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Protein cheesecake sliced on white plate showing creamy texture and graham cracker crust

Protein Cheesecake

Rich, creamy protein cheesecake with 25g protein per slice that tastes like traditional New York cheesecake
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Prep Time 15 minutes
Cook Time 35 minutes
Chill Time 6 hours
Total Time 50 minutes
Servings: 8 portions
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 24 oz cream cheese room temperature, or vegan cream cheese
  • 2 cups Greek yogurt or dairy-free alternative
  • 0.5 cup protein powder vanilla or unflavored
  • 0.67 cup sweetener of choice sugar, maple syrup, or sugar-free alternative
  • 2.5 tsp pure vanilla extract
  • 2 cups graham cracker crumbs for crust
  • 6 tbsp softened butter for crust
  • 2 tbsp sugar for crust, optional

Equipment

  • 9-inch springform pan
  • Food processor or mixer
  • Large baking pan for water bath

Method
 

  1. Preheat oven to 350°F. Fill a large baking pan two-thirds with water and place on the oven's lower rack. Bring cream cheese to room temperature.
  2. Mix graham cracker crumbs, softened butter, and sugar until combined. Press firmly into bottom of 9-inch springform pan.
  3. Beat cream cheese, Greek yogurt, protein powder, sweetener, and vanilla in a food processor or with beaters just until smooth. Don't overbeat to avoid air bubbles.
  4. Spread filling evenly over crust in springform pan. Place on center rack of oven above the water pan.
  5. Bake for 30 minutes, then turn off heat without opening oven door. Let sit inside oven for additional 5 minutes.
  6. Remove from oven and let cool completely on counter before refrigerating for at least 6 hours until firm.

Notes

Store covered in refrigerator for up to 4 days or freeze slices for up to 4 months. Use room temperature cream cheese for easier blending. Water bath prevents cracking and adds moisture. Gradual cooling prevents surface cracks.