Protein Cheesecake Recipe

Introduction

This protein cheesecake is a delicious way to enjoy a creamy, high-protein dessert that suits both traditional and vegan diets. Using Greek yogurt and protein powder, it offers a rich flavor with added nutritional benefits. Perfect for a special treat or a post-workout snack!

Ingredients

• 24 oz cream cheese or vegan cream cheese
• 2 cups Greek yogurt or dairy free alternative
• 1/2 cup protein powder
• 2/3 cup sweetener of choice
• 2 1/2 tsp pure vanilla extract
• Crust of choice (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Fill a baking pan about two-thirds full with water and place it on the oven’s lower rack to create a water bath.
2. Step 2: Bring the cream cheese to room temperature to ensure smooth mixing.
3. Step 3: Prepare your chosen crust in a 9-inch springform pan, if using.
4. Step 4: In a food processor, blender, or with beaters, combine the cream cheese, Greek yogurt, protein powder, sweetener, and vanilla extract. Blend until smooth.
5. Step 5: Spread the filling evenly into the prepared springform pan over the crust.
6. Step 6: Place the cheesecake on the center rack above the water pan in the oven and bake for 30 minutes.
7. Step 7: Turn off the oven without opening the door and let the cheesecake sit inside for an additional 5 minutes to finish cooking gently.
8. Step 8: Remove the cheesecake from the oven and allow it to cool to room temperature on the counter.
9. Step 9: Refrigerate the cheesecake for at least 6 hours to firm up before serving. The water bath and gradual cooling steps help prevent cracking.

Tips & Variations

• Use a low-carb crust like almond flour crust for a keto-friendly version.
• Add a handful of chocolate chips to the batter for extra flavor.
• Use plant-based cream cheese and yogurt for a vegan-friendly cheesecake.
• Sweetener options such as honey, maple syrup, or stevia can be used depending on your preference.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze it wrapped well in plastic wrap and foil for up to 1 month. Thaw in the fridge overnight before serving. Reheat is not recommended; serve chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of protein powder?

Yes, you can use whey, plant-based, or any protein powder you prefer. Just be aware that flavor and texture might vary slightly depending on the powder used.

Why do I need to use a water bath when baking the cheesecake?

The water bath adds moisture to the oven, helps the cheesecake cook evenly, and prevents the surface from cracking by regulating temperature changes during baking.

Protein Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 65 reviews

This high-protein cheesecake recipe combines creamy cream cheese and Greek yogurt with protein powder, sweetener, and vanilla extract to create a delicious, nutritious dessert that is perfect for those looking to boost their protein intake while enjoying a classic treat. The cheesecake is baked using a gentle water bath method to ensure a smooth, crack-free texture and is cooled gradually to firm up perfectly without cracks.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 6 hours 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Filling

• 24 oz cream cheese or vegan cream cheese, softened
• 2 cups Greek yogurt or dairy free alternative
• 1/2 cup protein powder (flavor of choice)
• 2/3 cup sweetener of choice (such as erythritol, stevia, or sugar)
• 2 1/2 tsp pure vanilla extract

Crust (optional)

• Crust ideas: graham cracker crust, almond flour crust, or any preferred crust prepared separately

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and place a baking pan filled about two-thirds full with water on the lower oven rack to create a water bath for moisture.
2. Prepare cream cheese: Allow the cream cheese to come to room temperature to ensure it blends smoothly with the other ingredients.
3. Prepare crust: If using a crust, prepare your chosen crust and press it into a 9-inch springform pan.
4. Mix the filling: In a food processor, blender, or using electric beaters, blend the cream cheese, Greek yogurt, protein powder, sweetener, and vanilla extract just until smooth and well combined.
5. Fill the pan: Pour and spread the filling evenly into the springform pan over the crust (if used).
6. Bake the cheesecake: Place the springform pan on the center oven rack above the water pan. Bake for 30 minutes, then turn off the oven without opening the door and let the cheesecake sit inside for an additional 5 minutes to finish gradually cooking.
7. Cool the cheesecake: Remove the cheesecake from the oven and allow it to cool on the countertop until it reaches room temperature.
8. Chill to set: Place the cheesecake in the refrigerator for at least 6 hours to fully firm up before serving.

Notes

• Add a handful of chocolate chips to the batter for variation, if desired.
• The water bath helps prevent cracks by creating a moist, gentle baking environment.
• Gradual cooling is key to maintaining a smooth texture without cracking.
• Use vegan alternatives for a dairy-free or vegan version.
• Popular crust options include graham cracker or almond flour crusts, or enjoy without crust.

Keywords: protein cheesecake, high protein dessert, healthy cheesecake, low sugar cheesecake, creamy cheesecake, Greek yogurt cheesecake, baked cheesecake