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Protein Cheesecake Recipe

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4.4 from 11 reviews

  • Author: Molly
  • Total Time: 7 hours (including chilling time)
  • Yield: 8 servings

Description

A rich and creamy protein cheesecake that balances indulgence with nutrition. This cheesecake features a smooth blend of cream cheese, Greek yogurt, and protein powder, baked gently using a water bath method to ensure a crack-free, velvety texture. Perfect for those seeking a delicious dessert with added protein, this cheesecake is versatile with options for a traditional or vegan crust.

Ingredients

Filling

  • 24 oz cream cheese (or vegan cream cheese)
  • 2 cups Greek yogurt (or dairy free alternative)
  • 1/2 cup protein powder
  • 2/3 cup sweetener (of choice)
  • 2 1/2 tsp pure vanilla extract

Crust (optional)

  • Use your preferred crust such as graham cracker crust, nut-based crust, or a vegan alternative

Instructions

  1. Preheat and prepare water bath: Preheat your oven to 350°F (175°C). Fill a baking pan about two-thirds full with water and place it on the lower rack of your oven to create a humid environment that prevents cracking.
  2. Bring cream cheese to room temperature: Allow the cream cheese to soften at room temperature for easier blending and smoother filling.
  3. Prepare the crust: If using a crust, prepare it in a 9-inch springform pan according to your chosen crust recipe, ensuring it’s pressed evenly on the bottom.
  4. Mix the filling: In a food processor, blender, or using electric beaters, combine cream cheese, Greek yogurt, protein powder, sweetener, and vanilla extract. Blend just until smooth and creamy without overmixing to avoid excess air incorporation.
  5. Assemble: Pour the smooth filling into the prepared springform pan over the crust if used, spreading evenly.
  6. Bake: Place the springform pan on the center oven rack, directly above the water bath. Bake the cheesecake for 30 minutes.
  7. Turn off oven, rest cheesecake: After 30 minutes, turn off the oven without opening the door. Let the cheesecake sit inside the oven for an additional 5 minutes to allow gentle cooling and set the structure.
  8. Cool and chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Then place it in the fridge for at least 6 hours (preferably overnight) to firm up before serving.

Notes

  • Using the water bath helps prevent cracks by adding moisture and regulating temperature during baking.
  • Allow the cream cheese to soften fully before mixing to ensure a smooth filling.
  • Do not open the oven door during baking or resting to avoid temperature shock that could cause cracking.
  • If you prefer a vegan version, substitute cream cheese and Greek yogurt with plant-based alternatives and use a vegan crust.
  • The protein powder can be vanilla or unflavored depending on your taste preference.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeglimpse.com/protein-cheesecake-recipe/