Name: Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.88 cup Nonfat Greek Yogurt; 1 scoop Vanilla Whey Protein Powder; 0.25 cup Egg Whites; 2 sheets Graham Crackers; 1 teaspoon Coconut Oil; 0.5 cup Fresh Blueberries; 1 teaspoon Vanilla Extract; 2 tablespoons Monk Fruit Sweetener

Nutrition

Per serving

488 calories

Protein: 54g; 45% of calories
Carbs: 42g; 35% of calories
Fat: 11g; 20% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 325°F (165°C) and lightly grease a 4-inch or 6-inch springform pan.
Crush the graham crackers into fine crumbs and mix with the melted coconut oil until it resembles wet sand.
Press the cracker mixture firmly into the bottom of the prepared pan to form a thin crust.
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, monk fruit sweetener, and vanilla extract until the batter is completely smooth.
Pour the cheesecake batter over the crust and smooth the top with a spatula.
Gently press the fresh blueberries into the top of the batter.
Bake for 30 to 35 minutes, or until the edges are set and slightly golden, but the center still has a slight jiggle.
Remove from the oven and allow to cool at room temperature for 30 minutes.
Refrigerate the cheesecake for at least 3 hours, or preferably overnight, to allow the texture to fully set before slicing.

Nutrition

Ingredients

Instructions

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