Description
This creamy high protein cheesecake is a delightful treat, perfect for meal prep and indulgence without guilt.
Ingredients
Scale
- 2 cups low-fat cream cheese
- 1 cup Greek yogurt
- 1 cup protein powder (vanilla flavor recommended)
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup almond flour (or your preferred crust alternative)
- 3 tbsp melted coconut oil
- 1/4 tsp salt
Instructions
- Prepare your ingredients: Gather all your ingredients on the counter to ensure a smooth cooking experience.
- Preheat the oven: Preheat your oven to 325°F (160°C).
- Make the crust: In a bowl, combine almond flour, melted coconut oil, and a pinch of salt. Mix until fully integrated.
- Bake the crust: Place the crust in the preheated oven and bake for about 10 minutes, or until lightly golden.
- Mix the filling: In a large mixing bowl, beat the low-fat cream cheese until smooth. Add Greek yogurt, protein powder, honey (or maple syrup), eggs, and vanilla extract. Mix until creamy.
- Pour the filling: Carefully pour the cheesecake filling over your cooled crust, spreading it evenly.
- Bake the cheesecake: Return the cheesecake to the oven and bake for approximately 30-35 minutes.
- Cool down: Once done, turn off the oven and slightly crack the door. Allow the cheesecake to cool in the oven for about an hour.
- Chill: After it’s cooled, transfer the cheesecake to the fridge for at least 4 hours (or overnight).
- Serve and enjoy: When ready, slice your cheesecake and serve chilled.
Notes
Store leftovers in an airtight container in the refrigerator for about 5-7 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 6g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg