A creamy, high-protein cheesecake made without baking, using Greek yogurt, protein powder, and a touch of natural sweetness. Nestled in a crisp graham cracker crust and topped with vibrant fresh berries, this guilt-free dessert is as satisfying as it is wholesome—perfect for a post-workout snack, healthy treat, or summer-friendly indulgence.

Why You’ll Love This Recipe

Packed with protein for a satiating, energy-boosting dessert
No baking required—simple and ideal for warm-weather days
Balanced sweetness from honey or maple syrup
Uses wholesome ingredients like Greek yogurt and fresh berries
Light, creamy texture without the heaviness of traditional cheesecake
Perfect for meal prep, gatherings, or post-gym recovery

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cheesecake Filling:

1 prepared graham cracker crust (9-inch)
1 cup plain Greek yogurt
8 oz light cream cheese, softened
1/2 cup vanilla or unflavored whey protein powder
1/4 cup honey or maple syrup (or to taste)
1 teaspoon vanilla extract
1 tablespoon lemon juice (optional, for added tang)

For the Topping:

1/2 cup fresh raspberries
1/2 cup fresh blackberries
Optional: sliced strawberries or blueberries

Directions

Prepare the Filling:
In a large mixing bowl, beat the cream cheese until smooth and lump-free.
Add Greek yogurt, protein powder, honey or maple syrup, vanilla extract, and lemon juice. Mix until creamy and well blended.
Assemble the Cheesecake:
Pour the cheesecake filling into the prepared graham cracker crust. Smooth the top using a spatula or the back of a spoon.
Chill:
Cover and refrigerate for at least 3–4 hours, or until firm and set.
Serve:
Top the chilled cheesecake with fresh raspberries, blackberries, and any additional berries before serving. Slice and enjoy cold.

Servings and timing

Servings: 8 slices
Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes
Calories: 240 kcal per slice

Variations

Chocolate Version: Use chocolate protein powder and top with dark chocolate shavings.
Nut-Free Crust: Use a seed-based or oat crust for allergy-friendly preparation.
Fruit Swirl: Gently swirl fruit purée (like raspberry or mango) into the top of the cheesecake before chilling.
Vegan Option: Substitute dairy-based ingredients with plant-based yogurt, vegan cream cheese, and a plant protein powder.
Citrus Twist: Add more lemon juice and zest for a refreshing lemon-protein cheesecake.

Storage/reheating

Storage: Cover and store leftovers in the refrigerator for up to 5 days.
Freezing: Freeze individual slices wrapped in parchment and plastic wrap for up to 1 month. Thaw in the refrigerator before serving.
Note: This cheesecake should be served cold. Do not heat or bake once set.

FAQs

What type of protein powder works best?

Whey protein (vanilla or unflavored) provides the best creamy texture. Plant-based protein can be used, but may alter consistency.

Can I use flavored Greek yogurt?

Yes, but adjust the amount of added sweetener to account for extra sugar in flavored yogurt.

How do I know the cheesecake is fully set?

The filling should feel firm to the touch and no longer jiggle when moved.

Can I use a homemade crust?

Yes, a mix of crushed graham crackers and melted butter (press firmly into a pie pan) works well.

Is this cheesecake low-carb?

It is moderately low in carbs, especially if you use a low-sugar crust and sweetener alternatives.

Can I skip the lemon juice?

Yes, but it adds brightness and balances the creamy flavor.

What’s the texture like?

It’s creamy and smooth with a slightly dense, mousse-like consistency—similar to a chilled, no-bake cheesecake.

Can I add toppings besides berries?

Absolutely. Try chopped nuts, coconut flakes, dark chocolate chips, or nut butter drizzle.

Is this safe to make ahead?

Yes, it holds well in the fridge and is perfect for meal prep or events.

How do I make it sweeter without honey or syrup?

Use stevia, erythritol, or your favorite sugar substitute, adjusting to taste.

Conclusion

No-Bake Protein Cheesecake with Fresh Berries is a refreshing, nourishing dessert that doesn’t compromise on flavor or texture. With creamy Greek yogurt, natural sweeteners, and a satisfying protein boost, it’s a smart choice for those who want to enjoy dessert while keeping things wholesome. Whether you’re meal prepping or entertaining, this cheesecake is sure to be a hit.

No-Bake Protein Cheesecake with Fresh Berries

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A creamy, high-protein cheesecake made with Greek yogurt, protein powder, and a touch of sweetness, nestled in a graham cracker crust and topped with vibrant fresh berries—perfect for a guilt-free dessert or post-workout treat.

Author: Mari
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes
Yield: 8 slices 1x
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Low Fat

Instructions

In a large mixing bowl, beat the cream cheese until smooth.
Add Greek yogurt, protein powder, honey or maple syrup, vanilla extract, and lemon juice. Mix until creamy and well combined.
Pour the cheesecake filling into the prepared graham cracker crust and smooth the top with a spatula.
Chill in the refrigerator for at least 3–4 hours, or until set.
Top with fresh berries before serving. Enjoy chilled.

Notes

Use a springform pan with a homemade crust for a fully from-scratch version.
Adjust sweetness based on the type of protein powder used.
Store covered in the fridge for up to 3 days.
For extra protein, top with a drizzle of Greek yogurt or additional protein-packed toppings like nuts.

Nutrition

Serving Size: 1 slice
Calories: 240
Sugar: 10g
Sodium: 170mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 16g
Cholesterol: 25mg