We’re back with another variation to my all time favorite dessert, protein cheesecake! We have our original, a no bake one, one you can make in the microwave, cottage cheese, and now this time? An Easy Ricotta Cheesecake! The macros are just good as and it’s super easy to make.

Before we start this one, you’ll need a 6” pan. You can use our original (6×2) or one of these new springform pans I’ve been using. I’ve had no issues with it leaking and it easily releases the cheesecake so I’m using less parchment paper, which will likely save me some money in the long run. I think it was around 10 bucks, I’ll throw a link to it below. I’d definitely say it’s worth the buy if you like any of our cheesecakes!

Simple Cheesecake Crust

You can optionally start this one with a small bowl, 3 sheets of crushed up graham crackers, and 3 tablespoons of melted butter. You can easily crush up your graham crackers by putting them in a sealed bag or bowl and using a rolling pin or drink bottle to roll or crush them.

Mix those together until all of your crumbs are coated with your melted butter.

Coat a 6’’ pan with some cooking spray or drop some parchment paper into it and evenly press that graham cracker mix into it. I use my hands to do this.

Put that in the oven on 350F/176C for around 7-10 minutes or until it browns up a bit.

Protein Ricotta Cheesecake

With your crust done, it’s time to prep your mix in a larger mixing bowl! Add into it, 8 ounces of cream cheese, 1 cup of part skim ricotta cheese, 2 large whole eggs, 1 teaspoon of vanilla extract, 1/4 cup of your choice sweetener, and 2 scoops of a good tasting vanilla protein powder.

Give those a mix right until smooth. Don’t over-mix your ingredients or you’ll add too much air into the recipe which could promote cracking.

Once smooth, add in 1 tablespoon of corn starch and lightly mix that in. Since ricotta naturally tends to have a bit more moisture in it, this will help set the easy ricotta cheesecake up firmly without cracks. Make sure not to use too much as you’ll lose the creamy cheesecake texture.

Pro tip? If your ricotta appears to have a ton of liquid in it, you can strain it using a cheesecloth (I’ve never had to do this with part skim).

Pour your mix on top of your graham cracker crust and choose a mix-in or topping, if any. Some of my favorites?

Cheesecake Mix-Ins or Toppings

• Chocolate Chips
• Fresh Fruit (Berries!)
• Sugar Free Cherry Pie Filling
• Peanut Butter Swirl (Microwave your peanut butter for :15 seconds and cut it in)
• Lemon or Lime Zest
• Crushed Cookies
• Salted Caramel Drizzle
• Toasted Pecans or Walnuts
• Sprinkles

Let me know below if you like your protein cheesecake plain and simple or loaded with fruit and toppings!

Put your easy ricotta cheesecake into the oven on 350F/176C for 10 minutes, drop it to 200F/93C and let it bake for an additional 40-50 minutes. You’ll know it’s done when the edges are set and firm but it still has a slight “jiggle” in the middle.

Remove it from the oven, let it cool, wrap it up, and put it into the fridge for a few hours or preferably for maximum cheesecake texture, overnight. In the end, it should look like this…

Another protein cheesecake to add to your protein lineup and yes, it’s hard not to eat the entire thing in one go!

Keep this ricotta cheesecake in the fridge and it should last around 4-5 days. Alternatively, it freezes great too.

Ready for a meal prep? How about our Slow Cooker Honey Garlic Chicken!?