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best cheesecake recipe

Vanilla Protein Cheesecake

Emma
This vanilla protein cheesecake delivers the rich, creamy taste of a traditional cheesecake with the added bonus of high-quality protein. Perfect for fitness lovers craving a wholesome dessert, this recipe uses vanilla protein powder and Greek yogurt to create a nutritious, indulgent treat.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 290 kcal

Equipment

  • 9-inch springform pan
  • mixing bowls
  • Electric mixer
  • spatula
  • Roasting pan (for water bath)
  • Foil
  • oven

Ingredients
  

For the Crust:

  • 1½ cups graham cracker crumbs or almond flour for low carb
  • ¼ cup melted butter or coconut oil
  • 2 tablespoons honey or sweetener of choice
  • Pinch of salt

For the Filling:

  • 24 oz cream cheese softened
  • ¾ cup vanilla protein powder whey or plant-based
  • ½ cup plain full-fat Greek yogurt
  • 3 large eggs room temperature
  • ½ cup sweetener sugar, honey, or stevia blend
  • 2 tsp pure vanilla extract
  • 1 tbsp vanilla paste optional
  • ¼ cup heavy cream
  • 2 tbsp cornstarch or arrowroot powder

Optional Toppings:

  • Fresh berries
  • Whipped cream
  • Sugar-free chocolate chips
  • Crushed vanilla wafers

Instructions
 

  • Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with foil.
  • Allow all ingredients to come to room temperature.
  • In a bowl, mix crust ingredients until texture resembles wet sand.
  • Press evenly into prepared pan. Bake crust for 10 minutes. Let cool.
  • Beat softened cream cheese until fluffy (3-4 minutes).
  • Gradually add protein powder. Mix well.
  • Add Greek yogurt. Mix until smooth.
  • Add eggs one at a time, mixing gently after each.
  • Add sweetener, vanilla extract, and vanilla paste.
  • Slowly add heavy cream while mixing on low.
  • Sift in cornstarch. Mix until just combined.
  • Pour filling over crust and smooth top.
  • Place springform pan in a larger roasting pan and fill with hot water (water bath).
  • Bake 55–65 minutes until center is nearly set (still jiggles slightly).
  • Remove and cool slowly at room temperature. Then refrigerate.
  • Slice with a warm knife for clean edges.
  • Serving Size: 1 slice (1/12 of cake)

Notes

Use room temperature ingredients to avoid lumps.
Avoid overmixing to prevent cracking.
A water bath ensures creamy texture.
Cool gradually to maintain shape and avoid cracks.
Freeze individual slices for up to 3 months.

Nutrition

Nutrition Facts
Vanilla Protein Cheesecake
Amount per Serving
Calories
290
% Daily Value*
Fat
 
22
g
34
%
Cholesterol
 
90
mg
30
%
Sodium
 
210
mg
9
%
Potassium
 
150
mg
4
%
Carbohydrates
 
9
g
3
%
Fiber
 
1
g
4
%
Sugar
 
4
g
4
%
Protein
 
17
g
34
%
Vitamin A
 
900
IU
18
%
Vitamin C
 
0.2
mg
0
%
Calcium
 
110
mg
11
%
Iron
 
0.6
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword fitness dessert, healthy cheesecake snack, high protein dessert, low sugar cheesecake, vanilla protein cheesecake
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