Protein Cheesecake Recipe
User Reviews
5
Protein Cheesecake Recipe
Description
The Protein Cheesecake recipe combines softened cream cheese and Greek yogurt with unflavored or vanilla protein powder, eggs, keto sweetener, vanilla, and optional lemon juice. The mixture is blended until smooth to produce a rich, creamy batter. Optionally, an almond flour and butter crust is baked first to provide a firm base with a lightly golden color.
Baked at a low temperature, the cheesecake sets with a dense yet smooth texture typical of classic cheesecakes but enhanced with protein powder for added nutritional value. Using unflavored or vanilla protein powder allows control over sweetness and flavor balance, complemented by vanilla extract and a subtle lemon note.
This cheesecake should be chilled and can be served as a dessert slice. It holds well refrigerated for up to four days and can be frozen for longer storage. Removing the crust is an option to reduce carbs or simplify preparation.
For variations, flavored protein powder can reduce needed sweetener, and the recipe accommodates different protein choices without compromising texture.
Ingredients
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 egg large
- 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
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
- Use a 9-inch or tall 8-inch cheesecake pan for best results.
- With flavored protein powder, reduce sweetener amount by half and still add vanilla extract for enhanced flavor.
- Keep refrigerated up to 4 days for freshness.
- Freeze whole cheesecake or slices tightly wrapped; thaw overnight in fridge or 20 minutes at room temperature before serving.
- Nutrition details apply to cheesecake without crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 180kcal | 9% |
| Carbohydrates | 7g | 2% |
| Protein | 19g | 38% |
| Fat | 9g | 14% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Net Carbohydrates | 6g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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