High Protein Cheesecake

A High Protein Cheesecake is a great way to enjoy a rich, creamy dessert while getting a boost of protein! This recipe uses Greek yogurt and protein powder to create a healthier version of a traditional cheesecake, making it perfect for anyone looking to enjoy a sweet treat with added nutritional benefits.

Here’s how to make a High Protein Cheesecake:

High Protein Cheesecake

Ingredients:

For the crust:

• Almond flour – 1 cup (96g)
• Coconut flour – 2 tbsp (optional, to help with texture)
• Coconut oil (melted) – 2 tbsp
• Stevia or sweetener of choice – 2 tbsp (or sweeten to taste)
• Vanilla extract – 1 tsp

For the cheesecake filling:

• Cream cheese (low-fat or regular) – 8 oz (225g), softened
• Greek yogurt (plain, non-fat or low-fat) – 1 cup (240g)
• Vanilla protein powder – 1/4 cup (30g) (or chocolate for a chocolate twist)
• Eggs – 2 large
• Cottage cheese (optional for added protein) – 1/2 cup (120g)
• Stevia or sweetener of choice – 1/4 cup (or to taste)
• Vanilla extract – 1 tsp
• Lemon juice – 1 tbsp (optional, for extra flavor)
• Salt – 1 pinch

Instructions:

1. Prepare the Crust:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine almond flour, coconut flour (if using), melted coconut oil, sweetener, and vanilla extract. Stir until the mixture is well combined and forms a crumbly dough.
3. Press the mixture into the bottom of a 9-inch (23 cm) springform pan, evenly spreading it to cover the bottom. You can also press the crust up the sides slightly, depending on how thick you want the crust.
4. Bake the crust in the preheated oven for 8-10 minutes, until lightly golden. Let it cool while you prepare the cheesecake filling.

2. Prepare the Cheesecake Filling:

1. In a large bowl, beat the cream cheese until smooth and creamy (you can use a hand mixer or stand mixer for this).
2. Add the Greek yogurt, protein powder, cottage cheese (if using), eggs, sweetener, vanilla extract, lemon juice, and a pinch of salt. Mix until everything is fully combined and smooth. You can blend the mixture in a food processor for an extra-smooth texture if preferred.
3. Taste the mixture and adjust the sweetness if necessary, depending on your preference.

3. Bake the Cheesecake:

1. Pour the cheesecake filling over the cooled crust in the springform pan.
2. Smooth the top with a spatula.
3. Bake in the oven for 30-40 minutes at 325°F (163°C). The cheesecake should be set around the edges but slightly jiggly in the center.
4. Once done, turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about 1 hour to cool gradually. This helps prevent cracking.

4. Cool and Refrigerate:

1. After the cheesecake has cooled, cover it and refrigerate for at least 4 hours (or overnight) to set completely.

5. Serve and Enjoy:

1. Once chilled and set, remove the cheesecake from the springform pan and transfer it to a serving platter.
2. Optionally, top with fresh berries, a drizzle of sugar-free chocolate sauce, or a dollop of whipped cream for extra flair.

Storage:

• Store any leftover cheesecake in the refrigerator, covered, for up to 5 days.
• This cheesecake can also be frozen for longer storage. Simply wrap it tightly and freeze for up to 3 months. Thaw in the fridge overnight before serving.

Tips:

• Flavor Variations: You can switch up the flavor of your protein powder (chocolate, vanilla, or strawberry) for different tastes.
• Low-Carb: For a low-carb version, omit the coconut flour and use a sugar substitute in place of regular sweetener.
• Toppings: Add toppings like fresh fruit (berries or mango) or even a drizzle of peanut butter for extra protein and flavor.

This High Protein Cheesecake is a delicious, creamy dessert that won’t derail your nutrition goals! It’s packed with protein, low in carbs (depending on your sweetener choice), and perfect for satisfying that cheesecake craving while keeping things healthy. Enjoy!