Description
Protein Cheesecake is a creamy and delicious dessert that combines the rich flavor of traditional cheesecake with added protein, making it a healthier indulgence.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons melted coconut oil or butter
- 16 oz (450g) low-fat cream cheese, softened
- 1 cup Greek yogurt (plain, nonfat)
- 3/4 cup vanilla or plain protein powder (whey or plant-based)
- 1/2 cup powdered erythritol or sweetener of choice
- 3 large eggs
- 1 teaspoon vanilla extract
- Optional: zest of 1 lemon for extra flavor
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs with melted coconut oil or butter until combined. Press firmly into the bottom of the springform pan to form the crust.
- In a large bowl, beat cream cheese until smooth.
- Add Greek yogurt, protein powder, sweetener, eggs, vanilla extract, and lemon zest (if using). Mix until smooth and creamy.
- Pour filling over the crust and smooth the top.
- Bake for 45-50 minutes, or until the center is almost set but still slightly jiggly.
- Turn off oven and let cheesecake cool inside with the door slightly open for 1 hour.
- Refrigerate for at least 4 hours or overnight before removing from pan and serving.
Notes
- Use your favorite protein powder flavor to customize (vanilla works best).
- For a dairy-free version, substitute cream cheese and yogurt with plant-based alternatives.
- Top with fresh berries or a drizzle of sugar-free syrup.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 4g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 70mg