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Protein Cheesecake Recipe

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4 from 13 reviews

This protein cheesecake is a creamy, high-protein dessert perfect for those seeking a healthier twist on traditional cheesecake. Made with cream cheese, Greek yogurt, and protein powder, it offers a smooth texture and rich flavor without excessive sugar. The baking technique incorporates a water bath and gradual cooling to prevent cracking, resulting in a velvety cheesecake that sets perfectly after chilling.

  • Total Time: 7 hours 45 minutes
  • Yield: 8 servings

Ingredients

Main 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 vanilla paste

Crust (optional)

  • Use any preferred crust recipe as desired (not specified)

Instructions

  1. Preheat Oven and Prepare Water Bath: Preheat your oven to 350°F (175°C). Fill any baking pan about two-thirds full with water and place it on the oven’s lower rack to create a moist baking environment.
  2. Prepare Cream Cheese and Crust: Allow the cream cheese to reach room temperature for easier mixing. Prepare your chosen crust in a 9-inch springform pan if using one.
  3. Mix Cheesecake Filling: In a food processor, blender, or with beaters, combine the cream cheese, Greek yogurt, protein powder, sweetener, and vanilla paste. Blend just until the mixture becomes smooth and homogenous, avoiding overmixing.
  4. Assemble and Bake: Pour and spread the cheesecake filling evenly into the prepared springform pan over the crust. Place the pan on the middle rack of the oven above the water bath. Bake for 30 minutes.
  5. Turn Off Oven and Rest: After 30 minutes, turn off the oven but do not open the door. Let the cheesecake rest inside the oven for an additional 5 minutes to continue gentle cooking.
  6. Cool and Chill: Remove the cheesecake from the oven and allow it to cool on the counter to room temperature. Once cooled, refrigerate the cheesecake for at least 6 hours, allowing it to firm up properly and the texture to set without cracking.

Notes

  • Using a water bath (bain-marie) adds moisture to the oven, preventing cracks in the cheesecake.
  • Gradual cooling (letting cheesecake rest in the oven after baking and cooling before refrigeration) helps avoid sudden temperature changes that cause cracking.
  • You can substitute vegan cream cheese and dairy-free yogurt to make this recipe vegan-friendly.
  • Choose your preferred sweetener to adjust sweetness and dietary needs.
  • Crust is optional and not specified; you can use graham crackers, nuts, or leave cheesecake crustless.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://recipeteach.com/protein-cheesecake-recipe/