Hi guys! I have the great pleasure and honor to present to you another cheesecake-monstrosity (in a good way!) from Dylan, creator of the now-classic Chunky Monkey Protein Cheesecake recipe (if you haven’t printed/saved/pinned that recipe, click here to get it in all its chunky glory.) Enough from me though; mic over to Dylan!
When Anna and I spoke about doing another guest post I was ecstatic and immediately started brainstorming some more original ideas I could offer. After all It’s not easy to stand out on a site like Protein Pow with its vast repertoire of perfected recipes, hehe. As with my last guest appearance here I made a Cheesecake. I am calling it a Sprinkled Strawberry Shortcake Cheesecake; and it is best described as Birthday Cake meets Strawberry Shortcake.
It’s dense, it’s rich, it has a crushed Birthday Cake Cereal crust, strawberries, and I even frosted this cheesecake to really complete the package. POW!
You don’t need to look too far to find pretty desserts, but a pretty dessert that packs a hefty protein punch while not sacrificing taste? That’s the Protein Pow way and am here to deliver ;) So give this recipe a go and enjoy it! Just remember, when you go shopping next time, to stop in the “kids cereal” section and pick out something colorful like I did for this cheesecake. I used a Birthday Cake cereal for it, which is a great fit here, but feel free to experiment and remember this trick in the future :) Just crush some of the cereal up for your crust – it opens up a whole new world of fun flavor options beyond the common Graham/Oreo baking crumbs that a lot of people use in their cheesecakes. Here’s my recipe:
Ingredients for the cheesecake
2 x 250g containers Light Cream Cheese
2/3 cup 0% Greek Yogurt
1/4 cup vanilla, strawberry, or unflavored protein powder
1/3 cup Splenda (or your sweetener of choice)
1 tsp Stevia
2 tbsp ground oats or all-purpose self-raising flour
2 large eggs
10 ripe strawberries (blended)
1/2 tsp salt
Optional: a few drops of red coloring if you want a super-pink finished product
Ingredients for the crust
2 cups cereal, measured whole then crushed (I used Birthday Cake edition Fruit Loops!)
1/3 cup light margarine, melted (can sub for butter or coconut oil if desired)
1/3 cup 0% Greek Yogurt
1/3 cup Strawberry baking chips, melted (I used Strawberry Shortcake Choco-Maker brand)
1. Let the cream cheese, yogurt, and eggs sit out until room temperature (to prevent cracking when you bake this beauty)
2. Pre-heat oven to 350 degrees F, grease an 8″ Spring-form pan (If using a 9″ bake for about 5 minutes less)
3. In a medium bowl crush your cereal until baking crumb sized, stir in melted margarine and mix well
4. Press this onto the bottom of your pan and spread it out to cover the whole bottom, removing the Spring-Form temporarily makes this easier
5. In a large mixing bowl with an electric beater, or with a stand mixer, beat the cream cheese and yogurt together until smooth
6. Beat in the sweeteners, eggs, strawberries, salt, then protein and flour. (optionally add drops of red coloring if you want a deeper pink)
7. Pour this into your Spring-form Pan, over the crust
8. Bake at 350 for 42-45 minutes, It is finished when a toothpick comes out clean or the sides start to brown.
9. Let cool to room temperature, transfer to fridge to set (before frosting, as we need to release the Spring-Form to frost it)
10. Once set, mix together your frosting ingredients and thinly coat the cake, add sprinkles and return to fridge 30+ minutes
11. Admire how pretty it is,
Macros per slice, out of 10: 175kcals, 15g protein, 12.6g carbs and 6g fat!