Protein Cheesecake Recipe

Introduction

This protein cheesecake is a creamy, high-protein twist on the classic dessert, perfect for those looking to enjoy a sweet treat without compromising their nutrition goals. With simple ingredients and a smooth texture, it’s a delicious way to satisfy your cravings.

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. Fill a baking pan about two-thirds full with water and place it on the oven’s lower rack to create moisture during baking.
2. Step 2: Allow the cream cheese to come to room temperature. Prepare your crust in a 9-inch springform pan if using one.
3. Step 3: In a food processor, blender, or with beaters, combine the cream cheese, Greek yogurt, protein powder, sweetener, and vanilla extract. Blend just until smooth and well combined.
4. Step 4: Spread the cheesecake filling evenly into the springform pan over the crust if used.
5. Step 5: Place the springform pan on the oven’s center rack, above the water pan. Bake for 30 minutes, then turn off the oven without opening the door.
6. Step 6: Let the cheesecake sit in the turned-off oven for an additional five minutes. Remove it and allow it to cool on the counter.
7. Step 7: Refrigerate the cheesecake for at least six hours to firm up before serving. This gradual cooling and added moisture help prevent cracks.

Tips & Variations

• Use a springform pan for easy removal of the cheesecake.
• Try different crusts like graham cracker, almond flour, or oat-based for varied textures and flavors.
• For a dairy-free option, substitute with vegan cream cheese and dairy-free yogurt.
• Add lemon zest or a splash of lemon juice for extra brightness.
• Use a water bath (bain-marie) to keep the baking environment moist and prevent cracking.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze wrapped tightly for up to 2 months. Thaw in the refrigerator overnight before serving. Reheat is not recommended as it may affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any protein powder?

Yes, you can use whey, casein, plant-based, or any protein powder you prefer. Just consider the flavor and sweetness level as some powders are more bitter or sweet than others.

Why do I need to add water to the oven?

The water pan adds moisture during baking, which helps prevent cracks in the cheesecake by maintaining a gentle, even heat and reducing sudden temperature changes.

Protein Cheesecake Recipe

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★★★★★

4.6 from 73 reviews

This Protein Cheesecake is a creamy, high-protein dessert combining cream cheese, Greek yogurt, and protein powder for a healthier twist on classic cheesecake. Featuring a moist baking method with a water bath to prevent cracking, this recipe yields a smooth, rich cheesecake perfect for fitness enthusiasts and dessert lovers alike.

• Author: Caleb
• 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)
• 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 (optional)

• Crust ideas are listed above (not specified in this recipe)

Instructions

1. Preheat and prepare water bath: 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 moist environment, which helps prevent cracking in the cheesecake.
2. Prepare cream cheese and crust: Bring the cream cheese to room temperature for easier blending. Prepare your preferred crust in a 9-inch springform pan, if using.
3. Mix filling ingredients: Use a food processor, hand mixer, or blender to beat the cream cheese, Greek yogurt, protein powder, sweetener, and vanilla extract together until the mixture is smooth and creamy.
4. Assemble and bake: Spread the cheesecake filling evenly into the prepared springform pan. Place the springform pan on the center rack above the water bath pan and bake for 30 minutes at 350°F.
5. Cool in oven: After 30 minutes, turn off the oven but do not open the door. Let the cheesecake sit inside the oven for an additional five minutes to gradually cool and set.
6. Cool at room temperature, then chill: Remove the cheesecake from the oven and let it cool on the counter until at room temperature. Then place it in the refrigerator for at least six hours to fully firm up.

Notes

• Using a water bath adds moisture to the oven and helps prevent the cheesecake from cracking.
• Bringing cream cheese to room temperature ensures a smooth filling without lumps.
• Gradual cooling inside the turned-off oven prevents sudden temperature changes, which also reduces cracking.
• You can use vegan cream cheese and dairy-free Greek yogurt alternatives to make this recipe dairy-free.
• Customize the crust as desired or omit it for a crustless cheesecake.
• Protein powder choice affects flavor and texture; a neutral or vanilla-flavored powder works best.

Keywords: Protein Cheesecake, High Protein Dessert, Healthy Cheesecake, Low Fat Cheesecake, Greek Yogurt Cheesecake, Protein Powder Dessert