Pure PB No-Bake Cheesecake with Cookies & Cream Quest Crust

I was so anxious to crack into my Pure PB (check out my instagram post for details about my giveaway for this!), so I made Pure PB No-Bake Cheesecakes with a Cookies & Cream Quest Bar Crust. Accompanied by bluebs.



  • 1 Cookies & Cream Quest Bar
  • 6g Pure PB (by Crazy Richards – will be released in early Sept, can sub peanut flour)
  • 15g (1tbs) fat free cream cheese
  • 33g plain nonfat greek yogurt
  • Stevia drops
  • 1/4tsp vanilla extract (by Better Body Foods)
  • Blueberries (I used 42g)

Zap your Quest Bar in the microwave (10 seconds). Take a muffin tin and spray two of the molds with non-stick cooking spray. Cut your Quest Bar in half and flatten into the two molds. Broil (500F) for a few minutes until it starts to turn brown. Pop those babies out onto a plate. Mix your other ingredients (minus the blueberries) then divide into the two “cups” that you made with your Quest Bar.

Macros (just cheesecakes): 250 calories, 28g carbs, 8g fat, 30g protein, 19g fiber

Chocolate Peanut Butter Protein No-Bake Cheesecake

THIS was the best recipe YET. I promise you. Try it. Inspired by some Instagram friends – IShouldStartLifting (my apologies, I don’t know your name, man!) and Nadine.



  • 90g plain nonfat greek yogurt (Fage works best)
  • 120g fat-free cream cheese
  • 16g Chocolate Peanut Butter protein powder
  • Stevia drops

Mix a lllllll of that up then chill for fish hours so it can set a bit more. Then NOM.

Macros: 226 calories, 13g carbs, 0g fat, 37g protein, 0g fiber

Vanilla Protein No-Bake Cheesecake with a Chocolate Brownie Almond Crust

This is by FAR the best no-bake cheesecake I’ve made so far! The crust is flakey, but the cheesecake clings nicely.


Ingredients (crust):

Mix all of the ingredients. You don’t HAVE to bake this, but I tried. I just stuck it in a 325F oven for about 2-3 minutes on a greased piece of foil in a circular shape. Make sure you pat it down.


Ingredients (cheesecake):

  • 115g fat-free cream cheese
  • 90g plain nonfat greek yogurt (FAGE is da best for this)
  • 10g vanilla NutriWhey (NutriForce Sports 10% off: Rose10)
  • Stevia drops
  • 1/4 tsp Better Body Foods vanilla extract

Mix all of the ingredients suuuuper well. Make sure the cream cheese is room temp because it’ll mix easier. Chill for 2-3 hours. I made sure the crust was cooled down. Then I topped it with the no-bake cheesecake and chilled it all together.

Macros (crust): 234 calories, 10g carbs, 20g fat 5g protein, 4g fiber

Macros (cheesecake): 212 calories,16g carbs, 1g fat, 29g protein, 0g fiber

Macros (errrrrthang): 446 calories, 26g carbs, 21g fat, 34g protein, 4g fiber


Shotty photo, but you had to see the inside. It’s the best one yet!

Vanilla Protein No-Bake Cheesecake

Wheee, more no-bake cheesecakes! Closer and closer to 100% success. It’s coming.



  • 150g plain nonfat greek yogurt (Fage works best)
  • 115g fat-free cream cheese
  • 12g vanilla NutriWhey (NutriForce Sports 10% off: Rose10)
  • 1/4tsp Better Body Foods vanilla extract
  • Stevia

Mix all of the ingredients (make sure the cream cheese is room temp) until well-combined. Chill for 2-3 hours.

Macros (just cheesecake): 255 calories, 18g carbs, 1g fat, 36g protein, 0g fiber

Vanilla Peanut Butter No-Bake Cheesecake

First attempt at my knack at a no-bake cheesecake. It was alright. The taste was on point!



I mixed all of these ingredients (make sure the cream cheese is room temp), then chilled for about 2-3 hours in the fridge.

Macros (minus toppings): 323 calories, 20g carbs, 9g fat, 37g protein, 2g fiber

Belgian Double Chocolate Brownie Protein Cheesecake

I’ve seen a few people making protein cheesecakes lately, and I wanted to make a recipe of my own and eat the entire thing! #Glutton #Selfish – what can I say?

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  • 20g Belgian Chocolate Whey (I used NutriForce Sports NutriWhey, get 10% off your order on their Muscle & Strength page with Rose10!)
  • 150g plain nonfat greek yogurt
  • 33g (2tbs) fat-free cream cheese
  • 1tbs Chocolate Brownie Sweet Spreads CocoNutter
  • 30g liquid egg whites
  • 1/4tsp xanthan gum
  • 1/2tsp baking powder
  • Stevia

Preheat your oven to 325F. Melt your CocoNutter by microwaving the glass jar for 20-30 seconds then stir to mix the separated ingredients (note: you can use plain coconut butter instead, but the chocolate brownie taste will change your life.) Combine ingredients above until well combined — you can blend em up or just use a spoon, like I did. Place in any type of pan that you want (I don’t have a pie pan, so I used a loaf pan), and cook at 325F for 25-35 minutes. Let the dish cool, then chill for 2-3 hours.

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Macros for the cheesecake: 343 calories, 14g carbs, 12g fats, 35g protein, 4g fiber