Chocolate Swirl Protein Cheesecake Recipe

April 20, 2020

Chocolate Swirl Protein Cheesecake Recipe

Calories: 184 Healthy Fats: 15g Carbs: 8g net Protein: 9g Sugar: 1g

 

When you love sweets and are wanting to satisfy your sweet tooth, but also trying to stick to your fitness and nutrition goals we've got you covered with this delicious ABS Chocolate Swirl Protein Cheesecake Recipe!

 

 

This recipe makes 9 Servings total. 1 Serving is: Calories: 184 Healthy Fats: 15g Carbs: 8g net Protein: 9g Sugar: 1g

That means that if you were really craving something sweet and satisfying you could eat 2 slices of this delicious cheesecake and still be right on track with quality nutrition.

Ingredients for Cheesecake:

  • 1- 8oz Package Cream Cheese
  • 1 cup 0% Greek Yogurt
  • 1/3 cup Swerve (Or Stevia)
  • 1 Scoop ABS Vanilla Cake Batter Protein Mix 
  • 2 Whole Eggs
  • 1 tsp. Vanilla Extract
  • 1 Tsp. Lemon Juice

Ingredients for Chocolate Swirl and Topping:

  • 1/2 Cup Lilys Chocolate Chips
  • 2 Tbsp. Grassfed Butter

 

Directions: Pre-heat oven to 325 degrees and using non-stick spray, spray an 11 x 7 baking pan. For cheesecake, combine all of the ingredients and mix on medium with handheld mixer or in kitchenaid mixer until the batter is creamy and smooth. When batter is fully mixed, pour into pan and spread evenly. In a microwave safe container, combine 1/2 cup lilys and 2 tbsp butter and microwave for 30 seconds then remove and stir to melt chocolate. If chocolate is not melted then repeat in intervals of 15 seconds until glossy. Once chocolate is melted, in small tablespoon sizes, dollop throughout cheesecake like in the video then using a knife swirl into the cheesecake saving a small portion of the chocolate to use after the cheesecake has cooled. Bake at 325 degrees F for 30 minutes or until the middle of the cheesecake is solid. Place cheesecake on counter or rack to cool for one hour then place in fridge for 1-2 hours to "set". Once cheesecake has fully cooled in fridge and set, remove and with the re-melt the left over chocolate. Using a spoon or fork simply dip into the chocolate and drizzle over top of cheesecake until all the chocolate is used then place back in fridge for the chocolate to harden. Cut into 9 squares and enjoy!

 

You can order the ABS Protein Pancakes & Baking mix used in this recipe here! 




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