Low-Calorie Protein Cheesecake Recipe for Fitness Enthusiasts

Eating sweets from time to time doesn’t have to mess with training progress or fitness goals. Completely cutting out desserts makes sticking to a diet harder, and eventually, cravings win. A high-protein, low-calorie cheesecake solves that problem—giving the same rich, creamy texture without packing on unnecessary sugar and fat.

Protein helps with muscle recovery and keeps hunger in check, so there’s no reason to rely on junk when a better option exists. Whether it’s a post-workout snack, a late-night bite, or something to keep the diet from feeling restrictive, this cheesecake fits.

No guilt, no setbacks—just a smart way to enjoy food without it getting in the way.

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High-Protein Fitness Cheesecake

This high-protein cheesecake is a creamy, guilt-free dessert packed with protein while staying low in carbs and fat. It’s the perfect post-workout treat or a healthy dessert option for anyone watching their macros. Enjoy it plain, or customize it with different flavors and toppings!

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Servings 8

Calories 140 kcal

Equipment

• 1 Mixing bowl
• 1 Hand mixer or whisk
• 1 7-inch springform pan (or any oven-safe dish)
• 1 Parchment paper (optional)
• 1 Oven

Ingredients

  

• 1 ½ cups (340g) fat-free Greek yogurt
• 8 oz (225g) fat-free cream cheese (room temperature)
• 2 scoops (60g) vanilla or unflavored whey protein powder
• ¼ cup (50g) granulated sweetener egg (erythritol, stevia, or monk fruit)
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp cornstarch (or almond flour for a low-carb option)
• Pinch of salt
• 2 tbsp unsweetened almond milk (if needed for consistency)

Instructions

 

• Preheat & Prep:

  Preheat the oven to 325°F (163°C). Lightly grease a 7-inch springform pan or line it with parchment paper.
  
• Mix Wet Ingredients:

  In a mixing bowl, beat together Greek yogurt, cream cheese, and sweetener until smooth.
  
• Add Dry Ingredients:

  Add the protein powder, cornstarch, vanilla extract, and salt. Mix until fully combined.
  
• Incorporate Egg:

  Crack in the egg and mix gently until just incorporated (don’t overmix). If the batter is too thick, stir in almond milk.
  
• Bake:

  Pour the mixture into the prepared pan and smooth out the top. Bake for 30-35 minutes, or until the edges are set but the center still jiggles slightly.
  
• Cool Gradually:

  Turn off the oven and let the cheesecake cool inside for 10 minutes with the door slightly open.

  Remove from the oven, cool at room temperature, then refrigerate for at least 4 hours before slicing.
  

Video

Notes

Use casein protein instead of whey for a creamier texture.

If cracks form, don’t worry—just top with Greek yogurt or fruit for a smooth look.

Add cinnamon, cocoa powder, or lemon zest for extra flavor variations.

Chill overnight for the best texture and consistency.

Nutritional Information (Per Serving)

• Calories: ~140
• Protein: ~15g
• Carbs: ~6g
• Fat: ~3g

How to Customize the Cheesecake

No reason to keep it the same every time. A few small changes make it taste completely different while keeping the nutrition in check.

For a chocolate version, mix in 2 tablespoons of unsweetened cocoa powder and switch vanilla protein for chocolate protein powder. Adding a little extra sweetener helps balance out the bitterness.

A lemon variation is just as easy. Grate the peel of one lemon into the batter, and swap vanilla extract for almond or lemon extract. The citrus cuts through the richness and makes it feel lighter.

Cinnamon, nutmeg, or pumpkin spice turn it into something closer to a fall dessert. A teaspoon is enough to make a difference without overpowering everything else.

Toppings change the whole thing. Greek yogurt mixed with a little sweetener works as a high-protein frosting. Fresh berries, crushed nuts, or a drizzle of sugar-free syrup all add something extra without wrecking the macros.

Alternative Ingredients for Different Diets

Some ingredients don’t work for everyone, but that doesn’t mean the cheesecake is off-limits. A few swaps keep everything in balance while making it fit different diets.

• Low-Carb / Keto: Instead of cornstarch, use almond flour or just leave it out. Stick to a low-carb sweetener like monk fruit or stevia.
• Dairy-Free: Greek yogurt and cream cheese can be swapped for dairy-free alternatives made from almonds or cashews. Keep in mind the texture might change slightly.
• Egg-Free: The egg helps with structure, but replacing it with 1 tablespoon of cornstarch and 2 tablespoons of almond milk keeps it together without an issue.

You Can Also Try a High-Protein Crust for Texture

A crust isn’t necessary, but it adds something extra without messing up the macros. Most regular cheesecake crusts are loaded with butter and sugar, but a few simple swaps keep it high in protein and low in unnecessary calories.

Mix ½ cup almond flour, 1 scoop vanilla or unflavored protein powder, and 1 tablespoon melted coconut oil or unsweetened applesauce. Press it into the bottom of the pan before adding the cheesecake mixture. Bake for 5-7 minutes at 325°F (163°C) until slightly firm, then pour the filling on top and bake as usual.

FAQs

Bottom Line

A high-protein, low-calorie cheesecake makes it easy to enjoy something sweet without wrecking progress. Simple ingredients keep it light, while protein helps with muscle recovery and satiety. Customizing flavors, adjusting ingredients for different diets, and preventing common mistakes ensure the best results every time. No need to cut out desserts—just make them work.

Another excellent and healthy recipe you should try next is our Homemade Ice Cream.