High Protein Cheesecake
High Protein Cheesecake
Ingredients
For the Filling
- 2 cups plain Greek yogurt, room temperature
- 8 ounces cream cheese, softened
- 2 eggs, large
- 1/2 cup maple syrup
- 1/4 teaspoon salt
For the Graham Cracker Crust
- 1 1/2 cups graham crackers, crushed into fine crumbs
- 1/4 cup unsalted butter, melted, or melted coconut oil
For the Topping
- 1/2 cup raspberry jam, or jam of choice, or fresh fruit
Instructions
- 1
Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
⏱️ 10 min•🌡️ 325
- 2
In a large mixing bowl, combine the room temperature plain Greek yogurt, softened cream cheese, large eggs, maple syrup, and salt. Use an electric mixer on medium speed to thoroughly combine the ingredients until the mixture is smooth and lump-free, scraping down the sides of the bowl as needed.
⏱️ 5 min
- 3
Place the graham crackers into a large resealable plastic bag. Using a meat mallet, rolling pin, or the bottom of a heavy pan, crush the graham crackers into very fine crumbs. Alternatively, pulse them in a food processor until fine.
⏱️ 5 min
- 4
Transfer the graham cracker crumbs to a medium bowl. Pour in the melted unsalted butter (or melted coconut oil) and mix by hand until the crumbs are evenly moistened and resemble wet sand.
⏱️ 3 min
- 5
Pour the graham cracker crust mixture into the prepared springform pan. Use the back of a spoon or your fingers to firmly and evenly press the crust into the bottom and slightly up the sides of the pan.
⏱️ 2 min
- 6
Carefully pour the prepared cheesecake filling over the crust in the springform pan. Gently tap the pan on the counter a few times to release any air bubbles.
⏱️ 2 min
- 7
Bake the cheesecake in the preheated oven for approximately 60 minutes, or until the edges are set and the center still has a slight jiggle when gently shaken. Do not overbake.
⏱️ 60 min•🌡️ 325
- 8
Once baked, remove the cheesecake from the oven and place it on a wire rack to cool completely to room temperature. This will take several hours.
⏱️ 180 min
- 9
Once cooled, cover the cheesecake tightly with plastic wrap and refrigerate overnight (at least 8 hours) to allow it to fully set and firm up. This is crucial for the texture.
⏱️ 300 min
- 10
After chilling, carefully remove the sides of the springform pan. Top the cheesecake with raspberry jam, or your preferred jam or fresh fruit.
⏱️ 1 min
- 11
Slice the high-protein cheesecake into servings and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Cheesecake
For the Filling
- 2 cups plain Greek yogurt, room temperature
- 8 ounces cream cheese, softened
- 2 eggs, large
- 1/2 cup maple syrup
- 1/4 teaspoon salt
For the Graham Cracker Crust
- 1 1/2 cups graham crackers, crushed into fine crumbs
- 1/4 cup unsalted butter, melted, or melted coconut oil
For the Topping
- 1/2 cup raspberry jam, or jam of choice, or fresh fruit
Instructions
- 1
Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
⏱️ 10 min•🌡️ 325 - 2
In a large mixing bowl, combine the room temperature plain Greek yogurt, softened cream cheese, large eggs, maple syrup, and salt. Use an electric mixer on medium speed to thoroughly combine the ingredients until the mixture is smooth and lump-free, scraping down the sides of the bowl as needed.
⏱️ 5 min - 3
Place the graham crackers into a large resealable plastic bag. Using a meat mallet, rolling pin, or the bottom of a heavy pan, crush the graham crackers into very fine crumbs. Alternatively, pulse them in a food processor until fine.
⏱️ 5 min - 4
Transfer the graham cracker crumbs to a medium bowl. Pour in the melted unsalted butter (or melted coconut oil) and mix by hand until the crumbs are evenly moistened and resemble wet sand.
⏱️ 3 min - 5
Pour the graham cracker crust mixture into the prepared springform pan. Use the back of a spoon or your fingers to firmly and evenly press the crust into the bottom and slightly up the sides of the pan.
⏱️ 2 min - 6
Carefully pour the prepared cheesecake filling over the crust in the springform pan. Gently tap the pan on the counter a few times to release any air bubbles.
⏱️ 2 min - 7
Bake the cheesecake in the preheated oven for approximately 60 minutes, or until the edges are set and the center still has a slight jiggle when gently shaken. Do not overbake.
⏱️ 60 min•🌡️ 325 - 8
Once baked, remove the cheesecake from the oven and place it on a wire rack to cool completely to room temperature. This will take several hours.
⏱️ 180 min - 9
Once cooled, cover the cheesecake tightly with plastic wrap and refrigerate overnight (at least 8 hours) to allow it to fully set and firm up. This is crucial for the texture.
⏱️ 300 min - 10
After chilling, carefully remove the sides of the springform pan. Top the cheesecake with raspberry jam, or your preferred jam or fresh fruit.
⏱️ 1 min - 11
Slice the high-protein cheesecake into servings and enjoy!
⏱️ 1 min