Protein Cheesecake


Try this delicious protein cheesecake, made with PhD Smart Protein™ powder created by @adamacros.

Follow our recipe below to make yours.



Makes: 1 cheesecake

  • 6 light digestive biscuits
  • 2 peanut butter oreo cookies
  • 30g lightest lurpak


  • 50g Peanut Butter Cup Smart Protein™ powder
  • 1 medium egg
  • 1 egg white
  • 200g fat free quark
  • 120g lightest philadelhia
  • 200g 0% fat greek yoghurt


  • 20g Chocolate PB2 (powdered peanut butter)
  • 80g strawberries
  • 30g reduced sugar strawberry jam
  • 4 butterfinger PB cups
  • 2 peanut butter oreo cookies


Prep: 20 mins › Bake: 20 mins › Chill: Overnight › Ready: Next Day

  • Crush the digestive and oreos in a freezer bag.
  • Melt the butter and combine completely.
  • Line the bottom of a greased 8” tin with the mixture and place in freezer for 15 minutes.
  • Add the filling ingredients except for the whey into a bowl and whisk thoroughly to get rid of any lumps.
  • Add in whey and mix thoroughly.
  • Pour filling on top of partially frozen base.
  • Cover with tin foil, poke a few holes and place in the oven at 160C for ~20minutes.
  • The middle of the cheesecake should still wobble a bit when you take it out.
  • Leave to chill in the fridge (preferably overnight).
  • Add toppings and cut into 8 slices.



Per 1 slice with above toppings

  • Protein 15.1g
  • Carbs 25.9g
  • Fats 9.7g
  • Calories 252

Per 1 slice with no toppings

  • Protein 13.1g
  • Carbs 13.9g
  • Fats 5.4g
  • Calories 158

Did you try making this delicious recipe? Why not let us know… Tag us @PhDNutritionUK

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#TheNextLevel in sports nutrition

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