Creamy, smooth, and protein-packed, this cheesecake is a healthy twist on a classic dessert. Made with simple ingredients and a hint of vanilla, this high-protein cheesecake is perfect for those looking to indulge while staying on track with their nutrition goals.
Ingredients:
– 2 cups Greek yogurt (or dairy-free yogurt for vegan option)
– 1 cup cottage cheese (or silken tofu for vegan option)
– 3 large eggs (or 3 flax eggs for vegan option)
– 1/2 cup vanilla protein powder (whey, casein, or plant-based)
– 1/4 cup honey or maple syrup
– 1 tablespoon cornstarch or arrowroot powder
– 1 teaspoon vanilla extract
– Optional: fresh berries or whipped topping for serving
Directions:
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan or line with parchment paper.
In a blender or food processor, combine the Greek yogurt, cottage cheese, eggs, protein powder, honey, cornstarch, and vanilla extract. Blend until completely smooth and creamy.
Pour the cheesecake mixture into the prepared pan, spreading evenly.
Bake for 40-50 minutes, or until the center is set but still slightly jiggly. Remove from oven and allow to cool to room temperature, then refrigerate for at least 3 hours or overnight for the best texture.
Serve chilled, optionally topped with fresh berries or a dollop of whipped topping.
Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour
Kcal: 180 kcal | Servings: 8 servings
Protein Cheesecake
- Total Time: 1 hour
- Yield: 8 servings
- Diet: Low Calorie
Description
This creamy and smooth protein cheesecake is a healthier twist on a classic dessert. Packed with protein from Greek yogurt and cottage cheese (or vegan options), it’s the perfect indulgence for those maintaining their nutrition goals. Whether topped with fresh berries or enjoyed as is, this cheesecake will satisfy your sweet tooth guilt-free!
Ingredients
- 2 cups Greek yogurt (or dairy-free yogurt for a vegan option)
- 1 cup cottage cheese (or silken tofu for a vegan option)
- 3 large eggs (or 3 flax eggs for vegan option)
- 1/2 cup vanilla protein powder (whey, casein, or plant-based)
- 1/4 cup honey or maple syrup
- 1 tablespoon cornstarch or arrowroot powder
- 1 teaspoon vanilla extract
- Optional: fresh berries or whipped topping for serving
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan or line it with parchment paper.
- In a blender or food processor, combine the Greek yogurt, cottage cheese, eggs, protein powder, honey, cornstarch, and vanilla extract. Blend until smooth and creamy.
- Pour the mixture into the prepared pan, spreading evenly.
- Bake for 40-50 minutes, or until the center is set but still slightly jiggly.
- Remove from the oven, cool to room temperature, then refrigerate for at least 3 hours or overnight for the best texture.
- Serve chilled, optionally topped with fresh berries or a dollop of whipped topping.
Notes
- Substitute silken tofu and flax eggs for a completely vegan option.
- Adjust the sweetness with additional honey or maple syrup if desired.
- For extra flavor, consider adding a teaspoon of lemon juice or zest.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
