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My protein cheesecake is rich and creamy and packs in over 30 grams of protein per serving! It’s a healthy and easy dessert recipe that comes together in no time.
Love high protein desserts? Try protein brownies, protein donuts, and protein cookie dough.
Yes, protein and cheesecake can belong in the same sentence. Classic cheesecake ingredients like cream cheese and yogurt are both already higher in protein, and with a few tweaks, this classic dessert is a protein powerhouse!
My protein cheesecake recipe is rich and creamy and will have you falling in love with it!
Table of Contents
Why I love this recipe
- Protein powder is optional. Like my cottage cheese cheesecake, most protein cheesecake recipes call for protein powder, but this one is totally optional!
- Easy to make. No water baths, no par-baking, nada.
- Crustless option. If you don’t want to make a crust or buy one, why not make this sans crust? It tastes just as delicious, and let’s face it- the filling is the best part.
- Tastes like real cheesecake. Similar to healthy cheesecake, just because it uses healthier ingredients, it does NOT sacrifice taste.
Ingredients needed
- Greek yogurt. Either non-fat or regular Greek yogurt works. I like using non-fat yogurt as it contains extra protein.
- Cream cheese. Softened to room temperature. Keep your eyes peeled for protein-enriched cream cheeses, which are now readily available at many grocery stores. These contain twice as much protein as the standard kind.
- Eggs. Room temperature. Allergic to eggs? Try making this with an egg substitute.
- Sugar OR substitute. Any granulated sweetener works. I like to use white sugar, but when I keep the sugar and calories down, I like to use allulose.
- Cornstarch. Thickens the cheesecake filling.
- Vanilla extract. A must for any good cheesecake.
- Salt.
- Crust. I like to make a cookie crust using actual protein cookies in them, but you can use a store-bought crust or keep it crustless.
How to make a protein cheesecake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep the crust. If you choose to make a crust, prep one that is enough to fit a 9-inch pie pan.
Step 2- Make the filling. In a mixing bowl, add the cream cheese and beat until fluffy. Slowly add the yogurt, then the sugar, eggs, and vanilla extract. Gradually add the cornstarch to prevent clumps from appearing.
Step 3- Bake the cheesecake. Transfer the cheesecake filling to the crust and bake for 60 minutes or until the edges are set.
Step 4- Assemble. Dust the cheesecake with powdered sugar and chill until set.
How to add even more protein
Each slice of this cheesecake packs in around 12 grams of protein. However, you have the option to add even more protein to it.
- Fold 1/2 cup of protein powder into the cheesecake filling. This will take up the cheesecake to 30 grams per slice.
- Make a protein frosting to top the cheesecake with. Whisk together non-fat Greek yogurt with protein powder and a touch of maple syrup or honey. Thin it out with more yogurt as needed.
- Swap out half the Greek yogurt for equal parts of non-fat cottage cheese. Be sure to blend it completely first, or else there will be clumps.
- Drizzle peanut or almond butter over the top.
Arman’s recipe tips
- Keep an eye on the cheesecake as it bakes. If the middle continues to be a little too soft, cook it a little longer. Once it is firm to the touch, it’s fine to remove it from the oven.
- Always use room-temperature yogurt and cream cheese, as it will yield a creamier cheesecake.
- The topping is completely optional. The cheesecake tastes just as good on its own.
Storage instructions
To store: Leftovers can be stored in the refrigerator, covered, for up to one week.
To freeze: Place the baked and cooled cheesecake in a shallow container and store it in the freezer for up to 6 months.
Frequently asked questions
If you use a gluten-free crust or make this crustless, my recipe is suitable for celiacs.
Replace the yogurt and cream cheese with dairy-free counterparts.
Yes, you can bake this as a crustless protein cheesecake. Bake the filling in a glass baking dish for 45-50 minutes until the edges are slightly golden.
More recipes using protein powder
Protein Cheesecake
Video
Ingredients
- 3 1/4 cups Greek yogurt Non-fat or low fat
- 14 ounces cream cheese * See notes
- 6 large eggs whisked
- 3/4 cup sugar or sugar substitute
- 1/2 cup protein powder optional ** See notes
- 2/3 cup cornstarch
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Crust
- 12 protein cookies crushed
- 5 tablespoons light butter melted
Instructions
- Preheat the oven to 160C/320F. Grease a 9-inch pie pan or springform cake pan.
- To make the crust, crush up your protein cookies and measure out 1 3/4 cups of it and place it in a bowl. Add the melted butter and mix until combined. Transfer to the pan and press down into it.
- In a mixing bowl, beat the cream cheese until smooth and fluffy. Add the yogurt, then the sugar, eggs, and the vanilla extract. Gradually stir through the cornstarch, ensuring there are no clumps.
- Transfer the cheesecake mixture to the prepared crust and bake for 60-70 minutes, or until the edges are set.
- Once the cheesecake is baked, allow it to cool completely. Dust with powdered sugar and serve.
Notes
Nutrition
Originally published March 2023, updated and republished November 2024
5/5 I added lemon zest and juice to make it lemon cheesecake. Your other recipe is like this one, but this one has more volume which I love!
Greek youghurt…Its so horrible that in my country there is only “Greek type of youghurt”. I want to try really.
Looks good
Your instructions still don’t say to add the eggs anywhere. Not everyone will know when or where to add them and that would be a big loss.
Also the instructions state gradually stir through the cornstarch to ensure there are no lumps. I assume you then stir it into the cheesecake mixture?
You add eggs in step 3. The same step he tells you to gradually stir in the cornstarch….