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Eggnog Protein Cheesecake with Ginger Snap Crust
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 6 slices
Calories per serving: 143 kcal
  • 1/2 cup fat free cottage cheese
  • 1/2 cup Chobani plain non-fat Greek yogurt
  • 1/2 cup Califia Farms almond milk holiday nog
  • 2 egg whites
  • 1 1/2 scoops Cellucor Vanilla Casein protein powder
  • 8 Stauffer's ginger snap cookies
  • 1/3 cup almond flour
  1. Pre-heat oven to 325 degrees.  Line the bottom of a 7" springform pan with parchment paper and grease the sides about halfway up with coconut oil.  Place pan inside a slow cooker liner or baking bag (see photos).

  2. Mill or crush ginger snap cookies and mix will almond flour.  Pour into bottom of springform pan and press down firmly until it forms an even crust.

  3. In a Nutribullet or blender, blend cottage cheese and eggnog until smooth.  Add remaining ingredients and continue to blend until smooth.  Tap the bottom of the blender cup gently against the counter to help work out air bubbles.

  4. Pour cheesecake mixture on top of crust in springform pan.  Again gently tap the bottom of the springform pan against the counter to help work out air bubbles.  Use a toothpick to help pop air bubbles that surface if needed.

  5. Place pan wrapped in slow cooker liner into a larger dish and create a water bath for the cheesecake to cook in.  Do not allow the water level to rise past the top of the cheesecake.

  6. Bake at 325 degrees for 1 hour to 1 hour and 10 minutes.  Once the top of the cheesecake jiggles only slightly, remove from the oven and allow cheesecake to cool slightly in water bath before removing springform pan to a wire rack.

  7. Once the cheesecake is mostly cooled, remove the cheesecake from the springform pan and place on a serving dish.  Refrigerate overnight, loosely covered, to set up.

Nutrition Facts
Eggnog Protein Cheesecake with Ginger Snap Crust
Amount Per Serving
Calories 143 Calories from Fat 45
% Daily Value*
Fat 5g8%
Cholesterol 8mg3%
Sodium 163mg7%
Potassium 44mg1%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 6g7%
Protein 14g28%
* Percent Daily Values are based on a 2000 calorie diet.