Protein Cheesecake
A rich and creamy protein cheesecake that satisfies your sweet tooth while being nutritious.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 385 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 24 oz cream cheese (room temperature, or vegan cream cheese)
- 2 cups Greek yogurt (dairy-free alternative works too)
- 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 the crust)
- 6 tbsp softened butter (for the crust)
- 2 tbsp sugar (for the crust, optional)
Instructions
- Preheat your oven to 350°F.
- Fill a large baking pan two-thirds with water and place it on the oven’s lower rack.
- Bring your cream cheese to room temperature for easier mixing.
- In a bowl, combine graham cracker crumbs, softened butter, and optional sugar. Mix until well combined.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create the crust.
- In a food processor or mixing bowl, beat together the cream cheese, Greek yogurt, protein powder, sweetener, and vanilla extract until smooth. Be careful not to overbeat to avoid adding air bubbles.
- Spread the filling evenly over the crust in the springform pan.
- Place it on the center rack of the oven above the water pan and bake for 30 minutes.
- After 30 minutes, turn off the heat without opening the oven door, allowing it to sit inside for an additional 5 minutes.
- Remove from the oven and let cool completely on the counter. Refrigerate for at least 6 hours until firm.
Notes
Feel free to adjust sweeteners or cream cheese based on your dietary needs. Experiment with different protein powder flavors for unique twists.
Find it online: https://www.mealbreeze.com/protein-cheesecake/