Healthy High-Protein Cheesecake

Serves 2–4 · Prep 10 min · Bake 30–40 min · Chill 2–3 hrs

This creamy, high-protein cheesecake is made with simple ingredients, low in calories, and packed with protein — without the sugar crash. Perfect when you want something sweet while still supporting your goals.

Ingredients

• 1 whole egg
• 1 cup egg whites
• 1 cup low-fat vanilla Greek yogurt
• 2 scoops vanilla protein powder
• 1/4 cup zero-sugar cheesecake Jello mix
• 1/4 cup vanilla almond milk

Optional:

• 1–2 scoops Goddess Prebiotic for extra fiber
• Fresh berries on top

Method

Step 1 — Preheat

Preheat the oven to 350°F (175°C).

Step 2 — Blend

Add all ingredients to a blender or mixing bowl and blend until completely smooth. No lumps.

Step 3 — Pour

Pour the mixture into a parchment-lined baking dish or individual ramekins.

Step 4 — Bake

Bake for 30–40 minutes, until the center is just slightly jiggly. It will firm up as it cools.

Step 5 — Chill

Let it cool completely at room temperature, then refrigerate for at least 2–3 hours before serving.

Tip: For the best cheesecake texture, chill overnight. It gets thicker, creamier, and even more delicious the next day.

Approximate Macros (whole recipe)

• 350–450 calories
• 50–60g protein
• Low fat
• Low sugar

Why Add the Prebiotic?

One scoop of Goddess Prebiotic Blue Agave Inulin adds about 4g of soluble fiber to the recipe. Inulin is a prebiotic fiber — it feeds the beneficial bacteria already living in your gut, which in turn support digestion, regularity, and a healthier gut lining.

Because inulin is unsweetened and dissolves cleanly, it blends invisibly into the batter — no grit, no aftertaste. Just a quiet upgrade to a dessert that already supports your goals.