High-Protein Cheesecake

Why Make This Recipe

High Protein Cheesecake is a delicious and healthier twist on classic cheesecake. It is perfect for anyone who loves cheesecake but wants to add more protein to their diet. By using Greek yogurt and protein powder, this cheesecake is not just tasty but also nutritious. Each bite will satisfy your sweet tooth while providing a boost of protein.

How to Make High Protein Cheesecake

Ingredients

• 1 1/2 cups gluten-free graham cracker crumbs (about 10 full-size crackers)
• 5 tablespoons coconut oil
• 8 ounces cream cheese (room temperature)
• 3/4 cup plain Greek yogurt (room temperature)
• 1/4 cup raw sugar
• 3 tablespoons honey
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice
• 2 tablespoons vanilla protein powder
• 1/2 teaspoon salt
• 1/2 cup naturally sweetened strawberry jam

Directions

1. Preheat the oven to 350 degrees F.
2. Line a muffin tin with 12 liners and set aside.
3. In a bowl, combine the graham cracker crumbs and melted coconut oil. Mix until combined. It should look a bit crumbly.
4. Press the graham cracker mixture into the prepared muffin tins, adding about 2 tablespoons of dough to each. Press it down to flatten and form a crust.
5. Bake the crusts for 5 minutes.
6. Meanwhile, in a bowl, beat the cream cheese and yogurt until well combined using an electric mixer.
7. Beat in all remaining ingredients, aside from the strawberry jam.
8. When the crust is done, fill each cup with the cheesecake mixture until about 3/4 full.
9. Bake for 20-25 minutes, or until the top looks mostly set. A little bit of jiggle in the center is okay.
10. Cool at room temperature for 20 minutes, then chill in the fridge for at least 2 hours.
11. Once cool, spread about 1-2 tablespoons of jam on top of each cheesecake and enjoy!

How to Serve High Protein Cheesecake

Serve the High Protein Cheesecake chilled. It makes a great dessert for any occasion. You can also add fresh fruit or a drizzle of honey on top for extra flavor. Each cheesecake is perfectly sized, making it easy to enjoy as a snack or dessert.

How to Store High Protein Cheesecake

Store the High Protein Cheesecake in an airtight container in the refrigerator. It will keep well for up to a week. If you want to store it for longer, consider freezing the cheesecakes. Wrap them tightly with plastic wrap and place them in a freezer-safe container.

Tips to Make High Protein Cheesecake

• Make sure the cream cheese and yogurt are at room temperature for a smoother filling.
• Press the crust firmly to prevent it from crumbling later.
• Feel free to use any flavor of protein powder that you like.
• Top with your favorite fruit jam or fresh fruits for added flavor.

Variation

You can change the flavor by using different fruit jams or adding chocolate chips to the filling. You could also swap out the vanilla protein powder for chocolate for a rich chocolate cheesecake.

FAQs

Can I use regular graham crackers instead of gluten-free?
Yes, you can use regular graham crackers if you don’t need a gluten-free option.

Can I substitute the coconut oil?
Yes, you can substitute melted butter for coconut oil if you prefer.

How long do these cheesecakes take to bake?
Bake for about 20-25 minutes or until the tops are mostly set, with a slight jiggle in the center.

High Protein Cheesecake

A delicious and healthier twist on classic cheesecake, packed with protein from Greek yogurt and protein powder.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

Crust Ingredients

• 1.5 cups gluten-free graham cracker crumbs (about 10 full-size crackers)
• 5 tablespoons coconut oil melted

Filling Ingredients

• 8 ounces cream cheese room temperature
• 3/4 cup plain Greek yogurt room temperature
• 1/4 cup raw sugar
• 3 tablespoons honey
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice
• 2 tablespoons vanilla protein powder
• 1/2 teaspoon salt
• 1/2 cup naturally sweetened strawberry jam

Method

 

Preparation

1. Preheat the oven to 350 degrees F.
2. Line a muffin tin with 12 liners and set aside.
3. In a bowl, combine the graham cracker crumbs and melted coconut oil. Mix until combined.
4. Press the graham cracker mixture into the prepared muffin tins, adding about 2 tablespoons of dough to each. Press it down to flatten and form a crust.
5. Bake the crusts for 5 minutes.

Filling Preparation

1. In a bowl, beat the cream cheese and yogurt until well combined using an electric mixer.
2. Beat in all remaining ingredients, aside from the strawberry jam.

Baking

1. When the crust is done, fill each cup with the cheesecake mixture until about 3/4 full.
2. Bake for 20-25 minutes, or until the top looks mostly set.
3. Cool at room temperature for 20 minutes, then chill in the fridge for at least 2 hours.
4. Once cool, spread about 1-2 tablespoons of jam on top of each cheesecake and enjoy!

Notes

Make sure the cream cheese and yogurt are at room temperature for a smoother filling. Press the crust firmly to prevent it from crumbling later. Feel free to use any flavor of protein powder that you like. Top with your favorite fruit jam or fresh fruits for added flavor.