High Protein Matcha Cheesecake
Elevate your dessert game with this High Protein Matcha Cheesecake—a luscious fusion of indulgence and nutrition! Featuring creamy layers infused with earthy matcha powder, this cheesecake is packed with 60 grams of vanilla protein powder for a delicious, guilt-free treat. A buttery graham cracker crust sets the stage for the velvety filling made from cream cheese, Greek yogurt, and just a touch of vanilla essence. Ideal for matcha lovers and fitness enthusiasts alike, this recipe is perfect for satisfying sweet cravings while staying on track with your protein goals. With its vibrant green hue and rich, creamy texture, this cheesecake is as visually stunning as it is nourishing. Serve it chilled as a post-workout snack, an eye-catching centerpiece for gatherings, or a luxurious afternoon pick-me-up!
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Ingredients
- 150 grams graham cracker crumbs
- 75 grams unsalted butter, melted
- 500 grams cream cheese, softened
- 2 tablespoons matcha powder
- 150 grams granulated sugar
- 200 grams Greek yogurt
- 60 grams vanilla protein powder
- 3 units large eggs
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat your oven to 325°F (160°C).
Step 2
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated with butter.
Step 3
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form a crust. Set aside.
Step 4
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
Step 5
Add the matcha powder, granulated sugar, Greek yogurt, and vanilla protein powder to the cream cheese. Beat until well combined.
Step 6
Add the eggs one at a time, mixing well after each addition.
Step 7
Stir in the vanilla extract until the mixture is smooth and uniform.
Step 8
Pour the cheesecake batter over the prepared crust, spreading it evenly.
Step 9
Bake in the preheated oven for 45-50 minutes, or until the center is set and the edges start to lightly brown.
Step 10
Turn off the oven and leave the cheesecake inside with the door slightly ajar for another 30 minutes to cool gradually.
Step 11
Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, or overnight, to set completely.
Step 12
Once set, run a knife around the edge of the cheesecake before removing the springform pan. Serve chilled and enjoy your high protein matcha cheesecake.
Nutrition Facts
| Serving size | (1301.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4140.4 |
| Total Fat 268.8g | 0% |
| Saturated Fat 153.6g | 0% |
| Cholesterol 1312.0mg | 0% |
| Sodium 3107.3mg | 0% |
| Total Carbohydrate 316.4g | 0% |
| Dietary Fiber 9.8g | 0% |
| Total Sugars 212.5g | |
| Protein 129.9g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 1222.1mg | 0% |
| Iron 11.6mg | 0% |
| Potassium 1456.8mg | 0% |
Source of Calories