High-Protein Cheesecake (18g Protein Per Serving)

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If you’re looking for a healthy and delicious way to satisfy your sweet tooth, look no further than this healthy high-protein cheesecake recipe! It’s low in carbs and calories, but high in protein, making it the perfect snack or dessert for anyone on a healthy diet. Plus, it’s so easy to make that you’ll be able to whip it up in no time!

Want our complete list of healthy desserts? Check out our 50 Protein Powder Dessert Recipes

Macro Breakdown & Calories

• Calories: 335
• Carbohydrates: 33 g
• Protein: 18 g
• Fat: 15 g

Want a lower calorie cheesecake recipe?  Check out our Low Calorie Cottage Cheese Cheesecake.

Ingredients

Whole Oats

Whole oats are ground in a blender to be the crust of this cheesecake. You can also go ahead and buy ground oats, I just already had whole oats on hand. Oats are a great source of fiber and B vitamins and have various health benefits.

• Love Oats? Check out our 9 Best High Protein Oatmeal Recipes

Salt

A pinch of salt is added to the crust to help balance the sweetness. You could omit this if you’d like, but I think it helps round out the flavor.

Coconut Oil

Coconut oil is used as the fat in the crust. You could also use butter, but I prefer coconut oil because it’s a healthier option. Coconut oil is a great source of healthy saturated fats and has numerous health benefits.

Maple Syrup

This recipe uses maple syrup as the sweetener in both the crust and filling. You could also use honey or agave nectar. Maple syrup is a natural, unrefined sugar that contains antioxidants and minerals.

Protein Powder

Vanilla protein powder is also used in both the crust and the filling. You could use any flavor of protein powder that you like, but I think vanilla goes well with the other flavors in this recipe. I used my Transparent Labs Whey Protein for this recipe because it’s easy to mix and has good texture, but you can also use plant-based protein.

Cream Cheese

Cream cheese is the main filling ingredient and gives this cheesecake its rich and creamy texture. You could use full-fat or reduced-fat cream cheese, depending on your preference.

Eggs

Eggs are used to bind the ingredients together and help the cheesecake set. You could use egg whites if you want to reduce the fat content of this recipe.

Greek Yogurt

Plain Greek yogurt is used in the filling to add creaminess and protein. You could also use regular yogurt, but Greek yogurt is thicker and has more protein.

Milk

Milk is used to thin out the filling and make it easier to blend. You could use any type of milk that you like, but I used 1% milk because it’s higher in protein than plant-based milk.

Vanilla Extract

Vanilla extract is used to flavor the filling. You could also use vanilla bean paste or vanilla flavoring.

Lemon (Zest and Juice)

Lemon juice and zest are used to add a bit of tartness to the filling. You could also use lime juice or orange juice. Lemon juice is a good source of Vitamin C and has numerous health benefits.

How To Make High Protein Cheesecake

Step 1

Start by prepping the crust. Blend oats until ground if needed, then combine with protein powder and salt. Add maple syrup and melted coconut oil and mix until crumbly.

Step 2

Press into a greased 8″ spring form pan, then bake for 10 minutes at 350 degrees F.

Step 3

Meanwhile, prep the filling. Whip the cream cheese until soft, then fold in eggs, greek yogurt, milk, vanilla, lemon juice, and zest. Add protein powder and mix well.

Step 4

Once the crust is finished, pour the filling over top and bake for another 15 minutes. Let cool and add any desired toppings.

Customizations 

Change The Flavor

• You could easily change the flavor of this cheesecake by using different extract flavors, fruits, or even adding chocolate chips.

• For example, you could use almond extract instead of vanilla, add fresh berries on top, or mix in some fruit, nuts, or chocolate chunks to the filling.

Make It Single Serving

• If you want to make this a single serving, you could press the crust into a greased ramekin, a muffin tin, or a small mason jar. 

• This recipe will make 12 single servings, and the baking times will decrease to about 10 minutes for each bake.

Make It Keto

• If you want to make this cheesecake keto, you could use a low-carb sweetener like stevia or erythritol in place of the maple syrup. 

• You could also use almond flour or coconut flour instead of oats in the crust. The baking times will remain the same.

Want another great Keto recipe?  Check out our High Protein Cauliflower Donut.

How To Store

This cheesecake will last up to 5 days in the fridge. You could also freeze it for longer storage. Let thaw in the fridge overnight before serving.

If You Liked This Recipe, You’ll Also Like

• Protein Oreos
• Microwave Protein Brownie
• Protein Cookie Dough
• Protein Ice Cream Sandwhich

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About The Author

Kelsey Butler is a Registered Dietitian Nutritionist with a Master’s in Nutrition Sciences. She is an expert in nutrition research, coaching, content creation, and recipe development. Kelsey takes a mindful approach towards health and values building relationships with all foods. She understands the importance of providing recipes that anyone can enjoy, no matter their dietary needs. When she’s not focusing on nutrition, Kelsey has a passion for cooking, the outdoors, running, and travel.