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No Bake Vanilla Protein Cheesecake

I think that making a batch of this No Bake vanilla protein cheesecake should be at the top of your priority list right now. I mean it’s on mine and I'm in the middle of studying for my uni exams so it's a crazy time. That doesn’t matter.. Work-Uni-Life put it all on hold for this. It’s worth it, trust me. It’s crazy delicious, plus I’ve made it healthier with Greek yogurt and light cream cheese, and upped the protein with Maxines Burn vanilla protein powder. The best bit, I made it in a cute little jar for two to share with your bestie, gym buddy or other half. Doesn’t get much better in my opinion. I admit that sometimes my recipes can be a little left of field, a little experimental and for some it may not be their cup of tea. But this? This gets a big tick of approval from everyone who tried it. The lucky guy I shared mine with had to stop himself from eating the entire thing... then went to check the next day whether I had eaten my section of it yet! The filling tastes like a classic cheesecake, and is perfect for whatever toppings you might be craving. I went with raspberries for their sour tang to cut through the decadent vanilla protein cheese, a seriously good combo. All you have to do is blend everything up, pop it in the fridge to firm up for a few hours, and then dive in. A healthy dessert that hits the spot, go ahead, just make sure you get your serving!

NO BAKE VANILLA PROTEIN CHEESECAKE

PREP TIME: 15M | COOK TIME: 25m | TOTAL TIME: 3h 35m SERVES: 2 PEOPLE

Ingredients

Biscuit Layer

  • 4 Sugar Free Chocolate Chip Cookies (I used Gullón, available at Woolworths AUS)
  • 1 teaspoon coconut oil, melted

Cheese Layer

  • 1 scoop Maxines Burn vanilla protein
  • 50 grams light Philadelphia cream cheese
  • 70 grams Natural or Greek yogurt (no added sugar)
  • 1/2 teaspoon powered gelatin
  • Boiling water

Berry Compote

  • 1/4 cup rasberries (fresh or frozen)
  • 1 teaspoon Natvia

Instructions

For the Biscuit Layer

  1. Add cookies and coconut oil to a food processor or blender and process on high until a crumble forms. Push cookie mixture into the bottom of the serving dish, I used a medium sized jar. Place in the fridge while making the cheesecake mixture

For the Cheese Layer

  1. Using an electric mixer, beat the cream cheese and yogurt until smooth. Reduce the mixer speed to low and gradually add protein powder. Increase speed and mix until well combined and smooth
  2. Add gelatine to a small cup or bowl, add approximately 2-3 tbsp of boiling water and stir until dissolved. Once dissolved, add too the cheesecake mixture and whisk until combined
  3. Pour the cheesecake mixture over the cookie layer and place in the fridge for 2-3 hours or until the mixture is set

For the Berry Compote

  1. Add the raspberries and sweetener to a heat proof bowl and microwave on high for 45 seconds until the raspberries are soft, the liquid is released and the sweetener has dissolved OR add raspberries and sweetener to a small saucepan and warm over medium heat until the raspberries are softened, the liquid is released and the sweetener has dissolved
  2. Allow to cool, then once the cheesecake is ready to serve, pour raspberry mixture over and enjoy!
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