1. Prepare the Crust:

– Preheat your oven to 350°F (175°C).

– If using nuts for the crust, pulse them in a food processor until finely crushed.

– In a bowl, combine the crushed graham crackers (or nuts), melted butter (or coconut oil), sweetener, and salt. Stir until everything is well coated.

– Press the mixture into the bottom of a greased springform pan to form an even layer.

– Bake the crust in the preheated oven for about 10 minutes or until golden brown. Remove from the oven and set aside to cool.

2. Make the Filling:

– In a large mixing bowl, combine Greek yogurt and protein powder. Whisk or blend until smooth and well incorporated.

– Add eggs one at a time, mixing well after each addition.

– Stir in vanilla extract and your choice of sweetener (stevia, monk fruit, or honey).

– If desired, add milk (dairy or non-dairy) to adjust the texture, making the batter slightly creamier. Mix until smooth.

3. Assemble and Bake:

– Pour the yogurt and protein mixture over the cooled crust in the springform pan. Smooth out the top with a spatula.

– Bake in the preheated oven at 325°F (163°C) for 50-60 minutes. The cheesecake is done when the edges are set, and the center is slightly jiggly (it will firm up as it cools).

– Once baked, remove from the oven and allow it to cool in the pan for 15-20 minutes.

4. Chill:

– After cooling, transfer the cheesecake to the fridge and chill for at least 4 hours, preferably overnight, to let it set completely.

5. Serve:

– Carefully remove the cheesecake from the springform pan.

– Slice and serve! Top with fresh berries, sugar-free chocolate sauce, or whipped cream for extra flavor if desired.