High Protein Apple Cheesecake
Indulge guilt-free with this High Protein Apple Cheesecake, a delightful fusion of creamy richness and nutritional balance that’s perfect for health-conscious dessert lovers. Featuring a protein-packed almond flour crust sweetened with coconut sugar and layered with a luscious filling of cream cheese, non-fat Greek yogurt, and honey, this cheesecake combines indulgence with wholesome ingredients. Topped with cinnamon-spiced apple slices for a burst of fruity flavor, it’s baked to perfection and then chilled to achieve the ultimate creamy texture. With a touch of vanilla and lemon juice for added brightness, this easy-to-follow recipe is ideal for gatherings or meal prep. Serve it chilled for a sweet treat that satisfies both your taste buds and your protein goals! Perfect keywords for SEO: high-protein dessert, apple cheesecake recipe, healthy cheesecake, protein-packed dessert ideas.
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Recipe Information
Ingredients
- 150 grams almond flour
- 30 grams unsweetened protein powder (vanilla or plain)
- 50 grams coconut sugar
- 60 grams unsalted butter, melted
- 500 grams cream cheese
- 200 grams non-fat Greek yogurt
- 3 eggs
- 60 ml honey
- 5 ml vanilla extract
- 15 ml fresh lemon juice
- 5 grams cinnamon
- 2 mcintosh or granny smith apples, peeled, cored and thinly sliced
- 15 grams cornstarch
- 30 ml water
Instructions
Preheat your oven to 175°C (350°F). Prepare a 9-inch springform pan by lightly greasing it with butter or cooking spray.
In a medium bowl, mix together the almond flour, protein powder, and coconut sugar. Pour in the melted butter and stir until well combined and crumbly.
Press the crust mixture evenly into the bottom of the prepared springform pan and bake for 10 minutes. Remove from the oven and set aside to cool.
In a large mixing bowl, beat together the cream cheese and Greek yogurt until smooth.
Add the eggs, one at a time, beating well after each addition.
Mix in honey, vanilla extract, and lemon juice until fully incorporated.
Pour the cheesecake filling over the cooled crust and spread it evenly.
In a small bowl, combine the sliced apples, cinnamon, cornstarch, and water, tossing to coat the apple slices evenly.
Arrange the apple slices on top of the cheesecake filling.
Bake the cheesecake in the preheated oven for 40-45 minutes, or until the center is almost set.
Turn off the oven, crack the oven door, and let the cheesecake cool gradually for about 10 minutes.
Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight to set.
Before serving, gently run a knife around the edge of the cheesecake to release it from the pan. Carefully remove the sides of the springform pan.
Slice and serve the cheesecake chilled, optionally garnishing with an extra dash of cinnamon or a drizzle of honey for added sweetness.
Nutrition Facts
Calories |
3831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.0 g | 397% | |
| Saturated Fat | 141.9 g | 710% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 1200 mg | 400% | |
| Sodium | 1864 mg | 81% | |
| Total Carbohydrate | 187.2 g | 68% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 132.5 g | ||
| Protein | 102.8 g | 206% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1136 mg | 87% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1242 mg | 26% | |
*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.
