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

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!