Halal Twist by Hasan
This halal-friendly Atkins cheesecake is a protein-packed, low-carb dessert that satisfies sweet cravings without the guilt. Sweetened with Splenda and featuring a nutty almond crust, it’s perfect for health-conscious Muslims.
Why This Recipe is Halal
- All ingredients are plant-based or dairy, with no meat products.
- Eggs are permissible in halal diets when from halal sources.
- Butter and cheese can be halal if made with microbial enzymes.
A Closer Look at the Ingredients
Small swaps make a big difference. Here’s what to look for when you shop.
Cheese and butter enzymes
What to watch for: Some cheeses and butters use animal-derived enzymes that may not be halal.
The halal solution: Use cheeses and butters labeled as microbial or vegetable enzyme-based.
Find halal cream cheese on Amazon →Ingredient-by-Ingredient Halal Audit
| Ingredient | Status | Note |
|---|---|---|
| almonds | halal | Plant-based |
| vanilla protein powder | halal | Check for halal certification |
| butter | questionable | Verify microbial enzymes |
| cinnamon | halal | Spice |
| nutmeg | halal | Spice |
| splenda sugar substitute | halal | Artificial sweetener |
| cream cheese | questionable | Verify microbial enzymes |
| sour cream | questionable | Verify microbial enzymes |
| vanilla | questionable | Check for alcohol content |
| eggs | halal | From halal sources |
What You’ll Need
- 1 1/2 cups almonds
- 1/3 cup vanilla flavored whey protein powder
- 4 tablespoons melted butter
- 1 tablespoon cinnamon
- 1 tablespoon nutmeg
- 3 tablespoons splenda sugar substitute
- 3 packages cream cheese
- 1 cup sour cream
- 3/4 cup vanilla
- 1 teaspoon eggs
Let’s Cook
- For the crust: Preheat oven to 350°F
- Put 1 1/2 cups of almonds in blender and grind to medium/fine texture
- Add 1/3 cup of vanilla flavored whey protein powder
- Add 4 tablespoons of melted butter
- Add 1 tablespoon of cinnamon and 1 tablespoon of nutmeg
- Add about 3 tablespoons of splenda and blend
- Spray pie dish with non-stick spray and pour in mixture
- Use your hands to make the crust
- Cook for 12-15 minutes
- Let cool
- For the cheesecake: Heat oven to 325°F
- Put cream cheese in a large bowl and mix until smooth
- Beat in splenda and sour cream and mix well
- Beat in vanilla
- Beat in eggs one at a time
- Beat until very smooth, no lumps
- Pour into crust and put in oven with a pan of water on the lower rack
- Bake 1 hour
- Chill before eating
Nutrition, Per Serving
Notes From My Kitchen
- For best results, bring all dairy ingredients to room temperature before mixing – this prevents lumps in your batter.
- The water bath (pan of water on lower rack) creates steam that prevents cracking in your cheesecake.
- Chill for at least 4 hours, preferably overnight, for perfect slicing.
Tools That Make It Easier
These are the pieces I reach for every time — tested in my own kitchen.
Springform Pan
Essential for perfect cheesecake removal
great for Eid dessertsStand Mixer
Creates the smoothest cheesecake batter
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