Protein Cheesecake Greek Yogurt

Protein cheesecake bridges the gap between wholesome nutrition and classic dessert indulgence. I developed this recipe when I wanted a treat that delivers creamy satisfaction and an extra boost of protein making it my go to snack after a workout and a reliable family favorite at gatherings.

From my very first trial run my brother was skeptical until he tasted how creamy and decadent it turned out. Now he always asks for seconds so I make an extra batch just for him.

Ingredients

• Cream cheese 24 oz: chosen for classic richness and structure choose high quality full fat or vegan
• Greek yogurt 2 cups: brings tang and boosts protein always use plain for best results
• Protein powder half cup: delivers extra protein use your favorite flavorless or vanilla variety
• Sweetener of choice two thirds cup: gives balanced sweetness opt for powdered or granulated for smoothness
• Pure vanilla extract two and a half teaspoons: heightens flavor pure extract gives the best results
• Crust your favorite: choose between classic graham cracker or nut based for gluten free

Instructions

Prepare the Water Bath:

Fill any sturdy baking pan about two thirds of the way with water This pan will sit on the oven’s lower rack to create a steamy baking environment which helps prevent cracks in the cheesecake

Preheat the Oven and Pan:

Set your oven to 350 F and place your water bath pan on the lower rack Allow the oven to fully preheat with the water pan inside

Bring Cream Cheese to Room Temperature:

Set out the cream cheese so it softens thoroughly This is key for creating a smooth lump free filling

Prepare Your Crust:

Choose your preferred crust and press it evenly into the bottom of a nine inch springform pan Chill or prebake the crust based on your chosen recipe and set aside

Blend the Filling:

Add softened cream cheese Greek yogurt protein powder sweetener and vanilla extract into a food processor or mixing bowl Use beaters or a blender and blend just until the mixture is completely smooth do not overmix to keep the texture light

Fill and Bake:

Pour the filling into the prepared springform pan and smooth the top Place this pan on the center oven rack above the rack with the water bath

Controlled Cooling:

Bake for thirty minutes then turn off the oven without opening the door Let the cheesecake rest inside for another five minutes This gradual heat reduction prevents cracks

Cool on the Counter:

Take the cheesecake out and let it cool on the counter to room temperature

Chill for Final Firming:

Shift the cheesecake into the refrigerator while still a bit underbaked Chill at least six hours for the perfect creamy and sliceable texture This waiting step unlocks the luscious consistency cheesecake lovers crave

The pure vanilla extract is my favorite part its aroma reminds me of baking with my grandma on weekends As a family we have cheered together watching our cheesecake set overnight and eagerly awaited the first slice in the morning

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to five days If making ahead for a party bake the day before and chill overnight for the cleanest slices If you plan to freeze wrap portions tightly and freeze for up to two months thawing overnight in the fridge for best texture

Ingredient Substitutions

Try vegan cream cheese and coconut yogurt for a fully plant based version For a nutty crust use ground almonds or walnuts pressed with a touch of coconut oil Chocolate protein powder gives a dessert like spin while vanilla keeps it classic

Serving Suggestions

Top with fresh berries a drizzle of honey or a sprinkle of chopped nuts Whipped coconut cream pairs beautifully Serve chilled for the best mouthfeel or add a light dusting of cocoa powder for chocolate lovers

Cultural and Seasonal Context

Cheesecake’s roots stretch from ancient Greece to New York delis There is a version for nearly every table With this higher protein spin I blend tradition and modern nutrition For spring add lemon zest for a bright zing In autumn try cinnamon for warmth

Let this protein cheesecake become your new staple for dessert and recovery alike. It is the kind of treat that wins over skeptics and pleases everyone at the table.

Recipe FAQs

→ How do I prevent cracks in the cheesecake?

Bake with a water pan below and cool gradually to maintain a moist, crack-free texture.

→ Can I use dairy-free options?

Yes, substitute vegan cream cheese and a dairy-free yogurt alternative for a fully dairy-free result.

→ What type of protein powder works best?

Vanilla or unflavored protein powder blends well and complements the cheesecake's delicate flavors.

→ How long should the cheesecake chill before serving?

Refrigerate for at least six hours to allow the cheesecake to fully set and reach optimal texture.

→ Can I use different crust options?

Absolutely! Choose from classic graham, nut-based, or gluten-free crusts to suit your preference.

→ Do I need special equipment?

A 9-inch springform pan helps with easy removal and proper shape, but alternatives can work if needed.