August 2nd, 2018|Healthy Recipes|
Bell Pepper Egg Boats - Myolean Fitness

Are you looking for a delicious yet high protein, low fat cherry cheesecake recipe? If so, you can stop looking – you’ve just found it!

This smooth and velvety low fat cherry cheesecake is absolutely sublime, and we have our friend Elkie Chiu to thank for it. So make sure to check out her Facebook and Instagram accounts for more of her amazing healthy recipes!

Let’s get right to it, then!

Nutrition (per 1 slice – 1/8th of cake)

Calories (143 kcal)
Protein (16g)
Carbohydrates (15g)
Fats (2g)

Ingredients for base

  • 25g Cheerios

  • 60g quick oats
  • 80g apple puree (you can use baby food pots)

Ingredients for filling

  • 500g Total Greek Yogurt 0%
  • 180g Philadelphia Cream Cheese Lightest
  • 1 egg

  • 100g egg whites
  • 50g vanilla protein powder (Protein Blends work best)
  • 1 tsp vanilla extract
  • 50g Truvia or use alternative sweetener of your choice

Ingredients for cherry topping

  • 150g cherries halved and pitted (preferable large ones)
  • 1 tbsp of Truvia
  • 2g corn flour

  • 2 tsp water


  1. Preheat the oven to 170°C.
  2. Blend the Cheerios and oats into crumb-like consistency. Now add the apple puree and mix until it starts to come together.
  3. Line a springform cake tin with baking paper and press the base mixture evenly into the bottom of the pan. Bake for 8 minutes and let it cool down.
  4. Mix the ingredients for the cheesecake filling with a whisk until there are no lumps and the texture is smooth. Pour the filling on top of the cooled base.
  5. Turn down the oven to 160°C. Carefully place the cheesecake in the oven and bake for approximately 35 minutes. You want the center to be really wobbly when you take the cheesecake out as the cheesecake will continue to set as it cools down. As the fat content is low, you don’t want to over cook and dry out the cheesecake.
  6. Remove the cheesecake from the oven, let it cool down in the tin, and then place it in the fridge overnight to set.
  7. To prepare the cherry topping cut your cherries in half and take the stone out. Place the cherries in a small pan with the sweetener and let it cook on low heat for about 3 minutes until the cherry juices start to come out and the cherries soften.
  8. Mix the corn flour with 2 tsp of water to make a slurry and add it to the cherries to thicken the mixture to your liking. Let it cool down.
  9. Pour the cherry mixture on top of the cake.
  10. Devour that delicious low fat cherry cheesecake!

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