Description

This Protein Cheesecake is a creamy, high-protein dessert that satisfies your sweet tooth without the guilt! Made with Greek yogurt, low-fat cream cheese, and a touch of natural sweetener, this cheesecake is a delicious and nutritious way to enjoy a classic treat. It’s low in sugar, high in protein, and perfect for meal prep or a post-workout snack.

Ingredients

Scale

For the Crust:

1 cup (100g) almond flour
2 tbsp coconut oil, melted
1 tbsp honey or sugar-free syrup
½ tsp cinnamon

For the Cheesecake Filling:

12 oz (340g) low-fat cream cheese, softened
1 cup (240g) plain Greek yogurt (2% or fat-free)
2 scoops (60g) vanilla protein powder
¼ cup (60ml) sugar-free maple syrup or honey
2 large eggs
1 tsp vanilla extract
1 tbsp lemon juice
1 tbsp cornstarch or arrowroot powder

For the Topping (Optional):

Fresh berries
Sugar-free whipped cream
Drizzle of dark chocolate (85% cocoa or higher)

Instructions

Prepare the Crust:

Preheat oven to 350°F (175°C). Grease a 6- to 8-inch springform pan or line it with parchment paper.
In a bowl, mix almond flour, melted coconut oil, honey, and cinnamon until combined.
Press the mixture evenly into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden. Remove from oven and let cool.

Prepare the Cheesecake Filling:

In a large bowl, beat cream cheese and Greek yogurt until smooth.
Add protein powder, sugar-free syrup, vanilla extract, and lemon juice, mixing until combined.
Add eggs one at a time, mixing just until incorporated.
Stir in cornstarch to prevent cracking.

Bake the Cheesecake:

Pour the filling over the crust and smooth the top.
Bake at 325°F (163°C) for 35-40 minutes, or until the center is slightly set but still jiggles.
Turn off the oven, slightly crack the door, and let the cheesecake cool for 1 hour inside.
Transfer to the fridge and chill for at least 4 hours (or overnight) before serving.

Serving:

Slice and serve with fresh berries, sugar-free whipped cream, or a drizzle of dark chocolate if desired.

Notes

Sweetener Options: Use honey, maple syrup, or stevia depending on dietary preference.
Crust Variations: Swap almond flour for oat flour or crushed high-protein cookies.
Dairy-Free Alternative: Use dairy-free yogurt and vegan cream cheese.
Storage: Store in an airtight container in the fridge for up to 5 days.

Prep Time: PT15M
Cook Time: PT40M
Category: Dessert, High-Protein
Method: Baking
Cuisine: American, Health-Conscious

Nutrition

Serving Size: 1/8 of cheesecake
Calories: ~190 kcal
Sugar: ~5g
Sodium: ~150mg
Fat: ~9g
Saturated Fat: ~4g
Unsaturated Fat: ~4g
Trans Fat: ~0g
Carbohydrates: ~12g
Fiber: ~1g
Protein: ~14g
Cholesterol: ~50mg

Keywords: protein cheesecake, healthy cheesecake, high-protein dessert, low-fat cheesecake, Greek yogurt cheesecake, fitness dessert, sugar-free cheesecake