Protein Cheesecake Recipe

Name: Protein Cheesecake Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 12 slices
Ingredients: 16 ounces cream cheese; 1 ½ cup Greek yogurt; 3 coops protein powder; 3 large eggs; ⅓ cup keto sweetener; 1 tablespoon vanilla extract; 1 tablespoon lemon juice; 1 ½ cup almond flour; 4 tablespoons butter

User Reviews

5.0

30 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
12 slices
Calories
180 kcal
Course
Dessert
Cuisine
American

Protein Cheesecake Recipe

Ava Acevedo

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This amazing Protein Cheesecake is smooth, rich and creamy! You can make with or without crust, and it's easy to bake without water bath.

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Ingredients

Servings

Protein Cheesecake

16 ounces cream cheese softened to room temperature
1 ½ cup Greek yogurt or drained and blended cottage cheese
3 coops protein powder unflavored or vanilla, see notes
3 large eggs
⅓ cup keto sweetener
1 tablespoon vanilla extract or scraped half vanilla bean
1 tablespoon lemon juice optional

Crust (Optional)

1 ½ cup almond flour or 1 ½ cup of crushed keto shortbread cookies
4 tablespoons butter melted

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Instructions

Pre-heat the oven to 300 °F (150 °C)
Optional crust: Combine the crust ingredients in a food processor or mix by hand until well combined. Line a 8- or 9-inch cheesecake pan with parchment paper and press the crust on the bottom and up the sides if you like. Bake the crust at 300 °F for about 10 minutes or until golden. Let it cool down before filling with cheesecake.
Protein cheesecake: In a food processor or blender, add 16 ounces cream cheese, 1 1/2 cup Greek yogurt, 3 scoops protein powder, 3 large eggs, 1/3 cup keto sweetener, 1 tablespoon vanilla extract and 1 tablespoon lemon juice. Blend just until well combined. Do not mix for longer than needed to avoid air bubbles.To mix by hand: For easier mixing by hand, first add the softened cream cheese, Greek yogurt, protein powder and sweetener to the bowl and whisk until smooth. Then incorporate the eggs one by one, vanilla and lemon juice.
Transfer the cheesecake batter to the prepared crust, or, if making it crustless, pour into a springform pan lined with parchment paper with buttered sides.
Bake the cheesecake at the pre-heated oven at 150 °C (300 °F) for about 45 to 50 minutes, or until set with a slight jiggle in the center. Turn off the oven, crack open the door and leave the cheesecake inside for 30 minutes or until it's cooled.
Refrigerate the protein cheesecake in the pan for at least 4 hours (or overnight). Run a sharp knife along the edge to loosen before releasing the sides and unmolding.

Notes

Pan size: Use a 9-inch or a tall 8-inch cheesecake pan.
If using flavored protein, you can half the amount of sweetener. You can choose any flavor of protein that sounds good with cheesecake!
For vanilla cheesecake, I still recommend adding vanilla extract even using vanilla flavored protein powder.
Keep the protein cheesecake refrigerated for up to 4 days.
Freeze the whole cheesecake tightly wrapped or store slices in an airtight container with parchment paper. Keep frozen for up to three months. Thaw overnight in the fridge or for 20 minutes at room temperature before serving.
Nutrition Information below is for the cheesecake made without the crust.