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Creamy protein cheesecake slice on a white plate with fresh berry topping

Protein Cheesecake

A rich, creamy, and healthy high-protein cheesecake packed with up to 25 grams of protein per slice. Easy to make, adaptable for vegan, gluten-free, keto, or sugar-free diets, and perfect as a post-workout treat or healthy dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 6 hours
Total Time 7 hours
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 9-inch springform pan
  • Food processor or electric beaters
  • Baking pan (for water bath)
  • Spatula

Method
 

  1. Take the cream cheese out of the refrigerator and let it come fully to room temperature, about 30 to 45 minutes.
  2. Preheat oven to 350 degrees F. Fill a baking pan about two-thirds full with water and place on the lower oven rack.
  3. Mix your crust ingredients together and press firmly into a 9-inch springform pan. Refrigerate for at least 1 hour before filling.
  4. In a food processor or with electric beaters, blend cream cheese, Greek yogurt, protein powder, sweetener, and vanilla extract just until smooth. Do not overbeat.
  5. Pour filling evenly over the chilled crust and smooth the top with a spatula. Place on the center oven rack above the water pan and bake for 30 minutes without opening the oven door.
  6. Without opening the oven, turn off the heat and let the cheesecake sit inside for 5 more minutes. Remove from oven and cool on the counter for 20 minutes.
  7. Refrigerate for at least 6 hours or overnight until firm and easily sliceable. Run a warm knife along the edge before unlatching the springform pan.

Notes

Do not overbeat the filling to avoid air bubbles and cracking. The water bath is key for a smooth, crack-free top. Always chill at least 6 hours before slicing. Freezes well for up to 4 months -- slice before freezing for easy portioning. Thaw overnight in the refrigerator.