Easy Protein Cheesecake with a Crust
This delicious protein cheesecake combines a simple crust with a creamy, high-protein filling, perfect for a healthy dessert.
Ingredients
Crust
- 2 Tablespoons Butter (or Coconut Oil)
- ½ Cup Almond Flour
Filling
- 16 Ounces Cream Cheese (Reduced, Full, or Fat Free)
- 2 Containers Greek Yogurt (Fat Free)
- 2 Scoops Protein Powder (Vanilla)
- 1 Large Whole Egg
- 2 Large Egg Whites
- 2 Teaspoons Vanilla Extract
- ¼ Cup Sweetener (Your choice)
- 1-2 Tablespoons Chocolate Chips (Semi-Sweet)
Instructions
- Melt your Butter or Coconut Oil.
- Mix melted Butter or Coconut Oil with Almond Flour.
- Press the mixture into a lined 6x2 inch pan to form the crust.
- Bake crust at 350°F (176°C) for 8-12 minutes until lightly browned.
- Mix remaining ingredients (except chocolate chips) in a bowl.
- Pour filling over the crust.
- Melt chocolate chips.
- Add melted chocolate on top and swirl for marbled effect.
- Bake cheesecake at 325°F (162°C) for 30-35 minutes, then lower to 200°F (93°C) and bake for 50 minutes to 1 hour.
- Cool for a few hours or refrigerate overnight before serving.
Notes
For best results, refrigerate overnight to set properly.