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 Nonfat Greek Yogurt; 22g Vanilla Whey Protein Isolate; 1 large Egg White; 1.5 oz Neufchatel Cheese; 3 tbsp Almond Flour; 1 tsp Coconut Oil; 1 tbsp Monk Fruit Sweetener; 1 tsp Lemon Zest

Nutrition

Per serving

475 calories

Protein: 48g; 40% of calories
Carbs: 14g; 11% of calories
Fat: 26g; 49% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Preheat the oven to 325°F and lightly grease a small 4-inch springform pan.
Combine the almond flour and melted coconut oil in a small bowl, then press the mixture firmly into the bottom of the pan to form the crust.
Bake the crust for 8 minutes until it is lightly golden and fragrant.
Whisk together the Greek yogurt, softened Neufchatel cheese, vanilla whey protein, egg white, monk fruit, and lemon zest in a medium bowl until the batter is completely smooth.
Pour the cheesecake filling over the pre-baked crust and smooth the top with a spatula.
Bake for 25 to 30 minutes until the edges are set but the center remains slightly jiggly.
Allow the cheesecake to cool to room temperature before transferring it to the refrigerator to chill for at least 3 hours until firm.

Nutrition

Ingredients

Instructions

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