Hello there! Today, we're offering you a simple, quick, and above all, ultra-delicious recipe : a no-bake protein cheesecake , made with vanilla-flavored whey. Whether you're a regular athlete, cutting, gaining mass, or simply looking for a healthier dessert, this recipe is for you.

We've all had that moment when we want to treat ourselves without going overboard on macros ... Well, this cheesecake is the perfect compromise: a fresh taste, a melting texture, a good dose of protein , and above all, no baking.

What do we like about this recipe?

• It's refreshing like ice cream , but much more balanced.
• It's quick to prepare, with no cooking or complex techniques required.
• It's fully customizable to your tastes and goals.

Honestly, we've adopted it as a post-workout snack or evening dessert treat. And between us, it's just as good as classic cheesecakes, except that we feel much better after eating it.

Ingredients (for 4 to 6 servings)

Base

• 150g of speculoos or oat flakes.
• 40 g of melted butter.

Trim

• 250 g of fromage blanc or fresh cheese (20% fat max)
• 30 g coconut sugar or agave syrup
• 30g Squad Nutrition Pure Whey Isolate Vanilla
• The zest of one lemon + 1 tbsp of juice (if lemon flavor)
• 1 sheet of gelatin (or ½ spoon of agar-agar)

Buy vanilla whey

Topping (optional)

• Fresh fruit (raspberry, lemon, blueberry, etc.)
• A drizzle of honey or coulis
  

Preparation

1. Prepare the base : Crush the biscuits into a paste, mix with the melted butter, then spread them into a springform pan lined with parchment paper. Press well with the bottom of a glass. Let them set in the refrigerator for 15 minutes.
2. Mix the filling : Soften the gelatin in cold water (or dilute the agar-agar). Mix the cottage cheese, your whey, the sugar and the lemon zest (sugar gently). Heat the lemon juice + gelatin over low heat, add to the mixture. Taste to adjust, because it must be succulent but not too sweet .
3. Assemble the cheesecake : Pour the filling over the biscuit base, smooth the surface, and refrigerate for at least 4 hours (ideally overnight). Then decorate as desired.

The benefits (and why it's a great protein ice cream)

This cheesecake is halfway between a dessert and a high-protein snack (~20g per slice depending on the whey). It keeps all the freshness of ice cream without the drawbacks of added sugar or ultra-calorie products. The whey carbohydrates are low, which is suitable for athletes' nutrition, especially during the dry or recomp phase. No cooking is required: it prevents protein oxidation, which keeps their qualities intact.

Coaching advice (let's talk frankly)

• For the texture : if you want it creamier: mix the filling (cold) before pouring, if you want it denser: add a little thick cream cheese.
• For sugar : replace coconut sugar with sucralose if you are watching your carbohydrate intake.
• When should we eat it? At the end of a meal, as a sports dessert, or as a post-workout snack, with green fruits to rehydrate.

This is where I'm sharing a little personal feedback with you: the other week, I made this cheesecake with vanilla whey after a morning workout. In the evening, I didn't even feel hungry, and the next day, the recovery was perfect! It's light, fresh, protein-packed, and so nice to treat yourself without feeling guilty. Honestly, an upgrade to a classic ice cream.

Variant experiences

• Frozen bowl style : freeze the filling for 2 hours (in silicone molds), you get a kind of protein ice cream with a granita texture, even more refreshing!
• Mini-cheesecakes : individual version in glasses, perfect for aperitifs with sporty friends, guaranteed success.
• Gourmet version : add a few squares of dark chocolate (85%) after cutting for a great chocolate-vanilla mix.