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High-Protein Baked Cheesecake: Creamy and Satisfying

A thick, creamy slice of Protein Cheesecake with a golden graham cracker crust, sitting on a white plate.
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You want a decadent dessert that supports your fitness goals. This high-protein baked cheesecake delivers the creamy texture you crave while keeping macros in check. It is a perfect guilt-free dessert for meal prep.

Ingredients

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  • 1 cup graham cracker crumbs (or gluten-free alternative)
  • 2 tablespoons melted butter or coconut oil
  • 1 teaspoon sugar substitute (optional)
  • 16 ounces cream cheese, softened
  • 1 cup low-fat cottage cheese or Greek yogurt
  • 1 cup vanilla or unflavored protein powder
  • 1/2 cup granulated sugar substitute (like erythritol or monk fruit blend)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 325°F (160°C). Lightly grease a 7-inch springform pan.
  2. Prepare the crust: Mix the graham cracker crumbs, melted butter, and sugar substitute in a small bowl. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 8 minutes, then remove and let it cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Add the cottage cheese or Greek yogurt and beat until fully combined.
  4. Add the protein powder and granulated sugar substitute to the cheese mixture. Mix on low speed until just incorporated. Do not overmix.
  5. Beat in the eggs one at a time, mixing only until each egg is blended into the batter. Stir in the vanilla extract and salt.
  6. Pour the filling over the cooled crust in the springform pan.
  7. Bake for 45 to 55 minutes. The edges should look set, but the center should still have a slight jiggle.
  8. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  9. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  10. Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, before slicing and serving.

Notes

  • For a lower-calorie option, use non-fat Greek yogurt instead of cottage cheese.
  • If you prefer a no-bake protein cheesecake, skip the crust baking and chilling time, and set the filling in the refrigerator for 6 hours.
  • This recipe works well for mini protein cheesecakes if you use a muffin tin lined with paper cups. Adjust baking time to about 20 minutes.

Nutrition

Find it online: https://devourdish.com/protein-cheesecake-recipe-healthy-dessert/