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A creamy, high-protein cheesecake with a light crust and smooth filling that delivers classic flavor with a lighter twist.
Print Recipe
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup low-carb graham cracker crumbs or almond flour
  • 2 tablespoons sugar substitute
  • 1/4 cup unsalted butter, melted
  • 16 oz low-fat cream cheese, softened
  • 1 cup plain Greek yogurt or blended cottage cheese
  • 1/2 cup protein powder, vanilla or unflavored
  • 1/2 cup sugar substitute
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Equipment

  • 9-inch springform pan
  • mixing bowls
  • hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and prepare a 9-inch springform pan.
  2. Mix crust ingredients until combined and press firmly into the pan. Bake for 8–10 minutes and cool.
  3. Beat cream cheese until smooth. Add yogurt, protein powder, and sweetener and mix gently.
  4. Add eggs one at a time, then vanilla and salt. Mix until just combined.
  5. Pour filling over crust and bake for 35–40 minutes until center is slightly jiggly.
  6. Cool at room temperature, then refrigerate at least 4 hours before slicing.

Nutrition

Calories: 180kcalCarbohydrates: 8gProtein: 14gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 180mgPotassium: 120mgFiber: 2gSugar: 2gVitamin A: 6IUVitamin C: 2mgCalcium: 10mgIron: 4mg

Notes

Chill completely before slicing for best texture. Adjust sweetener to taste.

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