Description
This protein cheesecake is a delicious and healthier twist on the classic dessert, featuring a creamy low-fat cream cheese and Greek yogurt filling enriched with protein powder. It has a crunchy graham cracker crust made with coconut oil or butter, making it a perfect guilt-free treat for those seeking a high-protein option. With a smooth texture and a hint of vanilla and optional lemon zest, this cheesecake is ideal for a nutritious dessert or snack.
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 Greek yogurt (plain, nonfat)
- 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 the oven to 325°F (163°C) and grease a 9-inch springform pan to prevent sticking.
- Make the Crust: Mix the graham cracker crumbs with the melted coconut oil or butter until combined, then press firmly into the bottom of the springform pan to form an even crust layer.
- Beat Cream Cheese: In a large bowl, beat the low-fat cream cheese until smooth and creamy, creating a perfect base for the filling.
- Add Filling Ingredients: Incorporate Greek yogurt, protein powder, powdered erythritol, eggs, vanilla extract, and optional lemon zest into the cream cheese. Mix thoroughly until the batter is smooth and creamy.
- Fill the Pan: Pour the cheesecake filling over the prepared crust and smooth out the top with a spatula.
- Bake the Cheesecake: Bake for 45-50 minutes, until the center is almost set but still slightly jiggly, ensuring a creamy texture.
- Cool in Oven: Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Refrigerate: Chill the cheesecake in the refrigerator for at least 4 hours or overnight before removing it from the pan and serving.
Notes
- Use a springform pan for easy removal of the cheesecake without damaging it.
- The cheesecake center should be slightly jiggly when done baking for the perfect creamy texture.
- Feel free to use either whey or plant-based protein powder depending on your dietary preferences.
- Powdered erythritol can be substituted with any sweetener of your choice, adjusting sweetness to taste.
- Adding lemon zest is optional but provides a bright, fresh flavor that complements the cheesecake well.
- Allowing the cheesecake to cool gradually inside the oven helps prevent cracks on the surface.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American