← All recipes Desserts

Macro-friendly Cheesecake

Name: Macro-friendly Cheesecake
Prep time: 15 min
Cook time: 220 min
Total time: 235 min
Yield: 8 servings
Ingredients: 75 g oat flour (or protein pancake mix); 113 g unsweetened apple purée; 680 g 0% Greek yogurt; 30 g sugar-free vanilla pudding mix (dry powder); 200 g liquid egg whites; 2 tsp sweetener of choice (e.g. stevia or sucralose); 200 g frozen mixed berries

A creamy, high-protein baked cheesecake made with Greek yogurt and egg whites — around 130 kcal and 13 g protein a slice.

131calories
13.3gprotein
17.3gcarbs
1.1gfat

Per serving · 8 servings

Prep15 min
Cook / chill3 h 40 min
Serves8

Cheesecake is one of those desserts people think they have to give up when they are working towards a goal. This version keeps the creamy, set texture you want, but swaps the cream cheese and butter for Greek yogurt, egg whites and a light oat base — so a slice fits comfortably into your day, whether as a dessert or a protein-rich snack.

It needs a few hours in the fridge, so it is perfect to make the evening before.

Adapted from the protein cheesecake by The Meal Prep Manual.

Ingredients

For the base

75 g oat flour (or protein pancake mix)
113 g unsweetened apple purée

For the filling

680 g 0% Greek yogurt
30 g sugar-free vanilla pudding mix (dry powder)
200 g liquid egg whites
2 tsp sweetener of choice (e.g. stevia or sucralose)

For the topping

200 g frozen mixed berries

Method

Base

Preheat the oven to 175 °C (160 °C fan) and line or lightly grease a 20 cm springform tin.
Stir the oat flour and apple purée together into a soft dough, then press it evenly over the bottom of the tin.
Pre-bake for 8 minutes while you make the filling.

Filling

Whisk the Greek yogurt, pudding powder and sweetener until completely smooth, then gently fold in the egg whites.
Pour the filling over the pre-baked base and smooth the top.
Bake for about 30 minutes, until the edges are set and the centre still has a slight wobble. For a crack-free top, place the tin in a larger tray with 2 cm of hot water while baking.
Let it cool to room temperature, then chill for at least 3 hours — overnight is best.

Topping

Warm the berries in the microwave for 1–2 minutes to make a quick compote, let it cool, and spoon it over the cheesecake just before serving.

Tips & swaps

Swaps: use protein pancake mix instead of oat flour for a few extra grams of protein per slice. If you can't find sugar-free pudding mix, use 30 g cornflour plus 1 tsp vanilla extract and a little extra sweetener (the macros change only slightly).
Gluten-free: use certified gluten-free oat flour and check that the pudding mix is gluten-free.
Extra topping: a spoon of light whipped cream adds about 15 kcal per slice.
Storage: keeps 4 days in the fridge, covered. Slice before freezing and defrost in the fridge.
Macros are per slice (1/8 of the cheesecake), calculated from standard nutrition values — exact numbers depend on the brands you use.