Ok so this isn’t one of my usual #glutenanddairyfree recipes but if you can indulge in the creamy deliciousness of cheesecake then I highly recommend you try this one out! I use to make this base cheesecake for my husband at least 2-4x a month and would just switch it up by flavour. This one was inspired for a girlfriend’s birthday, her love for cinnamon toast crunch and 1stPhorms CTC Protein powder are what made this recipe come to light. SO if you’re craving something sweet and delicious that is still healthier then your regular cheesecake then this one if for you! Filled with light cream cheese, Greek yogurt, stevia, and protein powder this cake is packed with protein and will leaving you feeling satisfied after every bite.
Cinnamon Toast Crunch Protein Cheesecake:
1.5 cups Fat Free Philadelphia Cream Cheese
1 cup Plain Greek Yogurt or flavour of choice
1-2 Tbsp Stevia or monk fruit sweetener
¼ Cup Almond Milk
1.5 Scoops Whey Protein I used 1st phorms CTC
1/4 cup crushed CTC cereal
1tsp Vanilla Extract
- 1.5 cups graham cracker crumbs
- 1/2 cup crushed CTC cereal
- 2 tbsp stevia or monkfruit sweetener
- 1 tsp cinnamon
- 1/3 cup coconut oil, melted
- Combine all ingredients in a bowl and then press into a spring foam pan and bake in the oven for 10 mins Before pouring cheesecake mixture in.
Preheat oven to 325°
Soften cream cheese in a large mixing bowl by pressing down with a spoon.
Add eggs and stevia and mix using an electric mixer.
Add the rest of the ingredients and continue mixing for 2-3min.
Pour in baking pan (6” pan works best) lined with parchment paper for best results.
Bake at 325° for 25min then turn down the oven to 200° and continue baking for an additional hour.
Let cool in fridge for 4-5 hours, add toppings of choice.
Destroy and Enjoy!
I added 1 cup of cinnamon toast crunch cereal on top once cooled and then drizzled it with caramel sauce.