Protein Mug Cheesecake
Ingredients
- Base
- large Graham cracker sheets (crushed into fine crumbs)
- tbsp Melted butter
- Optional: A pinch of cinnamon
- The Cheesecake Filling
- oz (approx. 4 tbsp) light cream cheese, softened (crucial for no lumps!)
- tbsp Greek yogurt
- /2 scoop (15g) Protein powder (Vanilla or Unflavored)
- tbsp Liquid egg whites (or half an egg, whisked)
- tbsp honey or maple syrup
- /4 tsp Vanilla extract
- tsp Lemon juice
Instructions
- The Crust: Crush the graham crackers into fine crumbs (you can do this in a baggie or right in the mug). Mix in the melted butter and cinnamon. Press the mixture firmly into the bottom of your microwave-safe mug or a flat-bottomed ramekin.
- Quick Tip: Microwave the crust alone for 15 seconds to "set" the butter into the crumbs.
- The Filling: In a separate small bowl, whisk the softened cream cheese and Greek yogurt until completely smooth. Stir in the protein powder, sweetener, vanilla, and lemon juice. Finally, gently fold in the egg whites until just incorporated.
- Assemble: Pour the batter over your graham cracker crust.
- Microwave: Set your microwave to 50% power. Cook for 1 minute. Check the texture—if it’s still liquid on top, continue in 15-20 second bursts at 50% power. Stop when the edges are set but the center still has a slight "jiggle."
- The Chill: Let it sit on the counter for 10 minutes, then move it to the fridge for at least 30 minutes.
Tried this recipe?Let us know how it was!
