High-Protein Greek Yogurt Cheesecake
- Cook Time: 4 hours 5 minutes
- Total Time: 4 hours 5 minutes
- Diet: High-Protein
Ingredients
Scale
- 1.5 cups non-fat Greek yogurt (plain)
- 8 oz low-fat cream cheese, softened
- 2 large eggs
- 1/2 cup vanilla protein powder
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- 1 cup graham cracker crumbs
- 2 tbsp melted coconut oil
Instructions
- Preheat your oven to 325°F (160°C). Grease a 7-inch or 8-inch springform pan with non-stick spray or line the bottom with a circle of parchment paper for easy removal.
- In a small bowl, mix the graham cracker crumbs with the melted coconut oil until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then remove and set aside to cool.
- In a large mixing bowl, beat the softened cream cheese until it is completely smooth. Add the Greek yogurt, honey, and vanilla extract. Whisk or beat on medium speed until the mixture is fully combined and free of any lumps.
- Gently fold in the vanilla protein powder until just combined. Add the eggs one at a time, mixing on low speed until just incorporated. Be careful not to overmix at this stage, as extra air can cause the cheesecake to crack during baking.
- Pour the batter over the pre-baked crust and smooth the top with a spatula. Place the pan in the oven and bake for 40 to 50 minutes. The edges should be set, but the center should still have a slight jiggle when you gently shake the pan.
- Turn off the oven and leave the door slightly ajar for about 30 minutes. This slow cooling process prevents the top from cracking. Remove from the oven and let it reach room temperature on the counter before placing it in the refrigerator.
- Refrigerate the cheesecake for at least 3 hours, though overnight is best for the flavor to develop and the texture to firm up properly.