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Lexa Mendenhall's Recipe for Red Velvet Protein Cheesecake Squares using new Platinum Hydrowhey Red Velvet

For the crust:

For the filling:

  • 2 Cups fat free vanilla Greek yogurt
  • 8 oz package of 1/3 less fat cream cheese
  • 1 egg white 
  • 1 Tbsp cornstarch
  • 2 tsp Vanilla


  1. Preheat the oven to 300 degrees and spray an 8x8 pan with nonstick cooking spray.
  2. Combine all of the crust ingredients in a medium mixing bowl and mix until a thick dough forms.
  3. Press the mixture into the bottom of the pan and bake for 15 minutes.
  4. While the crust is baking prepare the filling.  Using a mixer, combine the yogurt and cream cheese until it’s smooth. Next add the egg white, cornstarch, and vanilla until it’s all blended together and set aside.
  5. When the crust is done baking allow it to cool to room temperature. Once cool, smooth the filling evenly over the crust.
  6. Allow it to bake an additional 30 minutes.
  7. After the cheesecake bakes and cools, cover it and allow it to chill for at least 4 hours.
  8. Once chilled, cut the cheesecake into 9 squares and enjoy!


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