High Protein Matcha Cheesecake
Elevate your dessert game with this High Protein Matcha Cheesecake—a luscious, creamy treat packed with flavor and nutritional benefits. This recipe combines the earthy, antioxidant-rich notes of matcha powder with the silky texture of cream cheese, creating a luxurious balance of taste and texture. Enhanced with vanilla protein powder and Greek yogurt, this cheesecake provides a satisfying boost of protein while maintaining its indulgent appeal. The buttery graham cracker crust adds the perfect touch of crunch, complementing the velvety filling. Ideal for fitness enthusiasts or matcha lovers seeking a healthier twist on classic cheesecake, this dessert is both visually stunning and irresistibly delicious. Prepare, bake, and chill to enjoy a guilt-free slice of decadence! Perfect for serving at parties or savoring as a post-dinner treat.
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Recipe Information
Ingredients
- 150 grams graham cracker crumbs
- 75 grams unsalted butter, melted
- 500 grams cream cheese, softened
- 2 tablespoons matcha powder
- 150 grams granulated sugar
- 200 grams Greek yogurt
- 60 grams vanilla protein powder
- 3 units large eggs
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 325°F (160°C).
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated with butter.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form a crust. Set aside.
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
Add the matcha powder, granulated sugar, Greek yogurt, and vanilla protein powder to the cream cheese. Beat until well combined.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract until the mixture is smooth and uniform.
Pour the cheesecake batter over the prepared crust, spreading it evenly.
Bake in the preheated oven for 45-50 minutes, or until the center is set and the edges start to lightly brown.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for another 30 minutes to cool gradually.
Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, or overnight, to set completely.
Once set, run a knife around the edge of the cheesecake before removing the springform pan. Serve chilled and enjoy your high protein matcha cheesecake.
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 384 mg | 17% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 27.8 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 137 mg | 11% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 248 mg | 5% | |
*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.
