Cookies & Cream Protein Cheesecake

Huge props to the protein chef on this one!!!

This hits the spot when everyone else around you is stuffin their faces full of cake and pie. Now you can eat the same thing without the guilt and with all the GAINS!

Cookies & Cream Protein Cheesecake

Here is the recipe:

• 2 Large Eggs
• 2 Tablespoons (12g) Marshmallow Fluff
• 1 Tablespoon (15) Melted Semi-Sweet Chocolate Chips
• 2 Scoops (60g) Vanilla Protein Powder
• 12 Ounces (339g) Fat Free Cream Cheese
• 10.6 Ounces (300g) Fat Free Vanilla Greek Yogurt
• 1 1/2 Teaspoons Vanilla Extract
• 1/2 Teaspoon Lemon Juice
• 1/4 Cup Sweetener
• 2 Tablespoons (30) Semi-Sweet Chocolate Chips

Calories in the WHOLE recipe:

• Calories: 1106
• Fat: 22g
• Saturated Fat: 7g
• Sodium: 1913mg
• Carbs: 87g
• Fiber: 0g
• Sugar: 47g
• Protein: 140g

Calories in each piece (if you cut 4):

• Calories: 276
• Fat: 5.5g
• Saturated Fat: 1.7g
• Sodium: 478.2mg
• Carbs: 21.7g
• Fiber: 0g
• Sugar: 11.7g
• Protein: 35g

Take out a large bowl, add all of your ingredients into it aside from your topping, and then mix everything together (using a hand mixer makes things a lot easier). Line a 6×2 cake pan with some parchment paper, pour your mix in, sprinkle your chocolate chips on top of it, and then put it into the oven on 325°F/162°C for 25:00-30:00. After 25:00-30:00 drop your temperature to 200°F/93°C for another 50:00-60:00. Take your cheesecake out, let it cool, wrap it up, and then put it into the fridge overnight (or a couple hours if you can’t wait that long). 

Tips:

• If you don’t have a hand mixer then let your cream cheese sit out for a bit before you add it in so that it softens up!
• Use chocolate protein powder for more of a chocolate cookie taste!