Protein Cheesecake Recipe (High-Protein, Creamy & Guilt-Free)
Make this rich, creamy protein cheesecake with up to 25g protein per slice — healthy, low-carb, and absolutely delicious. Perfect for fitness dessert lovers.
Ingredients
- 24 oz cream cheese (regular or vegan alternative like Tofutti or Trader Joe’s)
- 2 cups Greek yogurt (or plant-based yogurt for dairy-free version)
- ½ cup protein powder (whey, casein, or vegan — vanilla or unflavored works best)
- ⅔ cup sweetener of choice (sugar, coconut sugar, maple syrup, or sugar-free substitute)
- 2½ tsp pure vanilla extract
- 2 tsp lemon juice (optional, for brightness)
- Crust of choice (see crust options below)
Flavor Add-In Ideas
- Chocolate: Use chocolate protein powder + mini chocolate chips
- Berry: Mix in strawberry or blueberry yogurt
- Peanut Butter: Swap 1 cup of yogurt for creamy peanut butter
- Key Lime: Use lime yogurt and fresh lime juice
- Coconut Cream: Add ½ cup shredded coconut
Instructions
- Prep the oven and crustPreheat your oven to 350°F (175°C). Fill any baking pan halfway with water and place it on the bottom rack — this creates steam to prevent cracking.Prepare your crust of choice in a 9-inch springform pan (see options below).
- Blend the fillingLet your cream cheese come to room temperature so it’s soft. In a food processor or high-speed blender, combine all ingredients until just smooth. Avoid overbeating — too much air can cause cracks later.
- Bake gentlyPour the filling into your prepared crust. Smooth the top.Place the cheesecake on the middle rack (above the water pan) and bake for 30 minutes.Then, turn off the oven but don’t open the door. Let it rest inside for 5 more minutes to cool gradually.
- Chill to perfectionRemove from oven, cool for 20 minutes on the counter, then refrigerate for at least 6 hours (overnight is best). It will firm up beautifully and taste even creamier the next day.