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High Protein Cheesecake

This high protein cheesecake is a deliciously creamy dessert that balances indulgence with health, perfect for satisfying your sweet tooth while fueling your body.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup almond flour
  • 1/4 cup coconut oil melted
  • 2 tablespoons honey
  • 1/4 teaspoon salt
For the Filling
  • 2 cups Greek yogurt full-fat
  • 1 cup cream cheese softened
  • 1/2 cup protein powder vanilla flavor
  • 1/2 cup honey or maple syrup
  • 3 large eggs
  • 1 teaspoon vanilla extract
For the Topping
  • 1 cup fresh berries such as strawberries or blueberries
  • 1 tablespoon honey optional, for drizzling

Method
 

Prepare the Base
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine almond flour, melted coconut oil, honey, and salt. Mix until well combined.
  3. Press the mixture into the bottom of a 9-inch springform pan evenly.
  4. Bake in the preheated oven for 10 minutes. Remove and set aside to cool.
Make the Filling
  1. In a large bowl, beat together the Greek yogurt, softened cream cheese, protein powder, honey, eggs, and vanilla extract until smooth and creamy.
  2. Pour the filling over the cooled base in the springform pan.
  3. Smooth the top with a spatula.
  4. Bake in the oven for 50-60 minutes, or until the center is set and only slightly jiggly.
  5. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
Chill and Serve
  1. Remove the cheesecake from the oven and let it cool to room temperature.
  2. Refrigerate for at least 4 hours, preferably overnight, to chill and set.
  3. Before serving, top with fresh berries and drizzle with honey if desired.
  4. Slice and enjoy your high protein cheesecake!

Nutrition

Calories: 250kcalCarbohydrates: 20gProtein: 15gFat: 15gSaturated Fat: 7gSodium: 300mgFiber: 2gSugar: 10g

Notes

For best results, use full-fat Greek yogurt and cream cheese. This cheesecake can be made a day in advance and stored in the fridge.

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