Description
If you’re searching for a dessert that’s as satisfying as it is nutritious, this Protein Cheesecake Recipe is your new go-to.
Ingredients
Scale
- 1 cup plain Greek yogurt (non-fat or 2%)
- 1 (8 oz) block reduced-fat cream cheese, softened
- 2 large egg whites
- 2 scoops vanilla whey or plant-based protein powder (~60g total)
- ¼ cup almond flour (optional, for crustless base support)
- ¼ cup erythritol or monk fruit sweetener (adjust to taste)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional, for brightness)
- Pinch of salt
Instructions
- Preheat your oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper and lightly grease the sides.
- Blend the wet ingredients. In a large bowl or blender, combine Greek yogurt, softened cream cheese, egg whites, vanilla extract, lemon juice, and sweetener. Blend until smooth and creamy.
- Add the protein powder. Stir in protein powder and almond flour (if using). Blend again just until incorporated—don’t overmix.
- Pour the batter into the pan. Smooth the top with a spatula.
- Bake the cheesecake. Place the pan in the center of the oven. Bake for 35–40 minutes, or until the edges are set and the center has a slight jiggle. Avoid opening the oven during baking.
- Cool and chill. Remove from oven and let the cheesecake cool in the pan at room temperature for 1 hour. Then transfer to the fridge and chill for at least 4 hours or overnight for best results.
- Slice and enjoy. Garnish with berries or your favorite topping and serve chilled.
Notes
- Let the cream cheese soften fully before blending for a silky-smooth batter.
- Use a water bath (placing your pan in a larger pan with hot water) to help prevent cracks and over-browning.
- Don’t skip the chilling step — this sets the texture and enhances flavor.
- Prep Time: 10
- Cook Time: 40
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 170
- Sugar: 1g
- Fat: 6g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 18g
Keywords: Protein Cheesecake Recipe