Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Protein Cheesecake Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 21 reviews

  • Author: Emma
  • Total Time: 5 hours 10 minutes
  • Yield: 10 servings 1x
  • Diet: Low Fat

Description

This protein cheesecake is a delicious and healthier twist on the classic dessert, featuring a creamy low-fat cream cheese and Greek yogurt filling enriched with protein powder. It has a crunchy graham cracker crust made with coconut oil or butter, making it a perfect guilt-free treat for those seeking a high-protein option. With a smooth texture and a hint of vanilla and optional lemon zest, this cheesecake is ideal for a nutritious dessert or snack.


Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 2 tablespoons melted coconut oil or butter

Filling

  • 16 oz (450g) low-fat cream cheese, softened
  • 1 cup Greek yogurt (plain, nonfat)
  • 3/4 cup vanilla or plain protein powder (whey or plant-based)
  • 1/2 cup powdered erythritol or sweetener of choice
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Optional: zest of 1 lemon for extra flavor

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan to prevent sticking.
  2. Make the Crust: Mix the graham cracker crumbs with the melted coconut oil or butter until combined, then press firmly into the bottom of the springform pan to form an even crust layer.
  3. Beat Cream Cheese: In a large bowl, beat the low-fat cream cheese until smooth and creamy, creating a perfect base for the filling.
  4. Add Filling Ingredients: Incorporate Greek yogurt, protein powder, powdered erythritol, eggs, vanilla extract, and optional lemon zest into the cream cheese. Mix thoroughly until the batter is smooth and creamy.
  5. Fill the Pan: Pour the cheesecake filling over the prepared crust and smooth out the top with a spatula.
  6. Bake the Cheesecake: Bake for 45-50 minutes, until the center is almost set but still slightly jiggly, ensuring a creamy texture.
  7. Cool in Oven: Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
  8. Refrigerate: Chill the cheesecake in the refrigerator for at least 4 hours or overnight before removing it from the pan and serving.

Notes

  • Use a springform pan for easy removal of the cheesecake without damaging it.
  • The cheesecake center should be slightly jiggly when done baking for the perfect creamy texture.
  • Feel free to use either whey or plant-based protein powder depending on your dietary preferences.
  • Powdered erythritol can be substituted with any sweetener of your choice, adjusting sweetness to taste.
  • Adding lemon zest is optional but provides a bright, fresh flavor that complements the cheesecake well.
  • Allowing the cheesecake to cool gradually inside the oven helps prevent cracks on the surface.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American