You must be here to learn how to make protein cheesecake. The good news is, it is so quick, easy and filling. Even though I do love enjoying traditional cheesecake every once in awhile, there is nothing wrong with wanting to create a version that is high in protein and contains less sugar.
These mini cheesecakes are made with a blend of protein-rich ingredients that taste similar to cheesecake but of course, there will be some differences. However, by swapping traditional heavy cream cheese with a high-protein alternative, you can create protein cheesecake recipes that provide a satisfying treat without compromising taste. These mini protein cheesecakes retain the creamy texture and decadent flavor of their traditional counterparts, but with a boost of protein that aligns with your health goals.
- Protein Cheesecake Recipe
- How to make Protein Cheesecake
- How To Make Protein Cheesecake
Protein Cheesecake Recipe
If you have tried all the best protein bars, but now you want something new that still delivers on protein and nutrients, then this recipe is for you. This protein-packed cheesecake is a wholesome twist on the classic dessert we all love. Instead of relying on the typical ingredients found in classic cheesecake, we’ve swapped in high-protein components that elevate both its nutrition and taste. The primary protein source comes from Greek yogurt, which not only provides a creamy texture but also offers a substantial protein boost. Combined with vanilla whey protein powder, this cheesecake is a great protein-packed snack or dessert.
What sets it apart from the conventional version is its balanced profile—it’s lower in sugar and higher in protein, making it a great option to enjoy anytime and any day.
And just a little note from the dietitian in me, please remember that indulging in treats without guilt is very important to living a balanced and sustainable approach to food. Treating yourself without the guilt allows for enjoyment, celebration, and a break from routine which in turn promotes a healthy relationship with food. It’s about finding a balance between nourishing our bodies with wholesome foods and savoring the occasional indulgence. Okay, now let’s get into it.
Why You’ll Love This Recipe
- High in Protein: Packed with protein from ingredients like Greek yogurt and protein powder.
- Balanced Nutrition: Provides a balanced profile, lower in sugar and higher in protein compared to traditional cheesecake.
- Delightful Taste and Texture: Creamy and smooth consistency with a delicate sweetness and a hint of tanginess, creating a satisfying flavor experience.
- Versatile and Customizable: Adaptable to personal preferences, allowing for various protein powder flavors and creative toppings or mix-ins to switch up cheesecake flavors like chocolate chips or even peanut butter.
- Anytime Enjoyment: Suitable for breakfast, a snack, or dessert, catering to both adults and kids.
- Easy Recipe: Simple and straightforward recipe, making it accessible for all levels of cooking expertise.
How to make Protein Cheesecake
This easy protein cheesecake is so easy to make and is the perfect snack you can eat at any time. To make the best protein cheesecake recipe, there are a few simple steps you need to follow: including prepping the the crust, making the filling, then adding the toppings!
Ingredients to make this protein cheescake recipe
- For the crust: You can make the crust either using Graham cracker crumbs and coconut oil, which does not require baking. For a low carb option, you can use almond flour and coconut oil or butter. If you use this option, you will need to bake the crust for around 20 minutes for it to set. Both options are found below.
- Cream cheese: I used light cream cheese. I do not like to use fat free cream cheese because it takes away from the richness and flavor of the cheesecake. Using cream cheese with fat also helps retain some of the traditional flavors of cheesecake.
- Greek yogurt: To make this a high protein cheesecake, I swap some of the cream cheese used in traditonal cheesecake with either plain nonfat Greek yogurt or reduced fat Greek yogurt to make this a lighter and healthier version.
- Protein Powder: Vanilla protein powder works best for this recipe because it helps add flavor and sweetness without needing to add additional sweetners like maple syrup or honey. However, this step is optional. Feel free to use any kind of vanilla protein powder or collagen powder you have on hand. If you want to read up on the difference between the two, then make sure to read this article next: collagen protein vs whey protein.
- Lemon juice: Use fresh lemon juice to add some tanginess to this protein cheesecake recipe.
- Vanilla Extract: 1 teaspoon adds the best flavor.
- Fresh berries: Top the cheesecake with fresh chopped strawberries or blueberries You can also use other fruits like bananas or blackberries.
Instructions on how to make protein cheesecake
Add the ingredients for the graham cracker crust to a food processor and combine. Then you can start assembling the crust into the jars or bowls you’ll be using. If you are using the almond flour option, you need to bake the crust in the oven for about 20 minutes.
Place the ingredients for the cheesecake filling into a large mixing bowl and mix together using an electric hand mixer. You can also use a food processor for this step. Combine until well blended.
Top with the crust with the protein cheesecake filling and refrigerate until it sets.
Top with fresh strawberries to serve.
Tips to Making the Best Protein Cheesecake
- Pack the Base Firmly: Press down on the base firmly using the back of a spoon or your fingers when placing it in the jars. This ensures a cohesive and appealing presentation by compacting the ingredients together effectively.
- Opt for Whole Fat Greek Yogurt: Select whole fat Greek yogurt for this recipe. It contains less water, providing the best consistency for the final product. The richness of whole fat yogurt contributes to the creaminess of the cheesecake.
- Use room temperature yogurt and cream cheese. This results in a creamier cheesecake.
- Mix the filling until just combined. Do not overbeat your filling, or else the cheesecakes will be tough and not silky smooth.
- Swap out half the Greek yogurt for equal parts of low fat cottage cheese. This helps add even more protein to the recipe. Be sure to blend it until smooth first or else there will be clumps.
For best results, store leftovers in airtight container in the refrigerator for up to 5 days.
Frequently Asked Questions
Cheesecake is not typically considered a significant source of protein. While traditional cheesecake does contain some protein due to ingredients like eggs, cream cheese, and potentially Greek yogurt, the overall protein content is relatively low compared to other protein-rich foods. The primary components of cheesecake, such as sugar, fat, and carbohydrates, outweigh the protein content. However, you can modify the ingredients to make a high protien cheesecake recipe.
Yes, you can replace the yogurt, cream cheese and protein powder with dairy free counterparts.
Yes, you can make this crustless and omit the crust all together. It may change the texture of the traditional cheesecake recipe we are aiming for with this recipe, but if that doesn’t matter to you then by all means, omit it!
If you use a gluten free crust or make this crustless, this recipe is suitable for those who can not eat gluten. You can also substitute the graham cracker crust with almond flour and oil to make this recipe gluten free without needing to omit the crust.
More healthy dessert recipes
- Kodiak Cakes Chocolate Chip Protein Muffins (No Banana)
- Goat Cheese Stuffed Dates (Almonds & Pistachios)
- Cottage Cheese Cookie Dough Recipe
- Frozen Cottage Cheese Bark (Strawberry!)
If you’ve tried this high protein cheesecake recipe or any other recipe on MomNutritionist, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
How To Make Protein Cheesecake
- 1 Electric hand mixer or food processor
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs about 10 sheets
- 5 tablespoons coconut oil or butter melted
Protein Cheesecake Filling
- 8 ounce cream cheese room temperature (low fat or full fat)
- 3/4 cup plain Greek yogurt full fat or low fat
- 1/2 cup vanilla protein powder optional
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Fresh or frozen strawberries, blackberries or blueberries diced
Graham Cracker Crust*
- Add the ingredients for the crust into the bowl of a large food processor and blend until fine and crumbly.
- Evenly distribute the graham cracker crumbs between 4 small bowls or jars and use the back of a spoon to pack the crust down firmly.
- Add all ingredients for the cheesecake to a large mixing bowl and use an electric hand mixer to combine. You can also add all ingredients to a food processor and pulse to combine. Scrape down the edges to incorporate all the ingredients.
- Spoon the high protein cheesecake filling evenly between 4 cups. Refrigerate for 2-3 hours until the cheesecake is set.
- When ready to serve, top the cheesecake with fresh strawberries or other berries, if desired.
- Optional: Combine the fresh or frozen fruit with 2 tablespoons water in a large skillet over medium heat. Cook, stirring frequently, until the fruit has released its juices to make a syrup.
- You will need 1 cup almond flour and 5 tablespoons melted butter or coconut oil.
- Mix the butter or coconut oil with the almond flour.
- Transfer to a small pan lined with parchment paper. Bake your low carb cheesecake crust on 350 F for around 10 minutes (baking times may vary) or until lightly browned. Remove from the oven and let it cool before proceeding with the other steps.