Description

This Protein Cheesecake recipe is a delicious and healthy dessert option that combines creamy reduced-fat cream cheese and nonfat Greek yogurt with vanilla whey protein powder for a high-protein treat. Sweetened naturally with a granulated sweetener like erythritol or stevia, this cheesecake is low in sugar yet rich in flavor. It features a light texture that’s baked to perfection and can be made with an optional crunchy crust. Perfect for those looking for a nutritious dessert without sacrificing taste.

Ingredients

Scale

Crust (Optional)

1 cup crushed graham crackers or almond flour
2 tablespoons melted butter

Filling

2 cups nonfat Greek yogurt
8 ounces reduced-fat cream cheese, softened
2 large eggs
1/2 cup vanilla or unflavored whey protein powder
1/3 cup granulated sweetener (like erythritol or stevia blend)
1 teaspoon vanilla extract
1 tablespoon lemon juice
Pinch of salt

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Instructions

Preheat Oven and Prepare Pan: Preheat the oven to 325°F (160°C). If using a crust, mix crushed graham crackers or almond flour with melted butter and press the mixture evenly into the bottom of a lightly greased 8-inch or 9-inch springform pan.
Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Add the nonfat Greek yogurt, granulated sweetener, whey protein powder, eggs, vanilla extract, lemon juice, and a pinch of salt. Blend all ingredients until the mixture is creamy and free of lumps.
Bake the Cheesecake: Pour the mixture into the prepared pan over the crust (or directly into the pan if not using a crust). Tap the pan gently on the counter to release any trapped air bubbles. Bake for 35 to 40 minutes, until the edges are set and the center still jiggles slightly when gently shaken.
Cool the Cheesecake: Turn off the oven and crack the oven door open. Allow the cheesecake to cool gradually inside the oven for 30 minutes to prevent cracking.
Chill: Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to set completely before slicing and serving.

Notes

For a crust, mix 1 cup crushed graham crackers or almond flour with 2 tablespoons melted butter and press into the pan before adding the filling.
Enhance flavor by topping with fresh berries, sugar-free jam, or a drizzle of nut butter before serving.
To avoid cracks, cool the cheesecake slowly in the oven with the door ajar after baking.
This cheesecake is best kept refrigerated and consumed within 3-4 days.