Protein Cheesecake – Midge Style
Description
If you love cheesecake but also like keeping things a little lighter and protein-packed, this one’s a winner. It’s creamy, smooth, and rich, just like a classic cheesecake, but made with Greek yogurt and protein powder for a serious boost. The best part? It’s incredibly simple to make and bakes gently in the oven without needing a water bath.
Cheesecake Filling
Optional Crust
Instructions
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Step 1: Preheat the Oven
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Preheat your oven to **300°F (150°C)**. Cheesecake likes gentle heat, and this lower temperature helps keep the texture silky smooth.
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Step 2: Prepare the Crust (Optional)
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If you want a crust, mix the almond flour or crushed cookies with the melted butter until combined.
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Press the mixture into the bottom of an **8- or 9-inch cheesecake pan** lined with parchment paper.
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Bake the crust for **about 10 minutes**, just until lightly golden. Let it cool before adding the filling.
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Step 3: Make the Cheesecake Batter
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Add the cream cheese, Greek yogurt, protein powder, eggs, sweetener, vanilla extract, and lemon juice to a blender or food processor.
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Blend just until smooth and creamy. Try not to overmix, since too much air in the batter can cause cracks while baking.
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If mixing by hand, start by whisking the softened cream cheese, yogurt, protein powder, and sweetener until smooth. Then add the eggs one at a time, followed by the vanilla and lemon juice.
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Step 4: Fill the Pan
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Pour the cheesecake batter into the prepared crust.
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If you’re making it crustless, simply pour the mixture into a parchment-lined springform pan with lightly buttered sides.
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Step 5: Bake
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Place the cheesecake in the oven and bake for **45–50 minutes**.
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The edges should look set while the center still has a gentle jiggle.
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Step 6: Slow Cool
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Turn off the oven, crack the door open slightly, and let the cheesecake rest inside for **about 30 minutes**. This slow cooling helps keep the top smooth.
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Step 7: Chill
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Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours, or overnight for the best texture.
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Before removing from the pan, run a knife gently around the edge to loosen it. Ingredient Notes & Swaps
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Protein Powder:
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You can use whey, casein, or plant-based protein powders. Vanilla works great for classic flavor, but chocolate, peanut butter, or strawberry can be fun too.
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No Protein Powder?
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You can skip it entirely. The Greek yogurt already adds a good amount of protein.
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Greek Yogurt Substitute:
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Blended cottage cheese works well too. Just drain any extra liquid before using it. Serving Ideas
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Once chilled, enjoy the cheesecake plain or dress it up with toppings like:
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Fresh strawberries or berries
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A drizzle of melted dark chocolate
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Fresh whipped cream
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Chocolate chips
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Caramel or dulce de leche
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Berry sauce
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Storage
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Refrigerator:
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Keep covered in the fridge for 3–4 days.
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Freezer:
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Wrap the whole cheesecake tightly or freeze individual slices. It will keep well for up to 3 months. Thaw overnight in the refrigerator before serving.
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