Dark Chocolate Raspberry Chunk Protein Cheesecake
This high protein cheesecake features chunks of Grenade's Carb Killa Dark Chocolate Raspberry Protein Bar.
Ingredients
Crust
- 1 cup Almond Flour
- ¼ cup Granulated Sugar Substitute* *we used Truvia
- ¼ cup Butter* *we used KerryGold
Cheesecake Filling
- 8 oz Low Fat Cream Cheese
- 1 cup Fat-Free Vanilla Greek Yogurt
- 2 scoops Vanilla Protein Powder
Toppings
- 1 bar Grenade Carb Killa Dark Chocolate Raspberry Protein Bar cut into chunks
- 1 cup Fresh Raspberries
- 2 tbsp Dark Chocolate Chips melted
Instructions
Crust
- Pre-heat oven to 400°F and spray cooking spray at the bottom of a 7" springform pan.
- Combine almond flour, granulated sugar substitute and butter into bowl. Mix ingredients until mixture forms a ball.
- Spread mixture across the bottom of the pan using a spatula or your fingers. Make sure mixture goes to the edges of the pan.
- Bake the crust for 11-13 minutes or until the top begins to turn golden brown.
- Remove crust from oven, reduce heat to 350°F.
Protein Cheesecake
- Combine cream cheese, Greek yogurt and protein powder in a bowl. Mix ingredients until mixture is a creamy texture. Additional Greek yogurt may be added if mixture is too thick.
- Spray the springform pan with a bit more cooking spray on the sides. Spread protein cheesecake mixture evenly on top of baked and cooled crust. You may use a spatula to do this.
- Bake for an additional 23-25 minutes at 350° until center is set.
- Cooling & Toppings
- Let protein cheesecake cool at room temperature before running knife around the edges of the protein cheesecake. Refrigerate protein cheesecake for 2-3 hours before adding toppings.
- Once cooled from the refrigerator, top protein cheesecake with Grenade's Carb Killa Dark Chocolate Raspberry Protein Bar [use code INFORMANT to save 25%] chunks, fresh raspberries and melted dark chocolate chips (microwave these until melted).