Can I make 2 ingredient protein cheesecake without egg?

The egg is what sets this cheesecake and gives it structure, so it is not easily left out. Without it the yogurt has nothing to bind it and will not firm up into a sliceable cheesecake. If you need an egg-free version, you would need to add a setting agent like gelatin and treat it as a no-bake chilled cheesecake instead, which is a different recipe. For this baked two-ingredient version, the egg is essential.

What kind of yogurt works best?

Thick, strained Greek yogurt gives the best results because it has the most protein and the least water, which means a creamier, firmer cheesecake. Full-fat Greek yogurt makes the richest version, but low-fat works well too. Avoid thin, runny regular yogurt, as the extra liquid will make the cheesecake loose and wet. Skyr also works beautifully and is even higher in protein.

How much protein is in this cheesecake?

It depends on your yogurt, but using 3/4 cup of Greek yogurt plus one large egg, a single serving typically lands around 18 to 22 grams of protein. Choosing a high-protein Greek yogurt or skyr pushes it toward the higher end, which is why this works so well as a genuine high-protein breakfast or snack.

Why is my cheesecake watery or eggy?

Watery cheesecake usually comes from thin yogurt or underbaking, so use a thick strained yogurt and make sure the center is set with only a slight jiggle before you pull it. An eggy taste comes from overbaking or skipping the chill. Bake just until set and always chill it for at least an hour, which both firms the texture and mellows any egg flavor.

Can I double the recipe?

Yes. Simply scale up the yogurt and egg equally and divide the mixture between two ramekins, or bake it in one slightly larger dish. If you use a bigger, deeper dish, add a few extra minutes to the bake time and check that the center is just set before removing it from the oven.

2 Ingredient Protein Cheesecake (Greek Yogurt & Egg)

Recipe by Liliya

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Total Time1 hour 25 minutes
Yield1 serving 1x
DietVegetarian

Creamy, light, and incredibly easy to make, this 2 Ingredient Protein Cheesecake is a simple baked treat made with Greek yogurt and one egg. It works well for breakfast, snacking, or a lighter dessert, and the optional coconut sugar adds a delicate touch of sweetness.

Ingredients

Scale

3/4 cup Greek yogurt
1 large egg
1 teaspoon coconut sugar, optional

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Instructions

Preheat the oven to 350°F.
Add the Greek yogurt and egg to a small bowl.
Whisk until the mixture is completely smooth and evenly combined.
Pour the mixture into a lightly greased small ramekin.
Sprinkle the coconut sugar evenly over the top, if using.
Bake for 15 to 20 minutes, or until the center is set with a slight jiggle.
Let the cheesecake cool completely at room temperature.
Refrigerate until chilled before serving.
Enjoy cold.

Notes

Use thick Greek yogurt for the best creamy texture.
Full fat Greek yogurt will give the cheesecake a richer result, while low fat or nonfat yogurt will make it lighter.
Avoid overbaking, since the cheesecake will continue to set as it cools.
For a sweeter cheesecake, mix your preferred sweetener into the batter before baking.
Add vanilla extract, lemon zest, cinnamon, or fresh berries for extra flavor.
Store covered in the refrigerator for up to 3 days.

Prep Time: 5 minutes
Chill Time: 1 hour
Cook Time: 20 minutes
Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cheesecake
Calories: 170 kcal
Sugar: 7g
Sodium: 110mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0g
Protein: 18g
Cholesterol: 190mg

Find it online: https://wearerecipes.com/2-ingredient-protein-cheesecake/