Vanilla Bean IsoJect Protein Cheesecake

If you're like most people, at the end of the day when you get home from the gym, you simply do not have the time or energy to make an elaborate meal. You're tired, it's late, you're watching your macros - we get it. However, it's easy to get tired of the same old protein shake night after night.......zzzzz! How does a Vanilla Bean IsoJect Protein Cheesecake sound?

Therefore, in Evogen's Goodies And Glutes segment, we try to provide a few recipes that are just TOO EASY to make, because we know people have busy lives. This week we bring you the Vanilla Bean IsoJect Protein Cheesecake!!! We use IsoJect in so many of our recipes because it mixes well into literally ANY baking recipe, the macros are amazing, and it tastes delicious.

Whether you're in the middle of contest prep, starting your off season, or simply "living-life-to-the-fitness," this cheesecake is a great staple to add to your protein rotations. Plus, this cake is sooooo low-carb that the topping options are practically limitless. Try it tonight! 

This recipe was created by one of our very own Evogen Ambassadors, Melanie Smith. Thanks girl!

Macros: 137 cal 3c/1f/29p (per serving)

Ingredients: (makes one serving)

1 scoop of IsoJect Vanilla Bean Protein

28 grams of Fat Free Cream Cheese

1 packet of Truvia (or desired sweetener)

¼ cup Unsweetened Almond Milk

A few dashes of Cinnamon (we added Pumpkin Spice, too)

Instructions:

1. In a large mixing bowl, combine all of the ingredients and blend. The consistency should be thick, not too watery.

2. For the best results, transfer the mixture into a freezer-safe container with a slight lip, and let the cheesecake chill in the freezer for 30 min - 1 hr. That's it, you're done!

3. Topping Ideas: Add a couple of graham crackers, or drizzle some white chocolate peanut butter on top.

Related Recipe: IsoJect Protein Strawberry Parfait