Yield: 8–10 slices
Prep Time: 15 minutes
Bake Time: 40 minutes
Chill Time: 4–6 hours
Total Time: About 6 hours
Protein per slice: ~20–25g (depending on protein powder used)
🧂 Ingredients
For the Crust:
- 1 cup (100g) almond flour
- 2 tbsp melted coconut oil (or light butter)
- 1 tbsp unsweetened cocoa powder
- 1 tbsp erythritol or your preferred zero-calorie sweetener
- Pinch of salt
For the Filling:
- 8 oz (225g) fat-free or reduced-fat cream cheese, softened
- 2 cups (450g) low-fat cottage cheese or thick Greek yogurt
- 2 scoops (60g) vanilla or peppermint-flavored whey/casein protein powder
- ¼ cup (50g) granulated erythritol or stevia blend (adjust for sweetness)
- 2 large eggs
- 1 tsp pure peppermint extract (add more if you want it stronger)
- 1 tsp vanilla extract
- Optional: 1–2 drops red food coloring for a peppermint swirl effect
Optional Toppings:
- Crushed sugar-free candy canes
- Greek yogurt whipped topping or light whipped cream
- Melted dark chocolate drizzle (optional)
👩🍳 Instructions
1. Prepare the Pan & Oven
Preheat your oven to 325°F (160°C).
Line the bottom of a 9-inch springform pan with parchment paper and lightly spray or grease the sides.
2. Make the Crust
In a medium bowl, combine:
- Almond flour
- Cocoa powder
- Melted coconut oil
- Sweetener
- A pinch of salt
Mix until the texture is like wet sand.
Press this mixture evenly into the bottom of your prepared pan.
Bake for 8–10 minutes, then set aside to cool.
3. Blend the Filling
In a high-speed blender or food processor, add:
- Cream cheese
- Cottage cheese (or Greek yogurt)
- Protein powder
- Sweetener
- Eggs
- Peppermint extract
- Vanilla extract
Blend until completely smooth and creamy — no lumps!
Taste and adjust sweetness or peppermint flavor as desired.
4. Create the Peppermint Swirl (Optional)
If you want a festive look:
- Pour out ½ cup of the batter into a small bowl.
- Add a drop or two of red food coloring and stir.
- Pour the plain batter over your crust, then spoon the red batter on top and gently swirl it with a knife for a peppermint candy pattern.
5. Bake the Cheesecake
Pour the filling into the crust.
Tap the pan gently on the counter to release air bubbles.
Bake for 35–40 minutes, or until the edges are set but the center is still slightly jiggly.
💡 Tip: Place a shallow dish of water on the oven’s bottom rack to create steam — this helps prevent cracks.
6. Cool & Chill
Remove from oven and let cool at room temperature for about 1 hour.
Then refrigerate for at least 4 hours (overnight is best) to allow it to set fully and firm up.
7. Add Toppings
Before serving, top with:
- Crushed sugar-free candy canes
- Light whipped topping or Greek yogurt “whipped cream”
- Optional drizzle of melted dark chocolate or sugar-free syrup
8. Slice & Serve
Carefully run a knife around the edge of the pan, remove the springform ring, and slice into 8–10 pieces.
Serve chilled and enjoy your creamy, minty, high-protein treat!
💪 Nutrition Information (Per Slice – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | ~190 |
| Protein | 22–25g |
| Carbohydrates | 8–10g |
| Fat | 7–9g |
| Sugar | <2g |
🧊 Storage Tips
- Store in the fridge (covered) for up to 5 days.
- Freeze individual slices for up to 2 months — thaw overnight in the fridge before serving.