Ingredients:
– 2 cups Greek yogurt (or dairy-free yogurt for vegan option)
– 1 cup cottage cheese (or silken tofu for vegan option)
– 3 large eggs (or 3 flax eggs for vegan option)
– 1/2 cup vanilla protein powder (whey, casein, or plant-based)
– 1/4 cup honey or maple syrup
– 1 tablespoon cornstarch or arrowroot powder
– 1 teaspoon vanilla extract
– Optional: fresh berries or whipped topping for serving
Directions:
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan or line with parchment paper.
In a blender or food processor, combine the Greek yogurt, cottage cheese, eggs, protein powder, honey, cornstarch, and vanilla extract. Blend until completely smooth and creamy.
Pour the cheesecake mixture into the prepared pan, spreading evenly.
Bake for 40-50 minutes, or until the center is set but still slightly jiggly. Remove from oven and allow to cool to room temperature, then refrigerate for at least 3 hours or overnight for the best texture.
Serve chilled, optionally topped with fresh berries or a dollop of whipped topping.
Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour
Kcal: 180 kcal | Servings: 8 servings
