BEST Protein Cheesecake Recipe (NY Style w/ Healthy Swaps)
This creamy protein cheesecake is a high protein version of a family cheesecake recipe with protein powder and healthy ingredient swaps.
Servings: 6 servings
Calories: 321kcal
Equipment
- oven thermometer highly recommended for best results
Ingredients
- All ingredients must be at room temperature.
- 2 8oz packages Neufchâtel cheese (low-fat cream cheese) (448g)
- ⅓ cup agave nectar 112g
- 4 large eggs whole (200g)
- 1 cup 8oz fat-free Greek yogurt (227g)
- 1 teaspoon vanilla extract
- ½ cup unflavored whey concentrate 40g
Instructions
- Preheat oven to 325F (163C).
- Prepare your springform pan by lining the bottom with parchment paper, and brushing the sides with coconut oil (or non-stick cooking spray). Wrap the bottom of the pan with aluminum foil.
- Using an electric mixer on medium speed (for a Kitchen-Aid type mixer) or low speed (for a hand-held mixer), cream the Neufchâtel cheese.
- Add agave, continue with mixer until well combined.
- Add eggs, one at a time, mixing well after each addition.
- Mix in Greek yogurt and vanilla until well combined.
- Add whey protein. Continue with mixer until well combined.
- If you see lots of air bubbles (from mixing), gently tap the bowl on the counter to let the bubbles release. This helps avoid cracks in the final result.
- Pour into prepared springform pan.
- Place pan in water bath in oven.
- Bake for 30 minutes at 325F (163C). Then reduce the temperature to 200F (93C) for about 50 minutes. The cake should be firm around the edges, but the very center should be jiggly. The cake should not be browning on top. DON'T OPEN THE OVEN during this process for best results.
- Remove from oven, and let cool at room temperature.
- Refrigerate for several hours (cake will continue to set) before serving.
- Enjoy!
Notes
Ingredient Substitutions
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- Neufchâtel cheese: Feel free to use regular cream cheese if you prefer. I'm not sure about fat-free cream cheese, as it is so different from Neufchâtel or cream cheese.
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- Agave nectar: Substitute agave nectar with other natural sweeteners like honey or maple syrup. Or swap for low calorie or calorie free sweeteners, if you prefer. If you use a granulated sweetener, you may need to lessen the bake time. Check after 40 minutes at 200F in this case.
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- Fat-free Greek yogurt: Sour cream would be fine here, if that's your preference.
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- Whey protein powder: Any vanilla or unflavored whey protein concentrate should work here. Keep in mind that if the vanilla flavor is strong in the protein powder, that will come through in the cheesecake. A whey casein blend protein powder should work as well, but I suspect the bake time would be shorter (check after 30 minutes at 200F). Check out our article on the best protein for baking for more insight on baking with protein powder.
Recipe Variations
We have a bunch of variations on this high protein creamy cheesecake recipe:
- Graham Cracker Crust: Instead of using coconut oil on the bottom and sides of the pan, use butter and then press graham cracker crumbs into the bottom and sides of the pan. Gluten free graham crackers work as well as traditional, and you can use a food processor to easily make them into crumbs.
- Peanut Butter Swirl: Add a swirl of peanut butter to the cheesecake mixture once it is in the pan.
- Chocolate Chips: Sprinkle sugar-free chocolate chips into the batter for added flavor and texture
- Keto Cheesecake: Save 13 g carbs by using a sugar-free sweetener like stevia instead of agave, making this protein cheesecake keto-friendly (like we do in this single serve protein cheesecake recipe and in these high-protein sopapilla cheesecake bars).
- Meyer Lemon Cheesecake with Honey Hemp Crust: A sweet and citrusy twist on this creamy protein cheesecake recipe calling for hemp hearts, buckwheat honey, and the juice and zest of Meyer lemons.
- Pineapple Protein Cheesecake: A high protein version of the classic dessert with a protein crust and pineapple chunks.
- Cinnamon Apple Protein Cheesecake: A high protein, low sugar combo of apple pie and cheesecake. Delicious!
- Protein Cheesecake Brownies: Bake this cheesecake over high protein brownie batter. Double YUM!
Storage Info
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze individual slices for up to 3 months. Double wrap them in plastic wrap, then store in a freezer-safe airtight container. Thaw in the refrigerator before serving.
Nutrition
Calories: 321kcal | Carbohydrates: 18g | Protein: 19g | Fat: 19g | Sugar: 17g