Cheesecake takes a long time to make. Eating more than a slice is generally frowned upon. And you only get to have it on special occasions. This is all BS. So let’s simplify the recipe, strip out a ton of calories, keep the flavor, and bake it into cookies that only take a couple minutes to toss together.
1 eight-ounce block of cream cheese (your choice: low fat, fat free, or full fat)
3 scoops Metabolic Drive® chocolate or vanilla
1 heaping cup of frozen raspberries or blueberries
- Preheat oven to 325 degrees Fahrenheit.
- Combine the Metabolic Drive® Protein with the cream cheese. Add the berries and mix thoroughly until completely smooth. This means you’ll have to put some muscle into it. The berries ought to soften and turn the batter pink.
- Line a baking sheet with parchment paper. Use a spoon (not your fingers) to scoop out the dough into nine cookies.
- Bake for 18-20 minutes. Break one open to see if it’s done or stab one with a toothpick. If the toothpick comes out clean, you’ll know they’re done baking.
Some stores sell a cream cheese that’s made with Greek yogurt and contains extra protein and less fat. Use it if you can find it, but regular and fat free work just as well.
This recipe was created using Metabolic Drive®. Protein powders made from other sources will not have the same consistency or serving size. This recipe has been tested with different protein powders and the results were bad. If you use a different protein powder, don’t blame us for your baking-fail.
Nutrition information: Using fat-free cream cheese, each cookie contains about 59 calories, 4 grams of carbs, 9 grams of protein, and less than 1 gram of fat.