Description
This Protein Cheesecake recipe offers a deliciously healthy dessert option that’s high in protein and lower in sugar than traditional cheesecakes. Combining creamy reduced-fat cream cheese, Greek yogurt, and vanilla whey protein powder, it provides a satisfying treat without compromising on flavor. Perfect for those seeking a guilt-free indulgence, this cheesecake features a graham cracker crust and can be topped with fresh berries for an extra burst of freshness.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons coconut oil, melted
Cheesecake 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
- Powdered sweetener for dusting
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs with the melted coconut oil, stirring until the mixture is evenly moistened. Press this mixture firmly into the bottom of a greased 9-inch springform pan to form an even layer. Bake the crust for 8 minutes, then remove from the oven and allow it to cool slightly.
- Make the cheesecake batter: In a large bowl, beat the softened cream cheese until it is smooth and creamy. Add the plain Greek yogurt, vanilla whey protein powder, honey or maple syrup, eggs, vanilla extract, and salt to the cream cheese. Mix thoroughly until the batter is creamy, smooth, and free of lumps.
- Assemble and bake: Pour the prepared cheesecake batter over the cooled crust, smoothing the top with a spatula to ensure an even layer. Place the springform pan in the preheated oven and bake for 35 to 40 minutes, or until the center is just set but still slightly jiggly.
- Cool the cheesecake: Once baking is complete, turn off the oven. Leave the cheesecake inside with the oven door slightly open, letting it rest for 1 hour. This gradual cooling helps prevent cracking.
- Chill before serving: After resting, transfer the cheesecake to the refrigerator to chill for at least 3 hours or ideally overnight. This allows it to firm up for perfect slicing.
- Serve: Before serving, optionally top the cheesecake with fresh berries and a light dusting of powdered sweetener for added garnish and flavor.
Notes
- For a gluten-free version, substitute regular graham crackers with gluten-free graham crackers.
- You can swap the vanilla whey protein powder for unflavored or any other preferred flavor to vary the taste.
- Adjust the sweetness according to your protein powder’s sweetness level and your personal preference.
