Protein Cheesecake 30G Protein

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!

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.

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. 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.

To freeze: Place the baked and cooled cheesecake in a shallow container and store it in the freezer for up to 6 months.