This cheesecake is a light and creamy treat that is secretly packed with protein. It feels fancy but is simple to make. It is perfect for a sweet moment when you want something healthy and satisfying at the same time.
Making this dessert at home gives you a smooth and soft texture with a flavor that feels indulgent. It is a gentle way to enjoy cake without the guilt, and it uses ingredients that help your body stay strong.
Ingredients
- Two cups of Greek yogurt or dairy-free yogurt for a vegan option
- One cup of cottage cheese or silken tofu for a vegan option
- Three large eggs or three flax eggs for a vegan option
- Half a cup of vanilla protein powder (you can use whey, casein, or plant based)
- A quarter cup of honey or maple syrup
- One tablespoon of cornstarch or arrowroot powder
- One teaspoon of vanilla extract
- Fresh berries or whipped topping for serving if you like
How to Make
- Preheat your oven to three twenty five degrees Fahrenheit which is about one sixty three degrees Celsius.
- Grease a nine inch springform pan or line it with parchment paper.
- In a blender or food processor, add the yogurt, cottage cheese or tofu, eggs or flax eggs, protein powder, honey or maple syrup, cornstarch or arrowroot powder, and vanilla extract.
- Blend until the mixture is very smooth and creamy.
- Pour the cheesecake mixture into the prepared pan and spread it evenly.
- Bake it for forty to fifty minutes until the center is set but still a bit jiggly.
- Remove the cheesecake and let it cool to room temperature. Then chill it in the fridge for at least three hours or overnight to get the best texture.
- Serve the cheesecake cold, and add fresh berries or a bit of whipped topping if you like.
Protein in Each Main Item
- Greek yogurt: about ten grams of protein per half cup (so around forty grams for two cups)
- Cottage cheese: about eleven grams per one hundred grams (so around twenty grams for one cup)
- Eggs: about six grams of protein per egg (so about eighteen grams for three eggs)
- Protein powder: varies but often around twenty grams per scoop (half cup may give about twenty grams)
- Silken tofu: about eight grams per one hundred grams (a good vegan option)
This cheesecake is packed with protein from yogurt, cottage cheese or tofu, eggs or flax eggs, and protein powder. It is a hearty dessert that can help keep you full and satisfied.
Disclaimer
This recipe is for home cooking and sweet enjoyment. It is not medical or diet advice. If you have special dietary needs or health concerns, please talk to a doctor or nutrition expert before trying new recipes with sugar or sweet flavors.
