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Rhubarb & Custard Protein Cheesecake

Rhubarb & Custard Protein Cheesecake | A new take on a British classic

10th September 2015

This tasty Rhubarb & Custard Cheesecake recipe packs a hefty punch of protein, whilst keeping carbs and fats to a minimum ensuring you can have your cake and eat it.

The recipe is really simple to do at home, and can easily be adapted to allow you to enjoy other flavours from our incredible range of Whey Protein flavours.



1 Cup Rolled Oats

1 Scoop GN Whey 80 Rhubarb & Custard Flavour

2 Tablespoons Coconut Flour

2 Tablespoons Coconut Oil

2 Tablespoons Xylitol


3 Large Sticks of Rhubarb

4 Tablespoons Honey

1 Small Carton Silken Tofu

100g Low Fat Greek Yoghurt

2 Eggs

1 Teaspoon Vanilla Extract

1 Tablespoon Cornflour



1. Preheat the oven to 190 degrees C and grease a loose-bottomed 21cm cake tin - both the base and around the sides.

2. Melt the coconut oil and Xylitol in a small pan on a low heat, then pour into a bowl with the coconut flour, oats and protein powder. Mix well until combined and slightly sticky.

3. Press this into the cake tin, spreading out evenly, and bake for 8-10 minutes until going slightly golden.


1. Cut the rhubarb into small chunks and add to a pan with 2 tbsp of the sweetener and a dash of water

2. Simmer for about 10 minutes until softened. Leave to cool slightly, then pour into a sieve to get rid of excess liquid.

3. Put the tofu, yogurt, protein powder, eggs, vanilla and cornflour into a blender and whizz until thick and smooth.

4. When your base is ready, remove from the oven and pour in half of the tofu mixture. Spoon the rhubarb chunks evenly around the whole cheesecake, then pour in the remaining mixture.

5. Return to the oven for about 45 minutes (covering with tin foil halfway through) until the cheesecake feels set.

6. Leave to cool completely in the tin, then either remove or keep in tin and chill in the fridge for a couple of hours.

7. Remove the cheesecake from the tin and slice into 10-12

8. Enjoy by itself or with extra stewed rhubarb and natural yogurt mixed with vanilla extract.

Macros (per serving):

Protein - 5 g

Carbs - 19 g

Fats - 9 g

Calories - 164 kcal