S’mores Protein Cheesecake

4 Slices344 cals

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

Tips:

  • Use a chocolate protein powder for more of a chocolate taste!
  • Use plain Greek yogurt to cut down on the sugar in the recipe!
S'mores Protein Cheesecake Recipe

S’mores Protein Cheesecake

This S'more Protein Cheesecake recipe is quick to prepare, healthy, packed with protein, and a delicious way to kick those cravings!
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Course: Dessert
Cuisine: American
Keyword: protein cheesecake, protein s’mores, s’mores cheesecake
Servings: 4 Slices
Calories: 344kcal
Cost: $5.50
Course: Dessert
Cuisine: American
Keyword: protein cheesecake, protein s’mores, s’mores cheesecake
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 4 Slices
Calories: 344kcal
Cost: $5.50

Ingredients

  • 2 Large Whole Eggs
  • 2 Scoops Protein Powder60g Vanilla
  • 10.6 Ounces Greek Yogurt300g Fat Free Vanilla
  • 12 Ounces Cream Cheese339g Fat Free
  • ¼ Cup Sweetener
  • 1 Teaspoon Vanilla Extract
  • 2 Teaspoons Lemon Juice
  • ½ Teaspoon Ground Cinnamon
  • Cup Mini Marshmallows30g
  • 1 Tablespoon Peanut Butter16g
  • 1 Teaspoon Light Brown Sugar4g
  • 4 Pieces Chocolate28g Semi-Sweet
  • 2 Sheets Graham Cracker35g Low Fat Honey

Instructions

  • Take out a large bowl, chop up your Chocolate, and add all of your ingredients into it aside from your Graham Crackers
  • 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, and top it with your Graham Crackers by crushing them up
  • 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)

Video

Notes

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

Nutrition

Calories: 344kcal | Carbohydrates: 32.2g | Protein: 35.7g | Fat: 8g | Saturated Fat: 2.7g | Sodium: 543.2mg | Fiber: 1.2g | Sugar: 18.2g

Ingredients

  • 2 Large Whole Eggs
  • 2 Scoops Protein Powder 60g Vanilla
  • 10.6 Ounces Greek Yogurt 300g Fat Free Vanilla
  • 12 Ounces Cream Cheese 339g Fat Free
  • ¼ Cup Sweetener
  • 1 Teaspoon Vanilla Extract
  • 2 Teaspoons Lemon Juice
  • ½ Teaspoon Ground Cinnamon
  • Cup Mini Marshmallows 30g
  • 1 Tablespoon Peanut Butter 16g
  • 1 Teaspoon Light Brown Sugar 4g
  • 4 Pieces Chocolate 28g Semi-Sweet
  • 2 Sheets Graham Cracker 35g Low Fat Honey

Instructions

  • Take out a large bowl, chop up your Chocolate, and add all of your ingredients into it aside from your Graham Crackers
  • 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, and top it with your Graham Crackers by crushing them up
  • 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)

Video

Notes

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

Nutrition

Calories: 344kcal | Carbohydrates: 32.2g | Protein: 35.7g | Fat: 8g | Saturated Fat: 2.7g | Sodium: 543.2mg | Fiber: 1.2g | Sugar: 18.2g

7 Comments

  1. Chhiwat maghribya on August 16, 2015 at 12:00 am

    Thanks for sharing the recipe, it looks moist and delicious!

  2. Audrey on December 31, 2015 at 12:00 am

    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?

    • Derek Howes on January 4, 2016 at 12:00 am

      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! 🙂

  3. Julie on January 12, 2016 at 12:00 am

    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.

  4. Brit on July 22, 2016 at 12:00 am

    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.

    • Derek Howes on July 22, 2016 at 12:00 am

      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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