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High Protein Cheesecake

A delicious and healthier twist on classic cheesecake, packed with protein from Greek yogurt and protein powder.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups gluten-free graham cracker crumbs (about 10 full-size crackers)
  • 5 tablespoons coconut oil melted
Filling Ingredients
  • 8 ounces cream cheese room temperature
  • 3/4 cup plain Greek yogurt room temperature
  • 1/4 cup raw sugar
  • 3 tablespoons honey
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 2 tablespoons vanilla protein powder
  • 1/2 teaspoon salt
  • 1/2 cup naturally sweetened strawberry jam

Method
 

Preparation
  1. Preheat the oven to 350 degrees F.
  2. Line a muffin tin with 12 liners and set aside.
  3. In a bowl, combine the graham cracker crumbs and melted coconut oil. Mix until combined.
  4. Press the graham cracker mixture into the prepared muffin tins, adding about 2 tablespoons of dough to each. Press it down to flatten and form a crust.
  5. Bake the crusts for 5 minutes.
Filling Preparation
  1. In a bowl, beat the cream cheese and yogurt until well combined using an electric mixer.
  2. Beat in all remaining ingredients, aside from the strawberry jam.
Baking
  1. When the crust is done, fill each cup with the cheesecake mixture until about 3/4 full.
  2. Bake for 20-25 minutes, or until the top looks mostly set.
  3. Cool at room temperature for 20 minutes, then chill in the fridge for at least 2 hours.
  4. Once cool, spread about 1-2 tablespoons of jam on top of each cheesecake and enjoy!

Notes

Make sure the cream cheese and yogurt are at room temperature for a smoother filling. Press the crust firmly to prevent it from crumbling later. Feel free to use any flavor of protein powder that you like. Top with your favorite fruit jam or fresh fruits for added flavor.