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Whoever said “you can’t have your cake and eat it too”, has never tried our Protein Cheesecake! We combined Xendurance Chocolate Protein with a decadent cheesecake to bring you a somewhat healthier option!
12oz. (340g.) Fat Free Cream Cheese
1/3 cup (58g.) Coconut Sugar (or 3/4c./150g. Stevia)
1 heaping cup (10oz/285g) Plain Greek Yogurt
1/4 cup (59.2 ml) Almond/Coconut Blend milk (or 1% milk)
1.5 scoops (50g) Xendurance Chocolate Protein
1/8 cup (17g) Dark Cocoa Powder (this will give it extra chocolate flavor, omit if you do not want extra chocolate)
1 teaspoon Pure Vanilla Flavor
Dash of Salt
Preheat your oven to 325 degrees Fahrenheit (165 Celsius)
In a food processor or blender and add ALL your ingredients in the order given.
Before you blend or mix, take a spoon and press all the ingredients down and mix it up just a little. Then, blend away! Tip: You should stop it a few times to scrape the sides down. You want to make sure it is COMPLETELY blended together and creamy.
Line the bottom of a 6” x 2” round pan with a parchment circle. You can either cut it our or use pre-cut parchment circles. Spray with a little coconut oil spray. Pour your mix into the pan and put in the oven.
Set your timer for 30 minutes. After 30 minutes is up, turn your oven down to 200 degrees Fahrenheit (93 Celsius) and set your timer for 1 hour.
After 1 hour turn off the oven and crack the door open to let the cheesecake cool. for about 15 minutes before you remove it from the oven. This helps to prevent cracking
Remove and let cool COMPLETELY before you refrigerate.
Enjoy with Tea or Coffee :)