High Protein Classic Strawberry Cheesecake
Elevate your dessert game with this High Protein Classic Strawberry Cheesecake, a guilt-free indulgence packed with delicious flavor and nutritional benefits. Featuring a velvety filling made with low-fat cream cheese, protein-rich Greek yogurt, and a touch of vanilla protein powder, this cheesecake offers a creamy, satisfying texture without compromising on health. The golden graham cracker crust serves as the perfect base, while the vibrant topping of sliced fresh strawberries and strawberry jam adds a burst of fruity sweetness. With only 20 minutes of prep time, this protein-packed treat is ideal for those seeking a healthier take on a classic dessert. Perfect for post-workout snacks, family celebrations, or anytime you crave a luxurious yet wholesome treat, this cheesecake is as delicious as it is nourishing.
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Recipe Information
Ingredients
- 200 grams Low-fat graham cracker crumbs
- 80 grams Unsalted butter, melted
- 500 grams Low-fat cream cheese
- 200 grams Non-fat Greek yogurt
- 60 grams Protein powder (vanilla)
- 100 grams Granulated sugar
- 3 large Eggs
- 5 ml Vanilla extract
- 300 grams Fresh strawberries, sliced
- 100 grams Strawberry jam
Instructions
Preheat your oven to 160°C (320°F). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a mixing bowl, combine graham cracker crumbs and melted butter. Stir until the crumbs are fully coated.
Press the mixture firmly into the bottom of the prepared springform pan to form an even crust.
In a large bowl, beat together the cream cheese, Greek yogurt, and protein powder until smooth and creamy.
Add granulated sugar and mix until well combined. Scrape down the sides of the bowl as needed.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract until incorporated.
Pour the cheesecake filling over the prepared crust, spreading it evenly.
Bake in the preheated oven for approximately 60 minutes or until the center is set and the edges are lightly browned.
Remove from oven and let the cheesecake cool in the pan for 10 minutes, then run a knife around the edges to loosen it.
Refrigerate for at least 4 hours, or overnight, to set completely.
Before serving, top the cheesecake with fresh sliced strawberries and a layer of strawberry jam.
Carefully release the springform pan and transfer the cheesecake to a serving platter. Slice and serve chilled.
Nutrition Facts
Calories |
3990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.7 g | 238% | |
| Saturated Fat | 103.7 g | 518% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 937 mg | 312% | |
| Sodium | 3802 mg | 165% | |
| Total Carbohydrate | 403.6 g | 147% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 256.2 g | ||
| Protein | 140.7 g | 281% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1374 mg | 106% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2536 mg | 54% | |
*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.
