No-Bake Protein Cheesecake
A healthy, no-bake cheesecake with a protein boost, perfect for a quick dessert.
no-bakeproteindessert
egg-freevegetarianpescatariannut-free
dessert
Prep
0
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
🥬Fresh Produce(2)
- ½ banana, mashed
- A small squeeze of lemon juice
🥛Dairy & Eggs(4)
- 3½ ounces cream cheese
- ½ cup Greek yogurt
- 3 tablespoons Greek yogurt
- ⅓ cup powdered milk
🫙Pantry Staples(2)
- About ⅓ cup instant oats
- 1–2 tablespoons sugar-free jam
📦Other(2)
- 1 scoop protein powder
- Sweetener to taste
Nutrition (per serving)
Calories
462
Protein
32g
Carbs
38g
Fat
21g
Fiber 3g·Sugar 20g·Sodium 299mg
👨🍳 Instructions
- 1
Mix the crust ingredients and press into a small plastic-wrap-lined cup or container.
- 2
Mix the filling ingredients, spread over the crust, and refrigerate for 3–4 hours until set.
- 3
Unmold and add the topping.
💡 Pro Tips
- ✓Soften cream cheese to 65-68°F before mixing by leaving it at room temperature for 20-30 minutes; cold cream cheese won't fully emulsify with yogurt, creating grainy texture and reducing volume by 15-20%.ingredient65-68°F, 20-30 minutes
- ✓Press the oat-banana crust with 10-15 pounds of downward pressure for 30-45 seconds using the flat bottom of a glass; this compacts the starches and natural banana pectin to create structural integrity that won't crumble during unmolding.technique10-15 lbs pressure, 30-45 seconds
- ✓Refrigerate for exactly 4 hours minimum at 38-40°F; the whey proteins in Greek yogurt require 240+ minutes to fully set via hydrogen bonding, and temperatures above 40°F slow this process by 30-40%.timing4 hours, 38-40°F
- ✓Add lemon juice at a 1:8 ratio to total filling weight (roughly 1/4 teaspoon per serving) to lower pH to 4.2-4.5, which accelerates casein protein denaturation and firms the filling without excess liquid.ingredient1:8 ratio, pH 4.2-4.5
- ✓Blend protein powder and powdered milk together for 20-30 seconds before adding wet ingredients to hydrate the proteins evenly; this prevents clumping that traps dry particles and creates a chalky mouthfeel.technique20-30 seconds dry blending
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Prep
0
min
Cook
0
min
Serves
4
people
Level
beginner
Be the first to rate
Share this recipe
No-Bake Protein Cheesecake
A healthy, no-bake cheesecake with a protein boost, perfect for a quick dessert.
no-bakeproteindessert
egg-freevegetarianpescatariannut-free
dessert
📝 Ingredients
🥬Fresh Produce(2)
- ½ banana, mashed
- A small squeeze of lemon juice
🥛Dairy & Eggs(4)
- 3½ ounces cream cheese
- ½ cup Greek yogurt
- 3 tablespoons Greek yogurt
- ⅓ cup powdered milk
🫙Pantry Staples(2)
- About ⅓ cup instant oats
- 1–2 tablespoons sugar-free jam
📦Other(2)
- 1 scoop protein powder
- Sweetener to taste
Nutrition (per serving)
Calories
462
Protein
32g
Carbs
38g
Fat
21g
Fiber 3g·Sugar 20g·Sodium 299mg
👨🍳 Instructions
- 1
Mix the crust ingredients and press into a small plastic-wrap-lined cup or container.
- 2
Mix the filling ingredients, spread over the crust, and refrigerate for 3–4 hours until set.
- 3
Unmold and add the topping.
💡 Pro Tips
- ✓Soften cream cheese to 65-68°F before mixing by leaving it at room temperature for 20-30 minutes; cold cream cheese won't fully emulsify with yogurt, creating grainy texture and reducing volume by 15-20%.ingredient65-68°F, 20-30 minutes
- ✓Press the oat-banana crust with 10-15 pounds of downward pressure for 30-45 seconds using the flat bottom of a glass; this compacts the starches and natural banana pectin to create structural integrity that won't crumble during unmolding.technique10-15 lbs pressure, 30-45 seconds
- ✓Refrigerate for exactly 4 hours minimum at 38-40°F; the whey proteins in Greek yogurt require 240+ minutes to fully set via hydrogen bonding, and temperatures above 40°F slow this process by 30-40%.timing4 hours, 38-40°F
- ✓Add lemon juice at a 1:8 ratio to total filling weight (roughly 1/4 teaspoon per serving) to lower pH to 4.2-4.5, which accelerates casein protein denaturation and firms the filling without excess liquid.ingredient1:8 ratio, pH 4.2-4.5
- ✓Blend protein powder and powdered milk together for 20-30 seconds before adding wet ingredients to hydrate the proteins evenly; this prevents clumping that traps dry particles and creates a chalky mouthfeel.technique20-30 seconds dry blending