High Protein Cheesecake
High Protein Cheesecake made with Greek yogurt and cream cheese. A creamy homemade dessert with classic cheesecake flavor.
Two cups of Greek yogurt form the bulk of this cheesecake filling, with cream cheese, eggs and vanilla alongside it. Chocolate chips are folded through the batter rather than saved for a topping. Underneath is a graham cracker crust that gets a short bake before the filling goes in.
Despite the name, there is no protein powder in this recipe. Greek yogurt, cream cheese and eggs contribute protein, but an amount per slice has not been verified here. The butter, sugar and chocolate chips remain part of the dessert, so the name should not be read as a low-calorie or reduced-fat claim.
Plan this bake around its cooling and chilling time, not just its time in the oven. The recipe uses a 9-inch springform pan and needs at least four hours in the refrigerator after the initial cooling period. An overnight chill is convenient if you want to cut the eight slices the following day.
Questions you may have about this recipe
What makes this cheesecake high protein?
Greek yogurt, cream cheese and eggs contribute protein. There is no protein powder, and no verified protein amount per slice is provided.
Does it taste different from regular cheesecake?
The flavor stays classic with the same creamy finish.
Can I make this ahead of time?
Yes. It sets well overnight in the refrigerator.
Should this be served cold?
Yes. Chilling helps the texture stay firm and smooth.
Can I add toppings?
Chocolate chips or fresh fruit work well.
What you need to make High Protein Cheesecake
For the crust
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
For the filling
2 cups full fat Greek yogurt
1 cup cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup chocolate chips
How to make High Protein Cheesecake
Preheat oven to 325°F.
Mix graham cracker crumbs and butter, then press into the base of a 9-inch springform pan.
Bake crust for 10 minutes and set aside.
In a bowl, beat Greek yogurt and cream cheese until smooth.
Add sugar, eggs, and vanilla and mix gently.
Fold in chocolate chips.
Pour filling over the crust.
Bake the filling for about 40–50 minutes, beginning checks at 40 minutes. The edges should be set and the center should still wobble slightly when the pan is gently nudged, not look liquid; continue baking as needed.
Turn off the oven and leave the door slightly open for 30 minutes. Transfer the pan to a rack for about 30 minutes, until no longer hot, then refrigerate within 2 hours of baking. Chill for at least 4 hours, until fully cold and set, before slicing. Allow about 1 hour for cooling plus at least 4 hours for chilling.
Tips
Let the dairy ingredients soften briefly before mixing; do not leave perishable ingredients at room temperature for more than 2 hours.
Do not overmix the batter to avoid cracks.
Cool in the switched-off oven with the door slightly open for 30 minutes, then on a rack as directed before refrigerating.
Use a sharp knife for clean slices. Check the center with a food thermometer: this egg-containing filling should reach 160°F before cooling. Keep the chilled cheesecake refrigerated at 40°F or below and use within 3 to 4 days. Limit time out of refrigeration to 2 hours, or 1 hour above 90°F.
Reader reviews
⭐⭐⭐⭐⭐ “Creamy and satisfying. You would never guess it has extra protein.” Linda H
⭐⭐⭐⭐ “Great texture and not too sweet.” Mark R
⭐⭐⭐⭐⭐ “This set perfectly and tasted wonderful.” Susan L
⭐⭐⭐⭐ “A lighter feeling cheesecake without losing flavor.” George M
⭐⭐⭐⭐⭐ “Easy to make and perfect for sharing.” Carol P
Printable Recipe
Before you print the recipe, could I ask you a favor? Please consider sharing this recipe on Facebook or pin to a group on Pinterest? This would really help us out. Thank you so much <3
High Protein Cheesecake
A Greek yogurt and cream cheese cheesecake with chocolate chips and a graham cracker crust. Allow time for cooling and at least four hours of chilling.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 cups full fat Greek yogurt
- 1 cup cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 325°F.
- Mix graham cracker crumbs and butter, then press into the base of a 9-inch springform pan.
- Bake crust for 10 minutes and set aside.
- In a bowl, beat Greek yogurt and cream cheese until smooth.
- Add sugar, eggs, and vanilla and mix gently
- Fold in chocolate chips.
- Pour filling over the crust.
- Bake the filling for about 40–50 minutes, beginning checks at 40 minutes. The edges should be set and the center should still wobble slightly when the pan is gently nudged, not look liquid; continue baking as needed.
- Turn off the oven and leave the door slightly open for 30 minutes. Transfer the pan to a rack for about 30 minutes, until no longer hot, then refrigerate within 2 hours of baking. Chill for at least 4 hours, until fully cold and set, before slicing. Allow about 1 hour for cooling plus at least 4 hours for chilling.
Notes
Check the center with a food thermometer: this egg-containing filling should reach 160°F before cooling. Keep the chilled cheesecake refrigerated at 40°F or below and use within 3 to 4 days. Limit time out of refrigeration to 2 hours, or 1 hour above 90°F.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
Crockpot White Russians
Crockpot Meatballs In Onion Gravy
Crockpot Apple Cider
