It's no secret that I love a good cheesecake! So when I recently received a reader request for a single serve protein cheesecake, I was happy to get baking.

single serve of protein cheesecake in a ramekin with a strawberry on top — Single Serve Protein Cheesecake

I used my recipe for Creamy Protein Cheesecake as a model, but figured I'd change it up by using stevia here to lessen the carbs. And it's delicious!

Cheesecake is, in general, a bit more difficult to bake (the springform pan, the water bath). But an individual protein cheesecake is a bit more forgiving. Since it is only one serving, there's no need to get it cleanly out of the pan and slice it. So you can easily make this in a ceramic ramekin, or other similarly sized (3 or 4 inch) pan. The key is to remove it from the oven before it is entirely firm. If your cake comes out more spongey than creamy, it is a little over-baked.

If you like this recipe, you may also enjoy our Strawberry Protein Cheesecake Bites, our Meyer Lemon Protein Cheesecake with Honey Hemp Heart Crust, or these Sopapilla Protein Cheesecake Bars (with 8g protein and only 1g carb per piece!).

For a no-bake cheesecake experience, try our Protein Cheesecake Mousse, our Raspberry Protein Cheesecake Mousse. You may also enjoy our deliciousvTiramisu Protein Shake. YUM!

I love this single serve protein cheesecake so much! I think I'll go make myself another. ;)

Enjoy! And don't forget to check out these collections of protein powder desserts and vanilla protein powder recipes.

Recipe

ramekin of protein cheesecake with chocolate shavings and three raspberries on top and a spoonful showing the creamy texture, on a red placemat

Single Serve Protein Cheesecake

Andréa Marchese

A delicious and creamy single serve protein cheesecake with 28g protein. An indulgent protein treat!

5 from 3 votes

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Prep Time 10

Cook Time 30

Total Time 40

Servings

Ingredients

All ingredients should be room temperature.

½ package Neufchâtel cheese 4oz or 112g
1 large egg whole (50g)
2 oz fat-free Greek yogurt ¼ cup or 57g
2 tablespoons natural vanilla whey protein 11g
2 packets stevia 2g
¼ teaspoon vanilla extract

Instructions

Preheat oven to 325F (163C).
Line the bottom of a 4" springform with parchment paper, and rub coconut oil around the sides (or spray with non-stick cooking spray). Wrap the bottom of the pan with aluminum foil. If you are using a ceramic ramekin, just rub coconut oil (or spray) the bottom and sides (no parchment or foil needed).
Mix the Neufchâtel cheese, egg, and yogurt until smooth.
Add whey powder, stevia, and vanilla. Mix well.
Pour batter into pan.
Put the pan in a larger pan (to set up the water bath).
Fill larger pan with about one inch of water.
Bake at 325F (163C) for 15 minutes.
Then reduce the temperature to 200F (93C) and bake for about another 15 minutes (or 20 minutes if using a ceramic ramekin, since the cheesecake will be thicker). The cake should be removed from the oven while the center is not quite firm.
Let cool at room temperature, then transfer to refrigerator and let cool completely.
Remove from pan (if using a springform), and serve.
Enjoy!

Notes

A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this recipe. You may substitute other natural sweeteners for the stevia, if you like.
Also, Neufchâtel cheese is marketed as "⅓ less fat than cream cheese" here in the states. I stay away from the fat-free cream cheeses because of the additives.
And because this recipe is baked, regular vanilla extract should be fine.

Nutrition

Comments

Andréa Marchese says

December 17, 2024 at 9:31 am

Oh it's totally ok in this recipe! I always recommend alcohol-free in no-bake recipes (because you can taste the alcohol) and for a while I just used it in all my recipes. But in baked recipes, the alcohol bakes out and you don't taste it. I will update the recipe to reflect that. Sorry for the confusion!
Deb says

December 16, 2024 at 10:15 am

hi, I do not have no alcohol vanilla, can I still use my reg alcohol vanila?? what will happened?? thank u so much.
Andréa says

November 25, 2015 at 10:21 pm

Somehow missed this comment when it came in months ago! But for anyone reading it now, yes, I think ceramic ramekins should be in a water bath, also. Even if the even heating isn't as much of an issue, it's good to have the steamy air for the creamy texture. Enjoy!
Andréa says

November 25, 2015 at 10:13 pm

So glad you like the recipe! Thank you for sharing it, and happy thanksgiving to you, too! :)
Maricar H says

November 25, 2015 at 3:24 pm

Tried this last night and came out with 3 mini cheesecakes in ramekins. I used Yoli Essential Shake, which is sweetened with Stevia. But I opted to sub the additional stevia with 1 scant teaspoon granulated sugar, which makes it not so low carb :-(
But it's absolutely delicious! Hope you don't mind that I shared your website on my facebook wall. I'll be making morenof this tonight for tomorrow's Thanksgiving potluck. Some of my family are on a low carb high protein diet and they'll love this! THANK YOU for an awesome recipe! Happy Thanksgiving!
angie says

February 27, 2015 at 12:59 pm

I'm going to use a ceramic ramekin, does it still go in a water bath?
Andréa says

July 20, 2014 at 4:44 pm

Thanks, Allison! I eat protein desserts all day long! :)
Allison T says

July 20, 2014 at 2:31 pm

This looks delicious, Dessert is my favorite meal of the day ;) I love the idea of introducing protein into dessert!
Andréa says

July 03, 2014 at 9:07 am

So glad you like it! Thanks for writing in. :)
Jordan Miroballi says

July 02, 2014 at 11:18 pm

This was SO GOOD. Thank you, Andrea!