Protein Cheesecake

Last month, my teenage daughter caught me sneaking a second slice of dessert at 10 PM and asked, “Mom, didn’t you say sugar crashes make you cranky?” Busted. That’s when I knew I needed to create a protein cheesecake that satisfied my sweet tooth without the guilt spiral. After weeks of testing, I finally nailed this recipe that delivers 25 grams of protein per slice while tasting like pure indulgence.

Cheesecake originated in ancient Greece but became the creamy, decadent dessert we know today through New York bakeries in the 1900s. Traditional cheesecake relies on cream cheese and eggs for richness, but this protein-packed version uses Greek yogurt and protein powder to boost nutrition without sacrificing that signature dense, velvety texture that makes cheesecake so irresistible.

Why You’ll Love This Protein Cheesecake

I’ve served this protein cheesecake to my family countless times, and they genuinely can’t tell it’s the “healthy” version. The Greek yogurt creates an incredibly creamy texture that rivals any bakery cheesecake, while the protein powder keeps you satisfied for hours instead of crashing after traditional dessert. My favorite part is how versatile this recipe is – you can make it vegan, keto, or gluten-free without compromising taste. The filling takes under a minute to prepare, making it perfect for busy weeknights when you want something special. Pro tip: I always make a double batch because this disappears faster than regular cheesecake in my house, and knowing each slice packs 25 grams of protein makes seconds totally guilt-free.

Storage & Serving Tips

Store your protein cheesecake covered in the refrigerator for up to four days, though it rarely lasts that long in my house. I recommend chilling for at least six hours before serving to achieve that perfect firm texture that slices beautifully. Pro tip: run your knife under warm water between cuts for clean, professional-looking slices. This cheesecake freezes wonderfully for up to four months – I usually slice it first and wrap individual portions for easy grab-and-go desserts. For best results, let frozen slices thaw in the refrigerator for about an hour before serving. The flavor variations are endless, but my family’s favorite is the peanut butter version topped with a drizzle of sugar-free chocolate sauce.

Conclusion

This protein cheesecake proves that healthy desserts don’t have to taste like compromise. With 25 grams of protein per slice and that classic New York cheesecake richness, it’s become our go-to dessert for everything from weekend treats to birthday celebrations. Give this recipe a try, and you’ll discover that having your cake and eating it too is absolutely possible.

Protein Cheesecake

Rich, creamy protein cheesecake with 25g protein per slice that tastes like traditional New York cheesecake

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Chill Time 6 hours hrs

Total Time 50 minutes mins

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.