Print

Protein Snickerdoodle Cheesecake

Print Recipe

A delightful twist on traditional cheesecake, combining creamy goodness with the nostalgic flavors of snickerdoodle cookies while being protein-packed.

Ingredients

Scale
  • 1 ½ cups Greek yogurt
  • 1 cup cinnamon vanilla protein powder
  • ½ cup almond flour
  • ½ cup maple syrup
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 1 tablespoon cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare your baking pan by greasing a 9-inch springform pan or lining it with parchment paper.
  3. Blend your base ingredients in a large mixing bowl: the Greek yogurt, protein powder, maple syrup, eggs, and vanilla extract until smooth.
  4. Incorporate the dry ingredients: add in the almond flour, cinnamon, and baking powder, mixing until just combined.
  5. Pour the cheesecake mixture into your prepared pan, smoothing the top with a spatula.
  6. Bake for 25-30 minutes until the edges are set and the center slightly jiggles.
  7. Cool down in the oven with the door slightly ajar for about 10 minutes.
  8. Chill until at room temperature, then refrigerate for at least 2 hours.
  9. Serve a slice, garnished with cinnamon or maple syrup if desired.

Notes

For a vegan version, substitute flax eggs for real eggs and use plant-based protein and yogurt.

Nutrition

Keywords: snickerdoodle, cheesecake, protein dessert, healthy dessert, easy cheesecake

Find it online: https://feastora.com/high-protein-snickerdoodle-cheesecake/