This 2-ingredient cheesecake is a total game-changer for hitting your protein goals without the sugar crash. It’s dense, creamy, and incredibly easy to whip up.
Prep time: 2 minutes | Bake time: 25–30 minutes | Yields: 1 Serving
Ingredients
- 1 cup (approx. 227g) Plain Non-Fat Greek Yogurt (Thick, Fage-style works best)
- 1 large Egg
- Optional (but recommended): 1 tsp Vanilla extract & 1-2 tbsp sweetener of choice (Monk fruit or Stevia for zero-cal).
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a small (4–6 inch) oven-safe ramekin or cake dish.
- Mix: In a bowl, whisk the Greek yogurt and egg together. If you’re adding vanilla or sweetener, stir them in now. Whisk until the batter is completely smooth and there are no yogurt lumps.
- Bake: Pour the mixture into your dish. Bake for 25–30 minutes. The edges should be set, but the center should still have a slight “jiggle.”
- The Secret Step: Let it cool at room temperature for 15 minutes, then refrigerate for at least 2 hours (or overnight). This is crucial for the cheesecake to “set” and develop that classic creamy texture.
Nutrition Facts (Approximate)
Based on 1 cup non-fat Greek yogurt + 1 large egg.
| Nutrient | Amount |
| Calories | 220 kcal |
| Protein | 30g |
| Total Fat | 5g |
| Carbohydrates | 10g |
| Sugar | 7g (natural from yogurt) |
💡 Pro-Tip: The “Zero-Crack” Finish
To prevent the top from cracking and to get that professional, ultra-creamy texture, bake the dish in a water bath (Bain-marie). Simply place your ramekin inside a larger baking pan filled with about an inch of hot water. This provides gentle, even heat that keeps the yogurt from drying out.
Bonus Tip: Top with fresh raspberries or a drizzle of sugar-free maple syrup right before serving to cut through the tanginess of the yogurt!
