High Protein Classic Cheesecake Slice
Treat yourself to indulgence and nutrition with this High Protein Classic Cheesecake Slice that satisfies your cravings while boosting your protein intake! Featuring a buttery graham cracker crust and a lush, creamy filling enhanced by Greek yogurt and vanilla whey protein powder, this recipe is a guilt-free twist on the traditional cheesecake. Perfectly balanced with just the right touch of sweetness, the cheesecake is baked to perfection and then chilled for a velvety texture. Each slice delivers a protein-packed delight, making it ideal as a delicious post-workout snack or a healthier dessert option. Ready in under an hour and easy to prepare, this high-protein treat is sure to impress your taste buds and energize your day.
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Recipe Information
Ingredients
- 150 g graham cracker crumbs
- 60 g unsalted butter, melted
- 400 g cream cheese, softened
- 200 g greek yogurt
- 50 g vanilla whey protein powder
- 100 g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 pinch pinch of salt
Instructions
Preheat your oven to 325°F (165°C) and line an 8x8 inch square baking pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, combine the graham cracker crumbs and melted butter, mixing until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of the prepared baking pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
Add the Greek yogurt, vanilla whey protein powder, and sugar to the cream cheese, mixing well until the ingredients are fully incorporated and the mixture is smooth.
Add the eggs one at a time, beating on low speed until each is incorporated. Be careful not to overmix.
Stir in the vanilla extract and a pinch of salt until evenly distributed.
Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
Bake in the preheated oven for 45 minutes, or until the center is set and the edges are lightly golden.
Turn off the oven, crack open the oven door, and let the cheesecake cool in the oven for about 30 minutes. This helps prevent cracking.
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, to fully set.
Lift the cheesecake from the pan using the parchment paper overhang and place on a cutting board.
Slice into 12 even squares and serve chilled. Store any leftovers in an airtight container in the refrigerator.
Nutrition Facts
Calories |
3361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.6 g | 278% | |
| Saturated Fat | 124.2 g | 621% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1036 mg | 345% | |
| Sodium | 2637 mg | 115% | |
| Total Carbohydrate | 253.4 g | 92% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 159.0 g | ||
| Protein | 101.9 g | 204% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 858 mg | 66% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1235 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.
