High-Protein Recipes – Blissful Bites

Easy Healthy Banana Muffins (Low-Calorie + High Protein)

dani — Fri, 20 Sep 2024 14:54:57 +0000

This post may contain affiliate links. See my disclosure policy.

Looking for a healthy and delicious breakfast or snack? These Easy Healthy Banana Muffins are the perfect solution.

Packed with ripe bananas, protein, and a touch of chocolate, they’re a simple one-bowl recipe that you can freeze for meal prep or enjoy fresh out of the oven.

Why You’ll Love This Recipe

High-protein and healthy: These Easy Healthy Banana Muffins are loaded with vanilla whey protein and Greek yoghurt, making them a balanced snack that keeps you fuller for longer.
One-bowl wonder: No need to dirty multiple dishes – all the ingredients come together in one bowl, making clean-up a breeze.
Freezer-friendly: You can make a big batch and freeze them for a grab-and-go breakfast or snack throughout the week.
Naturally sweetened: These muffins are a healthy treat without the added sugar thanks to the ripe bananas and optional zero-calorie sweetener.
Customisable: Want a dairy-free version or fewer carbs? I’ve got you covered with easy substitutions!

Ingredients and Substitutions

Grab all your ingredients! View the recipe card below for a full list of all the ingredients and measurements.

Ripe bananas: These add natural sweetness and moisture to these easy healthy banana muffins.
Low-fat Greek yoghurt: Adds creaminess and protein to the batter.
- Substitute: Regular plain yoghurt or coconut yoghurt/any dairy-free yoghurt works if you’re going plant-based.
Almond milk: Keeps the batter light and dairy-free.
- Substitute: You can use any milk here – cow’s milk, soy, or oat milk all work.
Butter: Adds richness and moisture to the muffins.
- Substitute: You can use light butter for a lower-calorie option, or swap for coconut oil if you prefer.
Vanilla whey protein: Boosts the protein content and adds a subtle vanilla flavour.
- Substitute: A plant-based protein powder will also work well if you’re looking for a dairy-free option.
Egg and egg white: These bind the ingredients together and give the muffins structure.
- Substitute: To make these muffins egg-free, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg).
Zero-calorie sweetener: Helps keep the sugar content low while still adding sweetness.
- Substitute: You can use regular sugar or coconut sugar for a more natural alternative.
Baking soda and baking powder: These help the muffins rise and become light and fluffy.
Cinnamon: Adds warmth and flavour to the muffins.
Vanilla extract: Enhances the sweetness and overall flavour.
Dark chocolate chips: A delicious touch of indulgence without too much sugar.
- Substitute: Use sugar-free chocolate chips if you’re keeping it low-sugar, or swap for nuts like walnuts or pecans for added crunch.
Cake flour: This gives the easy healthy banana muffins a tender crumb.
- Substitute: You can use whole wheat flour for a slightly denser, more fibre-rich version.

Easy Healthy Banana Muffins (Low-Calorie + High-Protein)

These easy and healthy banana muffins are packed with protein and fibre, perfect for a quick breakfast or snack. Each muffin has approximately 174 calories, 7g of protein, 6g of fat, and 24g of carbs, making them a delicious and balanced treat!

Course Breakfast, Dessert, Snack

Cuisine American, healthy, High-Protein, Low-Calorie Diets

Keyword easy baking, healthy baking, high protein, high protein recipes, one bowl recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings 12 muffins

Calories 174kcal

Equipment

1 muffin tin

Ingredients

3 large ripe bananas 280-300g
120 g low-fat Greek yoghurt ½ cup
125 ml almond milk (or any milk) ½ cup
25 g butter or light butter melted (1½ tbsp)
2 scoops vanilla whey protein 64g
1 egg 50g
1 egg white 33g
80 g zero-calorie sweetener or sugar (⅓ cup)
½ tsp baking soda
1½ tsp baking powder
¼ tsp salt
1 tsp cinnamon
2 tsp vanilla essence or extract
100 g dark chocolate chips ⅔ cup
200 g cake flour 1¼ cups

Instructions

Preheat the oven to 190°C (375°F) and line a muffin tin with paper liners (sprayed with non-stick spray) or grease it lightly.
Mash the bananas in a large mixing bowl until smooth.
Add the Greek yoghurt, almond milk, melted butter, egg, and egg white, and stir until combined.
Mix in the vanilla whey protein, sweetener, baking soda, baking powder, salt, cinnamon, and vanilla extract until smooth.
Fold in the cake flour and dark chocolate chips, being careful not to overmix the batter – just stir until everything is combined.
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
Bake for 15-20 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs.
Optional: Top with a few extra chocolate chips while warm so they melt on top.
Let the muffins cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.
Enjoy! Or freeze them for later. Simply pop them in the microwave for a quick defrost, and they’re as good as fresh.

Video

Notes

Make sure you spray the paper liners – these have a tendency to stick to the liners!
Be careful not to overmix the batter. Stir just until combined to keep the muffins light and fluffy.
You can bake this batter in a loaf pan instead of a muffin tin. Bake at 180°C for 45-55 minutes, or until a toothpick comes out with a few moist crumbs.
For a nutty twist, swap the dark chocolate chips for chopped pecans, walnuts, or almonds.
These muffins freeze well! Simply store them in an airtight container and defrost in the microwave for a quick snack.

Frequently Asked Questions

Can I make these muffins without protein powder?

Yes, if you’d prefer to leave out the protein powder, simply replace it with an additional 40g of flour. However, keep in mind the protein content in your easy healthy banana muffins will be lower.

Can I use a different sweetener?

Absolutely! You can swap the zero-calorie sweetener for regular sugar, coconut sugar, or even maple syrup, though it may slightly alter the texture and sweetness.

How should I store these muffins?

Store the muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. They also freeze well – just pop them into a freezer-safe bag, and they’ll keep for up to 3 months.

Can I bake this recipe as banana bread instead of muffins?

Yes! To make a loaf instead of muffins, pour the batter into a greased loaf pan and bake at 180°C for 45-55 minutes, or until a toothpick comes out with a few moist crumbs.

Can I substitute the chocolate chips with nuts?

Definitely! You can replace the chocolate chips with chopped pecans, walnuts, or almonds for a more nutty and crunchy muffin.

Other Healthy Desserts You’ll Love…

The BEST Protein Cheesecake Recipe

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High-Protein Banoffee Pudding

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Air Fryer Chicken Nuggets Recipe (Easy + Meal-Prep Friendly)

dani — Thu, 12 Sep 2024 12:01:45 +0000

This post may contain affiliate links. See my disclosure policy.

These crispy, air fryer chicken nuggets will be your go-to when you’re craving something crunchy yet packed with protein and flavour. They are the perfect healthy snack or meal prep option. If you’re like me and want to change up your meal prep (I tend to get in a rut and eat shredded chicken breast for months), then these healthy air fryer chicken nuggets are the answer to all your prayers.

They’re easy to make, packed with flavour, and air-fried to perfection with only 340 calories per serving (5-6 large nuggets). They go perfectly with my Copycat KFC Honey Mustard Sauce for a delightful dipping experience.

I found myself craving chicken nuggets but the popular McDonald’s version only has around 16g of protein per serving and I wanted more of a protein boost so this healthy air fryer chicken nuggets recipe was born.

Why You’ll Love This Recipe

Protein-packed: With 39g of protein per serving with only 340 calories, these nuggets will keep you full and satisfied.
Meal-prep friendly: Make a batch, freeze them, and air fry when needed for a quick and healthy snack. I make them all in advance and put them in the fridge in meal-prep containers to reheat all week.
Healthier alternative: These healthy air fryer chicken nuggets are crispy and flavourful, without the excess oil from deep frying.
Customisable: Choose your favourite seasoning for the perfect flavour boost.

Ingredients and Substitutions

Grab all your ingredients! View the recipe card below for a full list of all the ingredients and measurements.

Chicken breast (or minced chicken breast) – A lean source of protein, boneless chicken breast is perfect for this recipe. If using whole breast, it needs to be minced. Alternatively, you can use pre-minced chicken breast.
- Substitute: Pre-minced chicken is also a good pick, note that if it has dark meat in it might up the calories of the recipe.
- Variation: Boneless and skinless chicken thighs would make this even more juicy and flavourful, so if you don’t mind the extra calories it would be superb.
Seasonings
- Salt – To enhance the overall flavour of the nuggets – we don’t want bland nuggets. No thank youuuuu.
- MSG (optional) – Adds an umami kick to these healthy air fryer chicken nuggets, but feel free to skip if you don’t have it.
  - Substitute: A teaspoon of Worcestershire sauce should also add an umami flavour.
- Smoked paprika – Provides a smoky flavour.
- White pepper – A more subtle pepper that adds heat without being overpowering. Substitute with black pepper if needed.
- Garlic powder – Brings a savoury note to the chicken.
- Onion powder – Complements the garlic powder, creating a flavourful base.
- Substitute: 2-3 tsp of your favourite seasoning – You can swap all the spices for a pre-made seasoning blend like peri-peri, BBQ rub, or chicken spice. Just take into consideration that some seasoning blends have more salt than others.
For the coating:
- Cornflakes, crushed – Cornflakes create a crunchy, light texture for the coating. Crush them into small crumbs, but not too fine.
- Seasoning salt – Adds flavour to the cornflake coating.
- 1 egg – Helps the cornflakes stick to the chicken nuggets.

Air Fryer Chicken Nuggets Recipe

If you're craving chicken nuggets but want a healthier alternative, these quick, easy nuggets are thick, crunchy and everything you want from a chicken nugget. They work so well for meal prep and a quick reheat in the airfryer and you'll be enjoying these delightful bites all week long. For a perfect pairing try this with my low-calorie KFC Honey Mustard Sauce.

Course Lunch

Cuisine American

Keyword air fryer recipes, chicken nuggets, chicken recipes, fakeaway recipes, healthy chicken nuggets, high protein recipes, meal prep recipes

Prep Time 10

Cook Time 12

Freezing time 20

Total Time 42

Servings 3 servings

Equipment

1 air fryer

Ingredients

Nuggets:

500 g skinless, boneless chicken breast or lean chicken mince (~1lb) can sub thighs but this will up the calories
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp white pepper
1 tsp salt
1 tsp MSG optional

Coating:

1 egg (~50g, large egg)
80 g cornflakes (~1.5 – 2 cups)
1 tsp seasoning salt

Instructions

Prepare the chicken mixture:

If using whole chicken breast, blend the chicken with salt, MSG (if using), smoked paprika, white pepper, garlic powder, and onion powder in a food processor until minced. If using pre-minced chicken, mix the spices directly into the mince.

Shape the nuggets:

With gloved hands, take golf-ball-sized portions of the chicken mixture and shape them into nuggets. Place the nuggets on a lined baking sheet and freeze for 20 minutes to firm up.

Prepare the coating:

While the nuggets are in the freezer, crush the cornflakes in a zip-lock bag using a rolling pin or in a food processor. Pour the crushed cornflakes into a large bowl and mix with the seasoning salt.

Coat the nuggets:

Whisk the egg in a separate bowl. Remove the nuggets from the freezer, dip each one into the egg, and then coat in the crushed cornflakes. Press the cornflakes onto the nuggets to ensure an even coating.

Cook the nuggets:

Preheat the air fryer to 200°C (390°F). Spray the air fryer basket with cooking spray. Place the nuggets in the air fryer basket in a single layer, without overcrowding (cook in batches if necessary). Air fry at 200°C (390°F) for 12 minutes, flipping halfway through, until crispy and golden brown.

Serve:

Serve immediately with your favourite dipping sauce, such as my Low-Calorie KFC Honey Mustard Copycat Sauce. Each serving is around 5-6 nuggets.

Video

Frequently Asked Questions

Can I use an oven instead of an air fryer?

Yes, you can bake these nuggets! Preheat your oven to 220°C (425°F) and bake for 12-15 minutes, flipping halfway through.

How should I store these air fryer chicken nuggets?

You can store these in plastic containers for meal prep for around 3 days or freeze for up to a month.

Can I make these gluten-free?

Definitely! Swap the cornflakes for gluten-free cornflakes or gluten-free breadcrumbs.

What if I don’t have cornflakes?

You can use panko breadcrumbs or crushed crackers as a coating, but the cornflakes give a light, crispy texture that’s hard to beat.

Why do I need to freeze the air fryer chicken nuggets before cooking?

Freezing helps the nuggets hold their shape, making them easier to coat in the egg and cornflakes.

High-Protein Banoffee Pudding

dani — Sat, 07 Sep 2024 18:02:30 +0000

Love Banoffee but not the sugar crash? This high-protein Banoffee pudding is here to save the day – all the indulgence, none of the regret (plus, a protein boost to keep you winning).

I set out to create this high-protein Banoffee pudding to get all the indulgent flavours of the classic dessert with an added protein boost.

Banoffee pudding has always been one of my favourites, but the traditional version can be a bit too sweet and lacking in protein. This healthier twist keeps the delicious caramel and banana combo, while offering a lighter, less sugary treat that’s perfect for satisfying your cravings and sticking to your health goals!

Why You’ll Love This Recipe

Protein-packed: With 18g of protein per serving, this dessert offers around 13-15g more protein per serving than the traditional version.
Low-calorie: At only 192 calories per serving, it has around 300 fewer calories than the classic Banoffee pudding.
Quick and easy: Minimal prep time, no baking, and just 7 ingredients that come together in minutes.
Versatile: Whether for dessert, breakfast, or an afternoon snack, this high-protein Banoffee pudding is adaptable and can even satisfy your post-workout cravings.

Ingredients and Substitutions

Grab all your ingredients! View the recipe card below for a full list of all the ingredients and measurements.

Low-Fat Greek Yoghurt – This forms the creamy base of our high-protein Banoffee pudding. Greek yoghurt is an excellent source of protein and gives the pudding a rich texture.
- Substitute: Fat-free Greek yoghurt works but may reduce the creaminess slightly.
Low-Fat Smooth Cottage Cheese – Adds more protein and a creamy texture, also making the base thicker and extra smooth when combined with the yoghurt.
- Substitute: Fat-free smooth cottage cheese works but will take away some of the creaminess.
Vanilla Whey Protein Powder – A great way to pack in extra protein and enhance the vanilla flavour.
- Substitute: Any dessert-type flavour of whey protein will work. Caramel or banana protein powder would be great alternatives for a fun twist.
Sugar-Free Vanilla Instant Pudding Mix – Helps to thicken the base and brings a touch of sweetness without sugar.
- Substitute: Any instant pudding mix can work, but non-sugar-free versions might change the calorie content.
Banana – It won’t be Banoffee without bananas. Bananas bring natural sweetness and some potassium.
Caramel Treat / Dulce de Leche – Adds a rich caramel flavour. The small amount gives you an indulgent taste without going overboard on sugar.
- Substitute: Sugar-free caramel sauce could also work if you want to cut down the sugar even more.
Biscoff Biscuits – The signature crunchy, spiced biscuits add texture and that unforgettable Biscoff flavour.
- Substitute: Crushed Tennis biscuits offer a slightly different but still complementary flavour, or gluten-free biscuits for a gluten-free option for this high-protein Banoffee pudding.

High-Protein Banoffee Pudding Recipe

This high-protein Banoffee pudding combines the indulgent flavours of caramel, banana, and Biscoff biscuits with a healthy twist. Packed with 18g of protein per serving and only 192 calories, it’s the perfect snack or dessert that satisfies your sweet tooth while keeping your macros in check!

Course Breakfast, Dessert, Snack

Cuisine High-Protein, Low-Calorie Diets

Keyword healthy, high protein, low calorie, protein dessert, protein snack

Prep Time 10

Total Time 10

Servings 4 servings

Calories 192kcal

Ingredients

Pudding base:

200 g low-fat Greek yoghurt ~ ¾ cup
200 g low-fat smooth cottage cheese ~ ¾ cup
32 g vanilla whey protein powder ~ 1 scoop
10 g sugar-free vanilla instant pudding mix ~ 1 heaped tbsp

Caramel Layer:

45 g caramel treat/dulce de leche 3 tbsp
50 g low-fat Greek yoghurt 3 ½ tbsp

Banana Layer:

100 g banana sliced, about 1 medium banana

Biscuit Topping:

4 Biscoff biscuits or Tennis biscuits crushed

Instructions

In a mixing bowl, combine the 200g Greek yoghurt, 200g smooth cottage cheese, 32g whey protein powder, and 10g instant pudding mix. Mix by hand or use a hand mixer until smooth.
Slice the 100g banana into discs and set aside.
In a separate bowl, mix the 45g caramel treat with 50g Greek yoghurt to make the caramel topping.
Evenly spread the pudding base into a small pie dish or divide evenly inyo four individual ramekins.
Layer the banana slices over the pudding base.
Spread the caramel topping over the banana layer, then sprinkle with the crushed Biscoff or Tennis biscuits.
Can be refrigerated and is best eaten within 3 days. Enjoy!

Video

Frequently Asked Questions

Can I use flavoured yoghurt?

A caramel or banana-flavoured yoghurt could work but note that flavoured yoghurts typically have added sugar and will increase the calories of the recipe.

What can I use instead of Biscoff biscuits?

If Biscoff isn’t available or you’re looking for a local option, crushed Tennis biscuits are a great alternative. You can also opt for gluten-free cookies with a sprinkle of cinnamon for a similar flavour.

Can I make this gluten-free?

Yes! Just swap the Bicoff biscuits for gluten-free biscuits for the topping and this will make a great gluten-free pudding.

How long does this pudding last?

You can store it in the fridge for up to 3 days. Just note that the biscuits might lose some of their crunch after a day so you can set them aside and add them as you serve.

Can I make this ahead of time?

Absolutely! You can prep the pudding up to two days in advance, but to keep the biscuits crunchy, store them separately until you’re ready to serve.

More High-Protein Desserts

The BEST Protein Cheesecake Recipe

dani — Mon, 26 Aug 2024 03:48:04 +0000

This post may contain affiliate links. See my disclosure policy.

I’ve tried many-a protein cheesecake recipe, but this one I’ve created beats them all. HANDS DOWN. Why settle for a boring protein bar when you can have this dreamy Protein Cheesecake? Who doesn’t want to eat cake and still hit their protein goals?

This protein cheesecake recipe is the ultimate combination of indulgence and nutrition.

With each slice delivering 17 grams of protein and only 190 calories, it’s the perfect treat to satisfy your sweet tooth while helping you stay on track with your protein goals.

Plus, it’s straightforward to make, even for beginners and works great for meal prep. No more bland snacks—this protein cheesecake is here to brighten your day!

Why You’ll Love This Recipe

High in Protein: Each slice of this cheesecake delivers a good dose of protein, making it a tasty way to meet your daily needs.
Lower in Calories: With only 190 calories per slice, this dessert can fit in almost any macros.
Simple and Quick: Despite its impressive look and flavour, this cheesecake is straightforward to make, even if you’re new to baking.
Great for Meal Prep: This protein cheesecake recipe is perfect for meal prepping, so you can enjoy a high-protein snack all week long.

Ingredients and Substitutions

For the cheesecake filling:

Low-fat smooth cottage cheese – The creaminess that cottage cheese gives this protein cheesecake recipe is unparalleled. It has a high protein content and is the hero of this recipe, giving it a creamy lusciousness that is synonymous with the perfect cheesecake.
- Substitution: If your country does not have smooth cottage cheese – no problem. Use an immersion mixer to blend or blend in a food processor until creamy.
Low-fat plain yoghurt – I always have plain yoghurt in the house and it’s the perfect addition to this cheesecake adding moisture and that tang. What changed this recipe for me was using low-fat Greek yoghurt – it’s thick and creamy and gives body to the cheesecake. I recently discovered The Gourmet Greek yoghurt and I am in loooveee.
- Substitution: You can definitely use double-cream or fat-free yoghurt as well but just keep in mind it will change the macros and in the case of fat-free yoghurt it could also affect the texture/mouthfeel as it is less creamy.
Lemon juice – In my mind, every fruit-based cheesecake needs lemon juice. Since we are trying to balance sweetness with tanginess, this is a natural addition.
Lemon Zest – I have made my cheesecakes without the zest, and although optional I HIGHLY recommend adding it in. It just adds another level of lemonyness that brings this cheesecake together.
Whey protein – I used the PSN Lifestyle Vanilla whey protein and this adds additional sweetness as well as that protein kick.
- Variation: I have not tried myself but I think you can experiment with different flavoured proteins like strawberry or even chocolate. There are so many flavours out there these days so the possibilities are endless. I would say though, if you are going the chocolate route I would leave out the lemon juice and zest and play around with other toppings.
Egg Whites – The egg whites provide additional stability (and protein) that help the cheesecake keep its shape.
Cake flour – This is to stabilise our cheesecake and prevent cracking.

For the crust:

Tennis biscuits – If you are South African, you know that every tart/cheesecake around is made with a Tennis/coconut biscuit base.
- Substitution: I have not tried it but Digestive biscuits or Marie biscuits can also work or if you are abroad I know that Graham crackers are a popular choice.
- Variation: You could totally experiment with this and try Biscoff cookies or even Oreos in this (omg that sounds good). Just keep in mind that this will affect the calories and macros of the recipe.
- Variation: I have also made this cheesecake crustless and it bakes perfectly fine. If you want to go lower carb on this then that’s an easy way to do that.
Salted Butter – butter binds the crust together so you can pack it into the tin. I use butter because, well, flavour. We are already increasing the protein and lowering the calories in other ways so I say we live a little and eat the butter.
- Substitutions: Vegan butter/margarine should be a fine substitute for butter.

For the topping:

Granadilla/Passionfruit – the zinginess of the granadilla is unparalleled in this cheesecake and plays so nicely with the lemon. You can play around with different fruits as toppings so the possibilities are endless.
Gelatine – used to set the topping so it stays firm on the cake. If you don’t want to use gelatine, agar-agar will be a fine substitute.

Protein Cheesecake Recipe

A creamy and delicious protein cheesecake that will keep your tastebuds satisfied while hitting your protein goals.

Course Dessert

Cuisine American, healthy

Keyword cheesecake, healthy, high protein, low calorie, meal prep, protein baking

Prep Time 10

Cook Time 25

Cooling time 8

Total Time 8 35

Servings 8 servings

Calories 190kcal

Ingredients

For the Crust:

70 g Tennis Classic Biscuits (about 9 biscuits)
35 g salted butter (2½ tbsp)

For the Cheesecake Filling:

500 g low-fat smooth cottage cheese (2 tubs)
200 g low-fat plain Greek yoghurt (¾ cup)
90 g egg whites (~ 3 egg whites)
64 g vanilla whey protein (2 scoops)
20 g cake flour (2½ tbsp)
1 tbsp lemon juice
1 tsp lemon zest (approx. 1 lemon zested)

For the Granadilla Topping:

115 g granadilla/passionfruit pulp (fresh or canned)
1 tsp gelatin powder (5g)
2 tsp water room temperature
1 sachet sweetener to taste, if the fruit is too sour

Instructions

Preheat your oven to 150°C.

Make the Crust

Melt the butter in the microwave in 10 second increments until fully melted.
Crush the Tennis biscuits and mix with the melted butter until combined.
Spray the pan: Start by spraying the inside of a 23cm (9inch) springform pan generously with non-stick spray.
Layer the paper: Cut a circular piece of baking paper to fit the bottom of the pan. Then, cut two longer strips of baking paper. Place these strips in a "plus" shape across the base, allowing the ends to hang over the sides of the pan. Lay the circular piece on top of the strips. The overlapping strips will help you lift the cheesecake out effortlessly after it has cooled.
Press the mixture into the bottom of the pan to form an even layer. Use a glass to even it out. Set aside.

Prepare the Cheesecake Filling

In a large bowl or food processor, combine the cottage cheese, yoghurt, egg whites, whey protein, cake flour, lemon juice, and lemon zest (if using). Mix or blend until smooth, scraping down the sides if necessary.
Pour the cheesecake filling over the prepared crust. Tap the pan gently on the counter to remove any air bubbles.

Bake the Cheesecake

Wrap the outside of the springform pan with two pieces of heavy-duty foil, crossing them perpendicularly to prevent water from seeping in during baking.
Place the pan into a roasting pan and fill it with about 2cm of boiling water to create a bain-marie (water bath).
Carefully put the roasting pan into the oven (be careful not to burn). If you feel more comfortable, add the boiling water after you placed the roasting pan into the oven so that you don’t have to carry the pan with the boiling water to the oven.
Bake the cheesecake for 25 minutes.
Once baked, turn off the oven, crack the door slightly, and allow the cheesecake to cool gradually in the oven for 2 hours. This helps prevent cracks.

Make the Granadilla Topping

While the cheesecake is cooling, bloom the gelatin by sprinkling it over 2 tsp of room-temperature water. Let it sit for 5 minutes.
In a small pot, heat the granadilla pulp over low-medium heat. Add the bloomed gelatin and stir until completely dissolved. Sweeten to taste, if necessary.
Let the topping cool to room temperature.

Assemble and Chill

Once the cheesecake has cooled, pour the granadilla topping over it, smoothing it out evenly. If your topping has set, you can warm in the microwave for 10 seconds to make it pourable again.
Refrigerate the cheesecake for at least 4 hours, or overnight, until fully set.

Serve

Once the cheesecake is fully chilled, loosen the sides by gently running a knife along the edges of the pan to release any areas that might be sticking.
Open the springform pan and carefully lift the cheesecake using the long strips of baking paper.
Place the cheesecake onto your serving plate, then gently tug on the longer strips to slide them out from under the cheesecake. This technique ensures a smooth transfer without damaging your beautiful dessert.
For meal prep, slice into 8 portions and store in a food-safe container lined with a paper towel to absorb any excess moisture. This cheesecake will last up to a week in the refridgerator.

Video

Notes

Wrap It Right: Ensure the springform pan is tightly wrapped to prevent water from leaking into the cheesecake during baking.
Cool Slowly: Allowing the cheesecake to cool gradually in the oven helps achieve a smooth, crack-free surface.
Topping Options: Swap the granadilla with other fruits like mango, raspberry, or mixed berries for variety.

Frequently Asked Questions

How many calories are in this protein cheesecake recipe?

Each slice of cheesecake has 190 calories.

Can I make this protein cheesecake crustless?

Yes, you can bake this as a crustless protein cheesecake. Bake the filling in a baking dish according to the recipe instructions.

Can I use other protein powders?

I have not tested this with other protein powders so please try and let me know how it came out.

Can I use other toppings?

Feel free to experiment with different fruits for the topping of this protein cheesecake recipe. I have used fresh and frozen berries with success.

Can I bake it without the bain-marie?

Yes, you can but note that the cheesecake might crack.

High-Protein Recipes – Blissful Bites

Easy Healthy Banana Muffins (Low-Calorie + High Protein)

Why You’ll Love This Recipe

Ingredients and Substitutions

Easy Healthy Banana Muffins (Low-Calorie + High-Protein)

Equipment

Ingredients

Instructions

Video

Notes

Frequently Asked Questions

Can I make these muffins without protein powder?

Can I use a different sweetener?

How should I store these muffins?

Can I bake this recipe as banana bread instead of muffins?

Can I substitute the chocolate chips with nuts?

Other Healthy Desserts You’ll Love…

Air Fryer Chicken Nuggets Recipe (Easy + Meal-Prep Friendly)

Why You’ll Love This Recipe

Ingredients and Substitutions

Air Fryer Chicken Nuggets Recipe

Equipment

Ingredients

Nuggets:

Coating:

Instructions

Prepare the chicken mixture:

Shape the nuggets:

Prepare the coating:

Coat the nuggets:

Cook the nuggets:

Serve:

Video

Frequently Asked Questions

Can I use an oven instead of an air fryer?

How should I store these air fryer chicken nuggets?

Can I make these gluten-free?

What if I don’t have cornflakes?

Why do I need to freeze the air fryer chicken nuggets before cooking?

High-Protein Banoffee Pudding

Why You’ll Love This Recipe

Ingredients and Substitutions

High-Protein Banoffee Pudding Recipe

Ingredients

Pudding base:

Caramel Layer:

Banana Layer:

Biscuit Topping:

Instructions

Video

Frequently Asked Questions

Can I use flavoured yoghurt?

What can I use instead of Biscoff biscuits?

Can I make this gluten-free?

How long does this pudding last?

Can I make this ahead of time?

Ultimate Sourdough Banana Bread: Long-Fermented and Quick Bake Options

Easy Healthy Banana Muffins (Low-Calorie + High Protein)

High-Protein Banoffee Pudding

The BEST Protein Cheesecake Recipe

Why You’ll Love This Recipe

Ingredients and Substitutions

Protein Cheesecake Recipe

Ingredients

For the Crust:

For the Cheesecake Filling:

For the Granadilla Topping:

Instructions

Make the Crust

Prepare the Cheesecake Filling

Bake the Cheesecake

Make the Granadilla Topping

Assemble and Chill

Serve

Video

Notes

Frequently Asked Questions

How many calories are in this protein cheesecake recipe?

Can I make this protein cheesecake crustless?

Can I use other protein powders?