High Protein Cheesecake

This High Protein Cheesecake is a low-fat treat to enjoy any time the craving strikes. They're made with Greek yogurt, less sugar, and taste so creamy and delicious! This healthy cheesecake recipe will soon become your favorite dessert recipe! It's also Gluten Free + Low Calorie

I have a lot of protein recipes like protein donuts, protein overnight oats, and protein cookie dough to name a few, but this protein cheesecake recipe is my all-time favorite!

This low calorie cheesecake recipe is made with fat-free Greek Yogurt, light cream cheese, egg, lemon, and a buttery graham cracker crust. They're light, smooth, and creamy. Even better, they're made better for you and are pre-portioned for a healthier dessert option!

Why You Will Love This Low Calorie Cheesecake

• Healthy Cheesecake Option: A typical slice of cheesecake has 40+ grams of fat and can run anywhere from 400-1000 calories per serving! This low-calorie cheesecake clocks in at 5 grams of fat total and 122 calories per serving!
• Higher Protein and Lower Sugar: This healthy cheesecake recipe has 4 grams of protein and just 7 grams of sugar! These are much better than most dessert recipes.
• Easy to Make: Making these protein cheesecake bites is easier than you think! This recipe is perfect for any level baker.
• Versatile Dessert: Enjoy it as a weeknight dessert treat or serve it up to guests for a weekend dinner get-together.

Ingredients

Here's what you need to make this delicious high-protein cheesecake recipe! Scroll to the recipe card at the bottom of the blog post for the ingredient measurements, full instructions, nutritional data and to print this recipe.

• Cream Cheese: I used light cream cheese for these healthy cheesecake bites. I do not recommend using full-fat cream cheese or whipped cream cheese. Neufchatel cream cheese is another option that has a third less fat than regular cream cheese which you can use.
• Greek Yogurt: Use nonfat Greek yogurt to keep this a low-fat cheesecake. I do not recommend using full fat or low fat for this recipe or a dairy-free substitute for the recipe. There are no substitutes for this as it would require a completely different recipe.
• Coconut Sugar: Adds sweetness to the cheesecake. You can use light brown sugar which is similar in terms of color and flavor. Other options include Swerve or another sugar substitute. You can also omit the sugar if you like.
• Egg and Egg Yolk: This combination will create the consistency of the cheesecake when it's baked.
• Vanilla Extract: Use pure vanilla extract for the best flavor.
• Arrowroot Powder: This ingredient is used to thicken the cheesecake to the perfect consistency. You can use cornstarch or tapioca flour instead but you cannot omit it.
• Lemon Juice and Zest: These add a bit of acid to balance the sweetness as well as add flavoring to the cheesecake. Add more zest to increase the lemon flavor without making it overly acidic.
• Graham Crackers: These shape the crust of our Greek yogurt cheesecake. For gluten free you can use almond flour, which also boosts the protein, or use gluten-free graham crackers.
• Butter: Mixed with the cookies to form the crust. It's important to moisten them and help them stay together.

NOTE: Please remember when you make substitutions, it does change the nutritional values from what you see in the recipe card below.

How To Make Healthy Protein Cheesecake

It's simple to make these mini cheesecakes! Here's how...

Step One: Make the crust by pulsing the graham crackers in a food processor. Add the butter and pulse to combine.

Step Two: Press the crust into your lined muffin cavities and bake until golden brown.

Step Three: Make the filling as the crust bakes.

Step Four: Top the filling on top of the baked crust then bake again until the filling has set.

PRO TIP: You will also need a muffin tin with muffin liners. Silicone liners work best because the cheesecakes pop right out of them. Paper liners do not work as well as they get stuck.

Step Five: Remove from the oven and chili at room temperature for 30 minutes then refrigerator to set the cheesecakes for a minimum of 4 hours.

Expert Tips

• Use Room Temperature Ingredients: When the eggs, lemon juice, cream cheese, and yogurt are at room temperature this ensures your cheesecake is perfectly smooth and has the right texture. Using cold ingredients will increase the baking time and potentially they will turn out under-baked.
• Do Not Over Mix The Filling: Beat the filling just until the ingredients are combined otherwise the filling will be tough.
• Do Not Over Bake: Remove the mini protein cheesecakes from the oven once the filling has set and is not jiggling. Over-baked cheesecakes will not be as creamy and will be more sponge-like.
• Make Ahead: These cheesecakes are best made 24 hours in advance of serving. They require at least 4 hours of chilling but if they can set in the refrigerator overnight it's even better!
• Serving: Serve your low-calorie cheesecake chilled with fresh berries on top, but you can also do chocolate, peanut butter, and crushed nuts or seeds if you like! For the best texture and flavor, don't allow it to sit at room temperature for longer than an hour.

Storing Tips

• Refrigerator: Protein cheesecakes must be stored in the refrigerator in an airtight container for up to 5 days. The mini cheesecakes may get slightly moist on top from the refrigeration. Take a paper towel and blot them gently before serving if this happens.
• Freezer: I have not tried freezing healthy cheesecake, but I would not recommend it as the dairy products in this recipe generally don't freeze well.

Recipe FAQs

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