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Protein Cheesecake

A delicious, high-protein dessert that satisfies your sweet tooth while supporting your nutrition goals.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups low-fat cream cheese softened
  • 1 cup Greek yogurt
  • 1/2 cup protein powder vanilla or unflavored
  • 1/2 cup granulated sweetener like erythritol or sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp lemon juice
  • 1 cup graham cracker crumbs for crust
  • 1/4 cup melted butter for crust

Equipment

  • Mixing bowl
  • Electric mixer or whisk
  • 9-inch springform pan
  • Measuring cups and spoons
  • Spatula
  • Oven

Method
 

  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine the graham cracker crumbs and melted butter until well-coated.
  3. Press the crumb mixture into the bottom of a 9-inch springform pan.
  4. In a large bowl, blend the softened cream cheese and Greek yogurt until smooth.
  5. Add in the protein powder, sweetener, eggs, vanilla extract, and lemon juice, mixing until fully combined.
  6. Carefully pour the cheesecake filling over the prepared crust.
  7. Bake in the preheated oven for about 40 minutes or until the edges are set and the center is slightly jiggly.
  8. Once baked, turn off the oven and leave the cheesecake inside for an hour with the door slightly ajar.
  9. Remove from the oven and let it cool to room temperature.
  10. Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.
  11. Once chilled, carefully remove the sides of the springform pan, slice, and serve.

Notes

For a smoother texture, ensure your cream cheese is at room temperature before mixing.