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Protein Cheesecake (2.5f/15c/31p)


  • 12oz Fat Free Philadelphia Cream Cheese

  • 10oz Plain Greek Yogurt

  • 2 Whole Eggs

  • 1-2 Tbsp Stevia

  • ¼ Cup Milk

  • 1.5 Scoops Whey Protein

  • 1tsp Vanilla Extract

  • Dash Salt


  1. Preheat oven to 325°

  2. Soften cream cheese in a large mixing bowl by pressing down with a spoon.

  3. Add eggs and stevia and mix using an electric mixer.

  4. Add the rest of the ingredients and continue mixing for 2-3min.

  5. Pour in baking pan (6” pan works best) lined with parchment paper for best results.

  6. Bake at 325° for 25min then turn down the oven to 200° and continue baking for an additional hour.

  7. Let cool in fridge for 4-5 hours, add topping and destroy!

Other Variations

  1. Pumpkin Cheesecake – I’m a pumpkin fanatic and this is one of my favorite cheesecakes. All you have to do is add a few extra ingredients. These are canned pumpkin puree (NOT pie mix), 1tsp cinnamon, ½ tsp nutmeg and ½ tsp pumpkin pie seasoning. This one is a staple in my house

  2. Strawberry Cheesecake – To make this classic cheesecake simply substitute strawberry whey protein powder and serve with fresh strawberries or other fresh berries.

  3. Chocolate Peanut Butter – For this cheesecake you want to use chocolate protein powder and add a tsp of 100% cocoa powder and a tsp of peanut butter. The trick is drizzling peanut butter over the top of a fresh slice of this cake.

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