STRAWBERRY PROTEIN CHEESECAKE

It's Valentine's month and you want to keep those resolutions going but you also want to be romantic on V-day. Don't give into sugary junk when you need a protein-rich dessert! Here's a recipe for a Strawberry Protein Cheesecake using strawberry-flavored whey protein powder. This cheesecake is high in protein and lower in carbs and fat compared to a traditional cheesecake, so you'll fuel those workouts you did all month long and stay sexy for your Valentine!

Strawberry Protein Cheesecake Recipe

Ingredients:

Crust:

• 1 cup almond flour (about 96g)
• 2 tbsp melted coconut oil (or butter)
• 1 tbsp erythritol (or sweetener of choice)
• 1/2 tsp vanilla extract (optional)

Filling:

• 2 cups cream cheese, softened (about 450g)
• 1 cup plain Greek yogurt (about 240g)
• 1 scoop strawberry-flavored Better Whey protein powder by Dive Bar Nutrition 
• 1/4 cup erythritol (or sweetener of choice)
• 1 tsp vanilla extract
• 2 large eggs
• 1/2 cup unsweetened almond milk (or any milk of choice)
• Pinch of salt

Topping (optional):

• Fresh strawberries, sliced (optional, for decoration)

Instructions:

1. Preheat oven to 325°F (163°C). Line an 8-inch springform pan with parchment paper or grease it lightly.

2. Make the crust:

   • In a medium bowl, combine the almond flour, melted coconut oil, sweetener, and vanilla extract. Stir until the mixture resembles wet sand.
   • Press the mixture firmly into the bottom of the springform pan to form an even crust layer.
   • Bake for 8-10 minutes or until lightly golden. Set aside to cool while preparing the filling.

3. Make the filling:

   • In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer.
   • Add the Greek yogurt, whey protein powder, erythritol, vanilla extract, and salt. Mix until well combined.
   • Add the eggs one at a time, mixing well after each addition.
   • Add the almond milk and mix until the filling is smooth and creamy.

4. Bake the cheesecake:

   • Pour the filling over the cooled crust.
   • Smooth the top with a spatula and tap the pan on the counter to remove any air bubbles.
   • Bake at 325°F (163°C) for 45-50 minutes, or until the center is mostly set but slightly jiggly.
   • Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.

5. Chill: After the cheesecake has cooled, refrigerate it for at least 4 hours, preferably overnight, to allow it to fully set.

6. Optional topping: Before serving, decorate the top with fresh strawberry slices.

Macronutrients per Serving (Based on 12 servings)

This breakdown is an estimate based on the ingredients listed above:

• Calories: 215 kcal
• Protein: 13g
• Carbs: 5g (mostly from the almond flour crust and sweetener)
• Fat: 17g (mostly from cream cheese and almond flour)

These values may vary depending on the exact brands and ingredients used, but they give a general idea. To top it off, use a sugar free strabwerry syrup and, if its in youir macros, throw a strawberry or two on top... sliced as desired!