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About This Recipe
I love how much protein you get with this recipe and the fact that it is insanely low in fat, leaving more room for other yummy treats, makes it that much better!
It’s creamy, light, and packed with glorious snickerdoodle flavor. Even better is that is made with minimal ingredients and the easiest thing ever to make!
All you have to do is mix the ingredients the night before, pop in the oven, and keep that baby stored in the fridge until you’re ready to eat it the next day!
I even partner with Persephone (from The Every Day Vogue) for a fun tutorial video on how to make this recipe!
If you love how easy and delicious this cinnamon swirl protein cheesecake is, you have to try my Fruity Pebbles Cheesecake Bars or Churro Protein Cheesecake Bars! If you want more of the real-deal, I HIGHLY recommend my Mini Biscoff Cookie Cheesecakes!
Why You’ll Love This Cinnamon Swirl Protein Cheesecake
- All your favorite creamy cheesecake flavors in a lightened up dessert!
- Quick and easy to make! Only requires 10 minutes of prep!
- Super low calorie and low fat!
- Made with simple, staple ingredients!
- Can easily be made dairy-free!
- Cream cheese – I used fat-free but any kind works!
- Egg whites
- Pancake syrup – I used Walden Farm’s pancake syrup but you sub for regular pancake syrup or pure maple syrup.
- Protein powder – I used PEScience Snickerdoodle for this recipe. You can use a snickerdoodle, cinnamon or vanilla protein powder. Use code Laurenfitfoodie to save 10%. Not all protein powders have the same formula or consistency, so remember that when making the recipe. You may need to add less protein powder (or add slightly more liquid) to achieve the desired wet/dry ratio or consistency.
- Flour
- Baking essentials: baking powder, sweetener, cinnamon
How To Make
- Preheat oven to 350 F. Spray a pie pan of springform pan with cooking spray.
- In a medium size bowl, add the cream cheese, syrup, and egg whites. Using a hand mixer or kitchen aid mixer, cream the wet ingredients until they are well mixed and the cream cheese is smooth.
- Add in the protein powder, flour, baking powder, and sweetener, and mix again until all the ingredients are mixed together thoroughly.
- Pour batter into the pan and spread the mixture out evenly. Sprinkle with the cinnamon and sugar topping evenly across. Using a knife, pull through the batter a few times to create a swirl-like effect through the cheesecake.
- Bake for roughly 30 minutes. When done, take out, let cool completely, then store in the fridge overnight.
- When ready, cut into 8 slices, and enjoy!
Can I make this cheesecake recipe in advance?
Yes, this is a great recipe to make in advance! I actually think it taste better if it can sit overnight in the fridge to allow the flavors to come together. When done, take out of oven and let cool completely then store in the fridge overnight.
Can I make this cinnamon swirl protein cheesecake gluten-free?
Yes, you can easily make this recipe gluten-free. To make gluten-free, just use 1:1 gluten-free flour in place of the all-purpose flour. I highly recommend using Bob’s Red Mill and King Arthur as they bring about the most similar flavor and texture.
What if I don’t have snickerdoodle protein powder?
No worries! If you don’t have a snickerdoodle or cinnamon-flavored protein powder, you can easily use a vanilla protein powder and add 1/4-1/2 tsp cinnamon!
More Healthy Cheesecake Recipes You’ll Love
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Low-Fat Cinnamon Swirl Protein Cheesecake
Ingredients
Cheesecake Base:
- 8 oz cream cheese I used fat-free
- 3 tbsp egg whites (46g)
- ¼ cup zero-calorie pancake syrup I used Walden Farm’s pancake syrup
- 1/2 cup snickerdoodle or vanilla protein powder (65g) I used Pescience
- ½ cup all-purpose flour (60g) use gluten-free if needed
- ½ tsp baking powder
- 3 tbsp zero-calorie sweetener
Cinnamon Sugar Swirl:
- ½ tbsp cinnamon or sprinkle desired amount
- 1 tsp zero-calorie sweetener or sprinkle desired amount
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.
Instructions
- Preheat oven to 350 F. Spray a pie pan of springform pan with cooking spray.
- In a medium size bowl, add the cream cheese, syrup, and egg whites. Using a hand mixer or kitchen aid mixer, cream the wet ingredients until they are well mixed and the cream cheese is smooth.
- Add in the protein powder, flour, baking powder, and sweetener, and mix again until all the ingredients are mixed together thoroughly.
- Pour batter into the pan and spread the mixture out evenly. Sprinkle with the cinnamon and sugar topping evenly across. Using a knife, pull through the batter a few times to create a swirl-like effect through the cheesecake.
- Bake for roughly 30 minutes. When done, take out, let cool completely, then store in the fridge overnight.
- When ready, cut into 8 slices, and enjoy!
Video
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
