Guilt-Free High-Protein Strawberry Cheesecake

Ingredients

Base:

100 grams dates
100 grams sugar-free biscuits

Cheesecake Filling:

450 ml low-fat yogurt
300 grams Philadelphia the lightest cream cheese
2 eggs
1 scoop protein powder (flavor of your choice)
150 grams erythritol
1 teaspoon vanilla extract

Strawberry Topping:

240 grams strawberries
50 grams erythritol
2 scoops gelatin

Decoration:

Fresh strawberries for garnish
Instructions

Prepare the Base:

Soak the dates in hot water for 1 hour.
Preheat the oven to 180°C (350°F).
After soaking, drain the dates, reserving a few tablespoons of the soaking water.
Blend the soaked dates, reserved water, and sugar-free biscuits in a food processor until they form a crumbly mixture.
Press the mixture into the bottom of a springform pan to form an even layer.
Bake in the preheated oven for 10 minutes. Remove from the oven and let it cool.

Prepare the Cheesecake Filling:

In a large mixing bowl, combine the low-fat yogurt, Philadelphia cream cheese, eggs, protein powder, erythritol, and vanilla extract. Mix until smooth and well combined.
Pour the mixture over the cooled base.
Bake in the preheated oven for 30 minutes, or until the filling is set but still slightly jiggly in the center.
Allow the cheesecake to cool to room temperature.

Prepare the Strawberry Topping:

Blend the strawberries and erythritol until smooth.
Add 2 scoops of gelatin to the strawberry mixture and mix well.
Heat the mixture in a saucepan over medium heat until it begins to simmer, then remove from heat.
Allow the mixture to cool slightly.

Assemble the Cheesecake:

Once the cheesecake has cooled, pour the slightly cooled strawberry topping over the cheesecake.
Decorate with fresh strawberries as desired.
Place the cheesecake in the refrigerator and chill for at least a few hours, preferably overnight, to set completely.

Serve and Enjoy:

Once fully set, remove the cheesecake from the springform pan.
Slice and serve chilled.