We’re always on the lookout for anything that’s:
Easy, delicious, low sugar, no sugar, and high protein. Seems like this one checked all the boxes, plus gluten free!
No bake “tastes like real cheesecake” no sugar protein cheesecake:
1 8 oz package cream cheese, softened
1 cup sour cream or plain yogurt
1 cup cream
½ c. sugar or sugar substitute (I used Lakanto Monk fruit)
2 scoops Whey Back Vanilla Protein
2 Tablespoons The Chain Gelatin
4 Tablespoons water
Prepared graham cracker crust, gluten free or regular
All fruit preserves or jam (optional)
First, set the cream cheese out at room temperature to soften, or stick in in the toaster oven on low for ten minutes. In a kitchen mixer, whip the cream until stiff peaks form. Remove the cream into a separate bowl. Then in the same kitchen mixer bowl, put the cream cheese and sour cream or yogurt, whisking on medium until well blended.
Sprinkle the gelatin on top of cold water in a saucepan. Increase the heat while whisking until the gelatin melts and dissolves - it will be thick and goopy, that’s OK!
Scrape the gelatin mixture into the kitchen mixer bowl to combine with the cream mixture and blend well on medium high. Add the vanilla whey while the mixer is running and blend until smooth.
Remove the bowl and fold the whipped cream in by hand. Spread into the prepared crust. Or - go low carb and crustless, and spoon it into jelly jars for individual servings.
Add an all fruit topping - we used blueberry and it was delicious!
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