Protein Cheesecake

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!

Course Dessert

Cuisine American

Prep Time 1

Cook Time 1

Total Time 1 1

Servings servings

Calories 275kcal

Author Arman Liew

Ingredients

3 1/4 cups Greek yogurt room temperature
14 ounces cream cheese * See notes, room temperature
6 large eggs whisked, room temperature
3/4 cup sugar or sugar substitute
1 cup protein powder
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 them, and place them in a bowl. Add the melted butter and mix until combined. Transfer to the pan and press down into
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.

Video

Notes

Cream cheese macros: I used a protein cream cheese, which has twice the amount of protein as regular cream cheese.
Protein powder optional: You can skip this completely and each slice will still have 12 grams each.
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