Protein Cheesecake Recipe


Cheesecake Topping Ingredients:

500g Quark (Purchase at most major supermarkets)

250g Fage 0% Greek Yoghurt

2.5 Scoops Whey Protein Isolate (I use The Protein Works Whey 80 – 25g per scoop)

2 Teaspoon Vanilla Extract

2 Egg Whites

100ml of Almond Milk or Soya Milk

100ml of water (Use 200ml if you don’t want to use milk)


Cheesecake Base Ingredients:

200g of Rolled Oats

1 Teaspoon Coconut Oil

¼ Teaspoon of Nutmeg

½ Teaspoon of Cinnamon

¼ Teaspoon of Ginger

2 Teaspoons of Honey or Agave Nectar

100ml of water


Cooking Guidelines

Preheat oven to 325°F or 160°C

Cheesecake Topping Directions:

  1. In a bowl mix the milk and/or water with 1 Scoop of Whey Protein Isolate.
  2. In a separate bowl, mix the Greek yoghurt, quark, vanilla extract and the remaining Scoops of Whey Protein Isolate. Mix until smooth.
  3. Add the milk/water and protein combination to the quark combo and mix.
  4. In a separate bowl, whisk the egg whites until stiff peaks form.
  5. Now gently fold the egg white peaks into the quark mixture.

Cheesecake Base Directions:

  1. Combine the oats, spices and water in a bowl.
  2. Separately melt down the coconut oil and honey or agave nectar in a pot until all has melted and combined.
  3. Create a well in the center of the bowl of oats and pour the melted mixture in. Gently mix through.
  4. Pour the crust into a 9-inch springform pan and using your hands press the oatmeal mixture down firmly.
  5. Bake for about 15-20 minutes or until the edges are turning slightly brown.
  6. Remove from oven and set aside to cool before proceeding.

cheesecake picture

Combine Topping and Base Directions:

  1. Pour the cheesecake mixture into the cooled oatmeal crust pan.
  2. Bake for 1 hour at and let cool in the fridge for 4 hours – optional to add toppings.