Healthy Protein Cheese Cake Dessert
Indulge in a guilt-free treat with this Healthy Protein Cheesecake Dessert, a creamy and satisfying delight packed with protein and wholesome ingredients. Featuring a perfectly balanced filling made with non-fat Greek yogurt, low-fat cream cheese, and vanilla-flavored protein powder, this dessert is sweetened naturally with honey for a refined-sugar-free twist. The whole wheat graham cracker crust, bound together with a touch of coconut oil, adds a delicate crunch for the perfect base. With only 15 minutes of prep time and a quick 40-minute bake, this high-protein cheesecake is as easy to make as it is to enjoy. Top it with fresh fruits or unsweetened yogurt for a burst of natural flavor, and you'll have a nutritious, low-calorie dessert that everyone will love. Perfect for fitness enthusiasts and cheesecake fans alike, it's the ultimate healthy dessert you can feel great about!
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Recipe Information
Ingredients
- 300 grams Non-fat Greek yogurt
- 200 grams Low-fat cream cheese, softened
- 60 grams Vanilla-flavored protein powder
- 2 large Eggs
- 50 grams Honey
- 1 teaspoon Vanilla extract
- 100 grams Whole wheat graham crackers
- 2 tablespoons Coconut oil, melted
- 200 grams Natural unsweetened yogurt or fresh fruits (optional for topping)
Instructions
Preheat your oven to 160°C (320°F) and line the bottom of an 8-inch springform pan with parchment paper.
In a food processor, blend the whole wheat graham crackers until finely crushed. Add the melted coconut oil and pulse until the mixture resembles wet sand.
Press the graham cracker mixture firmly into the bottom of the lined springform pan to create an even crust. Set aside.
In a large mixing bowl, combine the non-fat Greek yogurt, low-fat cream cheese, and vanilla-flavored protein powder. Whisk or blend until the mixture is smooth and lump-free.
Add the eggs, honey, and vanilla extract to the cheese mixture. Mix until all ingredients are fully incorporated.
Pour the cheesecake filling over the prepared crust and smooth out the top with a spatula.
Place the springform pan on a baking sheet and bake in the preheated oven for 40 minutes, or until the cheesecake is set but still slightly jiggly in the middle.
Turn off the oven, crack the door open slightly, and allow the cheesecake to cool in the oven for 15-20 minutes to prevent cracking.
Remove the cheesecake from the oven and let it cool to room temperature before placing it in the refrigerator for at least 4 hours (preferably overnight) to set completely.
Before serving, optionally top with a dollop of natural unsweetened yogurt or fresh fruits for added flavor and visual appeal. Slice into 8 portions and enjoy!
Nutrition Facts
Calories |
1967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.3 g | 114% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2492 mg | 108% | |
| Total Carbohydrate | 159.2 g | 58% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 96.3 g | ||
| Protein | 124.3 g | 249% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1164 mg | 90% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1801 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
