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Homemade Protein Cheesecake photo

Protein Cheesecake

This Protein Cheesecake is a guilt-free treat packed with protein and creamy goodness!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesecake:
  • 24 oz cream cheese or vegan cream cheese
  • 2 cups Greek yogurt or dairy-free alternative
  • 1/2 cup protein powder (your choice of flavor)
  • 2/3 cup sweetener of choice (like honey, maple syrup, or a sugar substitute)
  • 2 1/2 tsp pure vanilla extract
For the Crust:
  • Graham cracker crumbs
  • Almond flour (for a low-carb option)
  • Oreo crumbs (for a chocolatey twist)
  • Nut-based crust (for a gluten-free alternative)

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Measuring cups
  • Spatula
  • Oven

Method
 

Instructions
  1. Step 1: Preheat your oven to 325°F (163°C) to ensure it’s at the right temperature when you’re ready to bake.
  2. Step 2: If you're using a crust, combine your chosen crust ingredients in a bowl, mixing them until well combined. Press the mixture firmly into the bottom of your springform pan. Bake the crust for about 10 minutes, then remove it from the oven and let it cool.
  3. Step 3: In a large mixing bowl, beat the cream cheese or vegan cream cheese with an electric mixer until smooth and creamy. Add the Greek yogurt and mix until well combined.
  4. Step 4: Incorporate the protein powder into the cream cheese mixture, ensuring there are no lumps. Add the sweetener and vanilla extract, mixing thoroughly until the filling is smooth and creamy.
  5. Step 5: Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly with a spatula.
  6. Step 6: Bake the cheesecake in the preheated oven for about 40-50 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
  7. Step 7: Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight for the best texture. When ready to serve, carefully remove the sides of the springform pan and slice the cheesecake into pieces. Enjoy it plain or with your favorite toppings!

Notes

  • Store in the refrigerator for up to 5 days, covered tightly.
  • Freeze individual slices for up to 3 months, wrapped well.
  • Allow cheesecake to chill overnight for the best texture.