High Protein No Guilt Skinny Cheesecake
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.
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Recipe Information
Ingredients
- 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
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.
In a large mixing bowl, beat the low-fat cream cheese with a handheld or stand mixer until smooth and creamy.
Add the Greek yogurt, vanilla protein powder, and sweetener to the cream cheese. Continue mixing until fully incorporated and smooth.
Add in the egg whites, one at a time, mixing lightly after each addition. Do not overmix to avoid incorporating too much air.
Stir in the vanilla extract and fresh lemon juice, ensuring the batter is smooth and well combined.
Pour the cheesecake mixture into the prepared pan over the crust (if using) or directly into the pan if skipping the crust.
Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven, crack the door slightly open, and let the cheesecake cool in the oven for 1 hour. This prevents cracking.
Once cooled, transfer the cheesecake to the refrigerator to chill for at least 4 hours or overnight for best results.
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
Calories |
2414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.2 g | 132% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 3307 mg | 144% | |
| Total Carbohydrate | 197.6 g | 72% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 74.7 g | ||
| Protein | 134.4 g | 269% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1445 mg | 111% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1946 mg | 41% | |
*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.
