This High-Protein Cheesecake is creamy, smooth, lightly sweet, and tastes like real classic cheesecake—but with way more protein and fewer calories. It’s perfect for meal prep desserts, late-night cravings, or a healthy sweet treat without the sugar crash.
Servings & Timing
- Yield: 6 slices
- Prep Time: 10–15 minutes
- Bake Time: 40–45 minutes
- Cooling Time: 30 minutes
- Chill Time: 4 hours (best overnight)
- Total Time: About 5–6 hours (mostly chilling)
Ingredients List
Crust (Optional but Recommended)
- ¾ cup oat flour (or blended oats)
- 1 tbsp honey or maple syrup (or sugar-free syrup)
- 1 tbsp melted coconut oil or butter
- 1–2 tbsp milk or almond milk (as needed for texture)
Cheesecake Filling
- 1 cup (225g) fat-free or low-fat Greek yogurt
- 8 oz (225g) low-fat cream cheese (Neufchâtel works best)
- 2 large eggs
- ¼ cup granulated sweetener (sugar, monk fruit, erythritol, or blend)
- 1 tsp vanilla extract
- 1 tsp lemon juice (optional but highly recommended)
- Pinch of salt
Optional Protein Boost
- 1–2 tbsp vanilla whey or casein protein powder (adds extra protein and firmness)
Step-by-Step Instructions
1. Preheat the Oven
Preheat oven to 325°F (165°C).
Line a 6-inch springform pan with parchment paper or lightly grease it.
2. Make the Crust
In a bowl, mix together:
- oat flour
- honey/syrup
- melted coconut oil
- milk
Stir until it forms a thick, slightly sticky dough.
Press the mixture firmly into the bottom of the pan.
Bake for 8–10 minutes, then remove and let cool slightly.
3. Blend the Cheesecake Filling
In a blender or food processor, add:
- Greek yogurt
- cream cheese
- eggs
- sweetener
- vanilla extract
- lemon juice
- pinch of salt
- protein powder (if using)
Blend until completely smooth and creamy.
4. Bake
Pour the filling over the crust.
Bake for 40–45 minutes until:
- the edges look firm and set
- the center still has a slight jiggle
Do not overbake or it may crack.
5. Cool the Right Way (Important!)
Turn off the oven and crack the door open.
Let the cheesecake sit inside for 30 minutes.
Then remove and let cool at room temperature for another 30 minutes.
6. Chill & Set
Refrigerate for at least 4 hours, but overnight is best for the perfect cheesecake texture.
Slice and enjoy!
Serving Suggestions
- Fresh strawberries or blueberries
- Sugar-free chocolate drizzle
- Crushed nuts on top
- Cinnamon dusting
- Whipped Greek yogurt topping
Storage
- Fridge: Store covered for up to 5 days
- Freezer: Freeze slices up to 2 months
- To thaw: Place in fridge overnight
Tips & Variations
- More cheesecake flavor: Add ½ tsp extra lemon juice + ¼ tsp lemon zest
- Chocolate version: Add 1 tbsp cocoa powder + chocolate protein powder
- Strawberry swirl: Blend ¼ cup strawberries and swirl into batter before baking
- Extra thick & firm: Use casein protein powder instead of whey
- No crust option: Skip crust completely and bake filling only (still amazing)
Nutrition (Approx Per Slice – Without Protein Powder)
- Calories: ~170–190
- Protein: ~16g
- Carbs: ~12g
- Fat: ~6g
