S’mores PROTEIN Cheesecake Recipe (Bodybuilding)

S'mores Protein Cheesecake Recipe
Written by The Protein Chef

This S’more Protein Cheesecake recipe is quick to prepare, healthy, packed with protein, and a delicious way to kick those cravings!

Here is the recipe:

  • 2 Large Eggs
  • 2 Scoops (60g) Vanilla Protein Powder
  • 10.6 Ounces (300g) Fat Free Vanilla Greek Yogurt
  • 12 Ounces (339g) Fat Free Cream Cheese
  • 1/4 Cup Sweetener
  • 1 Teaspoon Vanilla Extract
  • 2 Teaspoons Lemon Juice
  • 1/2 Teaspoon Ground Cinnamon
  • 2/3 Cup (30g) Miniature Marshmallows
  • 1 Tablespoon (16g) Peanut Butter
  • 1 Teaspoon (4g) Light Brown Sugar
  • 4 Pieces (28g) Semi-Sweet Chocolate
  • 2 Full Sheets (35g) Low Fat Honey Graham Crackers

Calories in the WHOLE recipe:

  • Calories: 1376
  • Fat: 32g
  • Saturated Fat: 11g
  • Sodium: 2173mg
  • Carbs: 129g
  • Fiber: 5g
  • Sugar: 73g
  • Protein: 143g

Calories in each piece (if you make 4):

  • Calories: 344
  • Fat: 8g
  • Saturated Fat: 2.7g
  • Sodium: 543.2mg
  • Carbs: 32.2g
  • Fiber: 1.2g
  • Sugar: 18.2g
  • Protein: 35.7g

Buy my 6×2 Cheesecake Pan here: http://amzn.to/2fbhIfP

Take out a large bowl, chop up your Semi-Sweet Chocolate, add all of your ingredients into it aside from your Low Fat Honey Graham Crackers, and then mix everything together (using a hand mixer makes things a lot easier). Line a 6×2 cake pan with some parchment paper, pour your mix in, top it with your Low Fat Honey Graham Crackers by crushing them up, and then put it into the oven on 325°F/162°C for 30:00-35:00. After 30:00-35:00 drop your temperature to 200°F/93°C for another 50:00-60:00. Take your cheesecake out, let it cool, wrap it up, and then put it into the fridge overnight (or a couple hours if you can’t wait that long). Mouthgasm!


  • Use a chocolate protein powder for more of a chocolate taste!
  • Use plain Greek yogurt to cut down on the sugar in the recipe!

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About the author

The Protein Chef

Derek Howes is a personal trainer and chef with over a decade of experience in the gym and kitchen. Derek, who is also known as The Protein Chef on his blog and YouTube channel shows his viewers every week that food doesn’t need to be boring or repetitive, it’s all about balance, moderation, and having the knowledge to change things up. His recipes which have been featured in the news, magazines, and on TV are cheap, quick, AND delicious! His motto in life is “everything in moderation” and is without question the most important habit he follows.


  • Can you make these as mini cheesecakes, such as in mini aluminum pans or cupcake wrappers? If so, how would that change the bake time?

    • Yes, you can! The times will depends on their size but it should be cut down drastically for the most part. Check out my other mini recipe and base the times off that! 🙂

  • I have what may be a silly question – I make your pumpkin protein cheesecake about every other week (AND LOVE IT) and thought I’d like to try some of your others but I noticed the S’mores, Cookies & Cream & Chocolate Chip one use a 6×2 pan instead of a 9’’ cake pan. Would it come out way to thin if I continued to use the same 9’’ cake pan I use for the pumpkin one? I also see they use less cream cheese and yogurt as well as not having the pumpkin puree, so it may just be smaller in general which is why a smaller pan is noted? I get 8 servings with the 9″ one. What changes could I make to it to use the 9″? Sorry for the crazy question.

    • Hi Julie! You can absolutely use the 9” pan, just keep an eye on it! 🙂 It won’t be as thick but it will be equally as thick as the pumpkin cheesecake which you’ve already made.

  • For sweetener, what are the options/suggestions? I like to use splenda but I wasn’t sure if I should use 1/4 cup of that since its extra sweet.

    • It really depends on what you want. Some people prefer more of a subtle sweetness and some want it really sweet. These days I actually prefer it less sweet so with something like splenda I might use even less than 1/4 cup. It’ll taste good regardless but start with a 1/4 and go from there – that’ll be your base from here on out with all cheesecakes!

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