Banana Nut Protein Cheesecake
Prep time
Cook time
Total time
Makes one 4" cheesecake (4 servings).
Serves: 4 servings
Ingredients should be at room temperature.
  1. Preheat oven to 325F (163C).
  2. Unwrap Quest bar and place on a parchment-lined baking sheet. Bake for 5-6 minutes until puffy.
  3. Meanwhile line the bottom of a 4" springform with parchment paper, and wrap the bottom in foil.
  4. Remove Quest bar from oven and press into the pan. (Be careful, as the bar will be hot.)
  5. Top with ½ sliced banana and a few walnut pieces (reserve the rest for the topping), and set aside.
  6. Mix remaining (cheesecake) ingredients, and pour into pan.
  7. 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.
  8. 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.
  9. Let cool at room temperature, then transfer to refrigerator and let cool completely.
  10. Remove from pan, top with remaining banana and walnut, and serve. Enjoy!
A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, the only substitution I would suggest is whey powder in place of the Quest whey/casein blend. (See my Recipe Basics video for examples of what goes wrong when you use the wrong protein powder.) You may substitute other natural sweeteners for the stevia, if you like.
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.
Nutrition Information
Serving size: ¼ cake Calories: 200 Fat: 10g Carbohydrates: 15g Sugar: 5g Fiber: 5g Protein: 13g
Recipe by Andréa's Protein Cakery at