Description

This Protein Cheesecake is a deliciously healthy dessert that combines creamy reduced-fat cream cheese with Greek yogurt and vanilla whey protein powder for a high-protein treat. Featuring a crunchy graham cracker crust and a smooth, creamy filling, it’s lightly sweetened with honey or maple syrup and makes for an ideal guilt-free indulgence with optional fresh berries topping.

Ingredients

Scale

Crust

1 1/2 cups graham cracker crumbs
2 tablespoons coconut oil (melted)

Filling

16 ounces reduced-fat cream cheese (softened)
1 cup plain Greek yogurt
1/2 cup vanilla whey protein powder
1/3 cup honey or maple syrup
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt

Topping (optional)

Fresh berries
A dusting of powdered sweetener

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Instructions

Prepare the crust: Preheat your oven to 325°F. In a mixing bowl, thoroughly combine the graham cracker crumbs with the melted coconut oil until evenly moistened. Press the mixture firmly into the bottom of a greased 9-inch springform pan to form an even crust layer. Bake the crust for 8 minutes, then remove and allow it to cool slightly.
Make the filling: In a large bowl, beat the softened reduced-fat cream cheese until smooth and creamy using a hand mixer or stand mixer. Add the plain Greek yogurt, vanilla whey protein powder, honey or maple syrup, eggs, vanilla extract, and salt. Continue mixing until the batter is well combined, smooth, and free of lumps.
Assemble and bake: Pour the cheesecake filling over the pre-baked crust in the springform pan and smooth the top evenly. Place the pan in the oven and bake for 35 to 40 minutes, or until the center is just set and slightly jiggly.
Cool gradually: After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar to cool slowly for 1 hour. This helps prevent cracking and ensures a creamy texture.
Chill the cheesecake: Transfer the cheesecake to the refrigerator and chill for at least 3 hours or preferably overnight. This allows the cheesecake to fully set and develop its flavors.
Serve: Before serving, optionally top the cheesecake with fresh berries and a light dusting of powdered sweetener for added flavor and presentation.

Notes

For a gluten-free option, substitute regular graham crackers with gluten-free graham crackers.
You can swap vanilla whey protein powder for unflavored or other flavors based on preference.
Adjust sweetness according to the flavor intensity and sweetness of your protein powder.
Make sure the cream cheese is softened to room temperature to avoid lumps.
Use a springform pan for easy removal of the cheesecake.