Ingredients
- 16 oz cream cheese, softened
- 1 cup Greek yogurt
- 1/2 cup protein powder (unflavored or vanilla)
- 2 eggs
- 1/3 cup sweetener (honey, maple syrup, or sugar substitute)
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional)
- 1 cup almond flour or crushed whole-grain graham crackers
- 2 tbsp butter or coconut oil, melted
- 1 tbsp sweetener (for crust)
Instructions
- Preheat oven to 325°F (160°C).
- In a bowl, mix almond flour (or crushed graham crackers) with melted butter or coconut oil and sweetener. Press into the bottom of a springform pan.
- In another bowl, beat cream cheese until smooth. Add Greek yogurt, protein powder, eggs, sweetener, vanilla, and lemon juice. Mix until silky and lump-free.
- Pour filling over crust and smooth the top.
- Bake for 40–50 minutes until center is just set.
- Turn off oven, crack the door, and let cheesecake cool inside for 30 minutes.
- Remove and cool completely on a wire rack. Then refrigerate for at least 4 hours or overnight.
- Unlock pan, slice, and serve with toppings like fresh berries or a drizzle of honey if desired.
Notes
- Use chocolate or strawberry protein powder for flavor variations.
- Substitute almond flour crust with gluten-free graham crackers or oats for nut-free version.
- Add lemon or orange zest to the filling for citrus flavor.
- Swirl in fruit puree or nut butter before baking for added texture and taste.
- Serve chilled for best texture; let sit at room temperature briefly for a softer feel.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 6g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 55mg
