Ingredients

Scale

For the Crust:

1 cup almond flour or crushed graham crackers
2 tablespoons melted coconut oil or unsalted butter
2 tablespoons honey or sugar-free syrup (optional)

For the Cheesecake Filling:

2 cups fat-free Greek yogurt (plain or vanilla)
8 oz low-fat cream cheese, softened
1/2 cup unsweetened almond milk or skim milk
2 scoops vanilla or unflavored protein powder (whey or plant-based)
1/4 cup granulated stevia or preferred sweetener
2 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon (optional, for added flavor)

Instructions

Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C). In a medium bowl, mix almond flour, melted coconut oil or butter, and honey until combined. Press the mixture firmly into the bottom of a 9-inch springform pan lined with parchment paper. Bake for 8-10 minutes until lightly golden. Let it cool while preparing the filling.

Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add Greek yogurt, almond milk, protein powder, sweetener, eggs, vanilla extract, and lemon zest (if using). Mix until the batter is smooth and well combined, but do not overmix.

Step 3: Assemble the Cheesecake
Pour the cheesecake filling over the cooled crust, spreading it evenly. Tap the pan gently on the counter to release any air bubbles.

Step 4: Bake the Cheesecake
Place the springform pan on a baking sheet and bake in the preheated oven for 45-55 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly.

Step 5: Chill
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, to fully set.

Step 6: Serve
Once chilled, carefully remove the cheesecake from the springform pan. Slice and serve plain or with your favorite toppings like fresh berries, a drizzle of sugar-free syrup, or a sprinkle of granola.