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; 0.75 scoop Vanilla Whey Protein Isolate; 0.25 cup Almond Flour; 2 tablespoons Liquid Egg Whites; 2 teaspoons Coconut Oil, melted; 2 tablespoons Monk Fruit Sweetener; 1 teaspoon Vanilla Extract

Ingredients

7 items

1 cup Non-fat Plain Greek Yogurt
¾ scoop Vanilla Whey Protein Isolate
¼ cup Almond Flour
2 tablespoons Liquid Egg Whites
2 teaspoons Coconut Oil, melted
2 tablespoons Monk Fruit Sweetener
1 teaspoon Vanilla Extract

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 325°F (165°C) and line a small 4-inch springform pan or ramekin with parchment paper.
In a small bowl, combine the almond flour and melted coconut oil until the mixture reaches a wet sand consistency.
Press the almond flour mixture firmly into the bottom of the prepared pan to create an even crust layer.
Bake the crust for 8 minutes, then remove from the oven and set aside to cool slightly.
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 and lump-free.
Pour the cheesecake batter over the pre-baked crust and smooth the top with a spatula.
Bake for 25 to 30 minutes, or until the edges are firm and set but the center still has a slight, gentle jiggle.
Remove from the oven and allow the cheesecake to cool at room temperature for at least 30 minutes.
Transfer to the refrigerator and chill for a minimum of 3 hours, or ideally overnight, to achieve the perfect creamy texture before serving.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dessert recipes