Would you eat a cheesecake made without cream cheese? You might if you knew it wasn’t loaded with saturated fat and sugar. In fact, this lightened-up version is packed with protein and fresh fruit. If you ask us, it sounds more like a nutritious anytime snack.
Vanilla-Raspberry Protein Cheesecake
Crust
2 Tbsp. almond meal
½ Tbsp. apple sauce
- Press into bottom of mini springform pan and bake for 10 minutes. Meanwhile, make filling”¦
Filling
1 serving gel dessert mix (cheesecake or raspberry flavor)
2 Tbsp. vanilla whey protein isolate
½ cup almond milk
1 tsp. gelatin, dissolved in a ¼ cup boiling water
8 raspberries, mashed
- Blend first 3 filling ingredients in a bowl. Add dissolved gelatin and stir.
- Pour liquid mixture over crust.
- Spread raspberries around and let it set in the refrigerator for 3 hours or overnight.