- Yield:6 servings
- Time:15 minutes
Kiwi-strawberry is the perfect fruit combo to go with this easy protein-packed, no-bake, gluten-free, low-carb cheesecake recipe to kick off the beginning of summer! Here’s a cheat food that’s not actually a real cheat food. That should make nutrition coaches and dieters everywhere pretty darn happy. This is similar to my blueberry cheesecake bites but the fruit is different and the formulation is slightly firmer and has a ‘crust’.
Both kiwifruit and strawberries are high in vitamin C, and the kiwifruit has a higher percentage of vitamin C than even lemons and oranges! Vitamin C is a powerful antioxidant that is very helpful in boosting immunity, prevents cancer, and is anti-inflammatory. There have even been some studies on some of the compounds in the kiwifruit that may be able to treat sleep disorders.
Kiwi fruits contain compounds that break down milk proteins, so you will want to eat this cheesecake up rather keeping it in the fridge for any length of time. I have some leftover in the freezer from last night and it is still great because I made the recipe without actually mixing the kiwi fruit inside of the cake.
It looks like a lot of ingredients, but don’t let that put you off. It takes only about 10 or 15 minutes to make!
- 2 servings of EFX Sports Pure Whey or Protein 6
- 8 oz. low-fat high protein cream cheese
- ¼ cup almond flour
- 1 packet of stevia
- 1.5 packets of plain unflavored gelatin
- ¼ cup of ground walnuts, pecans, or almonds
- ¼ cup + 1 tbsp. cold water
- 2 kiwifruits, peeled and sliced (there’s a cute video on peeling kiwis with a spoon when you google it)
- 4 large strawberries sliced horizontally into circles
- 1 huge or 2 medium strawberries, diced small
- Nonstick spray
- 8” or 9” shallow freezer-safe glass container
- Hand mixer/beater
Spray the glass dish with nonstick spray. Then, take the powdered nuts and spread them in an even layer across the bottom of the dish. In another large dish, put the cream cheese, protein, diced strawberries, stevia, and almond flour, and squish it around with a fork for a minute.
Take the gelatin and the ¼ cup plus 1 tbsp. of cold water in another glass dish, and whisk it with a fork to remove the lumps. Microwave it for 40 seconds until it froths. Pour it into the larger bowl with the other mixture and beat on low until the only lumps are the diced strawberries and the mixture is well integrated. Pour that out into the dish with the nut powder and smooth out the top so it’s flat. Lay the sliced fruit on top of the cheesecake, pressing it down. Put it in the freezer for an hour or two, then put into the fridge 15-30 minutes before you are ready to eat it. Happy beginning of summer!
Protein: 16 g
Fat: 9.6 g
Carbs: 10 g