingredient, No-Bake Raspberry Cheesecake Recipe
Serves: 1
Ingredients:
2 digestive biscuits (can sub for a gluten-free biscuit)
1 scoop (40g) vegan vanilla protein powder
125 g dairy-free yogurt
1/4 cup (38 grams) frozen raspberries
Optional: 1 tablespoon of maple syrup to sweeten
Instructions:
1. Crush the digestive biscuits and place in the base of an 8-ounce jar.
2. Make the cheesecake filling by mixing the vanilla protein powder and yogurt until smooth. Optional: Mix in 1 tablespoon of maple syrup to sweeten. Spread in an even layer over the biscuit base.
3. Thaw the frozen raspberries in the microwave and mash with a fork.
4. Spread the raspberries over the cheesecake layer.
5. Dig in!
Nutritional information: Calories: 387; Total Fat: 13g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 242mg; Carbohydrate: 40g; Dietary Fiber: 9g; Sugar: 10g; Protein: 31g
The post No-Bake Raspberry Cheesecake—With a High-Protein Twist appeared first on MyFitnessPal Blog.
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