🎂 Red Velvet Cheesecake 🍰

DDT Nation!

We are about to cap off 2017 and start a brand new year…pretty crazy wouldn’t you say?

Our friend, the macro wizard, Marciano, is going out with a BANG for 2017 and providing you with a Bomb.com 💣 Red Velvet Cheesecake recipe, so make sure to try it out and let us and Marciano know what you thought about it.

And please give Marciano a follow on his Instagram @macro_marciano for more recipes!


December is here! Crazy how time flies. This year has been a true blessing, and here’s a way to end it with a bang with this amazing Red Velvet Cheesecake Recipe!


This recipe is by far my best Cheesecake to date 😉

The fact that it has a crust and is still very macro friendly and loaded with protein





Macros Per Slice:

-17g carbs

-3g fat


-24g protein

Right at 190 calories







Ingredients for Crust:


  • 20g Vanilla Whey Protien (Quest Brand)
  • 50g Coconut Flour
  • 1 Egg
  • 15g Keebler Graham Crumbles

or 15g Graham Crackers


  • 50ml Unsweetened Almond Milk
  • ¼ cup Zero Cal Sweetener




Ingredients for Cheesecake:

–    1 Scoop (30g) Vanilla Protein Powder

–    1 Scoop (30g) Chocolate Protein Powder

–    12oz Greek Yogurt (Dannon light and fit)

–    18oz Fat Free Cream Cheese

–    8g Fat Free Sugar Free Jello Pudding

mix *Cheesecake

–    2 Eggs

–    ½ Cup Zero Cal Sweetener

–    3 drops red velvet flavoring or

–    3 drops red food coloring

–    9” Spring Form Pan


Ingredients for Cheesecake Swirl:

  • 1oz Fat Free Cream Cheese
  • 2oz Greek Yogurt (Dannon Light and Fit)
  • TBLS Zero Cal Sweetener





1) Pre-Heat oven to 350 degrees

2) Begin by adding all the crust ingredients into a large bowl

3) Mix until you have thick dough like consistency










4.) Spray Spring Mold with some cooking spray then place dough in the middle and begin forming and spreading with hands!









5.) Bake in the over for 20-Minutes at 350 degrees until begins to turn slightly golden along the top edges


6.) Next mix all Cheesecake ingredients into a bowl









7.) Once crust is done, pour pie filling into crust make sure to spray the edge of the spring form and bake for another 45 minutes at 350 degrees








8.) Now add your set aside cheesecake mixture into the batter and swirl in using a spoon or spantula








9.) Bake at 300 degrees for 45-50 minutes


10.) Allow to cool and place in the fridge will allow it to fully settle and will cut into much nicer pieces!


Again a huge thanks to Chris and Eric for letting me share some of my love for food with you!

I really hope you give this recipe a go. It truly taste amazing and gives you enough to share with the family and your loved ones.

Or give yourself a gift and enjoy a slice or two or three or day 😄

Make sure if you give it a go, you give me a tag, I love seeing the re-creations, Happy Holidays!

Marciano Pauda @macro_marciano


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