S’mores Cheesecake


  • Protein: 30g
  • Carbs: 18.75g
  • Fat: 4g

Don’t let those summer night s’mores be forgotten as the nights cool down and fall pumpkin spice takes hold. Remember the friends, the campfires and the deliciousness with this tasty and macro friendly S’mores Cheesecake.


  • Servings: 1/4th of Cheesecake
  • Serving Size:
  • Calories: 222


  • 1Preheat oven to 325°
  • 2Soften cream cheese in a large mixing bowl by pressing down with a spoon.
  • 3Add eggs and splenda and mix using an electric mixer.
  • 4Add the rest of the ingredients and continue mixing for 2-3min.
  • 5Pour in springform pan (6-8” pan works best) lined with parchment paper for best results. Coat with cooking spray.
  • 6Bake at 325° for 25min then turn down the oven to 200° and continue baking for an additional hour.
  • 7Let cool in fridge for 4-5 hours.
  • 8Take small bowl with protein powder and add water to form a glaze. Garnish on top of cheesecake. Add mashmallow and graham cracker on top.
  • 9Enjoy.


  • Dry:
  • Chocolate Whey Protein1 Scoop (35g)
  • Splenda1/4th Cup (9g)
  • Sea SaltDash (1g)
  • Wet:
  • Fat Free Cream Cheese12oz (340g)
  • Greek Yogurt7oz (200g)
  • Eggs2 Whole (100g)
  • Almond MilkDash (25g)
  • Toppings:
  • Graham Crackers2 (15g)
  • Vanilla Protein Powder1/2 Scoop (15g)
  • Marshmallows4 (15g)