Sugar-free Berry Protein Cheesecake
The only added sugar in the recipe comes from the yogurt, so you have some control over which yogurt you use. And the amount per serving int he final product is so minimal that I don’t worry too much when I make this with regular vanilla yogurt. I use PEScience protein powder in this recipe. PEScience uses a blend of whey and casein in their protein that I have found to be ideal for cooking and baking. It really helps give the cheesecake it’s perfect texture.
Ingredients
Cheesecake
- 16 oz full fat cream cheese at room temperature
- 5 oz vanilla Greek yogurt
- 2 eggs
- 2 egg whites
- 1/2 cup granulated monk fruit
- 2 scoops PEScience Gourmet Vanilla protein powder
- 1 tsp vanilla
Topping
- 1/2 cup water
- 1/2 cup granulated monk fruit
- 1 cup frozen berry blend
Instructions
- Preheat oven to 250'F.
- Using a hand mixer, beat cream cheese until smooth.
- Add yogurt, eggs, and egg whites and continue mixing until smooth.
- Add sweetener and protein powder and mix until fully incorporated.
- Stir in vanilla
- Lightly grease a 9" round glass pie dish and pour in batter.
- Bake in preheated oven for 25 minutes.
- After 25 minutes, leave cheesecake in the oven and increase the oven temperature to 350'F. Continue baking another 20 minutes for a total of round 45 minutes. Cheesecake is done when the center appears set.
- Meanwhile, make the topping. Boil water and add monk fruit.
- Reduce heat to medium-high and stir until monk fruit is dissolved.
- Add frozen berry blend and stir. Reduce heat to medium-low and simmer until berries have begun to break down.
- Remove from heat. Compote will thicken as it sets.
- When cheesecake and topping have both cooled to room temperature, spread berry compote over the top. Store in the refrigerator for a week.