It's no secret that I love a good cheesecake! So when I recently received a reader request for a single serve protein cheesecake, I was happy to get baking.
I used my recipe for Creamy Protein Cheesecake as a model, but figured I'd change it up by using stevia here to lessen the carbs. And it's delicious!
Cheesecake is, in general, a bit more difficult to bake (the springform pan, the water bath). But an individual protein cheesecake is a bit more forgiving. Since it is only one serving, there's no need to get it cleanly out of the pan and slice it. So you can easily make this in a ceramic ramekin, or other similarly sized (3 or 4 inch) pan. The key is to remove it from the oven before it is entirely firm. If your cake comes out more spongey than creamy, it is a little over-baked.
I love this single serve protein cheesecake so much! I think I'll go make myself another. ;)
Enjoy!
Ingredients
All ingredients should be room temperature.
- ½ package Neufchâtel cheese 4oz or 112g
- 1 large egg whole (50g)
- 2 oz fat-free Greek yogurt ¼ cup or 57g
- 2 tablespoons natural vanilla whey protein 11g
- 2 packets stevia 2g
- ¼ teaspoon alcohol-free vanilla extract
Instructions
- Preheat oven to 325F (163C).
- Line the bottom of a 4" springform pan with parchment paper, and rub coconut oil around the sides (or spray with non-stick cooking spray). Wrap the bottom of the pan with aluminum foil. If you are using a ceramic ramekin, just rub coconut oil (or spray) the bottom and sides (no parchment or foil needed).
- Mix the Neufchâtel cheese, egg, and yogurt until smooth.
- Add whey powder, stevia, and vanilla. Mix well.
- Pour batter into pan.
- Put the pan in a larger pan (to set up the water bath).
- Fill larger pan with about one inch of water.
- Bake at 325F (163C) for 15 minutes.
- Then reduce the temperature to 200F (93C) and bake for about another 15 minutes (or 20 minutes if using a ceramic ramekin, since the cheesecake will be thicker). 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 (if using a springform), and serve.
- Enjoy!
Notes
Also, Neufchâtel cheese is marketed as "⅓ 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.
Andréa
Somehow missed this comment when it came in months ago! But for anyone reading it now, yes, I think ceramic ramekins should be in a water bath, also. Even if the even heating isn't as much of an issue, it's good to have the steamy air for the creamy texture. Enjoy!
Andréa
So glad you like the recipe! Thank you for sharing it, and happy thanksgiving to you, too! :)
Maricar H
Tried this last night and came out with 3 mini cheesecakes in ramekins. I used Yoli Essential Shake, which is sweetened with Stevia. But I opted to sub the additional stevia with 1 scant teaspoon granulated sugar, which makes it not so low carb :-(
But it's absolutely delicious! Hope you don't mind that I shared your website on my facebook wall. I'll be making morenof this tonight for tomorrow's Thanksgiving potluck. Some of my family are on a low carb high protein diet and they'll love this! THANK YOU for an awesome recipe! Happy Thanksgiving!
angie
I'm going to use a ceramic ramekin, does it still go in a water bath?
Andréa
Thanks, Allison! I eat protein desserts all day long! :)
Allison T
This looks delicious, Dessert is my favorite meal of the day ;) I love the idea of introducing protein into dessert!
Andréa
So glad you like it! Thanks for writing in. :)
Jordan Miroballi
This was SO GOOD. Thank you, Andrea!