No-bake protein cheesecake

This no-bake cheesecake is a delicious combination of biscuit crust, light and fluffy cream with a delicate vanilla aroma and fruity freshness. Suitable for both a special occasion and everyday enjoyment.

🥗 PORTIONS: 8 |⏳ PREPARATION TIME: 20 MIN (+ cooling)

INGREDIENTS

For the crust:

• 200 g sugar-free biscuits (oat or whole grain)
• 60 g melted coconut oil or butter

For the cream:

• 500 g skyr (natural)
• 200 g reduced-fat cream cheese (or more skyr for a lighter version)
• 30 g erythritol (or to taste)
• 10 g gelatin + 50 ml water for soaking
• 1 tbsp chia seeds
• 1 tsp vanilla

For the topping:

• 150 g fresh or frozen berries (blueberries, raspberries, blackberries)
• 10 g erythritol (or to taste)

METHOD OF PREPARATION

Crust:

• Grind the biscuits in a blender until they are crumbs.
• Add the melted butter and mix well.
• Press the mixture into a springform pan (20 cm) and place in the refrigerator to set.

Cream:

• Dissolve the gelatin in 50 ml of water, let it swell, then heat in a water bath until completely dissolved (do not boil).
• In a bowl, mix skyr, cream cheese, erythritol, vanilla, and chia.
• Add the dissolved gelatin, mix well.
• Pour over the marshmallows and refrigerate for at least 4 hours or overnight.

Topping

• Place the berries with erythritol in a small saucepan, heat for 5-6 minutes over low heat until slightly thickened.
• Let cool and spread over the cheesecake before serving.

NUTRITIONAL VALUES (approximately for 1 piece)

• Calories: ~150 kcal
• Protein: 12 г
• Fats: 5 г
• Carbohydrates: 12 г

Did you like this recipe? Check out our collection of 35 high-protein breakfasts – easy, delicious, and perfect for busy mornings!