Protein-Rich Cheesecake

Protein-Rich Cheesecake
Cheesecake, a delicacy that is especially popular in America, but which you can get all over the world. And also in many different types. For example, a baked cheesecake, a cheesecake that you only leave on the fridge, one that you get fresh at the bakery or cheesecake made from a package from the supermarket.
But now the question is, of course, can this be healthy? I sat quietly for that and I actually omitted the four unhealthy products from the cheesecake (sugar, butter, cream cheese and the cookie base) and added something extra: protein powder!
That way you change it into a protein-rich and healthy snack which is ideal for athletes! It may take some preparation, but it will certainly be worth it!
Protein-Rich Cheesecake
Protein-Rich Cheesecake


Food processor/bar mixer mill
Baking paper


100 grams of soft dried figs
30 grams of oatmeal
12 grams pb2 (dried peanut butter)
10 grams of agave syrup
1 tsp cinnamon
250 grams skimmed french curd cheese
40 grams (vanilla) protein powder
4 leaves of gelatine
100 grams frozen red fruit

Preparation method

  1. Cut large circles from the bottom of the muffin cups out of the baking paper. This ensures that the soil does not stick to the shape and you can easily get the cheesecakes out of their shape. Place the rounds of baking paper in the muffin molds.
  2. Put the figs (without stalks), the oatmeal, the pb2, the agave syrup and the cinnamon together in the food processor or the blender mill. This mass will form the soil. Add some water (start with one tablespoon) until it is a slightly sticky mass. Divide the fig mixture over the six muffin molds and press them well. Then let it stiffen in the freezer for 30 minutes and then start with step 3.
  3. Allow 3 of the 4 leaves of gelatin to soak in cold water. Mix the 250 grams of low-fat quark with the protein powder to a smooth whole and no lumps left. Let a pan warm on the heat and let the gelatin melt with some hanging moisture. Stir the gelatine through the curd mixture and spread over the 6 muffin molds. This is the ‘cheese’ part. Let the whole stiffen in the freezer for one hour. Start stiffening after the hour until step 4.
  4. Let one sheet of gelatin soak in cold water. Put a saucepan on the fire and add the frozen fruits. Let this cook until the fruits fall apart and preach this with a fork finer. Squeeze the gelatine leaf and add it to the fruit mixture, removing the pan from the heat. Divide the fruit mixture over the 6 muffin molds.
  5. Let the cheesecakes stiffen in the refrigerator for at least 2 hours. Get the cheesecakes out of their shape and bon appetit!



The red fruit can be replaced by any type of frozen fruit as desired.
The gelatin can also be replaced with the natural product agar agar.
Do you not have a PB2? Replace with ordinary peanut butter. Mind you, you will probably need less water to make the mass sticky.