Protein Red Velvet Cheesecake
Serves 16
15 mins prep
35 mins cook
50 mins total
Unbelievably amazing Protein Red Velvet Cheesecake with swirls of red velvet and regular cheesecake batters. Healthy red velvet cheesecake bars are low fat, low carb and have no sugar added!
Crust:
gChocolate GrahamsHigh protein one recommended below
tbspRunny Almond Butter24g, Flavor recommended below
tspMaple Syrup10ml, Sugar-free recommended below
Egg White33g
Cheesecake:
ozSoftened Cream CheeseReduced Fat recommended, 225g
Cream Cheese Half:
cupNon-fat Greek Yogurt112g
tbspAlmond Milk30ml
cupVanilla Protein PowderWhey-caesin, 22g
tspCornstarch
Red Velvet Half:
tbspNon-fat Greek Yogurt84g
tbspChocolate ChipsMelted, Sugar-free recommended below, 28g
tbspAlmond Milk
cupChocolate Protein PowderWhey-caesin, 22g
tbspCocoa Powder8g
tspCornstarch
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Preheat oven to 375°F, line an 8x8” baking pan with foil (inside and outside), and grease on the inside.
In a food processor, combine crackers, almond butter and maple syrup until powdered.
Transfer mix to a bowl, add egg whites and mix to thicken.
Spread on bottom of pan and press down firmly with back of spoon or small spatula.
Bake for 10-12 minutes, remove from oven and let cool completely.
Cheesecake:
Reduce oven temperature to 325°F.
In a large bowl, beat cream cheese using an electric hand mixer or paddle attachment of stand mixer until smooth; About 1-2 minutes.
Divide into 2 halves
Cream Cheese Half:
Add Greek yogurt and milk and beat again until combined.
Beat in vanilla protein powder and cornstarch, scraping down the sides if needed.
Add ½ egg and beat until just combined. Do not over-mix.
Red Velvet Half:
Place chocolate chips in a small bowl, microwave 30 seconds until mostly melted. Stir to melt; Let cool slightly.
Add Greek yogurt, melted chocolate and milk and beat again until combined.
Beat in chocolate protein powder and cornstarch, scraping down the sides if needed.
Add other ½ egg and beat until just combined. Do not over-mix.
Assemble:
Scoop batter - alternating between both parts - into pan and smoothen top.
Water bath: Fill a large, deep baking pan with 2-3” boiling water, and place cheesecake pan in.
Bake for 35-40 minutes. Center of the top should be jiggly or soft to the touch.
Remove from oven and let cool completely.
Place in the fridge for a couple of hours to chill, then slice and enjoy!