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Protein Cheesecake Recipe

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3.9 from 13 reviews

This Protein Cheesecake is a creamy, high-protein dessert that combines cream cheese, Greek yogurt, and protein powder for a deliciously satisfying treat. It features a smooth texture and subtle sweetness, baked gently with a water bath to prevent cracking and ensure a perfectly firm yet soft consistency. Ideal for a nutritious dessert or snack that fits into a health-conscious lifestyle.

Ingredients

Main Ingredients

  • 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 teaspoons pure vanilla extract

Optional Crust

  • Crust ideas are listed above (use your preferred crust such as graham cracker crust, nut-based crust, or omit crust for a crustless cheesecake)

Instructions

  1. Preheat Oven and Prepare Water Bath: Preheat your oven to 350°F (175°C). Fill any baking pan about two-thirds full with water and place it on the lower rack of your oven to create a moist baking environment that prevents cheesecake cracking.
  2. Bring Cream Cheese to Room Temperature: Remove cream cheese from the refrigerator and let it sit until soft to ensure smooth mixing.
  3. Prepare Crust (Optional): If using a crust, prepare your chosen crust and press it evenly into the bottom of a 9-inch springform pan.
  4. Mix Ingredients: In a food processor, blender, or using beaters, combine the cream cheese, Greek yogurt, protein powder, sweetener, and vanilla extract. Beat just until the mixture is smooth and creamy, avoiding overmixing.
  5. Fill and Bake: Spread the cheesecake filling evenly into the springform pan over the crust (if using). Place the pan on the center rack of the oven, directly above the pan with water. Bake for 30 minutes.
  6. Turn Off Oven and Rest Cheesecake: Without opening the oven door, turn off the heat and let the cheesecake sit inside the oven for an additional 5 minutes. This gentle cooling helps prevent cracks.
  7. Cool and Chill: Remove the cheesecake from the oven and let it cool completely on the counter. Once cooled, refrigerate for at least 6 hours, during which the cheesecake will firm up and develop its final texture.

Notes

  • The water bath is essential for adding moisture to the oven, which prevents the cheesecake from drying out and cracking.
  • Allowing the cream cheese to come to room temperature before mixing ensures a smooth batter without lumps.
  • If omitting the crust, simply bake the filling in a greased springform pan.
  • Use any protein powder flavor you like, but vanilla protein powder pairs well with the vanilla extract.
  • Sweetener type and amount can be adjusted to taste; options include sugar, honey, maple syrup, or sugar substitutes.
  • For vegan or dairy-free versions, choose vegan cream cheese and plant-based yogurt alternatives.
  • Do not open the oven door while baking or during the resting phase to maintain stable temperature and moisture.

Find it online: https://flavorspath.com/protein-cheesecake-recipe/