Description
Creamy protein cheesecake recipe that’s easy, healthy, and high in protein. Perfect for fitness and dessert lovers alike!
Ingredients
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24 oz cream cheese (or vegan cream cheese)
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2 cups Greek yogurt (or dairy-free alternative)
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1/2 cup protein powder (vanilla or unflavored)
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2/3 cup sweetener of choice (e.g. erythritol, stevia, coconut sugar)
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2 1/2 tsp pure vanilla extract
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Optional crust (almond flour crust, graham cracker crust, or crustless)
Instructions
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Preheat oven to 350°F (175°C).
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Fill a baking dish 2/3 with water and place it on the lower rack of the oven.
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Bring cream cheese to room temperature.
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Prepare the crust (if using) in a 9-inch springform pan.
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Blend all filling ingredients until smooth.
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Pour into the prepared pan and smooth the top.
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Bake on the center rack for 30 minutes.
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Turn off the oven and let the cheesecake sit inside (do not open the door) for 5 more minutes.
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Remove and cool completely at room temperature.
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Refrigerate for at least 6 hours or overnight until firm
Notes
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Use room temperature ingredients for a smoother texture.
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Avoid overmixing to prevent cracks.
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Don’t skip the water bath—it adds moisture and prevents cracking.
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Taste the filling before baking to adjust sweetness.
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Store leftovers in the fridge for up to 5 days or freeze slices for up to 2 months.
- Prep Time: 6 hours 30 minutes
- Cook Time: 30minutes