Prep: 15 Protein Cheesecake recipe that’s made quickly and easily for the best high-protein treat! I’ve been making these mini cheesecakes for years and I still crave them all the time. They’re perfectly creamy, sweet, and SO good!
High Protein Cheesecake
This is one of my favorite recipes for whenever I’m craving a sweet treat but want something healthy and higher in protein. Even my kids have no idea that it’s made with better-for-you filling ingredients!
Tested to perfection, every bite is so good and the recipe is super fuss-free. I love topping these Protein Cheesecakes with chia jam for a little extra fiber, or fresh fruit. Either way, they come together so easily and my entire family loves them!
You’ll Also Love: Strawberry Cheesecake Bars
Protein Cheesecake Recipe Ingredients
- Gluten-Free Graham Cracker Crumbs (opens in a new tab) – Buy the crumbs or crush your own! You can also lower the sugar content and add a little more protein by swapping half of the graham cracker crumbs with almond flour.
- Coconut Oil (opens in a new tab) – Or melted butter.
- Cream Cheese
- Plain Greek Yogurt
- Raw Sugar (opens in a new tab) and Honey
- Eggs
- Vanilla
- Lemon Zest and Juice – Just a touch of bright flavor makes all the difference!
- Vanilla Protein Powder (opens in a new tab)
- Salt
How to Make Protein Cheesecake
Making these mini protein cheesecakes is so easy with just a few simple steps. Here’s how to put them together:
Press the Crust
Preheat the oven to 350 degrees, combine the graham crackers and coconut oil, and press them into 12 lined muffin tins. Bake for 5 minutes.
Make the Filling
Using an electric mixer, (opens in a new tab) beat the yogurt and cream cheese together. Add the remaining ingredients and beat until smooth. Pour the cheesecake filling into the muffin tins, and bake for 20-25 minutes.
Chill Time
Cheesecake needs time to set and cool, so cool at room temperature for about 20 minutes and then place them in the fridge for a few hours. Top them with your favorite toppings, serve, and enjoy!
Substitutions and Topping Ideas
Crust – For added protein and lower sugar and carbs, substitute half of the graham cracker crumbs for almond flour. Follow the directions as normal!
Protein Powder – Add a flavor variation by using chocolate or strawberry protein powder.
Toppings – Chia (opens in a new tab)Jam (opens in a new tab) is a lower-sugar and tasty topping to use! I also love adding fresh berries, a few chocolate chips, or a dollop of almond butter. Leave the toppings off and let each person choose their topping adventure when you serve them!
Storing Protein Cheesecakes
Protein Cheesecakes are best stored in the refrigerator! Keep them in an airtight container in the fridge for up to 3-4 days. They can also be kept in the freezer for up to 3 months! To freeze them, place them in an airtight container. When ready to enjoy, thaw the Protein Cheesecakes out the night before in the fridge.
More Healthy Treat Recipes You’ll Love
- Protein Brownie Bites
- Almond Joy Chocolate Covered Dates
- Protein Cookie Dough
- Healthy S’mores Banana Bites
- Chocolate Covered Apples
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High Protein Cheesecake Recipe
Ingredients
Crust
- 1 1/2 cups gluten-free graham cracker crumbs (opens in a new tab) (about 10 full size crackers)
- 5 Tablespoons coconut oil (opens in a new tab)
Cheesecake
- 8 ounces cream cheese (room temperature)
- 3/4 cup plain Greek yogurt (room temperature)
- 1/4 cup raw sugar (opens in a new tab)
- 3 Tablespoons honey
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 2 Tablespoon vanilla protein powder (opens in a new tab)
- 1/2 teaspoon salt
- 1/2 cup naturally sweentened strawberry jam (or chia jam, for topping)
Instructions
- Preheat the oven to 350 degrees F.
- Line a muffin tin with 12 liners and set aside.
- Combine the graham cracker crumbs and melted coconut oil in a bowl and mix until combined. It should look a bit crumbly.
- Press the graham cracker mixture into the prepared muffin tins, adding about 2 tablespoons of dough to each. Press it down to flatten and for a crust.
- Bake the crusts for 5 minutes.
- Meanwhile, beat the cream cheese and yogurt in a bowl until well combined with an electric mixer.
- Beat in all remaining ingredients aside from the strawberry jam.
- When the crust is done, add the filling to about 3/4 full.
- Bake for 20-25 minutes or until the top looks mostly set. A little bit of jiggle in the center is ok.
- Cool at room temperature for 20 minutes, then chill in the fridge for at least 2 hours.
- Once cool, spread about 1-2 tablespoons of jam on top of each and enjoy!
Watch Me Make This
Notes
Nutrition
Did you make this? I’d love to see!
Tag me on socials at @JarOfLemons (opens in a new tab) or #JarOfLemons (opens in a new tab)
