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Protein Cheesecake

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With a history almost as rich as its flavor, cheesecake is one of the most popular desserts around. Though many would assume it first hailed from New York, its decadent roots reach much further. In fact, it is believed that the sweet treat was served as a reward to winners of the first Olympic games in 776 B.C. And although the dessert can be high in fat, sugar, carbs and calories—a healthy alternative to curb your craving is here! It’ll still taste like a reward, we promise!


  • 12 Ounces Fat Free Cream Cheese (339g)
  • 12 Ounces Plain Fat Free Greek Yogurt
  • 2 Large Eggs
  • 3/4 Cup Sweetener (ex. Stevia)
  • 1/4 Teaspoon Salt
  • 5 Scoops Performance Inspired Protein Powder (60g)
  • 10-15 Drops Liquid Sweetener (Optional)
  • 1 Teaspoon Vanilla Extract

Nutritional Facts (varies based on protein used):

  • Calories: 865
  • Fat: 11g
  • Saturated Fat: 4g
  • Sodium: 2745mg
  • Carbs: 37g
  • Fiber: 0g
  • Sugar: 28g
  • Protein: 135g


  1. Combine all ingredients in a large bowl
  2. Mix all ingredients for 2 to 3 minutes
  3. Spray down your cooking pan with non-stick cooking spray, or line the pan with parchment paper also sprayed with non-stick cooking oil
  4. Pour the batter into the pan
  5. Place the cheesecake in the oven at 325°F for 30 to 35 minutes
  6. After 30 to 35 minutes, turn the oven down to 200°F and let the cheesecake cook for another 50 to 60 minutes
  7. Let the cake cool in the fridge for a few hours (best if done overnight)
  8. Enjoy your delicious & healthy cheesecake


  • The flavor of protein you choose to use determines the flavor of the cheesecake
  • Top it with some fruit, cool whip, peanut butter chips, or even protein icing

Protein Icing recipe

  • 1 Packet Sweetener (Optional)
  • 6 Tablespoons Fat Free Cool Whip (27g)
  • 1 Scoop Protein Powder (30g) (The flavor you choose will be the flavor of the frosting)
  • 4 Ounces Fat Free or Reduced Fat Cream Cheese

Nutrition facts

  • Calories: 240
  • Fat: 0g
  • Saturated Fat: 0g
  • Sodium: 1165mg
  • Carbs: 20g
  • Fiber: 0g
  • Sugar: 10g
  • Protein: 40g



*Recipe courtesy of The Protein Chef

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