High Protein Cheesecake
High Protein Cheesecake
Ingredients
For the Cheesecake Filling
- 200 grams light cream cheese
- 80 grams 0% fat Greek yogurt
- 20 grams vanilla protein powder
- 10 grams cornstarch
- 100 ml sugar-free almond milk
- 10 grams erythritol sweetener
- 5 grams vanilla extract
For the Base
- 100 grams light digestive biscuits
- 20 grams butter, melted
Instructions
- 1
Preheat your oven to 180°C. Prepare a baking pan by lightly greasing it or lining it with parchment paper.
⏱️ 5 min•🌡️ 180
- 2
In a large mixing bowl, combine the light cream cheese, 0% fat Greek yogurt, vanilla protein powder, cornstarch, sugar-free almond milk, erythritol sweetener, and vanilla extract.
⏱️ 3 min
- 3
Mix all the cheesecake filling ingredients thoroughly using a whisk or an electric mixer until the mixture is completely smooth and lump-free.
⏱️ 5 min
- 4
For the base, place the light digestive biscuits into a Ziploc bag and crush them finely using a rolling pin, or pulse them in a food processor until they resemble fine crumbs.
⏱️ 3 min
- 5
Add the melted butter to the crushed biscuit crumbs. Mix well until the crumbs are evenly moistened.
⏱️ 2 min
- 6
Press the biscuit mixture firmly and evenly into the bottom of your prepared baking pan to form the cheesecake base.
⏱️ 2 min
- 7
Carefully pour the prepared cream cheese mixture over the biscuit base in the pan, spreading it out evenly.
⏱️ 1 min
- 8
Bake the cheesecake in the preheated oven at 180°C for 30 minutes. The center should be mostly set with a slight jiggle.
⏱️ 30 min•🌡️ 180
- 9
Once baked, remove the cheesecake from the oven and let it cool down completely at room temperature on a wire rack. This will take at least 1-2 hours.
⏱️ 120 min
- 10
Once cooled to room temperature, transfer the cheesecake to the refrigerator and chill it overnight (for at least 8 hours) for the best texture and flavor.
⏱️ 360 min
- 11
Slice and serve your high-protein cheesecake. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Cheesecake
For the Cheesecake Filling
- 200 grams light cream cheese
- 80 grams 0% fat Greek yogurt
- 20 grams vanilla protein powder
- 10 grams cornstarch
- 100 ml sugar-free almond milk
- 10 grams erythritol sweetener
- 5 grams vanilla extract
For the Base
- 100 grams light digestive biscuits
- 20 grams butter, melted
Instructions
- 1
Preheat your oven to 180°C. Prepare a baking pan by lightly greasing it or lining it with parchment paper.
⏱️ 5 min•🌡️ 180 - 2
In a large mixing bowl, combine the light cream cheese, 0% fat Greek yogurt, vanilla protein powder, cornstarch, sugar-free almond milk, erythritol sweetener, and vanilla extract.
⏱️ 3 min - 3
Mix all the cheesecake filling ingredients thoroughly using a whisk or an electric mixer until the mixture is completely smooth and lump-free.
⏱️ 5 min - 4
For the base, place the light digestive biscuits into a Ziploc bag and crush them finely using a rolling pin, or pulse them in a food processor until they resemble fine crumbs.
⏱️ 3 min - 5
Add the melted butter to the crushed biscuit crumbs. Mix well until the crumbs are evenly moistened.
⏱️ 2 min - 6
Press the biscuit mixture firmly and evenly into the bottom of your prepared baking pan to form the cheesecake base.
⏱️ 2 min - 7
Carefully pour the prepared cream cheese mixture over the biscuit base in the pan, spreading it out evenly.
⏱️ 1 min - 8
Bake the cheesecake in the preheated oven at 180°C for 30 minutes. The center should be mostly set with a slight jiggle.
⏱️ 30 min•🌡️ 180 - 9
Once baked, remove the cheesecake from the oven and let it cool down completely at room temperature on a wire rack. This will take at least 1-2 hours.
⏱️ 120 min - 10
Once cooled to room temperature, transfer the cheesecake to the refrigerator and chill it overnight (for at least 8 hours) for the best texture and flavor.
⏱️ 360 min - 11
Slice and serve your high-protein cheesecake. Enjoy!
⏱️ 1 min