🍰 High-Protein Cheesecake (16g Protein per Slice)

Yield: 6 slices
Protein: ~16g per slice
Calories: ~170–190 per slice (depends on brands)

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🧾 Ingredients

Crust (optional, but recommended)

• ¾ cup oat flour (or blended oats)
• 1 tbsp honey or maple syrup
• 1 tbsp melted coconut oil or butter
• 1–2 tbsp milk or almond milk

Cheesecake Filling

• 1 cup (225g) fat-free or low-fat Greek yogurt
• 8 oz (225g) low-fat cream cheese (Neufchâtel works great)
• 2 large eggs
• ¼ cup granulated sweetener (sugar, monk fruit, erythritol, or blend)
• 1 tsp vanilla extract
• 1 tsp lemon juice (optional, boosts cheesecake flavor)
• Pinch of salt

Optional protein boost

• 1–2 tbsp vanilla whey or casein protein powder
  (Adds ~2–4g protein per slice)

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👩‍🍳 Instructions

1. Preheat oven to 325°F (165°C)
   Line a 6-inch springform pan with parchment or lightly grease.
2. Make the crust
   • Mix all crust ingredients until a dough forms.
   • Press evenly into the bottom of the pan.
   • Bake for 8–10 minutes, then cool slightly.
3. Blend the filling
   • In a blender or food processor, add:
     • Greek yogurt
     • Cream cheese
     • Eggs
     • Sweetener
     • Vanilla, lemon juice, salt
     • Protein powder (if using)
   • Blend until completely smooth.
4. Bake
   • Pour filling over crust.
   • Bake for 40–45 minutes, until edges are set and center slightly jiggles.
5. Cool properly (important!)
   • Turn oven off, crack door, let cheesecake sit 30 minutes
   • Remove and cool at room temp
   • Refrigerate at least 4 hours, preferably overnight

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📊 Approximate Macros (per slice, without protein powder)

• Protein: ~16g
• Carbs: ~12g
• Fat: ~6g
• Calories: ~180