Protein Cheesecake

Ingredients

• 8 oz cream cheese, softened

• 1½ cups Greek yogurt

• 3 scoops protein powder (unflavored or vanilla)

• 4 large eggs

• ⅓ cup sweetener

• 1 tablespoon vanilla extract

Optional Crust

• 1½ cups almond flour

• 4 tablespoons butter, melted

Optional Topping

• Fresh berries (strawberries, blueberries, raspberries)

• OR sugar-free jam

Instructions

1. Preheat oven Preheat oven to 300°F (150°C).

2. Make the crust (optional) Mix almond flour and melted butter until combined. Press into the bottom of an 8 inch springform pan lined with parchment paper. Bake for 10 minutes, until lightly golden. Let cool.

3. Make the cheesecake filling Add cream cheese, yogurt (or cottage cheese), protein powder, sweetener, eggs, and vanilla to a blender or food processor. Blend just until smooth. Don’t overmix.

4. Bake Pour batter over the crust (or directly into a lined pan for crustless).Bake for 45–50 minutes, until set but slightly jiggly in the center.

Turn off the oven, crack the door, and let cheesecake sit inside for 30 minutes.

5. Chill Refrigerate for at least 4 hours or overnight. Run a knife around the edge before removing the pan.

Estimated Nutrition Breakdown

Protein Cheesecake - No Crust

Per Slice (1 of 8)

• Calories: ~200–215 kcal

• Protein: ~23–25 g

• Fat: ~10–11 g

• Carbs: ~4–5 g

• Sugar: ~2 g

Protein Cheesecake – With Crust

Per Slice (1 of 8)

• Calories: ~285–300 kcal

• Protein: ~24–25 g

• Fat: ~19–20 g

• Carbs: ~8–9 g

• Sugar: ~2 g