Delicious Protein Cheesecake: Guilt-Free and Full of Flavor

This Protein Cheesecake is a guilt-free dessert, rich and creamy, packed with flavor and protein.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Cooling Time 6

Total Time 12

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

16 oz Cream Cheese Use vegan cream cheese for a plant-based version.
1 cup Greek Yogurt Use dairy-free yogurt if needed.
1 scoop Protein Powder Choose a flavor you love.
1/2 cup Sweetener of Choice Try coconut sugar or xylitol for sugar-free.
1 tbsp Pure Vanilla Extract Ensure it’s pure for the best flavor!

For the Crust

1.5 cups Graham Cracker Crumbs Use gluten-free alternatives for dietary fit.
1/2 cup Melted Butter Coconut oil works as a delightful substitute.
1/4 cup Sugar Coconut or brown sugar can add flavor.

Equipment

9-inch springform pan
Food Processor
Oven

Method

Step-by-Step Instructions

Preheat the oven to 350°F (175°C) and prepare a 9-inch springform pan.
Soften cream cheese at room temperature for about 30 minutes; prepare the crust if using.
In a food processor, blend cream cheese, Greek yogurt, protein powder, sweetener, and vanilla until smooth.
Pour the filling into the prepared pan, smoothing the top with a spatula.
Bake for 30 minutes, letting it cool in the oven with the door closed for 5 minutes after baking.
Cool at room temperature for 20 minutes, then refrigerate for at least 6 hours or overnight.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 15gProtein: 25gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 8IUCalcium: 15mgIron: 3mg

Notes

Allow the cheesecake to chill in the refrigerator for at least 6 hours for the best texture.

Tried this recipe?

Let us know how it was!