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!

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

Cook Mode Prevent your screen from going dark

Instructions

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).
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.
Prepare the Crust (Optional):
Press your crust of choice into a 9-inch springform pan. Chill for 10–15 minutes if needed to set.
Assemble & Bake:
Pour the filling into the crust. Place the springform pan on the middle rack above the water bath. Bake for 30 minutes.
Cool Gently:
Turn off the oven, leave the door closed, and let the cheesecake sit inside for 5 minutes.
Chill to Set:
Cool on the counter for 20 minutes, then refrigerate for at least 6 hours, preferably overnight.

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.