Description
This Protein Cheesecake is a deliciously creamy, low-fat dessert that combines the rich taste of classic cheesecake with the added benefit of protein powder. Made with a crunchy graham cracker crust and smooth filling enriched with Greek yogurt and your choice of whey or plant-based protein, it’s perfect for a healthier dessert option or a post-workout treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons melted coconut oil or butter
Filling
- 16 oz (450g) low-fat cream cheese, softened
- 1 cup plain, nonfat Greek yogurt
- 3/4 cup vanilla or plain protein powder (whey or plant-based)
- 1/2 cup powdered erythritol or sweetener of choice
- 3 large eggs
- 1 teaspoon vanilla extract
- Optional: zest of 1 lemon for extra flavor
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan thoroughly to prevent sticking.
- Make the crust: In a medium bowl, combine the graham cracker crumbs with melted coconut oil or butter. Press this mixture firmly and evenly into the bottom of the prepared springform pan to create the crust layer.
- Beat cream cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, ensuring no lumps remain.
- Add filling ingredients: Add Greek yogurt, protein powder, sweetener, eggs, vanilla extract, and lemon zest if using, then mix everything together until the batter is smooth and well combined.
- Assemble cheesecake: Pour the prepared filling over the crust in the springform pan and smooth out the top with a spatula for an even surface.
- Bake the cheesecake: Place the pan in the preheated oven and bake for 45-50 minutes until the center is nearly set but still slightly jiggly when gently shaken.
- Cool in oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to gradually cool and prevent cracking.
- Chill: Refrigerate the cheesecake for at least 4 hours or ideally overnight to fully set before removing from the pan and serving.
Notes
- For best results, use room temperature cream cheese to ensure a smooth filling.
- Using powdered erythritol keeps this dessert low in sugar while maintaining sweetness.
- Ensure the cheesecake is slightly jiggly in the center when you take it out; it will firm up as it cools.
- Optional lemon zest adds a fresh brightness to the flavor profile.
- Store leftover cheesecake covered in the refrigerator for up to 5 days.
