Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 cup Non-fat Greek Yogurt; 1 oz Fat-free Cream Cheese; 1/2 scoop Vanilla Whey Protein Powder; 1 large Egg White; 3 tbsp Almond Flour; 1/2 tbsp Maple Syrup; 1 tsp Vanilla Extract

Nutrition

Per serving

369 calories

Protein: 42g; 46% of calories
Carbs: 23g; 25% of calories
Fat: 12g; 29% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or ramekin.
In a small bowl, mix the almond flour with a few drops of water or a tiny drizzle of the maple syrup until it reaches a crumbly consistency, then press it firmly into the bottom of the pan to form the crust.
In a separate mixing bowl, combine the Greek yogurt, fat-free cream cheese, protein powder, egg white, remaining maple syrup, and vanilla extract.
Whisk the mixture vigorously or use a hand mixer until the batter is completely smooth and free of lumps.
Pour the cheesecake batter over the almond crust and smooth the top with a spatula.
Bake for 25 to 30 minutes, or until the edges are firm but the center still has a slight jiggle.
Remove from the oven and allow the cheesecake to cool to room temperature on a wire rack.
Transfer to the refrigerator and chill for at least 2 to 3 hours, or ideally overnight, to allow the texture to fully set before serving.

Nutrition

Ingredients

Instructions

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