Prot: 13 g, Carbs: 15 g, Fat: 10 g, Cal: 200
Do you have a Banana Nut Muffin Quest Bar on hand? Treat yourself to this delicious Banana Nut Protein Cheesecake!
Protein cheesecakes are some of my favorite desserts to make because they often taste so similar to the higher-fat, high-sugar versions. And I love playing with cheesecake flavors! I wanted to get creative with a Banana Nut Muffin Quest Bar, so I used it as the crust to this mini cheesecake.
I topped the crust with banana slices and walnuts, and poured in the protein cheesecake batter. A delicious combination of flavors! I used some of the Quest Protein Powder in the the cheesecake batter, as well.
Give this delicious Banana Nut Protein Cheesecake a try!
- Serves: 4 servings
- Serving size: ¼ cake
- Calories: 200
- Fat: 10g
- Carbohydrates: 15g
- Sugar: 5g
- Fiber: 5g
- Protein: 13g
- 1 Banana Nut Muffin Quest Bar
- 1 medium banana (118g)
- 1 tablespoon walnut pieces (7g)
- ½ package Neufchâtel cheese (4oz or 112g)
- 1 large egg, whole (50g)
- 2 oz fat-free Greek yogurt (1/4 cup or 57g)
- 3 tablespoons Quest multi-purpose (or vanilla) protein powder (14g)
- 2 packets stevia (2g)
- ¼ teaspoon alcohol-free vanilla extract (1.2ml)
- Preheat oven to 325F (163C).
- Unwrap Quest bar and place on a parchment-lined baking sheet. Bake for 5-6 minutes until puffy.
- Meanwhile line the bottom of a 4" springform with parchment paper, and wrap the bottom in foil.
- Remove Quest bar from oven and press into the pan. (Be careful, as the bar will be hot.)
- Top with ½ sliced banana and a few walnut pieces (reserve the rest for the topping), and set aside.
- Mix remaining (cheesecake) ingredients, and pour into pan.
- For best results, set up a water bath by placing the springform in a larger pan in the oven, and adding about an inch of water to the larger pan.
- Bake at 325F (163C) for 15 minutes, then reduce the temperature to 200F (93C) and bake for about another 15 minutes. The cake should be removed from the oven while the center is not quite firm.
- Let cool at room temperature, then transfer to refrigerator and let cool completely.
- Remove from pan, top with remaining banana and walnut, and serve. Enjoy!
Also, Neufchâtel cheese is marketed as "1/3 less fat than cream cheese" here in the states. I stay away from the fat-free cream cheeses because of the additives.
And because this recipe is baked, regular vanilla extract should be fine.