Maple & Bacon Protein Cheesecake

By on November 16, 2017

Recipe by @adamacros

Dive into this Maple and Bacon Protein Cheesecake at only 5g of fat per slice! With a creamy cheese filling and crispy bacon topping, this is a recipe that will go down a treat!


  • Maple Syrup
  • 1 Medium Egg
  • 8 Large Biscuits
  • 100g Fat Free Quark
  • Few Rashes of Bacon
  • 30g Liquid Egg Whites
  • 10g Light Brown Sugar
  • 300g Fat Free Greek Yoghurt
  • 60g Light Philadelphia Cheese
  • 40g Whey 80 Maple Syrup and Pancake


  1. Smash up the biscuits and mix with maple syrup so that the mixture holds together (make sure it’s not too gooey).
  2. Press into the bottom of a tin and put it in the freezer for 15 minutes.


  1. In a bowl, combine the light philadelphia cheese, fat free quark, fat free yogurt, 1 medium egg, liquid egg whites, brown sugar and whey.
  2. Use a whisk to mix the filling to get out any lumps.


  1. Pour the filling on top of the base and put it into the oven (cover with tin holed tin foil to stop the top catching in the oven – unless you like that baked cheesecake texture) at 160C for around 20-25 minutes.
  2. Separately in a pan, cut up some bacon and dry fry it until it’s cooked.
  3. Once cooked, add 10g of maple syrup on top to coat and move the maple bacon under the grill until crispy.
  4. Throw some bacon on top of the cheesecake and a little more maple syrup, cut into 8 slices and your dessert is complete!

Macros (Per 1/8th Cheesecake)

169kcal | 16C | 5F | 13P

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