Vanilla Protein Cheesecake
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.
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.