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Ginger Snap Cheesecake

No better way to end a very cold, snowy, extra wintry day than with spiced cake. And guess what? This cheesecake took less than 5 minutes to prepare, smells amazing, and tastes even better.


Ginger Snap Cheesecake
  • 2 scoops Muscle Gauge Nutrition Pure Whey Isolate- Cinnamon Bun flavor
  • 2 8-ounce packages fat free cream cheese
  • 1.5 cups nonfat plain Greek yogurt
  • 1 tsp vanilla extract
  • 12 Tbsp Muscle Egg™ liquid egg whites - Vanilla flavor
  • 10 gluten-free ginger snap cookies - smashed up

Cooking Instructions

Mix all of the ingredients together (save some of the cookie crumble to top the cake with later)

Pour into a sprayed tin

Add leftover cookie crumbles on top & dust with cinnamon (to taste)
Bake at 250°F for 25 minutes
Bake for another 50 minutes at 300°F
Let cool & refrigerate 1-2 hours
Serves 6

Nutritional Info

Calories: 182
Protein: 23g
Carbs: 14g
Fat: 2g