High-Protein Cheesecake

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)
Instructions
Preheat oven to 325°F (165°C)
Line a 6-inch springform pan with parchment or lightly grease.
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.
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.
Bake
Pour filling over crust.
Bake for 40–45 minutes, until edges are set and center slightly jiggles.
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
Approximate Macros (per slice, without protein powder)
Protein: ~16g
Carbs: ~12g
Fat: ~6g
Calories: ~180