High-Protein Greek Yogurt Cheesecake – The Guilt-Free Dessert That Actually Tastes Amazing

High-Protein Greek Yogurt Cheesecake – The Guilt-Free Dessert That Actually Tastes Amazing

Quick One-Bowl Protein Cheesecake with Greek Yogurt & Cream Cheese

Ever stared at a slice of regular cheesecake knowing it’ll completely wreck your macros?

I’ve been there countless times.

Standing in my kitchen at 9 PM, craving something creamy and indulgent but knowing traditional cheesecake packs 500+ calories per slice.

That’s exactly why I perfected this high-protein Greek yogurt cheesecake recipe.

It delivers all the rich, velvety satisfaction you’re craving with 20+ grams of protein per slice and roughly half the calories.

KEY INFO

• Prep time: 15 minutes
• Cook time: 60 minutes
• Total time: 1 hour 15 minutes (plus 4 hours chilling)
• Servings: 10 slices
• Difficulty level: Easy
• Dietary tags: High-protein, vegetarian, gluten-free option, keto-friendly option

EQUIPMENT NEEDED

• Large mixing bowl
• Electric hand mixer (or stand mixer)
• 9-inch springform pan
• Measuring cups and kitchen scale
• Rubber spatula

Simple alternatives: Use a regular pie pan if no springform available, or make mini versions in a muffin tin.

INGREDIENTS

Main Filling:

• 16 oz (450g) cream cheese, room temperature
• 1½ cups (375g) plain Greek yogurt, room temperature
• 3 large eggs, room temperature
• ⅔ cup (130g) granulated sweetener (or ½ cup regular sugar)
• 3 scoops (90g) vanilla protein powder
• 2 tsp vanilla extract
• 1 tbsp fresh lemon juice
• ¼ tsp salt

Optional Crust:

• 1½ cups (150g) graham cracker crumbs [almond flour for keto]
• ¼ cup (60g) melted butter
• 2 tbsp sweetener

METHOD

1. Preheat your oven to 325°F (160°C). Line your springform pan with parchment paper.
2. Make the crust (if using). Mix graham cracker crumbs, melted butter, and sweetener. Press firmly into bottom of pan. Bake for 10 minutes until lightly golden.
3. Beat cream cheese until completely smooth. This takes about 2-3 minutes – no lumps allowed here.

4. Add Greek yogurt gradually. Beat until perfectly combined and creamy.

5. Mix in eggs one at a time. Beat briefly after each addition – don’t overwhip.
6. Combine protein powder, sweetener, vanilla, lemon juice, and salt. Add to cream cheese mixture. Beat until just smooth – overmixing creates cracks.
7. Pour filling over crust. Tap pan gently on counter to release air bubbles.

8. Bake for 50-60 minutes until edges are set. Center should still have a slight jiggle when gently shaken.
9. Cool completely at room temperature (about 1 hour). Then refrigerate for at least 4 hours or overnight.
10. Run a knife around edges before removing springform ring. Slice with a clean, warm knife between cuts.

CRUCIAL TIPS

• Room temperature ingredients prevent lumps – take everything out 2 hours before baking
• Don’t overbake – the cheesecake continues cooking as it cools
• Choose your protein powder wisely – vanilla whey works best, avoid chalky plant proteins
• Strain Greek yogurt overnight if it seems watery – this prevents a soggy cheesecake
• Cool slowly – sudden temperature changes cause cracks

STORAGE & VARIATIONS

Storage: Refrigerate covered for up to 5 days. Freeze individual slices for up to 3 months.

Scaling tips: Recipe doubles perfectly for large gatherings. Halve for mini cheesecakes in muffin tins.

Common mistakes to avoid:

• Cold ingredients creating lumps
• Overbaking leading to cracks
• Not chilling long enough for proper texture

Flavor variations I love:

• Chocolate: Add 3 tbsp cocoa powder and chocolate protein
• Berry swirl: Fold in sugar-free berry compote before baking
• Lemon: Double the lemon juice and add zest
• Pumpkin spice: Add ½ cup pumpkin puree and warm spices

Make it keto: Use erythritol sweetener and almond flour crust.

Go crustless: Skip the crust entirely for ultra-low carb version.

I’ve served this at family dinners where nobody suspected it was “healthy.”

My fitness-obsessed brother went back for thirds, and my sugar-loving mom asked for the recipe immediately.

The secret is getting that protein powder perfectly incorporated – no chalky aftertaste, just pure creamy indulgence.

This protein cheesecake has become my go-to dessert for meal prep Sundays.

I slice it into portions, knowing I’ve got a macro-friendly treat waiting whenever cravings hit.

At roughly 180 calories and 22g protein per slice, it actually supports my fitness goals instead of sabotaging them.

Trust me – your taste buds won’t know they’re eating healthy, but your body definitely will.