How To Make Protein Cheesecake
If you love cheesecake, you will love this protein cheesecake recipe. It is so easy to make and only needs around 20 minutes. This recipe makes creamy and decadent mini cheesecakes, packed with protein by using a protein-rich cream cheese alternative. Perfect for a wholesome dessert or snack, this recipe is a satisfying treat that will leaving you feeling good afterwards.
Equipment
- 1 Electric hand mixer or food processor
Ingredients
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
Topping
- Fresh or frozen strawberries, blackberries or blueberries diced
Instructions
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.
Cheesecake Filling
- 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.
Notes
*For a low carb crust option, you can use this recipe:
- 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.
Nutrition
Serving: 1cupCalories: 272kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 87mgSodium: 434mgPotassium: 248mgFiber: 1gSugar: 12gVitamin A: 763IUVitamin C: 3mgCalcium: 191mgIron: 1mg
Tried this recipe?Let us know how it was!