The Best PROTEIN Cheesecake Recipe! (135g Protein, 11g Fat)

Protein Cheesecake Recipe
Written by The Protein Chef

This is one of my favorite cheesecake recipes EVER (healthy or not). It absolutely destroys my sweet-tooth every time I have one! The best protein cheesecake you will ever try…

Here is the recipe:

  • 12 Ounces Fat Free Cream Cheese (339g)
  • 12 Ounces Plain Fat Free Greek Yogurt
  • 2 Large Eggs
  • 3/4 Cup Sweetener
  • 1/4 Teaspoon Salt
  • 2 Scoops Protein Powder (60g) (I prefer vanilla)
  • 10-15 Drops Liquid Sweetener (Optional)
  • 1 Teaspoon Vanilla Extract

Calories in the whole cheesecake:

  • Calories: 865
  • Fat: 11g
  • Saturated Fat: 4g
  • Sodium: 2745mg
  • Carbs: 37g
  • Fiber: 0g
  • Sugar: 28g
  • Protein: 135g

Buy my 6×2 Cheesecake Pan here:

Mix all of the ingredients together in a bowl for 2:00-3:00. Take out and spray a 6’’ cake pan with non-stick cooking spray. Put parchment paper inside your cake pan. Bake on 325°F/162°C for 30:00-32:00. Turn your oven down to 200°F/93°C and bake for another 50:00-60:00. Let cool in the fridge for a few hours (preferably overnight)!


  • Top it with my protein frosting!
  • The flavor of protein you use will determine the flavor of cheesecake you make
  • Think outside the box and put anything you want on top of it (cool whip, nuts, whip cream, fruit, chocolate or peanut butter chips, etc)!

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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.


  • Just wanted to say thanks to Derek for this amazing recipe! I made it with ON Vanilla Casein and granulated Splenda sweetener–and it turned out fantastic, just fills you up and demolishes your sweet tooth.

    This is gonna be a staple in my repetroir for a long time. Love how cheap it is, too.

  • This recipe is amazing, my sisters and I grew up in a big italian family but we are all in love with fitness an training. When push comes to shove we struggle when we really want a dessert but can’t find something that tastes good enough to compare. I just made this to a family dinner (one that is usually filled with cookies and cannolis) beyonce wanted more. It was a hit, felt pretty awesome that we were still eating pretty clean in comparison. Thanks so much.!!!!

    • I’m definitely the same way with dessert (it’s why I started making these) so I fully understand ya on that! So glad everyone liked it. Thanks for the feedback on it too Ryan!

  • Hi,
    What Kind of sweetener do you use? Do you know how much stevia it would be? I tried it before in a different cheescake recepie but unfortunately the taste was very unpleasing….
    Thanks 🙂

  • All your recipes are glorious. This is just one of the many that I’ve tried.

    I’ve done the pumpkin pancakes, the black bean brownies, the oatmeal protein bar, the Sheppard’s pie, the protein souffle, and this one and I legitimately have not been disappointed. Cutting is such a mental strain when you find yourself caught up in eating the same typical “bodybuilding” foods (sweet potatoes, brown rice, tilapia, etc.) to fit your macros, but these recipes are a godsend for me.

    Thanks a lot Derek. I hope your channel blows the fuck up within the next year or so; you deserve it.

    • Thank you so much David! I couldn’t deal with the “norm” back when I first started eating healthy…I’ve always needed variety. Great tasting food is really important to me so I had to figure out a way to incorporate it into my lifestyle and so far it hasn’t been too bad and I’m glad you feel the same way. Appreciate all of the kind words more than you know.

  • It’s in the oven right now!! I’m more than a little excited 🙂 Going to save it for after training tomorrow. Licked the spoon and mmmmmmmm. Thanks for sharing the goods! 😉

  • Hello Derek
    For giving it even a higher carb notch, instead of the optional flavouring, can regular sugar be used? 🙂

    Thanks a lot

    • Hey Max! Thank you. I’m actually going to be putting one up soon on here – give me a couple weeks! If you don’t have time to make it and can find them, the reduced fat/fat free pre-made crusts are pretty good too!

  • I was linked to this recipe from a post on the leangains subreddit. This dessert fits my macros any day of the week. Thanks for creating it!! Publish a book and take my money.

  • It’s in the oven right now, thank you so much Derek for sharing all your great recipes:) Btw: Can’t wait for you to make one with a crust!

  • I don’t think I have ever reviewed much of anything…but this was awesome!

    Knowing I would eat it all, I made half the recipe in a 8.5×4.5×2.5in pan (whatever that is) – and it came out perfectly. Also put like 400g of fresh strawberries and a serving of protein frosting on it as well (I layered it). Nice chunk of my fiber and protein for the day while minimally cutting into my calories. Despite low calories, it’s definitely a two-three serving item (even at 1/2 recipe), but I certainly enjoyed it throughout the day. I had a trial bag of strawberries and cream whey powder that I used.

    It does taste like cheesecake…really wild stuff, can’t wait to try more recipes. Got me to sign up for the newsletter!

  • hey! this looks amazing haha I’m defiantly going to be making this tomorrow!! just one question probably a stupid one but are you talking 325 Celsius or Fahrenheit?!
    thanks 🙂

  • Wow. Tried this for the 1st time this week. I like it better than our local bakery’s normal cheesecake! Thanks for sharing!!

  • I’ve been on a baking kick lately and this is the fourth high protein cheesecake recipe I’ve tried this week. I just dug into it and it is BY FAR the best one. I have yet to be disappointed by a recipe from this site!

  • I’ve made this full size before; INCREDIBLE. DEFINITELY beats mug cakes haha. I was wondering if I would have to adjust the baking time if I made half the recipe in 5 inch pan? And by how much? Or should I just keep an eye on it and use my judgement?

  • Whoa! Between this, the tuna Alfredo, and the buffalo popcorn chicken, I can’t decide which is more blissful!! You sir, are making this cut waaaaaay too easy! Got a solid fan right here!

  • Hey Derek! Made this a few months ago (It was AMAAAZING!) and have been craving it for the past couple of days. If I were to bake them in silicone baking cups, what time and temperature would you suggest? Thanks!

  • Derek, Do you have a conversion for using the Stevia in the Raw granulated sweetener in lieu of the liquid?

    I noticed that you used it in the blueberry cheesecake recipe. Would you suggest the same amount?

    Also, if I’m using a different protein, are you suggesting to use enough protein to equal 60g of protein from the powder?

    Thanks in advance. Looking to make this along with the chicken muffins & Cheddar bacon ranch chicken this week or weekend!

  • Seriously. best recipe EVER. I am eating this cheesecake while I type 🙂 I used 1.5 TBS of stevia for the part that called for 3/4 sweetener. I used vanilla Cellucor for the protein. Tastes too good to be true. I have already sent this recipe out to all my protein loving friends. I am SO happy!! You know, I have tried so many recipes that “look” delicious. But this one actually lives up to it’s photo. It’s THAT good!!!!

  • Thanks so much for the great recipe! Made this with Cellucor Peanut Butter Marshmallow whey in a 9×2 inch tin pie plate. Baked at 325F for 25 minutes and then 200F for about 45 minutes. Turned out great– not dry or spongy at all like some protein cheesecake recipes. I could not for the life of me resist having a piece before I put it in the fridge to set… WHOOPS! Was still great! Thanks again. Next piece I’m going to top with strawberry jam for peanut butter and jam cheesecake!

  • This is by far the best cheesecake recipe I’ve ever seen! I will make this once I buy more protein powder 🙂

  • Any suggestions for making this in a toaster oven? It came out kinda runny. I put it in the fridge. I’m hoping overnight it will solidify.

    • The final step is to keep it in the fridge overnight (or for at least a few hours) before it turns into a cheesecake! How did it turn out after you left it in the fridge?

  • Apparently the toothpick method isn’t very good at determining if cheesecakes are ready because it’s not like a cake. Some videos on YouTube show that when the center wobbles like jello without damaging it, then it’s ready.

  • Love this recipe! I noticed that you have been using the Vanilla light and fit in the newer cheesecake recipes. If I wanted to use that in this recipe would you reduce the sweetener, and if so to how much?

  • Awesome looking cheesecake and I am eager to try it but the sodium content looks awfully high. Is that accurate or am I misreading it? Thanks for your wonderful recipes.

  • I just found out this recipe and I’m gonna try it, but I have a question. I don’t love in the USA, so I can’t have Splenda. I bought another sweetener (Dietor, sucralose) which says that one tablespoon equals six sugar tablespoon. How much of it shoul I use? Thank you!

  • I am totally going to make this soon. I love baking cheesecake and started baking it from scratch 7 years ago. I just can’t eat anyone else’s cheesecake because nothing is ever rich, dense or creamy enough for me. So far I’ve been experimenting a lot with quest protein powder and plan to use hte salted caramel in your recipe. your cheesecake looks liek it has the same texture as my non-healthy version so I can’t wait! I only have two mini 2×3 and a 9×5 though so I’m thinking a water bath at 350 for 20 mins and let cool down completely in the oven before taking out. I bake mine th eold fashioned way because with a waterbath you have almost a 0 percent chance of over baking a cheesecake so long as you are within a ball park cook time (like 20 mins won’t matter). Also the bonus to letting your oven cool down completely with a water bath is that if you shut the oven off when you think it’s near done the water bath will cook it to perfection and your cake will not crack because it will have gradually cooled. Considering this isn’t exactly the same as a regular cheesecake with the protein powder, it actually sets up more slowly thus enabling it to have more ‘give’ with temperature changes. Or so it would seem. Anywho I digress. do the jiggle test and if the center moves like jello it is done. also using a quest bar or two with some coconut oil will make a lovely crust. bake the quest bar for six mins, or however many you need and bam! mix it with coconut oil and you have a healthy crust. i’ve done that with a few other recipes. do not bake before hand and bake with the cheesecake though. I digress. 9×5, 325 20 mins no water bath? or 350 20 mins with water bath? suggestions?

  • Hi Derek,

    I’m new here and this is heaven for me.

    I tried this recipe today and it turned out great texture-wise etc.- however, I don’t really like the taste of the yoghurt. Do you think adding more protein powder (I’m using PHD Chocolate Cookie) to the mix would cover the strong taste of yoghurt?


  • That moment when you are getting ready to make the most delicious cheese cake ever and you realize you are almost out of protein powder! :O The Terror! Anyway this is one of our favorite go to desserts of yours. Thank you for all your hard work on making these wonderful recipes. I am planning on making this as one of our Christmas dinner deserts not even going to tell people it is a healthier high protein version 😉 lol…. Have a great Christmas! 🙂

  • I commented a year ago on this recipe but I needed to add one more tonight — I’ve made this maybe 10000000 times since finding it on your site. Today I needed to alter it because I did not have the cream cheese (I literally live in the middle of nowhere so ingredients are super hard to come by without driving 3 hours).

    I omitted the cream cheese completely and just used 3 full cups of nonfat plain Fage greek yogurt. I also omitted the optional liquid sweetener. I use Cellucor Vanilla for the protein powder. and for the 3/4 c. of sweetener I use 1 TBS of stevia.

    It came out PERFECT.

    Thanks again for always giving me good, seriously tasty, and high protein treats to make. I have given this cheesecake for bday and xmas gifts to my lifting/workout friends and it’s always one of their favorites 🙂


  • Hi Derek,

    Thank you so much for this recipe! I baked this for the first time today, and just ate a quarter of a cheesecake. It tasted AMAZING, and the macros were excellent! I can’t wait to eat the remaining three quarters that are in my fridge!

    I’m trying to get the fat grams down a little bit more, and I’m afraid we don’t have Philadelphia Fat Free Cream Cheese where I am. (Just a slightly reduced fat one, which account for the relatively high fat.) Could I substitute low fat cottage cheese for cream cheese instead?

    Thanks and happy new year!!

    • Hi Sharon! Thank you and happy new year to you as well! You might be able to sub some of it with cottage cheese but you’ll probably lose the consistency. I’ve never tried it myself so I’m sorry I can’t be that much help!

  • Mine turned out really hard, wasn’t light like a cheesecake what so ever what did I do wrong ? ?? Or I’ve only left it in the fridge for 2 hours does it just need to stay in there for longer. ..??

  • I made this with 62 g ON Vanilla Cake Batter. I used all of the same ingredients in the same quantities and got a much higher macro count 134 P/ 205 C/ 12F for the entire cheesecake. I am not sure if you accounted for the carbs in the sweetener in your calculation. No worries though because it was absolutely perfect. My husband loved it. Thank you and keep these delicious and simple recipes coming!

  • Damn man made this cheesecake about 1000 times now still but never gave the proper shout out. BEST PROTEIN RECIPE EVER. Thanks Derek!

  • Wow! I just made this and it’s truly one of the best cheesecakes ever! I always steered clear of eating the regular cheesecake due to the high calories and fat, but I will definitely be making these again! I put fresh strawberries on top and I’m going to try blueberries tomorrow.

  • Thank you so much! I’ve been craving chocolate badly and needed a healthy alternative to avoid falling off my plan, and THIS WAS IT! I will definitely make it in the future and will go to your book of recipes first before any others.

  • Love this cheesecake recipe. I substitute the fat free cream cheese (because I can’t find it here) with Greek yogurt and the cheesecake always turns out perfect. I eat a slice of this almost everyday.

  • Have you used egg white protein powder? Can you use unsweetened and just add vanilla and sweetener or is sweetened powder best?


  • I am not a huge fan of regular cheesecake but this recipe hit all the aspects of it I like with much better macros. Seriously, great recipe! I used unflavored egg white protein powder (just a tip, it can be clumpy so I would sift before to avoid lumps). I added an extra tsp of vanilla and even with the unflavored protein it was sweet enough. I also cooked for 50 minutes and it was perfect. It was great just plain but ate it with strawberries and Walden farms pancake syrup. Thanks for the recipe, looking forward to trying out different variations.

  • As i makeing this, it just keeps getting better and better! Definitely kills my sweet tooth and for added protien put a scoop protien in with half a container of cool whip and it will blow your mind!

  • D, I think you need to check your macro counts on this. The cream cheese alone has 36-48g carbs. I can’t find a brand that has less than 3g per oz.

  • Made this yesterday and it tastes really good. Topped with protein frosting. Can’t believe I have a high protein alternative to cheesecake now. Thanks for the recipe. Next time, I am going to try this with a crust.

  • Hi there!

    I couldn’t seem to find any details in the recipe, but what type of protein powder is used? I drink MRE Light protein (no whey), and wasn’t sure how this would impact the cheesecake. Thank you!

  • I’ve been making this for a few weeks now during my cut and it has been a LIFE SAVER.
    The only confusion I have is the protein amount: is it 60g protein (macros), or 60g powder??
    I’ve been using 60g powder so I hope that’s correct; my protein powder is 29g powder for 20g protein, so if I’m supposed to use protein grams instead of powder grams, I’ve been eating less protein than i thought 🙁
    Thank you!

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