Servings: 8 people
Calories: 200kcal
Cost: $16
Equipment
- Mixing Bowls
- Mixer
- Spatula
- Springform Pan
- Parchment Paper
Ingredients
- 16 oz cream cheese, softened (or vegan cream cheese)
- 60 g vanilla protein powder (about 2 scoops)
- 2 large eggs (or flax eggs for vegan)
- 1/3 cup sweetener of choice (monk fruit, erythritol, or stevia)
- 1 tsp vanilla extract
- 1/4 cup Greek yogurt or sour cream
- a pinch salt
- 1 cup almond flour
- 3 tbsp melted butter (or coconut oil for vegan)
- 2 tbsp sweetener
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 325°F (160°C).
- Line the bottom of a 9-inch springform pan with parchment paper.
- In a bowl, mix almond flour, melted butter, sweetener, and cinnamon until it resembles wet sand.
- Press the mixture into the bottom of the pan evenly and bake for 10 minutes.
- In a large bowl, beat softened cream cheese until smooth.
- Gradually add protein powder and sweetener; mix on low, then medium until fluffy.
- Beat in eggs one at a time, mixing until just incorporated.
- Stir in Greek yogurt, vanilla extract, and salt until smooth.
- Pour filling over the cooled crust and tap the pan to release air bubbles.
- Bake for 45 to 50 minutes until edges are set but the center jiggles slightly.
- Turn off the oven, crack the door, and let the cheesecake sit inside for 1 hour.
- Allow cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.
Notes
This recipe is highly appreciated for its ease and irresistible taste. A dessert that will impress your baking skills!
Nutrition
Calories: 200kcal | Carbohydrates: 9g | Protein: 18g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 70mg | Sodium: 200mg | Potassium: 150mg | Fiber: 2g | Sugar: 2g | Vitamin A: 500IU | Calcium: 150mg | Iron: 1mg
Tried this recipe?Let us know how it was!