Whip up this high-protein cheesecake in just 30 minutes using Greek yogurt and eggs. A macro-friendly dessert that doesn't skimp on flavor.

Ingredients

• 2 cups (480g) plain nonfat Greek yogurt
• 3 large eggs
• 1/4 cup (50g) granulated sweetener (erythritol or stevia blend)
• 1 tsp vanilla extract
• 2 tbsp (16g) cornstarch or arrowroot powder
• 1/4 tsp salt
• For the crust: 1/2 cup (60g) almond flour, 2 tbsp melted butter, 1 tbsp sweetener

Instructions

Step 1

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan or line with parchment.

Step 2

In a small bowl, mix almond flour, melted butter, and 1 tbsp sweetener for the crust. Press into the bottom of the pan.

Step 3

In a large bowl, whisk together Greek yogurt, eggs, sweetener, vanilla, cornstarch, and salt until smooth and creamy.

Step 4

Pour the mixture over the crust. Bake for 20 minutes or until set but still slightly jiggly in the center.

Step 5

Let cool completely, then refrigerate for at least 2 hours before serving. Slice and enjoy with fresh berries.

For best results

• For a thicker cheesecake, use a 7-inch pan and increase baking time by 5 minutes.
• Let cheesecake cool slowly to prevent cracking; run a knife around the edge before chilling.
• Use room temperature eggs for smoother mixing.

Variations

• Chocolate: Add 2 tbsp unsweetened cocoa powder.
• Lemon: Add zest of 1 lemon and 1 tbsp lemon juice.
• Berry swirl: Swirl in 1/4 cup sugar-free berry jam before baking.

Nutrition

• Calories215 kcal
• Total Fat12g
• Saturated Fat7g
• Cholesterol45mg
• Sodium180mg
• Total Carbohydrates26g
• Dietary Fiber1g
• Sugars17g
• Protein3g

Common Questions