Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Plain Greek Yogurt; 0.5 scoop Vanilla Whey Protein Isolate; 0.25 cup Liquid Egg Whites; 1.5 ounces Neufchâtel Cheese; 2 tablespoons Almond Flour; 1 tablespoon Oat Flour; 2 tablespoons Monk Fruit Sweetener; 1 teaspoon Vanilla Extract

Nutrition

Per serving

435 calories

Protein: 49g; 46% of calories
Carbs: 20g; 19% of calories
Fat: 17g; 36% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 325°F (160°C) and lightly grease a 4-inch springform pan or a large ramekin.
In a small bowl, combine the almond flour and oat flour with a teaspoon of water to create a crumbly dough, then press it firmly into the bottom of the prepared pan.
In a medium mixing bowl, whisk together the Greek yogurt and softened Neufchâtel cheese until completely smooth.
Add the protein powder, liquid egg whites, monk fruit sweetener, and vanilla extract to the yogurt mixture, whisking until no lumps remain.
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Bake for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle.
Remove from the oven and let it cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to fully set.
Once chilled, remove from the pan and serve cold.

Nutrition

Ingredients

Instructions

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