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–+ servings

Protein Cheesecake

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.
50 minTotal
8servings
  • 89 kcal
  • P 10g
  • C 8g
  • F 3g
https://mattsfitchef.com/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

  1. 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.
  2. 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.
  3. 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.
  4. Transfer your protein cheesecake mixture to the prepared cake mold and bake in hot oven for 40 to 50 minutes, mine took 45 minutes.
  5. 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.

Storage directions

Let the cake cool to room temperature first. Transfer high protein cheesecake to an airtight container and refrigerate for a maximum of 5 days. Freezing is not recommended, as it will lose its creamy, velvety texture.