Protein Cheesecake

Why You’ll Love This Recipe

• High in Protein: Great for post-workout or healthy snacking.

• Low in Sugar: Sweetener options let you tailor it to your diet.

• Customizable Flavors: From berry to peanut butter to chocolate.

• Diverse Diet Friendly: Easily made gluten-free, keto, vegan, or sugar-free.

• No Guilt Dessert: All the indulgence of cheesecake with nutritious ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 24 oz cream cheese or vegan cream cheese

• 2 cups Greek yogurt or dairy-free yogurt

• 1/2 cup protein powder (flavor of choice)

• 2/3 cup sweetener of choice (sugar, maple syrup, honey, etc.)

• 2 1/2 tsp pure vanilla extract

• Optional: lemon juice, crust (graham cracker, almond flour, or pastry)

Directions

1. Prep Oven and Pan: Preheat oven to 350°F. Fill a baking pan with water and place it on the lower oven rack.

2. Mix Filling: Beat room temperature cream cheese, yogurt, protein powder, sweetener, and vanilla until smooth.

3. Prepare Crust: Choose your crust (graham cracker, almond flour, or traditional pastry) and press into a 9-inch springform pan. Chill if needed.

4. Fill and Bake: Pour the cheesecake filling into the crust. Place the springform pan on the middle rack above the water bath.

5. Bake and Cool: Bake for 30 minutes, then turn off the oven and let sit for 5 more minutes inside without opening the door.

6. Chill: Cool on the counter for 20 minutes, then refrigerate for at least 6 hours to firm.

Servings and Timing

• Prep Time: 30 minutes

• Cook Time: 30 minutes

• Chill Time: 6 hours

• Total Time: 7 hours

• Servings: 8–12 slices

Variations

• Peanut Butter: Swap one cup of yogurt for peanut butter.

• Chocolate: Use chocolate protein powder and garnish with chips.

• Berry: Use berry-flavored yogurt and top with fresh berries.

• Key Lime: Add lime juice and use lime-flavored yogurt.

• No-Bake Option: Blend ingredients, pour into jars, and chill as mousse.

Storage/Reheating

• Storage: Refrigerate in an airtight container for up to 4 days.

• Freezing: Freeze individual slices up to 4 months. Thaw in the fridge overnight.

• Reheating: Best served cold; avoid reheating.

FAQs

Can I make this cheesecake vegan?

Yes, use dairy-free cream cheese and yogurt alternatives.

Can I skip the crust?

Absolutely. Make it crustless or opt for a no-bake bowl version.

Is this cheesecake keto-friendly?

Yes, use low-carb sweeteners and a keto crust like almond flour.

What protein powder works best?

Choose one with a flavor and texture you enjoy—whey, casein, or plant-based all work.

How can I prevent cracks?

Don’t overbeat the batter, use a water bath, and cool slowly.

Can I use flavored yogurt?

Yes, but reduce or skip the vanilla extract to avoid overpowering the flavor.

Is it sweet enough without added sugar?

It depends on your protein powder and yogurt—adjust sweetness to taste.

Can I make mini cheesecakes?

Yes! Use a muffin tin for personal-sized servings.

How do I know it’s done?

The center should be slightly jiggly; it will set fully as it chills.

Can I use cottage cheese instead of yogurt?

It’s not recommended as a direct substitute for this recipe’s texture.

Conclusion

This Protein Cheesecake is the perfect fusion of indulgent flavor and healthful benefits. With endless ways to customize and its protein-packed filling, it’s an excellent dessert option for those looking to eat better without missing out. Try it once, and it might just become your new favorite way to treat yourself!

Protein Cheesecake

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• Author: Amy
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 7 hours
• Yield: 8–12 slices
• Category: Dessert High-Protein Healthy Treats Meal Prep
• Method: Baking Chilling (for no-bake version)
• Cuisine: American

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Description

This Protein Cheesecake is a rich, creamy, and healthier twist on the classic dessert—perfect for those seeking a sweet treat that fits into a high-protein, low-sugar lifestyle. Made with Greek yogurt, protein powder, and cream cheese, each slice packs over 25g of protein while still tasting like indulgent New York cheesecake. It’s ideal for meal prep, post-workout snacks, or guilt-free desserts!

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Ingredients

Filling:

24 oz cream cheese (regular or vegan)

2 cups Greek yogurt (or dairy-free yogurt)

½ cup protein powder (any flavor)

⅔ cup sweetener of choice (e.g., sugar, maple syrup, honey, or a sugar-free alternative)

2½ tsp pure vanilla extract

Optional: 1–2 tsp lemon juice for added tang

Crust (Optional):

Graham cracker crumbs, almond flour, or pastry dough

Melted butter or coconut oil to bind

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Instructions

1. Prep the Oven:
   Preheat oven to 350°F (175°C). Place a baking pan filled with water on the lower oven rack to create a water bath (helps prevent cracking).

2. Make the Filling:
   In a large mixing bowl, beat the cream cheese, Greek yogurt, protein powder, sweetener, vanilla extract, and optional lemon juice until smooth and creamy.

3. Prepare the Crust (Optional):
   Press your crust of choice into a 9-inch springform pan. Chill for 10–15 minutes if needed to set.

4. Assemble & Bake:
   Pour the filling into the crust. Place the springform pan on the middle rack above the water bath. Bake for 30 minutes.

5. Cool Gently:
   Turn off the oven, leave the door closed, and let the cheesecake sit inside for 5 minutes.

6. Chill to Set:
   Cool on the counter for 20 minutes, then refrigerate for at least 6 hours, preferably overnight.

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Notes

Peanut Butter Cheesecake: Replace 1 cup of yogurt with natural peanut butter.

Chocolate Cheesecake: Use chocolate protein powder and top with chocolate chips.

Berry Cheesecake: Use berry-flavored yogurt and top with fresh or frozen berries.

Key Lime Cheesecake: Add lime juice and zest for a tangy variation.

No-Bake Option: Skip baking—blend all ingredients, divide into jars, and refrigerate for 4 hours or until set.