Protein Hokkaido Milk Cheesecake
A light and airy cheesecake packed with protein, inspired by the beloved dessert from Hokkaido, Japan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 240 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Healthy
Ingredients
Scale
- 2 cups Greek yogurt or Skyr
- 1/2 cup vanilla-flavored protein powder
- 8 oz light cream cheese
- 1 tsp vanilla extract
- 1 tsp matcha powder (or lemon zest)
- 1/4 cup natural sweetener (honey, maple syrup, or stevia)
Instructions
- Preheat the oven to 320°F (160°C).
- Prepare an 8-inch round cake pan by lining the bottom with parchment paper.
- Mix the light cream cheese and Greek yogurt in a large mixing bowl until smooth.
- Add the protein powder gradually to the mixture and mix until fully incorporated.
- Incorporate the matcha (or lemon zest) and vanilla extract.
- Sweeten the mixture with your choice of natural sweetener and adjust sweetness to taste.
- Bake the cheesecake in the oven for about 25-30 minutes until the edges are set and the center is slightly jiggly.
- Cool the cheesecake in the oven with the door slightly cracked for about an hour.
- Chill in the fridge for at least 4 hours or overnight before serving.
Notes
Serve with fresh berries, a sprinkle of matcha, or a drizzle of honey for garnish.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 5g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 20mg
Keywords: cheesecake, protein dessert, healthy dessert, Japanese dessert, Hokkaido cheesecake