Protein Cheesecake (99 Calories) (2024)

This easy Protein Cheesecake is so rich and creamy that you won't ever guess it is also healthy and low in calories. Made with Greek yogurt, this 99 calorie cheesecake is perfect as an indulgent desserts or as a snacks.

After protein cake, cookies, banana bread and muffins, it was finally time to make protein cheesecake. A real crowd pleaser. It's rich, creamy and delicious like the original, but packed with protein and low in calories.

I love cheesecake, it's been my favorite dessert forever. As a kid, a meal at McDonals's couldn't end without a huge slice of cookies & cream cheesecake. By the way, if you've never had McDonald's cheesecake, this is your sign to try it as soon as possible. The best, to my mind.

I could eat cheesecake everyday, multiple times a day. However, we all know that it's not the healthiest food in the planet - packed with fats, sugars and calories. It's okay to have a slice once in a while, but not on a daily.

Looking for a way to fit the best dessert into my diet, I decided to come up with my own version. It took me some effort, but after some tests I finally made it. This recipe for high protein cheesecake was born.

Ingredients and substitutes

This high protein cheesecake recipe requires just a handful of simple ingredients. Greek yogurt, cream cheese, eggs, nothing that you can't find at the local grocery store. No need for protein powder! Make sure you read further to learn all details on the recipe ingredients.

• Greek yogurt.This recipe requires thick Greek yogurt, a firm texture is essential to ensure a great result. I used low fat Greek yogurt, but also regular full fat yogurt works.
• Cream cheese.I used fat free cream cheese, feel free to choose regular cream cheese. If you can easily replace it with diary-free options, cream cheese cannot be substituted with more Greek yogurt.
• Eggs. You'll need 3 large eggs, they are essential for the best protein cheesecake texture. Egg whites alone do not work, you must use whole eggs.
• Granular sweetener. Erythritol is my first choice when it comes to sugar-free baking, it replaces sugar in a 1:1 ratio and does not add aftertastes. You can swap it out for any granular sweetener such as xylitol or monk fruit. Other options are coconut sugar, brown sugar and regular sugar.
• Cornstarch. Cornstarch is a necessary ingredient, it keeps the cheesecake firm and gives a great consistency. You may substitute cornstarch with all purpose flour, but the dessert texture won't be exactly the same.
• Vanilla extract.A teaspoon vanilla extract enriches the taste profile of this cheeses dessert. If you don't have it, use vanilla flavor drops.
• Sea salt. A pinch of salt balances sweetness and brings out all the good tastes.

Once it is ready, you can enjoy your macro-friendly cheesecake as it is or with extra toppings. I went for fresh strawberries and sugar-free strawberry jam, simple but delicious and satisfying. Other great topping ideas are blueberry jam, sugar-free chocolate syrup, or my low calorie chocolate cream.

How to make protein cheesecake?

Mix Greek yogurt, cream cheese, eggs, sweetener and cornstarch.
In a large bowl, add the eggs and stir together with the granular sweetener, the vanilla extract and a pinch of salt.You should get a smooth mixture.Add to the mixture Greek yogurt and cream cheese, then stir thoroughly. Once smooth, sift in the cornstarch in gradual steps, so that it doesn't form lumps. Mix well, until the starch is fully incorporated in the cheesecake mixture.

Bake high protein cheesecake.
Transfer the yogurt mixture to a prepared cake mold and bake in hot oven at 160°C (320°F) for 40 to 50 minutes. Once it is ready, let it cool at room temperature first. Refrigerate for at least 8 hours before topping and slicing.

Variations and dietary adaptations

Here are some ways to adapt this recipe to your own preferences. Whether you follow a specific diet or you just want to give this Greek yogurt cheesecake a twist, read further for some great ideas.

• Dairy-free protein cheesecake. Replace Greek yogurt and cream cheese with nondairy alternatives, such as firm soy yogurt and almond cream cheese. Just make sure the yogurt has a good firm texture, it shouldn't be liquid.
• Low-carb protein cheesecake. Besides sweetening with keto sugar alternatives, you should use half corn starch half protein powder.
• Cheesecake with protein powder. You can swap out half of the cornstarch for protein powder. However, the dessert won't be as great in terms of consistency.
• Chocolate chip yogurt dessert. Fold through some chocolate chips, I like extra dark chocolate chips but feel free to choose your favorite.
• Blueberry yogurt cheesecake. Stir in the mixture a handful of fresh blueberries, and serve with blueberry jam on top.
• Peanut butter protein cheesecake. After you pour the mixture to a springform pan, decorate the cheesecake with swirls of peanut butter - and chocolate chips if desired.
• Mini cheesecakes. Bake your macro-friendly dessert into many smaller molds, such as the ones you need for muffins.

Storage directions

After baking and allowing the cheesecake to set, you can either serve it right away or keep refrigerated for a maximum of 3 days. If you plan to store it, make sure to place the cake into an airtight food container.

More protein desserts

• Protein yogurt muffins
• No bake protein balls
• Cookie dough protein bars
• Low calorie protein brownies
• Chocolate protein balls
• Moist protein banana bread
• Fudgy flourless protein brownies