Protein Cheesecake That Tastes Like Dessert (But Fuels Like Breakfast)

Protein Cheesecake is one of those timeless desserts that everyone craves, but it could also help you hit your daily protein goals? Welcome to the world of protein cheesecake, where creamy indulgence meets fitness-friendly fuel.

This version is rich, satisfying, and naturally high in protein thanks to simple ingredients like Greek yogurt, cottage cheese, and vanilla protein powder. With fewer carbs and less sugar than traditional cheesecake, it makes an ideal post-workout snack, healthy dessert, or even a high-protein breakfast. Yes, really.

If you’ve ever tried to “healthify” a dessert and ended up with something rubbery or flavourless, don’t worry. This guide, developed by Chef Rachael of Tasty Plated, delivers perfect texture and flavour, without compromising your macros.

• Why Protein Cheesecake Is the Dessert You Didn’t Know You Needed

Let’s be honest, most “high-protein” desserts taste more like chalk than cheesecake. But when done right, a protein cheesecake can be creamy, tangy, and delicious enough to impress even the pickiest eaters.

Here’s why it’s worth trying:

• High in protein: Helps with satiety and muscle recovery

• Low in sugar: Sweetened with natural options like stevia or monk fruit

• Customizable: Add berries, peanut butter, chocolate chips, or cinnamon

• Meal-prep friendly: One bake, multiple servings

• Guilt-free indulgence: Dessert that fits your goals

It’s a smart option for anyone watching their macros, following a high-protein diet, or simply trying to cut back on refined sugars.

• What You’ll Need: Ingredients That Keep It Clean & Creamy

This cheesecake uses high-protein ingredients in place of heavy cream or condensed milk. It’s smooth, slightly tangy, and naturally sweet.

Base Ingredients

• 1 ½ cups non-fat Greek yogurt
• 8 oz reduced-fat cream cheese (room temperature)
• ½ cup low-fat cottage cheese (optional for extra creaminess)
• 2 large eggs
• ½ cup vanilla whey protein powder (or unflavoured)
• ¼ cup granulated sweetener (erythritol, stevia, monk fruit, or blend)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (optional, adds brightness)
• 1 tablespoon corn starch or oat flour (for structure)

Optional Crust

• ¾ cup almond flour or oat flour
• 2 tablespoons coconut oil or butter
• 1 tablespoon sweetener

You can make it crustless, or press the crust mixture into a lined springform pan and bake for 8–10 minutes before adding the filling.

• Step-by-Step Protein Cheesecake Recipe

This is a classic baked cheesecake method using healthier ingredients. It’s straightforward, no fancy tools required.

Step 1: Preheat & Prepare Pan

Preheat your oven to 325°F (163°C). Line the bottom of an 8-inch or 9-inch springform pan with parchment. If using a crust, mix and press into the pan, then bake for 10 minutes.

Step 2: Blend the Filling

In a blender or food processor, combine Greek yogurt, cream cheese, cottage cheese, eggs, protein powder, sweetener, vanilla, lemon juice, and corn starch. Blend until completely smooth.

Step 3: Pour & Bake

Pour the mixture into the prepared pan. Tap lightly on the counter to release any bubbles. Bake for 40–50 minutes, or until the centre is mostly set with a slight jiggle.

Step 4: Cool Slowly

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This helps prevent cracks. Then refrigerate for at least 4 hours or overnight.

Step 5: Slice & Serve

Slice with a warm knife for clean cuts. Top with fresh berries, a dollop of Greek yogurt, or sugar-free jam.

• Chef Rachael’s Balanced Method at Tasty Plated

At Tasty Plated, we don’t believe in sacrificing flavour to hit your macros. That’s why Chef Rachael designed this protein cheesecake with a clean, classic flavour and a texture that rivals any traditional recipe.

Her secret? Use Greek yogurt and a touch of cream cheese for richness, cottage cheese for protein and fluffiness, and whey protein for structure. The result is a silky, sliceable dessert that doesn’t taste “healthy”, just really, really good.

Chef Rachael’s approach focuses on:

• Clean layering: Keep textures light, avoid overmixing

• Neutral protein: Use unflavoured or lightly sweet vanilla protein powder

• Chill time: Allow at least 4 hours in the fridge for the ideal texture

“Food should nourish and delight,” she says. “This recipe checks both boxes. It feels like dessert but functions like fuel.”

• Table: Nutritional Breakdown & Macro Guide

Here’s a basic breakdown of nutrition for one slice of this cheesecake (1/8th of a crustless 9-inch cake):

Adjust based on your specific ingredients. For example, using full-fat cream cheese or flavoured protein powder will slightly increase calories and fats.

• Flavour Variations & Add-Ins

This recipe is a great base for endless variations. Here are some ideas to mix it up:

Chocolate Protein Cheesecake
Use chocolate whey and add 1 tablespoon cocoa powder to the filling.

Peanut Butter Swirl
Melt 2 tablespoons peanut butter and swirl into the top before baking.

Berry Swirl
Add a few dollops of sugar-free raspberry jam or blended strawberries before baking for a fruity twist.

Crust Options
Use a date-nut crust, graham crackers, or skip it entirely for a lighter version.

No-Bake Version
Use gelatine or whipped topping in place of eggs, and let it set overnight without baking.

• How to Store, Freeze, and Meal Prep It

Protein cheesecake keeps well in the fridge and freezer, making it ideal for meal prep.

Refrigerator
Store in an airtight container for up to 5 days.

Freezer
Slice and wrap individual pieces in plastic wrap. Freeze for up to 2 months. Thaw overnight in the fridge or microwave in 15-second bursts.

Meal Prep Tip
Make a full cheesecake on Sunday and enjoy a slice as dessert or breakfast throughout the week.

• FAQs About Protein Cheesecake

1. Can I use plant-based protein?
Yes, but it may change the texture. Pea or rice protein works better than hemp protein for baking.

2. Can I make it crustless?
Absolutely. It will be lower in calories and still delicious.

3. Is this keto-friendly?
Yes, with low-carb sweeteners and almond flour crust, it can be part of a keto diet.

4. Why did my cheesecake crack?
Overmixing or rapid cooling can cause cracks. Avoid high-speed mixing and always cool slowly.

5. Can I substitute cottage cheese?
Yes, you can use all Greek yogurt or extra cream cheese.

6. What protein powder works best?
Whey protein isolate or a whey-casein blend works best. Avoid gritty or overly flavoured powders.

• Final Bite: A Guilt-Free Cheesecake That Delivers

This protein cheesecake is everything you want in a dessert, rich, creamy, and satisfying, with the bonus of keeping you on track nutritionally. It’s versatile, easy to prep, and endlessly customizable for your dietary needs.

At Tasty Plated, our goal is to make real food that works for real life. Chef Rachael believes that healthy eating should never be boring or restrictive. This cheesecake is proof that with the right ingredients and technique, you can have your cake and hit your protein goals too.

Try it once and it just might become a staple in your weekly rotation, dessert or breakfast, no judgment.