Easy Protein Cheesecake with a Crust
I think it’s finally time my protein cheesecake settles down. Today, we’re swiping left and giving our favorite recipe a low carb crust! This Easy Protein Cheesecake with a Crust recipe is delicious, protein packed, and fit for almost any diet.
Here’s the deal…this easy protein cheesecake, unlike my other ones, is going to be a bit higher in fat. Why? Because we aren’t using fat free ingredients.
Fat free cream cheese tends to have double the carbs compared to reduced or full fat which only has 2 grams of carbs per serving.
Basically, if you want this to be low in fat but a bit higher in carbs, you can use fat free instead.
Protein Cheesecake Crust
First, we have to prep the crust so that it doesn’t fall apart when we cut our low carb protein cheesecake. To do this, take out a small bowl.
Add into it 2 tablespoons of melted butter or coconut oil and 1/2 up or 56 grams of almond flour. If you want your crust to run up the sides, double this portion of the recipe.
Mix those two ingredients together and press them firmly into a 6×2 pan lined with parchment paper.
Bake your low carb cheesecake crust on 350F/176C for 8-12 minutes or until it’s lightly browned and take it out.
Before we move on I have to say that if you’re using a bigger or smaller pan, you’re going to have to play with the cooking times.
To keep it simple, a smaller pan will take longer and a bigger pan will take less time. Keep an eye on it until you hit that beautiful lightly browned color!
If you need or want the pan I’m using, you can purchase the exact pan here. I’ve used this one for almost all of my protein cheesecake recipes.
Low Carb Protein Cheesecake
Once your low carb crust is done, take a bowl big enough for all of your cheesecake ingredients.
Add into it 16 ounces full or reduced fat cream cheese (fat free if you don’t mind the extra carbs), 2 containers of a low sugar Greek yogurt, 2 scoops of your choice flavor protein powder, 1 large whole egg, 2 large egg whites, 2 teaspoons of vanilla extract, and 1/4 cup of your choice sweetener.
Choose flavors that compliment each other. Vanilla Greek yogurt with vanilla protein powder, banana Greek yogurt with chocolate protein powder, and so on. Let me know your favorite combinations in the comments below!
Mix those ingredients together then pour your mix into your low carb protein cheesecake pan.
Continue by melting 2 tablespoons of semi-sweet chocolate chips and pouring the melted chocolate on top of your cheesecake. Cut that chocolate in using a knife to give it a delicious, marbled look.
The easiest way to melt your chocolate chips is to microwave them for :15 seconds, stir, and repeat until they’re melted.
Last, bake your easy protein cheesecake on 325F/162C for 30-35 minutes. Drop your temperature to 200F/93C after that and bake for an additional 50 minutes to 1 hour.
Let your cheesecake cool for a bit, wrap it up, and put into the fridge for a couple hours!
This is without question my favorite cheesecake recipe to date. If you like any of my past protein cheesecake recipes, you’ve got to try this one.
If you’ve never had one? This is the one to start with!
Try our some Protein Cheesecake Balls next!
Easy Protein Cheesecake with a Crust
What We Used
- Oven
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Ingredients
Crust
- 2 Tablespoons Butter - or Coconut Oil
- ½ Cup Almond Flour
Cheesecake
- 16 Ounces Cream Cheese - Reduced, Full, or Fat Free
- 2 Containers Greek Yogurt - Fat Free
- 2 Scoops Protein Powder - Vanilla
- 1 Large Whole Egg
- 2 Large Egg Whites
- 2 Teaspoons Vanilla Extract
- ¼ Cup Sweetener - Your choice
- 1-2 Tablespoons Chocolate Chips - Semi-Sweet
Instructions
- Melt your Butter or Coconut Oil
- Combine and mix together your melted Butter or Coconut Oil and Almond Flour in a bowl
- Take out a 6×2 pan, line it with some parchment paper, and press your mix into it
- Bake your crust on 350F/176C for 8-12 minutes or until it’s lightly browned
- In another bowl mix together the rest of your ingredients aside from your Chocolate Chips
- Pour your mix on top of your crust
- Melt your chocolate chips
- Pour your melted chocolate and cut it into your cheesecake with a knife to give it that beautiful marbled look
- Bake your cheesecake on 325F/162C for 30-35 minutes, drop your temperature to 200F/93C and continue baking for 50 minutes-1 hour
- Remove your cheesecake, let it cool for a couple hours, or wrap it up and put it into the fridge overnight (my preference)
Video
Notes
- Calories: 1807
- Fat: 111g
- Saturated Fat: 54g
- Sodium: 1706mg
- Carbs: 69g
- Fiber: 20g
- Sugar: 38g
- Protein: 133g
- Calories: 225
- Fat: 13.8g
- Saturated Fat: 6.7g
- Sodium: 213.2mg
- Carbs: 8.6g
- Fiber: 2.5g
- Sugar: 4.7g
- Protein: 16.6g
- Calories: 1468
- Fat: 60g
- Saturated Fat: 24g
- Sodium: 2406mg
- Carbs: 81g
- Fiber: 20g
- Sugar: 44g
- Protein: 151g
- Calories: 183
- Fat: 7.5g
- Saturated Fat: 3g
- Sodium: 300.7mg
- Carbs: 10.1g
- Fiber: 2.5g
- Sugar: 5.5g
- Protein: 18.8g
Nutrition
43 Comments
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How long will it stay good in the fridge/ freezer? Thanks!
Hi Neal! The freezer? Quite awhile. Fridge? I’ve gone 5-7 days without much concern.
Hi! I’m about to make this for my dads birthday… it’s on march first and it’s currently February 26. How long does this stay good in the fridge or freezer? Just wondering how far in advance to make it. Thanks!
I’ve gone 5-7 days but it’s always best the day after (fully settled). Hope this helps Max and happy birthday to your father! Hope he likes it.
I’ve made this recipe a quite a few times and I really enjoy the flavor of it. However, do you have any tips to prevent the cheesecake from cracking on top? I’ve tried not using a waterbath as well as using one. I’ve followed the oven directions but also tried doing a lower temp and longer cook time. I’ve tried using a stand mixer, hand mixer and whisk. I’ve tried making sure all the ingredients are loosely incorporated and well incorporated. I’ve tried a round oven pan and also a springform pan. I let the ingredients come to room temperature before mixing. I use Gold Standard protein powder and that’s what you have linked to this recipe. Do you ever have any issues with cracking or any tips on how to prevent cracking?
I’ve used many powders to make this, I’m not exclusive to one. As far as cracking goes, have you tried other brands? Less mixing? Calibrated oven?
Just made this yesterday using fat free cream cheese and yoghurt, had to swap the almond flour with biscuits since I couldn’t find any and added some raspberries on top. It’s my first time ever making cheesecake and it came out amazing, thank you for the recipe!
Glad you liked it Brenda!!!
I just got everything to make these, I’m so excited! Could you suggest a baking time if this was split into muffin tins?
I hope you like it! Depending on the pan size, 15-30 minutes should do it.
I can’t find low fat cream cheese here, can I substitute it with Quark or Cottage cheese? What would the amount be?
The recipe calls for two containers of yogurt. What size containers? Thank you; this cheesecake looks delicious, and I am anxious to try it!!
150g Each – You can always find this under the “Metric” portion within the recipe card.
Is there an ingredient ratio for a normal pie pan?
Thanks!
For a 9″? If I recall correctly it’s around 1.5x. It should fill it to the top!
How would I make a graham cracker crust?
You could replace the almond flour with graham cracker crumbs. Hope this helps!
Does cream cheese need to be at room temperarure?
It helps!
What size yogurt containers
150g
Can you substitute vanilla protein powder with a cinnamon vanilla flavored one?
Sure!
what sweetener did you add?
I’ve used both erythritol and stevia with success here!
Hi! How big are the yogurt containers you used for this recipe?
150g. I’ve added metric conversions now so that you can see the weight of everything. Hope this helps!
Lemonade clear protein with blueberry,
raspberry or blackberry nonfat Greek yogurt!
Peach mango protein with plain nonfat Greek yogurt is the next to be tried.
When using a rocky road protein (his favorite) , what yogurt flavor might you recommend? Should I add cocoa powder?
I’d go with vanilla or chocolate and 2-3 tablespoons of cocoa powder paired with the rocky road!
I would try plain first to see how strong the protein taste is. Could add a chocolate genache or carob chips with it possibly???
Loved it!! I used chocolate peanut butter protein and banana yogurt. It was so yummy. I did cut the sweetener by about half. Thanks for the recipe!!
Awesome Deanna! Glad you liked it.
Can I leave out the protein powder?
Hi Shelley! You can but the macros/taste will change.
Can you freeze it?
Yes, absolutely!
Just found your site after looking for ways to not give up sweets while dieting. Going on a high protein diet, also im diabetic. Throw in a few workout moves and i will in heaven lol. Thank you.
Just made this, took it out of the oven and its as not brown like yours is and the cheesecake seems to be a bit like the constancy of jello lol. Think I should cook it a bit longer?
AJ! Wrap it up and throw it in the fridge, that’s where the magic happens. If it’s not “jiggly” when you take it, it’s probably overcooked. If it’s still kind of “soupy” then I would say you should bake it a bit longer but other than that the fridge should do!
I’m using full fat as I’m on the Keto diet.
How many carbs will it be per slice then please?
Morning! Off the top of my head I’d say you’d end up at around 2-3g Net Carbs per slice but you may want to double check that!
If you want to save some money and feel accomplished at the same time, make your own cream cheese.
One gallon of milk, add Mesophilic culture, let sit for 24 hours in room temperature. Strain for 12 hours at ambient, then another 12 in the refrigerator. Transfer to a mixing bowl. Add 1.25 teaspoons salt and mix well. This made 35.5 ounces of cream cheese. Adjust the salt ratio to preference.