Description
This Greek Yogurt and Protein Powder Cheesecake is a healthy, protein-packed dessert perfect for those seeking a low-calorie, nutritious treat. Featuring a crunchy graham cracker or nut-based crust and a creamy, smooth filling made with non-fat Greek yogurt and your choice of protein powder, it strikes a perfect balance between indulgence and wellness.
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs (or crushed almonds or walnuts for a low-carb option)
- 3 tbsp butter (or coconut oil for a dairy-free version)
- 1 tbsp sweetener of choice (optional, for a sweeter crust)
- Pinch of salt
For the Filling:
- 2 cups plain, non-fat Greek yogurt
- 1 cup protein powder (whey or plant-based, vanilla or chocolate flavor)
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup low-calorie sweetener (such as stevia or monk fruit, or ¼ cup honey or maple syrup)
- Optional: 2-4 tbsp milk (dairy or non-dairy) for creamier texture
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). If using nuts for the crust, pulse them in a food processor until finely crushed. In a bowl, combine the crushed graham crackers or nuts with melted butter (or coconut oil), sweetener, and a pinch of salt. Stir to coat all ingredients evenly. Press this mixture firmly into the bottom of a greased springform pan to form an even crust layer. Bake in the preheated oven for about 10 minutes or until golden brown. Remove the crust from the oven and set aside to cool.
- Make the Filling: In a large mixing bowl, whisk together the Greek yogurt and protein powder until smooth and fully combined. Add the eggs one at a time, whisking well after each addition to ensure a smooth mixture. Stir in the vanilla extract along with your preferred sweetener (stevia, monk fruit, or honey). If you want a creamier filling, add 2 to 4 tablespoons of milk (dairy or non-dairy) and mix until the batter is smooth and uniform.
- Assemble and Bake: Pour the prepared yogurt and protein filling over the cooled crust in the springform pan. Use a spatula to smooth out the surface evenly. Bake at 325°F (163°C) for 50 to 60 minutes, or until the edges are set and the center is slightly jiggly—this indicates it will firm up as it cools. Once baked, take the cheesecake out of the oven and let it cool in the pan for 15 to 20 minutes.
- Chill: After initial cooling, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight. This chilling step helps the cheesecake set completely and develop its texture.
- Serve: Carefully run a knife around the edges before removing the cheesecake from the springform pan. Slice and serve as is or with optional toppings such as fresh berries, sugar-free chocolate sauce, or whipped cream for extra flavor and presentation.
Notes
- For a dairy-free version, use coconut oil in the crust and non-dairy milk in the filling.
- Choose protein powder flavor wisely; vanilla gives a classic taste, while chocolate adds richness.
- Adjust sweetness according to your preference and dietary needs, especially if using natural sweeteners like honey or maple syrup.
- Ensure the cheesecake cools completely before refrigerating to prevent condensation.
- Use a springform pan for easy removal of the cheesecake without damage.
