Posted by on Mar 8, 2013


The Epicurean Bodybuilder shares her recipe for high protein cheesecake! This macronutrient combination is perfect for a post workout treat.


Cake Ingredients:

  • 16oz Fat Free Kraft Philadelphia Cream Cheese
  • 1/2 cup Splenda
  • 14oz Plain nonfat Greek yogurt
  • 2 large eggs
  • 1/2 cup non fat milk
  • 2 scoops Optimum Nutrition Vanilla Casein powder
  • 1 tablespoon espresso powder (or instant coffee)
  • 2 teaspoon rum extract (you can omit if you don’t have this on hand)
  • *to be added at the end* 2 Tablespoons Hershey’s Dark Cocoa powder

ALL Must be all in room temperature before mixing it up!

Crust Ingredients:

  • 135 g Funfetti cake mix
  • 1 egg
  • 1 tablespoon espresso powder (or instant coffee)
  • 1 teaspoon rum extract
  • 1/4-1/2 cup water


  1. Preheat oven to 325 F. Spray your 9” cake pan (or spring form pan) with some non stick spray. If you are using a cake pan, line it with parchment paper on the bottom.
    Mix cake mix, espresso powder, rum extract and egg. Add some water a little at a time until you get a cake batter consistency (I just added a tablespoon at a time). Pour batter into prepared pan and bake for about 15-20 minutes or until cake is lightly golden on top. When it’s done baking, cool (if you are in a hurry and put it in the freezer) before adding the cheesecake filling.
  2. Using a stand or hand mixer, mix cream cheese on medium until creamy. Add Splenda and continue mixing until incorporated. Scrape sides of bowl.
  3. Add the rest of the ingredients (except for eggs and cocoa powder). Mix on medium for 3 minutes.
  4. Add eggs, one a time until it’s mixed. (Don’t over mix it or you’ll get large cracks.)
  5. Once your crust has cooled, pour batter into pan.

Bake at 325 F for 30 minutes. Turn oven to 200 F for 50min – 1 hour. Remove and let cool on the counter. Wrap and refrigerate overnight. When you are ready to serve, sprinkle 2 tablespoons of the dark cocoa powder.

Macros for whole cake:

  • Protein 181g
  • Fat 26g
  • Carbs 174g
  • Fiber 9g
  • Calories 1766

(If Cake Crust is omitted:  P172g/F 11g/C 78g/ Fiber6g/ Calories 1204)

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