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High Protein Cheesecake (Greek Yogurt + Protein Powder) - Creamy, Light, and Satisfying

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Greek yogurt: 2 cups (plain, unsweetened; 2% or nonfat both work)
  • Reduced-fat cream cheese: 8 ounces, softened (full-fat is fine if you prefer)
  • Protein powder: 1/2 to 3/4 cup (vanilla or unflavored; whey or a whey/casein blend works best)
  • Sweetener: 1/2 to 2/3 cup sugar, maple syrup, or a zero-calorie sweetener (like monk fruit or erythritol)
  • Eggs: 2 large
  • Vanilla extract: 1–2 teaspoons
  • Lemon zest or juice: Optional, for brightness
  • Salt: A small pinch
  • Cornstarch or arrowroot: 1 tablespoon (helps set, optional but recommended)
  • Crust (optional):
  • 1 1/2 cups graham cracker crumbs or high-protein cereal crumbs
  • 2–3 tablespoons melted butter or coconut oil
  • 1–2 tablespoons sweetener
  • Topping (optional): Fresh berries, sugar-free jam, or a light drizzle of honey

Method
 

  1. Prep your pan and oven: Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides.
  2. Make the crust (optional): Stir crumbs, melted butter, and sweetener until evenly moistened. Press firmly into the bottom of the pan. Bake for 8–10 minutes, then cool slightly.
  3. Soften and smooth the base: In a large bowl, beat softened cream cheese until smooth and fluffy. This prevents lumps later.
  4. Add yogurt and flavor: Whisk in Greek yogurt, vanilla, lemon zest/juice, and a pinch of salt until creamy.
  5. Sweeten and stabilize: Mix in your sweetener and cornstarch. Taste and adjust sweetness before adding eggs.
  6. Incorporate protein powder: Sift in the protein powder to avoid clumps. Mix on low until just combined. Avoid overmixing to keep the texture silky.
  7. Add eggs last: Beat in the eggs one at a time on low speed. Mix only until incorporated. The batter should be thick but pourable.
  8. Fill the pan: Pour batter over the crust (or directly into the lined pan if skipping the crust). Tap the pan gently to release air bubbles.
  9. Bake gently: Bake at 325°F (160°C) for 35–45 minutes. The edges should be set, and the center should jiggle slightly like Jell-O. Do not overbake.
  10. Cool slowly: Turn off the oven, crack the door, and let the cheesecake sit for 30 minutes. Then move to a rack to cool to room temperature.
  11. Chill to set: Cover and refrigerate for at least 4 hours, preferably overnight. This is when the texture becomes ultra-creamy.
  12. Serve: Run a knife around the edges, release the springform, and slice with a warm, clean knife. Add berries or your favorite topping.