- Yield:6 Servings
- Time:75 minutes
With our favorite national holiday coming up, what better way to feed our gains than eating red white & blue cheesecakes and paying respect to our forefathers while watching the fireworks?
This one is similar to our other cheesecakes, but these a little more involved. The things I usually make are much simpler. However, this one was totally worth it: I made these for Chad’s birthday which falls on Memorial Day weekend. You’ll want to use plastic whiskey glasses because glass may break in the freezer. Mine didn’t… I got lucky. Or maybe our forefathers were smiling on me!
- 4 scoops EFX Sports vanilla Pure Whey
8 oz. low-fat cream cheese spread
1 ¼ cups of Greek yogurt
¼ cup of blueberries (chopped in a food processor or diced small)
6 red cherries without pits (chopped in a food processor or diced small)
Red & blue food coloring
¼ tsp. Strawberry or cherry baking extract (optional). If you don’t have a ¼ tsp measuring spoon, you can use the cap from the extract bottle. Use 1 cap full.
¼ tsp. Blueberry baking extract (optional)
¼ cup of unsweetened almond milk (regular or vanilla)
1 tbsp. monk fruit sweetener
1 packet of stevia
5-6 small clear plastic cups, classy ones, please! Small plastic wine or whiskey glasses you get at a liquor store work best.
Get yourself a large bowl, a mixer, and a large spoon. Scoop out all of the cream cheese, yogurt, and protein into the bowl, and finally the protein powder and sweetener and bust it all up with the spoon. Beat with the hand mixer until smooth and all of the lumps are out.
Separate equally into 3 smaller bowls.
In one bowl, add the strawberry or cherry baking extract (optional), the chopped cherries, and a squirt or two of the red food coloring and mix, and then slowly lower the beater into the mixture. Lower it slowly because you don’t want to be wearing it. This will be the first layer of your cheesecake.
If the mixture is too thick, the layers will look messy. Dip the spoon into the mixture and practice spooning it out in the bowl. If what you spooned out sits on top of itself rather than slowly leveling itself out, you will want to add a teaspoon to a tablespoon of almond milk. Add the almond milk carefully using 1 tsp. at first, because you don’t want it too thin– the other layers have to sit on top of it. Spoon the red layer carefully into the glasses and stick them into the freezer for a few minutes while you clean the bowl from the red and the beaters off. You don’t want any red color getting into your white or blue.
Check the white; see if it is thick enough the same way you did the red. If it needs thinning, add a little almond milk. Then spoon carefully into the glasses on top of the red, and put them back in the freezer. You don’t need to clean the beaters off this time. Put them back in the freezer while you are making the blue layer.
Add the blueberries, the blueberry baking extract (optional), and a few squirts of blue food coloring into the last bowl, then beat carefully. If it’s too thick, add a little almond milk and beat till it’s the right consistency. Add to the glasses.
If you will need them that day freeze them for an hour or so, every so often checking to see how frozen they are. You can leave them in there for a few days, but be sure to cover them. Defrost them in the fridge a few hours before serving them, or defrost them outside of the fridge but check them frequently. They defrost quickly outside of the fridge.