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!
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.
