Simple cheesecake With 20g of Protein Per Slice?!

Less sugar, more protein, same cheesecake energy If you want dessert and your protein hit… this one’s for you Crust: 1.5 cups graham cracker crumbs + 200g melted butter Press firmly into an 8–9" pan, bake at 300°F for 12 min, then cool. Protein Cheesecake Filling: • 16 oz cream cheese (softened) • 1.5 cups plain Greek yogurt • 3 scoops @TransparentLabs Vanilla protein • ¼ cup sugar • 3 eggs • Dash of vanilla Blend, mix with a hand mixer, or mix by hand (arm workout optional). Mix until smooth — don’t overmix. Pour over crust, wrap pan in foil, and bake in a water bath at 300°F for 45 min (Sides set, center still jiggly). Turn oven off, crack the door, and leave inside 30 min. Blueberry Topping Simmer 2 cups blueberries. Mix ⅛ cup water + 1 tbsp cornstarch, add to berries, boil briefly then simmer 10 min. Cool and refrigerate. Cool cheesecake 1 hour, then refrigerate 4–6 hours (overnight is best). Almost 20g protein per slice (8 slices total) Save this for later + tag me if you make it