High Protein No Guilt Skinny Cheesecake

Nutriscore Rating: 63/100

Indulge in guilt-free decadence with this High Protein No Guilt Skinny Cheesecake, a creamy and satisfying dessert that won’t derail your healthy eating goals. Packed with protein thanks to low-fat cream cheese, nonfat Greek yogurt, and vanilla protein powder, this cheesecake offers a smooth, velvety texture with a hint of vanilla and fresh lemon zest. Whether you opt for the light graham cracker crust or enjoy it crustless, this dessert is a perfect balance of indulgence and nutrition. At only 10 minutes of prep time and under 40 minutes of baking, it’s as easy to make as it is to savor. Serve it chilled with a topping of your choice—perhaps fresh berries or a drizzle of sugar-free syrup—for a refreshing, high-protein treat that’s as good for your taste buds as it is for your waistline.

Recipe Information

• Prep Time: 10 min
• Cook Time: 40 min
• Total Time: 50 min
• Servings: 8 servings
• Difficulty: Medium

🥘 Ingredients

9 items

• 16 ounces Low-fat cream cheese
• 1 cup Plain nonfat Greek yogurt
• 2 scoops Vanilla protein powder
• 4 large Egg whites
• 2 teaspoons Vanilla extract
• 0.5 cup Stevia or preferred zero-calorie sweetener
• 2 tablespoons Fresh lemon juice
• 0.75 cup Graham cracker crumbs (optional, for crust)
• 2 tablespoons Unsweetened almond milk (optional, for crust)

📝 Instructions

10 steps

1. Preheat your oven to 325°F (160°C). Line the bottom of an 8-inch round springform pan with parchment paper. If making a crust, mix the graham cracker crumbs with almond milk until a crumbly texture forms and press it evenly into the bottom of the pan.

2. In a large mixing bowl, beat the low-fat cream cheese with a handheld or stand mixer until smooth and creamy.

3. Add the Greek yogurt, vanilla protein powder, and sweetener to the cream cheese. Continue mixing until fully incorporated and smooth.

4. Add in the egg whites, one at a time, mixing lightly after each addition. Do not overmix to avoid incorporating too much air.

5. Stir in the vanilla extract and fresh lemon juice, ensuring the batter is smooth and well combined.

6. Pour the cheesecake mixture into the prepared pan over the crust (if using) or directly into the pan if skipping the crust.

7. Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center has a slight jiggle.

8. Turn off the oven, crack the door slightly open, and let the cheesecake cool in the oven for 1 hour. This prevents cracking.

9. Once cooled, transfer the cheesecake to the refrigerator to chill for at least 4 hours or overnight for best results.

10. Slice into 8 equal portions and serve chilled. Optionally, top with fresh fruit or a drizzle of sugar-free syrup for added flavor.

Nutrition Facts

1 serving (145.0g)

Calories		251
% Daily Value*
Total Fat		12.2 g	16%
	Saturated Fat	6.5 g	33%
	Polyunsaturated Fat	0.0 g
Cholesterol		34 mg	11%
Sodium		385 mg	17%
Total Carbohydrate		14.6 g	5%
	Dietary Fiber	0.4 g	2%
	Total Sugars	6.7 g
Protein		15.8 g	32%
Vitamin D		0.3 mcg	2%
Calcium		153 mg	12%
Iron		1.0 mg	6%
Potassium		229 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.

Source of Calories

Fat: 873 cal (47.3%%)

Protein: 506 cal (27.4%%)

Carbs: 468 cal (25.3%%)