Description
This Protein Cheesecake is a creamy, high-protein dessert perfect for those seeking a healthier twist on a classic favorite. Made with low-fat cream cheese, Greek yogurt, and protein powder, it offers a satisfying texture and rich flavor with reduced sugar and fat content. Ideal for a post-workout treat or a guilt-free dessert option.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons melted coconut oil or butter
Filling
- 16 oz (450g) low-fat cream cheese, softened
- 1 cup plain, nonfat Greek yogurt
- 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 and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly to ensure easy removal of the cheesecake later.
- Make the Crust: In a bowl, combine the graham cracker crumbs with melted coconut oil or butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of the springform pan to create a solid crust base.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, which helps achieve a smooth cheesecake texture.
- Mix Filling Ingredients: Add the Greek yogurt, protein powder, sweetener, eggs, vanilla extract, and lemon zest (if using) to the cream cheese. Mix all ingredients thoroughly until the filling is smooth and homogenous without lumps.
- Assemble the Cheesecake: Pour the prepared filling over the crust in the springform pan. Use a spatula to smooth the top evenly for a clean finish.
- Bake: Place the cheesecake in the preheated oven and bake for 45 to 50 minutes. The center should be almost set but still slightly jiggly to ensure a creamy texture once cooled.
- Cool in Oven: After baking, turn off the oven and crack the oven door open slightly. Let the cheesecake cool inside for 1 hour to prevent cracking and to set gradually.
- Refrigerate: Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight. This chilling step is essential for firming up the cheesecake for easy slicing and improved flavor development.
Notes
- For a dairy-free version, substitute cream cheese and Greek yogurt with plant-based alternatives.
- The protein powder type can be whey or plant-based, depending on dietary preference.
- Use erythritol or your preferred powdered sweetener to keep the cheesecake low-sugar.
- Lemon zest is optional but adds a fresh zing to balance sweetness.
- Ensure cream cheese is softened to avoid lumps in the filling.
- Do not overbake; the center should remain slightly jiggly to maintain creamy texture.
- Use a springform pan for easy removal and neat presentation.
- Letting the cheesecake cool slowly and then refrigerating helps prevent cracks and improves texture.
