High Protein Jello Cheesecake
Indulge in the perfect balance of flavor and nutrition with this **High Protein Jello Cheesecake**, a guilt-free twist on a classic dessert. Featuring a light and crumbly low-fat graham cracker crust, this no-bake cheesecake is made with creamy low-fat cream cheese, non-fat Greek yogurt, and a boost of vanilla whey protein powder for a satisfying hit of protein. A luscious strawberry sugar-free jello layer adds a refreshing pop of color and sweetness, making it an ideal dessert for those looking to enjoy a healthy, high-protein treat without sacrificing indulgence. With only 30 minutes of prep time and no baking required for the filling, this easy-to-make cheesecake is perfect for meal prep, gatherings, or a weeknight dessert. Garnish with fresh strawberries for an extra touch of elegance and enjoy a dessert that’s as wholesome as it is delicious.
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Recipe Information
Ingredients
- 150 grams Low-fat graham crackers
- 60 ml Unsweetened almond milk
- 450 grams Low-fat cream cheese (room temperature)
- 200 grams Greek yogurt (plain, non-fat)
- 50 grams Vanilla whey protein powder
- 80 grams Granulated sweetener
- 1 teaspoon Vanilla extract
- 10 grams Unflavored gelatin
- 120 ml Boiling water
- 1 package Strawberry flavored sugar-free jello powder
- 100 grams Fresh strawberries (optional, for garnish)
Instructions
Preheat the oven to 170°C (340°F).
In a food processor, blend the low-fat graham crackers until fine crumbs form.
Mix the graham cracker crumbs with the almond milk until combined and the mixture is slightly sticky.
Press the mixture into the bottom of a 9-inch (23 cm) springform pan to form an even crust layer.
Bake the crust for about 10 minutes until firm, then let it cool completely.
In a large mixing bowl, beat together the low-fat cream cheese, Greek yogurt, vanilla whey protein powder, granulated sweetener, and vanilla extract until smooth and well combined.
Dissolve the unflavored gelatin in the boiling water, stirring until completely clear and dissolved.
Let the gelatin cool slightly and then slowly incorporate it into the cream cheese mixture, blending until smooth.
Pour the cheesecake filling over the cooled crust and spread evenly.
Refrigerate for at least 4 hours or until the cheesecake is firm and set.
Prepare the sugar-free strawberry jello according to package instructions using the necessary amount of cold water.
Allow the jello to cool slightly, but not set, and then gently pour it over the top of the chilled cheesecake.
Refrigerate the cheesecake again for 2 additional hours or until the jello layer is fully set.
Before serving, optionally garnish with fresh strawberries for a decorative finish.
Nutrition Facts
Calories |
2427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.6 g | 119% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 217 mg | 72% | |
| Sodium | 2952 mg | 128% | |
| Total Carbohydrate | 248.1 g | 90% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 147.2 g | ||
| Protein | 113.0 g | 226% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1241 mg | 95% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1705 mg | 36% | |
*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.
