This cheesecake is thick, creamy, and sliceable—just like the picture—but upgraded to be high in protein without losing that classic cheesecake texture. Perfect for meal prep, desserts, or a healthier sweet craving.
Servings & Timing
- Servings: 9 large squares
- Prep Time: 15 minutes
- Bake Time: 40–45 minutes
- Chill Time: 2–4 hours (important!)
- Total Time: ~1 hour + chilling
Ingredients
High-Protein Crust (Optional but Recommended)
- 1 cup oat flour (or finely blended oats)
- 2 tbsp melted butter or coconut oil
- 1–2 tbsp zero-cal sweetener or honey
- 1–2 tbsp milk (as needed)
High-Protein Cheesecake Filling
- 16 oz (2 cups) low-fat cream cheese, softened
- 1½ cups non-fat Greek yogurt (key protein booster)
- 3 large eggs
- ½ cup vanilla protein powder (whey or casein)
- ½ cup granulated monk fruit / erythritol (or sugar)
- 1 tsp vanilla extract
- 1 tbsp cornstarch (stability + smooth texture)
- Pinch of salt
Step-by-Step Instructions
Prepare the Pan
- Preheat oven to 325°F (165°C).
- Line an 8×8 or 9×9 baking pan with parchment paper.
Make the Crust (Optional)
- Mix oat flour, melted butter, sweetener, and milk.
- Press firmly into the bottom of the pan.
- Bake 8–10 minutes, then set aside.
Blend the Filling
- In a large bowl, beat cream cheese until smooth.
- Add Greek yogurt and mix until creamy.
- Beat in eggs one at a time.
- Add protein powder, sweetener, vanilla, cornstarch, and salt.
- Mix just until smooth (don’t overbeat).
Bake
- Pour filling over crust.
- Smooth the top.
- Bake 40–45 minutes until edges are set and center slightly jiggles.
Cool & Chill
- Turn oven off, crack door, let cheesecake cool 30 minutes.
- Refrigerate at least 2–4 hours before slicing.
Nutrition (Per Slice – Approx.)
- Calories: 170–190
- Protein: 18–22g
- Carbs: 6–9g
- Fat: 6–8g
(Macros vary by protein powder used.)
