Easy Protein Yogurt Cheesecake

Ingredients

• 5.3 ozDigestive biscuits
• 2.1 ozUnsalted butter, melted
• 1.1 lbPlain Greek yogurt (2% or full-fat)
• 1.1 ozVanilla protein powder
• 1.8 ozGranulated sweetener (e.g., erythritol or sugar)
• 1 wholeLarge egg
• 1 teaspoonVanilla extract

Instructions

1. 1

   Preheat your oven to 160C (325F). Line the bottom of a 20cm (8-inch) springform pan with parchment paper.

   ⏱ 3 min
2. 2

   Crush the digestive biscuits into fine crumbs. You can do this in a food processor or by placing them in a sealed bag and crushing with a rolling pin. In a medium bowl, combine the biscuit crumbs with the melted butter until well mixed.

   ⏱ 5 min
3. 3

   Press the biscuit mixture evenly into the bottom of the prepared springform pan. Use the back of a spoon or your fingers to create a firm, compact base.

   ⏱ 2 min
4. 4

   In a large mixing bowl, combine the Greek yogurt, vanilla protein powder, granulated sweetener, egg, and vanilla extract. Whisk until the mixture is smooth and thoroughly combined, ensuring no lumps from the protein powder.

   ⏱ 3 min
5. 5

   Pour the yogurt filling evenly over the prepared biscuit crust in the springform pan.

   ⏱ 1 min
6. 6

   Bake for 25 minutes, or until the edges are set and lightly golden, but the center still has a slight wobble. Do not overbake.

   ⏱ 25 min
7. 7

   Remove the cheesecake from the oven and let it cool completely in the pan on a wire rack. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, before serving to allow it to fully set.

   ⏱ 240 min