Protein Cheesecake

Name: Protein Cheesecake
Prep time: 8 min
Cook time: 75 min
Total time: 323 min
Ingredients: 1 1/4 cups almond flour; 2 tbsp protein powder; 2 tbsp monk fruit or granulated sweetener of choice; 1/4 cup unsalted butter (melted); 2 8 oz packages cream cheese (room temperature); 2/3 cups monk fruit or granulated sweetener of choice; 1/2 cup vanilla protein powder; 1/3 cup heavy cream; 1/3 cup greek yogurt; 2 tsp vanilla extract; 2 large eggs

Deliciously smooth and creamy protein cheesecake that tastes anything but healthy! Each slice is packed with 18g of protein and is perfect for everyone!

slice of protein cheesecake with chocolate drizzle — Protein Cheesecake

This just might be one of my most wonderful creations, because not only is it a cheesecake (YUM) but it is also absolutely jam packed with protein. This recipe makes it so easy for you to hit all of your daily protein goals while still keeping your taste buds satisfied as well as your sweet tooth. Cheesecake has always been one of my top desserts and this recipe tastes so good that my friends could not even tell that is was a healthier version, so that is always a huge win in my books! I know you will love this cheesecake just as much as I do.

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INGREDIENTS YOU NEED

Crust:
1 1/4 cups almond flour
2 tbsp protein powder
2 tbsp monk fruit or granulated sweetener of choice
1/4 cup unsalted butter melted
Protein Cheesecake:
2 8 oz packages cream cheese room temperature
2 large eggs
2/3 cups monk fruit or granulated sweetener of choice
1/2 cup vanilla protein powder
1/3 cup heavy cream
1/3 cup greek yogurt
2 tsp vanilla extract

slice taken out of a protein cheesecake — Protein Cheesecake

Instructions To Make Protein Cheesecake

Preheat your oven to 350 degrees F. Line the bottom of a 7 inch springform pan with a parchment paper and set aside.
Make your crust by mixing all of your ingredients together until well incorporated and evenly spread over the bottom and up the sides of your prepared springform pan.
Bake your crust for 8 to 10 minutes.
Fill a deep baking dish with water and carefully place it on the bottom rack of your oven.
Reduce your temperature to 325 degrees F. Using a stand mixer with a paddle attachment, beat your cream cheese, monk fruit, vanilla protein powder, heavy cream, greek yogurt, and vanilla until smooth. Scrape down the sides of your bowl. Add in your eggs one at a time, mixing until the egg is just combined.
Bake at 325 degrees F for 75 minutes. Turn off the oven and slightly crack open the oven door. Let the cheesecake slowly reduce in temperature for one hour then remove it from the oven.
Allow your cheesecake to cool to room temperature and then place in your fridge for at least 4 hours, preferably over night.
Once done chilling, slice and enjoy!

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