High Protein Cheesecake

High Protein Cheesecake made with Greek yogurt and cream cheese. A creamy homemade dessert with classic cheesecake flavor.

I chose to make this cheesecake because I wanted a dessert which felt satisfying without being overly heavy. Cheesecake has always been a favorite in our home, and this version keeps the creamy texture people expect while offering a more balanced option. It works well for quiet evenings or when guests want a slice without feeling weighed down.

What I like most about this recipe is how dependable it feels. The filling bakes smooth, the texture stays rich, and the flavor remains classic. The added protein blends in naturally, so nothing tastes forced or altered. This is the kind of dessert you feel confident serving to anyone.

When I shared this cheesecake at home, the reaction was exactly what I hoped for. Slices disappeared slowly, with people taking their time and enjoying each bite. No one felt like they were missing out. That calm approval is what keeps this recipe in regular rotation.

Questions you may have about this recipe

What makes this cheesecake high protein
It uses Greek yogurt and protein rich ingredients in the filling.

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 degrees.

Mix graham cracker crumbs and butter, then press into a 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 for 45 minutes until the center is set.

Cool completely, then refrigerate for 4 hours before slicing.

Tips

Bring all ingredients to room temperature before mixing.

Do not overmix the batter to avoid cracks.

Let the cheesecake cool slowly in the oven with the door slightly open.

Use a sharp knife for clean slices.

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

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