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This protein coffee cheesecake with rice cakes is the ultimate guilt-free treat. With just 258 calories, this protein coffee cheesecake is healthy and macro friendly. So decadent that you will never believe it is made with rice cakes!
Look at this dessert cup. Would you ever tell it has just 258 calories and over 30 grams of protein? Not to mention that it is made with rice cakes!
Ingredients for protein coffee cheesecake
This recipe is actually so easy! You only need a handful of simple, wholesome ingredients. And you can make it without protein powder too. Your rice cakes cheesecake twill still have plenty of protein.
Sounds too good to be real? Read further and you’ll learn everything about the ingredients for this protein coffee cheesecake.
Rice cakes cheesecake crust
Here is all you need for the protein cheesecake crust.
- Rice cakes
- Cocoa powder
- Protein powder (whey or vegan, you can also replace with oat flour)
- Sweetener of choice
- Greek yogurt (or dairy free alternatives)
- Milk of choice
I like making my rice cakes cheesecake with chocolate whey protein. This protein powder flavor perfectly fits this recipe. However, you are free to use any flavor you prefer – my recommendations are unflavored, vanilla or coffee.
Last but not least, you have the option to use either whey (and casein) or vegan protein powders. The only thing to keep in mind is that the recipe with vegan protein will require little more milk.
Protein coffee cream
Making the protein coffee “cream” is literally the easiest things ever. Here’s all you need!
- Greek yogurt (or dairy free alternatives)
- Sweetener of choice
- Espresso coffee
I strongly recommend using this cream with espresso coffee because it has a more intense taste than americano or watery brewed coffee.
A good alternative to espresso would be 1/3 tsp instant coffee powder plus little milk to thin the cream. Around 1 tbsp should work!
How to make protein coffee cheesecake
Making this macro friendly cheesecake is as easy as pie. Or I should rather say, as easy as rice cakes!
You only need a couple of minutes. The hardest part will be waiting for the cheesecake to set in the fridge. Eating protein cheesecake has never been that easy.
Here’s how to make this easy coffee cheesecake with rice cakes.
- In a bowl crush rice cakes very thin and combine with protein powder, cocoa powder, sweetener of choice, Greek yogurt and milk. Transfer to a serving glass or mason jar.
- For the cheesecake coffee layer, in a small bowl stir Greek yogurt together with sweetener of choice (to taste) and espresso coffee. Mix everything together until smooth and creamy, then spoon over the rice cake protein base.
- Refrigerate for at least 2 hours or overnight. Serve sprinkled with cocoa powder.
FAQ – Frequently asked questions
Of course you can! All you need to do is replacing protein powder with the same amount of oat flour or almond flour. Your coffee cheesecake will still have plenty of protein
Making this protein coffee cheesecake vegan is as simple as replacing Greek yogurt and milk with non dairy alternatives.
If you follow a gluten-free diet, I have good news for you. This protein coffee cheesecake is 100% gluten-free. Just make sure to use certified gluten-free rice cakes.
No, you don’t need to cook your rice cakes dessert. After assembling the cheesecake, store in fridge overnight or for at least 2 hours and it will set.
After making, seal and store your rice cakes cheesecake in the fridge. This protein coffee dessert will stay fresh for up to 3 days.
More healthy protein snacks and desserts
- Protein rice cakes pudding
- 174 kcal protein brownie batter
- Mocha protein mug cake
- Blueberry vanilla mug cake
Protein Coffee Cheesecake with Rice Cakes
Ingredients
- 2 rice cakes
- 10 grams (1 tbsp) cocoa powder
- 15 grams (1 1/2 tbsp) protein powder (or oat flour)
- 1/2 to 1 tbsp sweetener of choice (to taste)
- 30 grams (2 tbsp) 0% Greek yogurt
- 60 ml (1/4 cup) milk of choice
Protein Coffee Cheesecake
- 80 grams (1/3 cup) 0% Greek yogurt
- 1 to 2 tsp sweetener of choice (to taste)
- 30 ml (2 tbsp) espresso coffee
- sprinkle cocoa powder (to serve)
Instructions
- In a bowl crush rice cakes very thin and combine with protein powder, cocoa powder, sweetener of choice, Greek yogurt and milk.
- Transfer to a serving glass or mason jar.
Protein Coffee Cheesecake
- Prepare espresso coffee.
- In a small bowl stir Greek yogurt together with sweetener of choice (to taste) and espresso coffee. Mix everything together until smooth and creamy, then spoon over the rice cake protein base.
- Refrigerate for at least 2 hours or overnight. Serve sprinkled with cocoa powder.
I can’t wait to try this. I’m a diabetic that is in need of recipes just like this. I’m so excited!
Hey Jane!
Thank you very much for your nice comment. I am glad to hear that you appreciate my recipe. I really hope that you will be satisfied with the result ;)… And if you do, I would love to hear your feedback on this recipe!! I wait for your feedback comment with joy and excitement.
Have a great Friday,
Matteo