Looking for a guilt-free dessert that actually tastes incredible? Our protein cheesecake delivers the perfect balance of indulgence and nutrition, packing up to 30 grams of protein per serving while maintaining that classic, creamy cheesecake texture you crave. Whether you’re a fitness enthusiast or simply someone who loves a good cheesecake, this recipe is about to become your new favorite.

Why This Protein Cheesecake Stands Out

This isn’t just another healthy dessert that leaves you wanting more. Our protein cheesecake has been meticulously crafted to provide:

The authentic taste and texture of traditional cheesecake
A impressive 19g of protein per serving (up to 30g with protein powder)
Flexible options for different dietary needs
A foolproof recipe that works every time

The best part? You don’t need to be a master baker to create this masterpiece. The recipe is surprisingly simple, and we’ve included all the tips you need for perfect results.

Essential Ingredients

For the filling:

Greek yogurt (non-fat, room temperature) – adds extra protein and creaminess
Protein-enriched cream cheese (room temperature) – contains twice the protein of standard cream cheese
Eggs
Sugar or preferred sweetener
Cornstarch
Vanilla extract
Pinch of salt
Optional: vanilla protein powder for extra protein boost

Note: The crust is optional, making this recipe adaptable for different dietary preferences.

Step-by-Step Instructions

Preparation (15 minutes)

Bring all dairy ingredients to room temperature
Preheat oven to 325°F (165°C)
If using a crust, prepare your springform pan

The Perfect Filling (20 minutes)

Beat cream cheese until smooth and creamy
Add Greek yogurt, continuing to beat until well combined
Mix in sweetener and cornstarch
Add eggs one at a time, mixing just until incorporated
Fold in vanilla extract and protein powder (if using)

Baking and Cooling (1 hour + cooling time)

Pour mixture into prepared pan
Bake for 45-60 minutes until edges are set but center still has a slight wobble
Turn off oven and leave door cracked for 30 minutes
Cool completely at room temperature
Refrigerate for at least 4 hours or overnight

Pro Tips for Success

Always use room temperature ingredients for a smooth, lump-free batter
Don’t overmix after adding eggs to prevent cracks
Watch carefully during baking – overcooking leads to dryness
Use a water bath for extra insurance against cracks
Cool gradually to prevent surface cracks

Storage and Freezing

This cheesecake keeps beautifully:

Refrigerated: Up to 1 week when properly covered
Frozen: Up to 6 months in an airtight container

To thaw: Transfer to refrigerator 24 hours before serving.

Nutritional Information (per serving)

Calories: 195
Protein: 19g (30g with protein powder)
Carbohydrates: 15g
Fat: 10g

Frequently Asked Questions

Can I make this gluten-free?
Yes! Simply skip the crust or use gluten free graham crackers for the base.

Is a vegan version possible?
While the texture won’t be identical, you can experiment with vegan cream cheese and protein-rich silken tofu.

Do I need protein powder?
No! The protein cheesecake recipe contains 19g of protein per serving without it. Adding protein powder brings it up to 30g.

More High Protein Desserts to Try

Once you’ve mastered this cheesecake, explore these protein-packed treats:

No-Bake Chocolate Protein Cheesecake
Mango Protein Cheesecake
Protein Ice Cream
Protein Banana Bread
High Protein Muffins

We love seeing your versions of this recipe! Tag us in your photos or leave a comment below sharing your experience and any creative variations you’ve tried. Your feedback helps our community grow and improve.

Remember, the key to a perfect protein cheesecake is patience and attention to detail. Take your time with each step, and you’ll be rewarded with a dessert that’s both delicious and nutritious. Whether you’re celebrating a special occasion or just treating yourself after a workout, this protein cheesecake proves that healthy eating doesn’t mean sacrificing flavor.