Protein Cheesecake Recipe

Introduction

This protein cheesecake is a delicious way to enjoy a creamy dessert that’s also packed with protein. It combines smooth cream cheese and Greek yogurt with your choice of protein powder and sweetener, creating a satisfying treat perfect for any occasion.

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 tsp pure vanilla extract
• Crust of choice (optional)

Instructions

1. Step 1: Preheat your oven to 350°F. Place a baking pan filled about two thirds full of water on the oven’s lower rack to create steam during baking.
2. Step 2: Bring the cream cheese to room temperature. Prepare your chosen crust in a 9-inch springform pan if using one.
3. Step 3: In a food processor, blender, or with beaters, blend the cream cheese, Greek yogurt, protein powder, sweetener, and vanilla extract just until smooth.
4. Step 4: Pour the filling into the prepared springform pan and place it on the center rack of the oven above the water pan.
5. Step 5: Bake the cheesecake for 30 minutes. Then turn off the oven heat without opening the door, and let the cheesecake sit inside for an additional 5 minutes.
6. Step 6: Remove the cheesecake and let it cool at room temperature before refrigerating it for at least six hours to allow it to firm up.

Tips & Variations

• Using a water bath helps prevent cracks by adding moisture and promoting even baking.
• For a vegan version, choose vegan cream cheese and dairy-free yogurt.
• Add fresh fruit or a berry compote on top for extra flavor and presentation.
• Experiment with different protein powder flavors like vanilla or chocolate to customize your cheesecake.

Storage

Store the cheesecake in the refrigerator, covered tightly, for up to 5 days. When ready to serve, let it sit at room temperature for about 15 minutes to soften slightly. You can also freeze slices for longer storage and thaw them in the fridge overnight before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any type of protein powder?

Yes, you can use whey, plant-based, or other protein powders depending on your dietary preferences. Choose a flavor that complements the cheesecake, such as vanilla or unflavored.

Why do I need the water bath during baking?

The water bath adds moisture to the oven, which helps the cheesecake bake evenly and prevents cracking by reducing sudden temperature changes on the surface.

Protein Cheesecake Recipe

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★★★★★

4.9 from 89 reviews

• Author: Harry
• Total Time: 6 hours 45 minutes
• Yield: 8 servings 1x
• Diet: Low Fat

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Description

This protein cheesecake is a delicious, creamy dessert that combines the richness of cream cheese with the added nutritional boost of protein powder and Greek yogurt. Ideal for those seeking a healthier dessert option, it features a smooth texture and a subtle sweetness, perfect for satisfying your sweet tooth without compromising on nutrition. The recipe includes tips for moisture retention and avoiding cracks during baking.

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Ingredients

Scale 1x2x3x

Filling

• 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 (Optional)

• Crust ideas are listed above (choose your preferred crust)

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Instructions

1. Preheat Oven and Prepare Water Bath: Preheat your oven to 350°F (175°C). Fill a baking pan about two-thirds full with water and place it on the oven’s lower rack. This water bath will add moisture to prevent cracking during baking.
2. Bring Cream Cheese to Room Temperature: Allow the cream cheese to soften at room temperature for easier mixing and a smoother texture.
3. Prepare Crust (Optional): If using a crust, prepare it according to your chosen recipe and press it firmly into the bottom of a 9-inch springform pan.
4. Mix the Filling: Combine the cream cheese, Greek yogurt, protein powder, sweetener, and vanilla extract in a food processor, blender, or using electric beaters. Mix just until smooth and fully incorporated to avoid overmixing.
5. Assemble and Bake: Pour the filling into the prepared springform pan over the crust (if using). Place the pan on the oven’s center rack above the water bath and bake for 30 minutes.
6. Cool Gradually Inside Oven: Turn off the oven without opening the door and let the cheesecake sit inside for an additional 5 minutes to finish cooking gently and prevent cracking.
7. Cool at Room Temperature: Remove the cheesecake from the oven and let it cool on the counter until it reaches room temperature.
8. Chill to Set: Place the cheesecake in the refrigerator for at least 6 hours (preferably overnight) to firm up and develop its final creamy texture.

Notes

• Using a water bath during baking helps maintain moisture and prevents cracks in the cheesecake.
• Do not open the oven door during the resting period after baking; this prevents sudden temperature changes that can cause cracking.
• Bring cream cheese to room temperature before mixing for smoother batter.
• Customize the crust according to your preferences or dietary requirements.
• The cheesecake is best served chilled after sufficient refrigeration time.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: protein cheesecake, healthy cheesecake, high protein dessert, low fat dessert, Greek yogurt cheesecake, easy cheesecake recipe