Name: Greek Yogurt Protein Cheesecake with Almond Crust
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 12g Almond Flour; 150g Non-fat Greek Yogurt; 20g Vanilla Whey Protein Powder; 40g Neufchatel Cheese; 1 Large Egg White; 1 tsp Honey; 2 tsp Monk Fruit Sweetener; 0.5 tsp Vanilla Extract

Nutrition

Per serving

364 calories

Protein: 41g; 41% of calories
Carbs: 25g; 25% of calories
Fat: 15g; 34% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 325°F and lightly grease a 4-inch mini springform pan or a large oven-safe ramekin.
Combine the almond flour with a teaspoon of water and a pinch of monk fruit sweetener in a small bowl until it reaches a crumbly consistency.
Press the almond mixture firmly into the bottom of the prepared pan to form an even crust layer.
In a blender or food processor, combine the Greek yogurt, Neufchatel cheese, vanilla protein powder, egg white, honey, remaining monk fruit, and vanilla extract.
Process the filling until completely smooth and creamy, ensuring no lumps of cream cheese remain.
Pour the cheesecake batter over the almond crust and smooth the top with a spatula.
Bake for 25-30 minutes or until the edges are set but the center still has a slight, uniform jiggle.
Remove from the oven and allow it to cool to room temperature before refrigerating for at least 3 hours to fully set.

Nutrition

Ingredients

Instructions

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