Easy Protein Cheesecake with a Crust

8 Slices183 cals

Alright so its been a few years now and I think it’s finally time my protein cheesecake settles down. Don’t get me wrong, my cheesecake recipes are some of my favorites but you can only hold back from your other half for so long. Long story short, today we’re swiping left and giving my protein cheesecake a low carb crust! Did I mention we’re also gonna turn it into a LOW CARB CHEESECAKE too?!

Here’s the deal, this cheesecake unlike my other ones is gonna be a bit higher in fat 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 have 2 grams of carbs per serving so if you want this to be low in fat but a bit higher in carbs you can use fat free instead.

First, we have to prep the crust so that it doesn’t fall apart when we cut our cheesecake. To do this take out a small bowl and add into 2 tablespoons of melted butter or coconut oil and 1/2 up or 56 grams of almond flour. Mix those two ingredients together and press them firmly into a 6×2 pan lined with parchment paper. Bake your crust on 350F/176C for 8-12 minutes or until it’s lightly browned and then take it out.

Before we move on I have to say that if you’re using a bigger or smaller pan you’re gonna have to play with the cooking times. A smaller pan will take longer and a bigger pan will take less time so keep an eye on it. To purchase the exact pan that I use for all of my cheesecake recipes you can click right here, it’s around 10 bucks shipped.

Next, take a bowl big enough for all of your cheesecake ingredients and add into it 16 ounces or 454 grams of full or reduced fat cream cheese (or fat free if you don’t mind the extra carbs), 2 containers or 300 grams of the lowest carb Greek yogurt you can find, 2 scoops or 60 grams of protein powder, 1 large whole egg, 2 large egg whites, 2 teaspoons of vanilla extract, and 1/4 cup of your choice sweetener. Mix those ingredients together and pour your mix into your pan. After that melt 2 tablespoons of some semi-sweet chocolate chips (the easiest way is to microwave them for :15 seconds, mix them together, and repeat until they’re melted), pour the chocolate on top of your cheesecake, and cut it in with a knife to give it that delicious marbled look.

Last bake your cheesecake on 325F/162C for 30-35 minutes then drop your temperature to 200F/93C and bake for an additional 50 minutes to 1 hour. Let your cheesecake cool for a couple hours or my preference, wrap it up and put into the fridge overnight!

This is without question my favorite cheesecake recipe to date so if you like my past cheesecakes or if you’ve yet to try one…you gotta try this one!!!

Tips:

  • Double your crust recipe and you’ll be able to press your crust onto the sides!
  • Top your cheesecake with whatever you want before the oven!
Easy Low Carb Cheesecake Recipe

Easy Protein Cheesecake with a Crust

Beauty comes in all shapes and sizes, especially inside a 6×2 pan filled with a LOW CARB CRUST AND CHEESECAKE! This Low Carb Cheesecake is delicious!
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 50 minutes
Course: Dessert
Cuisine: American
Keyword: easy cheesecake, low carb cheesecake, protein cheesecake
Servings: 8 Slices
Calories: 183kcal
Cost: $5.20
Course: Dessert
Cuisine: American
Keyword: easy cheesecake, low carb cheesecake, protein cheesecake
Prep Time: 10 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 50 minutes
Servings: 8 Slices
Calories: 183kcal
Cost: $5.20

Ingredients

Crust

  • 2 Tablespoons Butteror Coconut Oil
  • ½ Cup Almond Flour56g

Cheesecake

  • 16 Ounces Cream Cheese454g Reduced, Full, or Fat Free
  • 2 Containers Greek Yogurt300g Fat Free
  • 2 Scoops Protein Powder60g Vanilla
  • 1 Large Whole Egg
  • 2 Large Egg Whites
  • 2 Teaspoons Vanilla Extract
  • ¼ Cup SweetenerYour choice
  • 1-2 Tablespoons Chocolate ChipsSemi-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)

Notes

Calories in the WHOLE recipe w/ Reduced Fat Cream Cheese:
  • Calories: 1807
  • Fat: 111g
  • Saturated Fat: 54g
  • Sodium: 1706mg
  • Carbs: 69g
  • Fiber: 20g
  • Sugar: 38g
  • Protein: 133g
 
Per Slice (8 Slices):
  • 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 in the WHOLE recipe w/ Fat Free Cream Cheese:
  • Calories: 1468
  • Fat: 60g
  • Saturated Fat: 24g
  • Sodium: 2406mg
  • Carbs: 81g
  • Fiber: 20g
  • Sugar: 44g
  • Protein: 151g
 
Per Slice (8 Slices):
  • Calories: 183
  • Fat: 7.5g
  • Saturated Fat: 3g
  • Sodium: 300.7mg
  • Carbs: 10.1g
  • Fiber: 2.5g
  • Sugar: 5.5g
  • Protein: 18.8g

Nutrition

Calories: 183kcal | Carbohydrates: 10.1g | Protein: 18.8g | Fat: 7.5g | Saturated Fat: 3g | Sodium: 300.7mg | Fiber: 2.5g | Sugar: 5.5g

Ingredients

Crust

  • 2 Tablespoons Butter or Coconut Oil
  • ½ Cup Almond Flour 56g

Cheesecake

  • 16 Ounces Cream Cheese 454g Reduced, Full, or Fat Free
  • 2 Containers Greek Yogurt 300g Fat Free
  • 2 Scoops Protein Powder 60g 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)

Notes

Calories in the WHOLE recipe w/ Reduced Fat Cream Cheese:
  • Calories: 1807
  • Fat: 111g
  • Saturated Fat: 54g
  • Sodium: 1706mg
  • Carbs: 69g
  • Fiber: 20g
  • Sugar: 38g
  • Protein: 133g
 
Per Slice (8 Slices):
  • 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 in the WHOLE recipe w/ Fat Free Cream Cheese:
  • Calories: 1468
  • Fat: 60g
  • Saturated Fat: 24g
  • Sodium: 2406mg
  • Carbs: 81g
  • Fiber: 20g
  • Sugar: 44g
  • Protein: 151g
 
Per Slice (8 Slices):
  • Calories: 183
  • Fat: 7.5g
  • Saturated Fat: 3g
  • Sodium: 300.7mg
  • Carbs: 10.1g
  • Fiber: 2.5g
  • Sugar: 5.5g
  • Protein: 18.8g

Nutrition

Calories: 183kcal | Carbohydrates: 10.1g | Protein: 18.8g | Fat: 7.5g | Saturated Fat: 3g | Sodium: 300.7mg | Fiber: 2.5g | Sugar: 5.5g

6 Comments

  1. Cody on August 29, 2016 at 12:00 am

    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.

  2. AJ on August 19, 2017 at 12:00 am

    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?

    • Derek Howes on August 22, 2017 at 12:00 am

      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!

  3. connie on December 13, 2017 at 12:00 am

    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.

  4. Kristine on September 17, 2020 at 8:55 am

    Can you freeze it?

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