Protein Cheesecake Greek Yogurt (Print Version)
Silky cheesecake with cream cheese, Greek yogurt, and extra protein. Creamy, flavorful, and satisfying.
# Ingredients:
→ Filling
01 -
24 ounces cream cheese or plant-based cream cheese, softened
02 -
2 cups Greek yogurt or non-dairy yogurt alternative
03 -
1/2 cup unflavored or vanilla protein powder
04 -
2/3 cup granulated sweetener of choice
05 -
2 1/2 teaspoons pure vanilla extract
→ Crust
06 -
Prepared pie crust in a 9-inch springform pan (optional; choose preferred recipe or store-bought)
# Steps:
01 -
Preheat oven to 350°F (175°C). Fill a baking pan approximately two-thirds full with water and place it on the lower rack of the oven.
02 -
Bring cream cheese to room temperature for easier blending.
03 -
If using a crust, assemble it in a 9-inch springform pan and set aside.
04 -
In a food processor, stand mixer, or blender, beat cream cheese, Greek yogurt, protein powder, sweetener, and vanilla extract until completely smooth.
05 -
Pour filling into the prepared pan. Place the pan on the oven's center rack directly above the water bath. Bake for 30 minutes.
06 -
Turn off the oven but keep the cheesecake inside for 5 additional minutes without opening the oven door.
07 -
Remove cheesecake from oven and allow it to cool to room temperature on the counter.
08 -
Transfer the cheesecake to the refrigerator and chill for at least 6 hours until fully set.
# Notes:
01 -
For a smoother texture and to prevent cracks, avoid sudden temperature changes and use a water bath during baking.