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Baked Protein Cheesecake

A creamy baked protein cheesecake with Greek yogurt, light cream cheese and vanilla protein on a graham crust. 17 grams of protein per slice.

  • 17g protein
  • 264 calories
  • 65 minutes
  • 8 servings

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By The Protein First Kitchen Team. Published

Slice of baked protein cheesecake
Photo by @an78725 on Unsplash

This baked protein cheesecake is the one to bring to a dinner party. It is creamy and dense like a New York cheesecake, with a buttery graham crust, but half the cream cheese is replaced by Greek yogurt and protein powder. Each slice has 17 grams of protein.

Why Greek yogurt works here

Greek yogurt has the same tang as cream cheese with far more protein and much less fat. Keeping some light cream cheese preserves that rich, classic texture.

Avoiding cracks

Use room-temperature ingredients, mix on low after the eggs go in, and let the cheesecake cool slowly in the turned-off oven. A slight wobble in the center when you turn the oven off is exactly right.

Toppings

Fresh berries, a quick strawberry sauce, or a thin layer of melted dark chocolate. For a faster dessert, make our no-bake cottage cheese cheesecake.

Baked Protein Cheesecake

Prep 20 min. Cook 45 min. Makes 8 servings of 1 slice.

Servings

Ingredients

Crust

Filling

Instructions

  1. Heat the oven to 325°F (165°C). Line the bottom of an 8-inch springform pan with parchment.
  2. Mix the graham crumbs with the melted butter and press firmly into the bottom of the pan. Bake 8 minutes, then cool while you make the filling.
  3. Beat the cream cheese until completely smooth. Add the Greek yogurt, protein powder, maple syrup and cornstarch and beat on low until smooth.
  4. Add the eggs one at a time on low speed, then the vanilla and lemon zest. Do not overmix.
  5. Pour over the crust. Bake for 40 to 45 minutes, until the edges are set and the center jiggles slightly like gelatin.
  6. Turn off the oven, crack the door and leave the cheesecake inside for 1 hour. Then refrigerate at least 6 hours or overnight.

Notes

  • Room-temperature ingredients are the key to a smooth, crack-free filling.
  • Beat on low speed after adding the eggs. Air bubbles cause cracks.
  • Keeps 5 days in the fridge or 2 months frozen by the slice.

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    Questions people ask

    Why did my protein cheesecake crack?

    Overbaking, overmixing or a sudden temperature change. Pull it while the center still jiggles and let it cool in the turned-off oven.

    Is there a no-bake version?

    Yes. Our no-bake cottage cheese cheesecake cups are set in the fridge and take 15 minutes of work.

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