Protein cheesecake

by Arman Liew

published on Nov 05, 2024

40 comments

5 from 116 votes
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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.

protein cheesecake.

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
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make a protein cheesecake
  4. Arman’s recipe tips
  5. Storage instructions
  6. Frequently asked questions
  7. More recipes using protein powder
  8. Protein Cheesecake (Recipe Card)

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.
high protein cheesecake.

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.

homemade crust with toppings.

Step 1- Prep the crust. If you choose to make a crust, prep one that is enough to fit a 9-inch pie pan.

cheesecake filling in mixing bowl.

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.

cheesecake filling over crust.

Step 3- Bake the cheesecake. Transfer the cheesecake filling to the crust and bake for 60 minutes or until the edges are set.

baked protein cheesecake.

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.

protein powder cheesecake.

Frequently asked questions

Is this recipe gluten-free?

If you use a gluten-free crust or make this crustless, my recipe is suitable for celiacs.

Can I make this cheesecake vegan?

Replace the yogurt and cream cheese with dairy-free counterparts.

Can I make this crustless?

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 recipe.

Protein Cheesecake

5 from 116 votes
This protein cheesecake is rich and creamy and packs in up to 30 grams of protein per slice! It's a simple recipe that works with or without protein powder. Watch how I make this in my kitchen in the video below!
Servings: 12 servings
Prep: 1 minute
Cook: 1 hour
Total: 1 hour 1 minute
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Video

Ingredients  

Crust

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

* I used a protein cream cheese which has twice the amount of protein as regular cream cheese. 
** The protein powder is completely optional. When made without it, each slice of cheesecake has 19 grams of protein. When made with it, each slice will have around 30 grams of protein. 
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.

Nutrition

Serving: 1servingCalories: 195kcalCarbohydrates: 15gProtein: 19gFat: 10gSodium: 225mgPotassium: 253mgFiber: 1gSugar: 5gVitamin A: 423IUVitamin C: 21mgCalcium: 132mgIron: 1mgNET CARBS: 14g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published March 2023, updated and republished November 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    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.

    Reply

    1. 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?

      Reply

  4. 5 stars
    I made this and served it for Easter 2024. I used Vanilla Wafers crushed for the crust.
    It was so good! It cracked in just the right place. I put some sliced strawberries on top. Everyone raved about it.

    Reply

  5. 5 stars
    This taste so yummy but the recipe calls for eggs but the directions dont tell you to add them? I did because i knew but can be confusing.

    Reply

  7. 5 stars
    So yummy. My daughter made this for my birthday. I am a diabetic and it taste wonderful. I prefer this to regular cheesecake. Thank you for the recipe!.

    Reply

      5. 5 stars
        This is so good, I’ve made it twice now and this helps me stay on track not wanting to binge because it fills me up unlike reg sugary desserts! Thank you!
        Also, it kinda dries up in the fridge – can I leave it out or does it have to be refrigerated? It’s still good in the fridge but since it’s cooked I’m wondering if I can just leave it out.

    1. 5 stars
      I use Cinnabon Ghost protein powder and it’s AMAZING in this recipe!!! I used 1 and a half scoops! So good

      Reply

  12. 5 stars
    What kind / type of protein powder do you recommend using in this (flavored, unflavored, plant vs whey)?

    Reply

    1. I love unflavored or vanilla- but really any work if you don’t mind some flavoring. Avoid using whey- it’s not the best for recipes.

      Reply

  13. 5 stars
    Love your creativity with recipes! Very tasty and versatile!

    I made this cheesecake, but the eggs were not mentioned in the recipe. Just the ingredients.

    Reply