Italian ricotta contains 14g protein per half-cup, making traditional cheesecake accidentally more muscle-building than protein powder desserts.
Protein Cheesecake
Indulge in a guilt-free delight with this scrumptious protein cheesecake! Crafted with creamy Greek yogurt and a hint of vanilla, this low-calorie treat is not only satisfying but also packed with protein to fuel your day. Whether you're enjoying it as a snack or a sweet ending to your meal, this cheesecake is sure to become your new favorite!
Prep
15
min
Cook
60
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥛Dairy & Eggs(5)
- 450 g di yogurt greco 0% (15.9 oz)
- 30 g di burro fuso (2.1 tbsp)
- 2 uova
- 40 g di yogurt greco full fat (1.41 oz)
- 200 g di Philadelphia light (7.06 oz)
🫙Pantry Staples(1)
- 30 di sciroppo d’acero (1.06 oz)
🧂Spices & Seasonings(1)
- 1 pizzico di sale
📦Other(2)
- composta ottenuta da frutti rossi surgelati cotti
- 130 g di oro saiwa (4.59 oz)
👨🍳 Instructions
- 1
Preheat the oven to 180°C (356°F).
- 2
Mix Greek yogurt, cream cheese, eggs, maple syrup, and salt until smooth.
- 3
Crush the cookies and combine them with melted butter and yogurt until compact.
- 4
Press the base into a lightly greased springform pan, covering the bottom and sides.
- 5
Pour the cream on top and bake for 50–60 minutes until firm.
- 6
Let cool, then refrigerate for a few hours (preferably overnight).
- 7
Top with the berry compote before serving.
💡 Pro Tips
- ✓Bake your protein cheesecake in a water bath (bain-marie) to maintain even 160°F internal temperature and prevent protein powder from creating a grainy texture through overcoagulation.technique160°F internal temp
- ✓Bring cream cheese and Greek yogurt to room temperature 2-3 hours before mixing to prevent lumps and ensure protein powder distributes evenly without clumping.timing2-3 hours
- ✓Reduce oven temperature to 325°F instead of 356°F when using protein powder because whey proteins denature at lower temperatures than traditional cheesecake proteins, preventing curdling.technique325°F
- ✓Add protein powder gradually while mixer runs on lowest speed to prevent air incorporation that creates cracks during the 50-60 minute bake time.technique
- ✓Cool cheesecake gradually by turning off oven and cracking door for 1 hour before refrigerating to prevent thermal shock that causes surface cracking in protein-dense batters.timing1 hour gradual cooling
Share this recipe
Prep
15
min
Cook
60
min
Serves
12
people
Level
intermediate
Share this recipe
Italian ricotta contains 14g protein per half-cup, making traditional cheesecake accidentally more muscle-building than protein powder desserts.
Protein Cheesecake
Indulge in a guilt-free delight with this scrumptious protein cheesecake! Crafted with creamy Greek yogurt and a hint of vanilla, this low-calorie treat is not only satisfying but also packed with protein to fuel your day. Whether you're enjoying it as a snack or a sweet ending to your meal, this cheesecake is sure to become your new favorite!
📝 Ingredients
Serves 12🥛Dairy & Eggs(5)
- 450 g di yogurt greco 0% (15.9 oz)
- 30 g di burro fuso (2.1 tbsp)
- 2 uova
- 40 g di yogurt greco full fat (1.41 oz)
- 200 g di Philadelphia light (7.06 oz)
🫙Pantry Staples(1)
- 30 di sciroppo d’acero (1.06 oz)
🧂Spices & Seasonings(1)
- 1 pizzico di sale
📦Other(2)
- composta ottenuta da frutti rossi surgelati cotti
- 130 g di oro saiwa (4.59 oz)
👨🍳 Instructions
- 1
Preheat the oven to 180°C (356°F).
- 2
Mix Greek yogurt, cream cheese, eggs, maple syrup, and salt until smooth.
- 3
Crush the cookies and combine them with melted butter and yogurt until compact.
- 4
Press the base into a lightly greased springform pan, covering the bottom and sides.
- 5
Pour the cream on top and bake for 50–60 minutes until firm.
- 6
Let cool, then refrigerate for a few hours (preferably overnight).
- 7
Top with the berry compote before serving.
💡 Pro Tips
- ✓Bake your protein cheesecake in a water bath (bain-marie) to maintain even 160°F internal temperature and prevent protein powder from creating a grainy texture through overcoagulation.technique160°F internal temp
- ✓Bring cream cheese and Greek yogurt to room temperature 2-3 hours before mixing to prevent lumps and ensure protein powder distributes evenly without clumping.timing2-3 hours
- ✓Reduce oven temperature to 325°F instead of 356°F when using protein powder because whey proteins denature at lower temperatures than traditional cheesecake proteins, preventing curdling.technique325°F
- ✓Add protein powder gradually while mixer runs on lowest speed to prevent air incorporation that creates cracks during the 50-60 minute bake time.technique
- ✓Cool cheesecake gradually by turning off oven and cracking door for 1 hour before refrigerating to prevent thermal shock that causes surface cracking in protein-dense batters.timing1 hour gradual cooling