Protein Cheesecake Recipe – Over 25 Grams of Protein!

This healthy protein cheesecake recipe is rich, creamy, easy to make, and packed with up to 25 grams of protein per slice!

The best protein cheesecake recipe

Say hello to your new favorite high protein snack or dessert.

With a classic New York cheesecake texture, you’d never guess it could possibly be so low calorie and high in protein!

Serve the cheesecake at holiday or dinner parties. Or enjoy a slice as a healthy post workout treat, piled high with fresh strawberries and blueberries.

Preparing the filling takes under a minute, and the recipe can be vegan, egg free, dairy free, low carb, gluten free, keto, soy free, and sugar free.

Need more protein? Make Protein Banana Bread

Protein Cheesecake Recipe In Springform Pan

Protein cheesecake flavor ideas

Peanut Butter: Swap out one cup of the yogurt with crunchy or smooth peanut butter.

Dark Chocolate: Use your favorite chocolate protein powder. Garnish with mini chocolate chips or shaved dark chocolate ribbons.

Oreo Cookie: Chop fifteen chocolate sandwich cookies, and very gently stir them into the cheesecake batter. Pour over an Oreo crust. Also try these Oreo Cupcakes.

Berry Cheesecake: Choose blueberry, cherry, or strawberry yogurt. Top the finished cheesecake with fresh berries or blueberry pie filling.

Key Lime: Use lime flavored yogurt, and substitute regular or key lime juice for lemon.

Coconut Cream: Use coconut flavored yogurt. Stir in half a cup of shredded coconut.

Chai Latte: Go with a chai spice protein powder, or add a teaspoon of cinnamon and a fourth teaspoon each of ground ginger, cardamom, allspice, and nutmeg.

Step by step recipe video

Watch the protein cheesecake recipe video above

Ingredients For Cream Cheese Protein Cheesecake

High protein cheesecake ingredients

To make the recipe, you need cream cheese, yogurt, pure vanilla extract, sweetener of choice, optional lemon juice and crust, and protein powder.

For a vegan protein cheesecake, use one of the many dairy free cream cheese options on the market. Brands that do well in cheesecakes include Tofutti or Trader Joe’s vegan.

Most yogurts will work here, including Greek yogurt, flavored yogurt, and plant based yogurt. If using vanilla yogurt, omit the vanilla extract in the recipe.

We have not tried substituting the yogurt with cottage cheese so cannot recommend this substitution. Be sure to report back if you try.

Because some protein powders have unpleasant aftertastes, it is important to go with a protein powder brand and flavor you already know you like.

Sweetener options include regular sugar, unrefined coconut sugar, pure maple syrup, honey, or agave, or granulated xylitol for a sugar free protein cheesecake.

How to make the recipe

Gather your protein cheesecake ingredients. Let the cream cheese come to room temperature so it will be softer and easier to blend later.

Preheat the oven to 350 degrees Fahrenheit, and fill any square or rectangular baking pan up about two thirds of the way with water. Set aside.

In a high quality food processor, beat the softened cream cheese with all other ingredients just until smooth.

Do not overbeat, which could introduce air bubbles into the batter that might burst while baking and thus cause the protein cheese pie to crack.

Spread the cheesecake filling into your crust of choice in a springform pan. Smooth out the top with a spatula or spoon.

Place the pan filled with water on the lower rack of the oven. Place the springform with the unbaked cheesecake onto the middle rack.

Bake for thirty minutes, never opening the oven door during this time.

Without opening the oven, turn off the heat and let the cheesecake sit in the closed oven for another five minutes to cool down slowly.

Remove the springform pan. Let it sit on the counter for about twenty minutes before placing the under baked cake in the refrigerator for at least six hours to firm up.

Protein cheesecake tips and tricks

It is optional, but including the water pan on the bottom rack of the oven adds moisture while baking so the cheesecake does not dry out in the heat.

Letting the cheesecake cool gradually instead of shocking it with sharp temperature changes is another trick to prevent the top from cracking.

Chilling the high protein dessert in the fridge for a few hours prior to serving results in the best thick and easily sliceable texture.

Store leftovers in the refrigerator for up to four days. You may also freeze slices in an airtight covered container for up to four months. Thaw before serving.

Easy homemade crust ideas

3 Ingredient Graham Cracker Crust: Stir two cups of graham cracker crumbs or crushed gingersnaps with six tablespoons of softened butter or plant based butter and optional two tablespoons sugar of choice in a bowl.

Press very firmly into a nine inch pie pan or springform pan. Refrigerate the crust for at least an hour before adding filling. There is no need to bake ahead of time.

Keto Almond Flour Crust: Stir two cups of almond meal or pecan flour with a fourth teaspoon of salt, and six tablespoons of melted coconut oil or butter. Press down very firmly into a nine inch springform pan or pie pan. Refrigerate the no bake crust for at least an hour before filling.

Traditional Pastry Crust: In a large bowl, combine one and a half cups of flour (regular or whole wheat pastry both work), one teaspoon of salt, a third cup of sugar or xylitol, half a cup of oil or melted butter, and two to three tablespoons of water so it sticks together but is not gummy.

Preheat the oven to 200 degrees Fahrenheit, and press the dough into a nine inch pie pan or springform. Place the pan in the oven. Immediately increase the temperature to 350 degrees Fahrenheit. Bake 15 minutes. Let cool, then press down firmly and fill.

No bake protein cheesecake bowls

For a crustless option with no baking required, simply blend all of the cheesecake ingredients together until smooth.

Portion into fancy glasses or ramekins. Top with blueberry or cherry pie filling, or fresh strawberries, blueberries, and Coconut Whipped Cream if you wish.

Enjoy your cheesecake mousse right away. Or cover and refrigerate, then serve cold.

Protein Chocolate Chip Cheesecake (vegan, keto, sugar free, gluten free)

The recipe was adapted from my Vegan Cheesecake and this Greek Yogurt Cheesecake.

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 ideas are listed above

To make the protein cheesecake recipe, preheat your oven to 350 F. Fill any baking pan around two thirds up with water. Place this pan on the oven’s lower rack. Bring cream cheese to room temperature. Prepare your crust of choice, if using, in a 9-inch springform pan. Beat all ingredients in a food processor or with beaters or a blender just until smooth. Spread filling into the springform, then place on the center rack of the oven (above the rack with the water pan). Bake 30 minutes, then turn off the heat without ever opening the oven. Let sit inside the oven an additional five minutes. Remove and let cool on the counter before placing the still-underbaked cheesecake into the fridge for at least six hours, during which time it will firm up considerably. The gradual cooling steps (no sudden temperature changes) and water pan step (adding moisture to the oven) are tricks to help the finished cheesecake not crack.View Nutrition Facts