High-Protein No-Bake Cranberry Cheesecake
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: High-Protein, Gluten-Free Option
Ingredients
Scale
- 1.5 cups graham cracker crumbs (or almond flour for a gluten-free option)
- 3 tbsp melted coconut oil or grass-fed butter
- 1 cup non-fat plain Greek yogurt
- 8 oz light cream cheese, softened to room temperature
- 2 scoops vanilla whey or casein protein powder
- 1/4 cup stevia or monk fruit sweetener (adjust to taste)
- 1 tsp pure vanilla extract
- 1 packet unflavored gelatin (dissolved in 2 tbsp warm water)
- 2 cups fresh or frozen cranberries
- 1/2 cup water
- 1/4 cup honey or maple syrup
Instructions
- In a medium bowl, combine the graham cracker crumbs with the melted coconut oil or butter. Stir until the mixture looks like wet sand. Press the mixture firmly into the bottom of a 7-inch or 8-inch springform pan. Place the pan in the freezer to set while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add the Greek yogurt, protein powder, sweetener, and vanilla extract. Whisk or blend until the mixture is completely creamy and no lumps remain. Slowly stir in the dissolved gelatin, ensuring it is evenly distributed to help the cheesecake set.
- Remove the crust from the freezer and pour the cheesecake mixture over the top. Use a spatula to smooth the surface. Place the pan in the refrigerator for at least 2 to 3 hours, or until the filling feels firm to the touch.
- While the cheesecake is chilling, place the cranberries, water, and honey in a small saucepan over medium heat. Simmer for about 8 to 10 minutes, stirring occasionally, until the cranberries burst and the liquid thickens into a jam-like consistency. Remove from heat and let it cool completely.
- Once the cheesecake has set and the cranberry topping is cool, spread the cranberry mixture evenly over the top of the cheesecake. Return it to the fridge for another 30 minutes to let the topping set before slicing and serving.