You no longer need to give up cookie dough for gains with this Cookie Dough Protein Cheesecake recipe! Packed with chocolate chip cookie dough flavor, easy to make, high in protein, and low in fat!
You’ll need your favorite 6×2 cheesecake pan, something to mix everything together with, and a large enough bowl to fit all of your ingredients in.
Add into your bowl 2 large whole eggs, 1 teaspoon of vanilla extract, 1/2 teaspoon of butter extract, 1/4 cup of a sweetener, 1 tablespoon of peanut or other nut butter, 12 ounces of cream cheese, 2 tablespoons of chocolate chips, 2 scoops of a vanilla protein powder, 2 teaspoons of light brown sugar, and 2 containers of a vanilla Greek yogurt.
Using fat free (I used this today), reduced fat, or full fat ingredients is completely up to you and your macros that day. If you can’t find or don’t like fat free, reduced or full fat really won’t add that much fat to each serving.
Mix everything together with a hand mixer until your cookie dough protein cheesecake mix is smooth. If you’re not using a hand mixer, let your cream cheese soften up a bit before adding it in (it’ll mix easier).
Take out your 6×2 cheesecake pan, line it with some parchment paper for easy clean up, and pour your cheesecake mix in. You should have enough cookie dough protein cheesecake mix to fill your pan almost all the way to the top.
Parchment paper will also make removing your cheesecake from the pan much easier and prevent any possible “breaking“.
Baked Protein Cheesecake
Top your cheesecake with whatever you want before the oven like some more chocolate chips and put your cheesecake into the oven on 325F/162C for 30-35 minutes.
Drop your temperature to 200F/93C and bake for an additional 50-60 minutes.
Don’t have a 6×2 cheesecake pan? Make sure to adjust your baking times accordingly. A good rule of thumb is that the thicker your cheesecake is, the longer it’ll take to bake.
Remove your cookie dough protein cheesecake from the oven and wrap it up. I prefer putting my cheesecake into the fridge overnight but a couple hours should be fine. The longer you leave it in the fridge, the better the cheesecake texture will be.
Unwrap it once it fully cools and top it! I like topping mine with some Greek yogurt, light whipped cream, or protein frosting. Let me know what you like topping your cookie dough protein cheesecake with in the comments below!
Try one of our Protein Frosting Recipes here!
Cookie Dough Protein Cheesecake
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- 2 Large Whole Eggs
- 12 Ounces Cream Cheese - Fat Free
- 2 Teaspoons Light Brown Sugar
- 10.6 Ounces Greek Yogurt - Fat Free Vanilla
- ½ Teaspoon Butter Extract
- 1 Teaspoon Vanilla Extract
- 1 Tablespoon Peanut Butter
- 2 Scoops Protein Powder - Vanilla
- 2 Tablespoons Chocolate Chips - Semi-Sweet
- ¼ Cup Sweetener
- Take out a large bowl and add all of your ingredients into it
- Mix everything together
- Line a 6×2 cake pan with some parchment paper, pour your mix in, and top it with whatever you want (if anything)
- Put it into the oven on 325F/162C for 30-35 minutes
- Drop your temperature to 200F/93C for another 50-60 minutes
- Take your cheesecake out, let it cool, wrap it up, and put it into the fridge overnight (or a couple hours if you can’t wait that long)
- Calories: 1168
- Fat: 28g
- Saturated Fat: 10g
- Sodium: 2177mg
- Carbs: 89g
- Fiber: 1g
- Sugar: 59g
- Protein: 140g
- Calories: 292
- Fat: 7g
- Saturated Fat: 2.5g
- Sodium: 544.2mg
- Carbs: 22.2g
- Fiber: .2g
- Sugar: 14.7g
- Protein: 35g