Pineapple Cheesecake (Protein)

This pineapple cheesecake is a delicious and easy dessert that is protein packed with whey powder, Neufchâtel cheese and Greek yogurt.

Almond Flour Crust:
1½ cups almond flour
4 Tbsp. salted butter, melted
2 Tbsp. Monk Fruit Sweetener with Erythritol (Powdered)
2 scoops vanilla whey protein powder (39 g)

Pineapple Filling/Topping:
1½ cups pineapple chunks, drained and separated (248 g)

Cheesecake:
2 (8 oz) pkgs Neufchâtel cheese (448 g)
2-4 Tbsp. Monk Fruit Sweetener with Erythritol (Granular)
4 large eggs (200 g)
8 oz Greek yogurt (227 g)
1 tsp. pure vanilla extract (5 mL)
½ cup vanilla whey protein powder (48 g)

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3). Prepare your 6" springform pan by lining the bottom with parchment paper and brushing the sides with coconut oil (or non-stick cooking spray). Wrap the bottom of the pan with aluminum foil.

Make the crust by mixing all ingredients until combined. Press into the bottom of the springform. Top with about ½ cup pineapple chunks. Set aside.

Using an electric mixer on medium speed (for a Kitchen-Aid type mixer) or low speed (for a hand-held mixer), cream the Neufchâtel cheese. Add sweetener and continue with the mixer until well combined.

Add eggs, one at a time. Continue with mixer until well combined. Add Greek yogurt and vanilla. Continue with mixer until well combined. Add protein powder. Continue with mixer until well combined. Pour into the pan.

Place the pan in a water bath in the oven. (Place springform in a larger pan that has about an inch of water).

Bake for 30 minutes at 325°F (165°C/140°C fan, Gas Mark 3). Then reduce the temperature to 200°F (95°C) for about 35-40 minutes. the cake should be firm around the edges, but the center should be jiggly. The cake should not be browning on top.

Remove from oven and let cool at room temperature.

Refrigerate for several hours (cake will continue to set).

Top with remaining pineapple before serving.

Makes 8 servings.