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Protein Cheesecake

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Indulge in this Protein Cheesecake that satisfies your sweet tooth while boosting your protein intake, making it a perfect post-workout treat.

Ingredients

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  • 1 cup rolled oats
  • 1/2 cup almond flour
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons maple syrup
  • 16 ounces cream cheese, softened
  • 1 cup Greek yogurt (full-fat or low-fat)
  • 1/2 cup vanilla protein powder
  • 2 large eggs
  • 1/4 cup maple syrup
  • Several drops liquid stevia (adjust to taste)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 325°F (165°C). In a bowl, mix rolled oats, almond flour, melted coconut oil, and maple syrup until combined. Press the mixture into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
  2. Blend softened cream cheese and Greek yogurt in a large mixing bowl using a hand mixer on low speed until smooth.
  3. Add vanilla protein powder, eggs, maple syrup, liquid stevia, vanilla extract, and a pinch of salt. Mix just until fully combined.
  4. Pour the filling over the cooled crust and tap the pan gently on the counter to release air bubbles.
  5. Bake at 325°F (165°C) for 35 to 40 minutes until the edges appear set and the center is slightly jiggly.
  6. Turn off the oven, crack the oven door open, and let the cheesecake sit inside for 20 minutes, then transfer to a wire rack to cool to room temperature.
  7. Chill covered in the refrigerator for at least 4 hours or overnight until fully set.
  8. Slice and serve neatly using a sharp knife.

Notes

For a fruity twist, add a layer of fruit puree between the crust and filling. Adjust sweetness with stevia as needed.

Nutrition

Find it online: https://doughgirlbylea.com/protein-cheesecake-recipe/

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