As an Amazon Associate I earn from qualifying purchases.
This easy Protein Cheesecake is so rich and creamy that you won’t ever guess it is also healthy and low in calories. Made with Greek yogurt, this 89 calorie cheesecake is perfect as an indulgent desserts or as a snacks.
After chocolate protein cake, protein muffins, protein banana bread and protein brownies, it was finally time for cheesecake. Rich, creamy and as delicious as the original, this recipe is unbelievably healthy, high protein and low calorie.
I love cheesecake, it’s been my favorite dessert since ever. As a kid, a stop at The Cheesecake Factory was a must every weekend. I could eat it everyday, multiple times a day. However, we all know that it’s not the healthiest food in the planet – packed with fats, sugars and calories. Looking for ways to fit it into my macros, I came up with this recipe for high protein cheesecake with Greek yogurt.
Recipe highlights
- Macro-friendly. Clocking at 89 calories per slice, healthy and low fat, this recipe is the perfect fitness treat for your diet. The precise macro-split is 45% protein, 34% carbs and 21% fat.
- Original taste. This Greek yogurt protein cheesecake is rich, creamy and so indulgent. You will love it for desserts, post-workout snacks and even for breakfast – on its own as it is or with toppings.
- Simple ingredients. You only need a handful of simple ingredients to make a yogurt cheesecake high protein. Although you can still add it, protein powder is not required, so that anyone can indulge guilt-free.
- Easy preparation. This recipe for protein cheesecake is very easy. Combine all ingredients in a bowl, give it a mix and bake. The hardest part will be waiting until it sets in the fridge. No water bath needed!
Ingredients and substitutes
This high protein cheesecake recipe calls for just a handful of simple ingredients. Greek yogurt, cream cheese and eggs, nothing you can’t find at the local grocery store. No need for protein powder! Read further for all details and substitutes; the precise quantities can be found in the recipe card at the bottom.
- Greek yogurt. This recipe requires thick Greek yogurt, a firm texture is essential to ensure the best result. I used 2% Greek yogurt, but also nonfat or regular full fat work. Whipped cottage cheese, cream cheese and nondairy Greek-style yogurt are great replacements.
- Cream cheese. I used fat free cream cheese, but also regular cream cheese is suitable. For less fat and more protein, you can substitute it with full-fat blended cottage cheese.
- Eggs. You’ll need 3 large eggs at room temperature. Since they help bind the ingredients and provide flavor, there is no alternative to eggs – not even egg whites.
- Granular sweetener. Monk fruit is my first choice for sugar-free baking, it replaces sugar in a 1:1 ratio and does not add aftertastes. You can swap it out for any granular keto sweetener such as erythritol and xylitol. Coconut sugar, brown sugar and regular sugar are also suitable, but they will add extra calories and carbs.
- Cornstarch. Cornstarch is essential, it keeps the cheesecake firm and gives it the perfect texture. As an alternative you can replace half the amount of cornstarch with protein powder.
- Vanilla extract. A teaspoon vanilla extract enriches the taste profile of this dessert. If you don’t have it, add a couple drops of vanilla flavor or throw in a scoop of vanilla protein.
- Sea salt. A pinch of salt balances sweetness and brings out all the good flavors.
Once it is ready, enjoy your macro-friendly cheesecake as it is or with extra toppings. I went for fresh strawberries and sugar-free strawberry jam, simple but delicious and satisfying. Other tasty ideas are keto caramel sauce, blueberry jam, sugar-free chocolate syrup, or my low calorie Nutella.
How to make protein cheesecake
Step 1 – Get ready. Preheat oven to 160°C (320°F) and line the base and sides of a 15 cm (6 inches) springform cake mold with parchment paper. Gather all ingredients and grab a large mixing bowl.
Step 2 – Mix ingredients. In the bowl, add eggs and stir together with granular sweetener, vanilla extract and a pinch of salt. The result should be a smooth batter. Add to the mixture Greek yogurt and cream cheese, then stir thoroughly until all is well combined. Finally, add cornstarch, mixing gradually so that it doesn’t form lumps.
Step 3 – Bake. Transfer the yogurt mixture to your prepared cake mold and bake in hot oven for 40 to 50 minutes, mine took 45 minutes. As this recipe is very simple, there is no need to bake with a water bath underneath.
Step 4 – Let cool. Once your protein yogurt cheesecake is baked, let it cool completely to room temperature, in the mold. After cooling, cover with plastic wrap or aluminum foil and refrigerate for at least 8 hours before slicing. This ensures that the cake will set and get a creamy texture.
Dietary adaptations
- Dairy-free. Replace Greek yogurt and cream cheese with nondairy alternatives, such as Greek-style soy yogurt and almond cream cheese. Just be sure that the yogurt has a firm texture, it shouldn’t be runny.
- Gluten-free. Use certified GF cornstarch and check that all other ingredients do not contain any gluten or gluten contamination.
- Keto. Sweeten with sugar-free sugar alternatives (such as monk fruit or erythritol) and replace cornstarch with protein powder.
- Higher protein. Swap out half of, or all the cornstarch for protein powder. Depending on the type used, a cheesecake with protein powder only may have a less creamy consistency.
Flavor variations
Here are some ways to give this recipe a unique twist and make your own protein treat. Read further for some ideas – but don’t feel limited, you’re free to experiment.
- Chocolate chip. Fold through some chocolate chips. I like extra dark chocolate chips but also milk chocolate or white chocolate tastes delicious.
- Blueberry lemon. Stir in the mixture a handful of fresh blueberries plus 1 1/2 teaspoon of lemon juice, and serve with blueberry jam on top.
- Peanut butter. After pouring the mixture to a springform pan, decorate the top of your cheesecake with swirls of peanut butter – and chocolate chips if desired.
- Mini cheesecakes. Bake your macro-friendly dessert into many smaller molds, such as the ones you use for protein muffins.
- Protein cheesecake with crust. Add to a food processor 5 oz (100 g) of graham crackers, 2 tbsp of unsalted butter and 1 tbsp of maple syrup. Pulse until combined, then transfer to the base of the mold. Press it down, then bake at 320°F (160°C) for around 20 minutes. Once ready, top with the yogurt mixture and bake until your cheesecake is done.
Recipe tips
- Use the right Greek yogurt. Choose high-quality, firm Greek yogurt. This ensures a great texture and a smooth, velvety taste.
- Choose the right sweetener. I recommend monk fruit sweetener, erythritol, xylitol or allulose – not stevia. Those are calorie-free sugar replacements that will add sweetness without changing flavors or adding strong aftertastes.
- Incorporate cornstarch gradually. When preparing the cream, add cornstarch gradually, a bit at a time. This prevents lumps from forming.
- Let cool completely. Be sure to let the cake cool completely in the fridge for at least 8 hours, before you serve it. The refrigeration time is essential, as it ensures it sets and gets the proper texture.
Storage directions
To store, let the cake cool to room temperature first. Transfer your high protein cheesecake to an airtight container and refrigerate for a maximum of 5 days. I do not recommend freezing, as it will lose its creamy, velvety texture.
Frequently asked questions
You can replace cream cheese with full fat blended cottage cheese – or try my cottage cheese cheesecake recipe. Using more Greek yogurt is not possible, the cake would not come out as expected.
You can replace half of – or all – the amount of cornstarch with a protein powder of your choice, such as vanilla whey protein. However, be aware that the texture won’t be exactly the same.
No, you can’t microwave it. This recipe requires baking – in the oven. And if you only have a microwave, I suggest trying my single serve microwave cheesecake!
More protein desserts
- Protein muffins
- Protein chocolate cake
- Protein cinnamon rolls
- Protein donuts
- Moist protein banana bread
- Protein blondies
- Cottage cheese cookies
- Cottage cheese cheesecake
- Flourless protein brownies
Protein Cheesecake
Ingredients
- 400 g (14 oz) Greek yogurt, 2% fat (nonfat or full-fat can be used)
- 200 g (7 oz.) cream cheese, nonfat (full-fat can be used)
- 3 large eggs
- 90 g (½ cup) granular sweetener, I used monk fruit
- 40 g (⅓ cup) cornstarch
- 1 tsp vanilla extract
- a pinch of salt
Topping
- strawberry jam, I used sugar-free strawberry jam and strawberries
Instructions
- Preheat oven to 160°C (320°F) and line the base and sides of a 15 cm (6 inches) springform cake mold with parchment paper.
- In a large bowl, add the eggs and stir together with granular sweetener, vanilla extract and a pinch of salt. The result should be a smooth mixture.
- Add to the mixture Greek yogurt and cream cheese, then stir thoroughly until all is well combined. Add the cornstarch, mixing gradually so that it doesn't form lumps.
- Transfer your protein cheesecake mixture to the prepared cake mold and bake in hot oven for 40 to 50 minutes, mine took 45 minutes.
- Once the cheesecake is baked, let cool completely to room temperature and then refrigerate for at least 8 hours before slicing.
Notes
Dietary adaptations
- Diary-free. Replace Greek yogurt and cream cheese with nondairy options like Greek-style soy yogurt and almond cream cheese. Ensure the yogurt is firm, not runny.
- Gluten-free. Use certified gluten-free cornstarch and check all other ingredients are free from gluten or any contamination.
- Keto. Use sugar-free sweeteners like monk fruit or erythritol, and replace cornstarch with protein powder.
- Higher protein. Replace half or all the cornstarch with protein powder. Using only protein powder may result in a slightly less creamy texture.
This recipe is so yummy! I make it about once a week. Since it’s so high in protein and pretty low in calories for me, I don’t feel guilty at all eating it. I made it two days ago, and with my husband and my son eating it, it’s now gone. Time to make more! Thank you for an awesome recipe!!
Hey Jackie,
thanks a lot for your kind review!
I am truly happy that you liked my protein cheesecake recipe. Same here, I make it very frequently because it just tastes too good to be healthy 😉
Best,
Matteo