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Protein Cheesecake Recipe

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4.6 from 228 reviews

This Protein Cheesecake is a creamy, high-protein dessert that combines cream cheese, Greek yogurt, and protein powder for a healthier twist on a classic treat. Perfect for anyone looking to satisfy their sweet tooth while boosting protein intake, it features a smooth texture and subtle sweetness, making it ideal for a post-workout snack or a guilt-free dessert.

Ingredients

Filling

  • 24 oz cream cheese or vegan cream cheese
  • 2 cups Greek yogurt or dairy free alternative
  • 1/2 cup protein powder
  • 2/3 cup sweetener of choice
  • 2 1/2 tsp pure vanilla extract

Crust (Optional)

  • Crust ideas are listed above (choose preferred crust and prepare accordingly)

Instructions

  1. Preheat Oven and Prepare Water Bath: Preheat your oven to 350°F (175°C). Fill a baking pan about two-thirds full with water and place it on the oven’s lower rack to create a humid environment which helps prevent cracking.
  2. Bring Cream Cheese to Room Temperature: Allow the cream cheese to soften at room temperature for easier blending and a smoother cheesecake texture.
  3. Prepare Crust: If using a crust, prepare your preferred crust and press it firmly into the bottom of a 9-inch springform pan.
  4. Mix Filling Ingredients: Combine cream cheese, Greek yogurt, protein powder, sweetener, and vanilla extract in a food processor, mixer, or blender. Beat just until the mixture is smooth and creamy.
  5. Fill the Pan: Pour and spread the cheesecake filling evenly over the crust in the springform pan.
  6. Bake Cheesecake: Place the springform pan on the center oven rack above the water bath. Bake for 30 minutes.
  7. Turn Off Oven and Rest: After baking, turn off the oven but do not open the door. Let the cheesecake sit inside the warm oven for an additional 5 minutes to gently finish setting.
  8. Cool on Counter: Remove the cheesecake from the oven and allow it to cool completely at room temperature.
  9. Chill to Set: Once cooled, refrigerate the cheesecake for at least 6 hours. This chilling time firms up the cheesecake for perfect slicing and texture.

Notes

  • Allow ingredients like cream cheese to fully come to room temperature to avoid lumps in the batter.
  • The water bath adds moisture to the oven, helping prevent cracks in the cheesecake.
  • Do not open the oven door immediately after baking; gradual cooling prevents cracking.
  • You can use a dairy-free cream cheese and yogurt alternative for a vegan version.
  • Use your favorite sweetener, adjusting quantity if needed depending on sweetness preference.
  • The protein powder should be unflavored or vanilla-flavored to complement the cheesecake.
  • Make sure to chill the cheesecake long enough as it firms up significantly in the fridge.

Find it online: https://dishesbydaisy.com/protein-cheesecake-recipe/