This Protein Cheesecake is a rich, creamy, and indulgent dessert that packs a high-protein punch while keeping things light and nutritious. With a smooth vanilla filling, crunchy almond flour crust, and a hint of chocolate chips, it’s the perfect guilt-free treat for any occasion.
Why You’ll Love This Recipe
- High-Protein & Guilt-Free – Made with Greek yogurt, cottage cheese, and protein powder for a healthy dessert option.
- Gluten-Free & Refined Sugar-Free – Uses almond flour and natural sweeteners for a cleaner alternative.
- Creamy Yet Light – A silky smooth texture with a delicious balance of flavors.
- Easy & Meal-Prep Friendly – Make ahead and enjoy throughout the week.
- Customizable – Switch up the flavors with different protein powders and mix-ins.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
- Almond flour
- Cocoa powder (optional, for a chocolate crust)
- Melted coconut oil
- Honey or maple syrup
For the Filling:
- Greek yogurt (or low-fat cream cheese)
- Cottage cheese or ricotta
- Vanilla protein powder
- Honey or maple syrup
- Eggs
- Vanilla extract
- Salt
- Dark chocolate chips
Directions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Grease a springform pan.
- In a bowl, mix almond flour, cocoa powder, melted coconut oil, and honey until combined.
- Press the mixture into the bottom of the pan.
- Bake for 8 minutes, then let cool while preparing the filling.
2. Make the Filling:
- In a blender or food processor, mix Greek yogurt, cottage cheese, protein powder, honey, eggs, vanilla extract, and salt until smooth.
- Fold in dark chocolate chips and pour the mixture over the cooled crust.
3. Bake & Chill:
- Bake for 35–40 minutes, until set but slightly jiggly in the center.
- Let cool completely, then refrigerate for at least 4 hours before serving.
4. Serve & Enjoy!
- Top with extra chocolate chips or a drizzle of honey, if desired.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes (plus chilling time)
- Servings: 8
- Calories: 220 kcal per serving
Variations
- Berry Boost – Add fresh raspberries or blueberries into the filling.
- Chocolate Lover’s Version – Use chocolate protein powder and extra cocoa powder in the filling.
- Nutty Crunch – Sprinkle chopped almonds or walnuts on top.
- Dairy-Free Option – Use dairy-free yogurt and plant-based protein powder.
- Keto-Friendly – Swap honey for a low-carb sweetener like monk fruit or stevia.
Storage/Reheating
- Storage: Keep in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap slices individually and freeze for up to 2 months. Thaw in the fridge before eating.
- Serving: Best served chilled for the perfect creamy texture.
FAQs
Can I make this cheesecake without protein powder?
Yes! Simply omit the protein powder and reduce the liquid sweetener slightly.
Can I use regular flour instead of almond flour?
Almond flour keeps this gluten-free, but you can substitute oat flour or whole wheat flour.
What’s the best protein powder for this recipe?
Use a high-quality vanilla whey or plant-based protein powder for the best texture and flavor.
Why is my cheesecake cracking?
To prevent cracking:
- Don’t overbake—it should still have a slight jiggle in the center.
- Let it cool gradually before refrigerating.
Can I make this without a crust?
Yes! Simply pour the filling into a greased pan and bake as a crustless protein cheesecake.
Conclusion
This Protein Cheesecake is the perfect blend of indulgence and nutrition, delivering a rich, creamy texture with high-protein benefits. Whether you’re looking for a healthy dessert, meal-prep snack, or post-workout treat, this cheesecake will satisfy your sweet tooth without the guilt. Try it today and enjoy a delicious, protein-packed dessert!
O
Print
A rich and creamy cheesecake packed with protein, featuring a smooth vanilla filling with chocolate chips on a crunchy almond flour crust. A guilt-free dessert that satisfies your sweet tooth while keeping you on track!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes (+ chilling time)
- Yield: 8 servings 1x
- Category: Dessert, High-Protein Snack
- Method: Baked
- Cuisine: Healthy, Gluten-Free
- Diet: Gluten Free
Ingredients
For the Crust:
- 1 cup almond flour
- 2 tablespoons cocoa powder (optional)
- 2 tablespoons melted coconut oil
- 2 tablespoons honey or maple syrup
For the Filling:
- 2 cups Greek yogurt (or low-fat cream cheese)
- 1 cup cottage cheese or ricotta
- 1/2 cup vanilla protein powder
- 1/4 cup honey or maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup dark chocolate chips
Instructions
-
Preheat & Prep:
- Preheat oven to 325°F (165°C).
- Grease a springform pan.
-
Make the Crust:
- In a bowl, mix almond flour, cocoa powder, coconut oil, and honey until combined.
- Press into the bottom of the pan.
- Bake for 8 minutes, then let cool.
-
Prepare the Filling:
- In a blender or food processor, mix Greek yogurt, cottage cheese, protein powder, honey, eggs, vanilla extract, and salt until smooth.
- Fold in chocolate chips and pour the mixture over the crust.
-
Bake the Cheesecake:
- Bake for 35-40 minutes, until set but slightly jiggly in the center.
-
Cool & Chill:
- Let cool completely, then refrigerate for at least 4 hours before serving.
-
Serve & Enjoy:
- Top with extra chocolate chips if desired.
Notes
- Swap chocolate chips for fresh berries or coconut flakes.
- For a no-bake option, use a pre-made almond flour crust and let the filling set in the fridge.
- Store in an airtight container in the fridge for up to 5 days.