The Best Ever Cannoli Protein Cheesecake

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Isn’t that the silkiest protein cheesecake you have ever seen?? Well, it happens to be the BEST tasting protein cheesecake I’ve ever made. I’m quite proud of myself!

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It would not be as delicious if it wasn’t for the Gourmet Vanilla Protein Powder by PEScience–it tastes like ICE CREAM! You can get 25% off all PEScience orders by using code PBCHOCO.

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Cannoli Protein Cheesecake

Yield: 12 Slices

Serving Size: 1 Slice

Calories per serving: 134

Fat per serving: 2.6

Carbs per serving: 10

Protein per serving: 17.6

Cannoli Protein Cheesecake

Ingredients

  • 1 15oz container low fat ricotta cheese
  • 1 8oz container fat free cream cheese
  • 1/4 c egg whites
  • 2 scoops gourmet vanilla protein powder (I used PEScience)
  • 1 tbsp. tapioca flour (or cornstarch)
  • 1/2 tsp. stevia
  • 1 5.3 oz container vanilla greek yogurt (I used Light & Fit)
  • 15g mini chocolate chips
  • OPTIONAL powder sugar for dusting

Instructions

  • Pre-heat oven to 350f and spray a spring form pan with non-stick spray.
  • In a blender, add cream cheese, ricotta cheese, protein powder, tapioca flour, stevia and egg whites and blend on high until smooth. You may need to stop to scrape the sides.
  • Pour the batter into the pan and spread evenly until flat.
  • Bake for 35-40 minutes. The top should be solid but the middle should still jiggle.
  • Once cooled, spread the entire container of vanilla greek yogurt over the top and sprinkled with chocolate chips and powdered sugar.
http://peanutbutterpluschocolate.com/the-best-ever-cannoli-protein-cheesecake/




2 Comments

Did you happen to figure out the macros for this? Looks great!!

Reply

Hi Sarah, the macros are just above the recipe. Xo

Reply
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