Yields: 4-6 Servings



  • 16g low-sugar cookies of choice
  • 40g almond flour
  • 28g melted coconut oil 


  • 240g Greek yogurt

  • 250g fat-free cream cheese 

  • 3 scoops Be Good Bakery Vanilla Milkshake Protein Powder

  • 2 whole eggs

  • 12g Stevia

  • ½ (2ml) tsp vanilla extract 


      1. Preheat oven at 350 degrees. 
      2. Blend cookies and almond flour together until granular. 
      3. Mix coconut oil into cookie and flour mixture until evenly coated. Press down crust mixture evenly on the bottom of a springform pan. 
      4. Bake crust in 350-degree oven for 15 minutes, until slightly golden. 
      5. Rinse blender, and then add Greek yogurt, fat-free cream cheese, protein powder, eggs, vanilla and stevia and pulse until smooth. 
      6. Pour the filling onto the pre-baked crust and bake in 350-degree oven for 25 minutes, or until the centre is set.
      7. Once you remove from oven let it sit for an additional 20-30 minutes. 
      8. Enjoy cheesecake as is, or with desired toppings. I like making a strawberry compote by heating frozen strawberries in a saucepan and mixing in a pinch of stevia. Cook until the strawberries break down and the mixture thickens. Pour over cheesecake and voila!