Protein Cheesecake – Midge Style

Courses: Desserts

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

16 ounces cream cheese, softened
1 ½ cups Greek yogurt (plain or vanilla, thick style works best)
3 scoops protein powder (unflavored or vanilla)
3 large eggs
⅓ cup sweetener (powdered erythritol or regular sugar if preferred)
1 tablespoon vanilla extract
1 tablespoon lemon juice (optional, but adds a nice tang)

Optional Crust

1 ½ cups almond flour or crushed keto shortbread cookies
4 tablespoons melted butter

Instructions

1
Step 1: Preheat the Oven
2
Preheat your oven to **300°F (150°C)**. Cheesecake likes gentle heat, and this lower temperature helps keep the texture silky smooth.
3
Step 2: Prepare the Crust (Optional)
4
If you want a crust, mix the almond flour or crushed cookies with the melted butter until combined.
5
Press the mixture into the bottom of an **8- or 9-inch cheesecake pan** lined with parchment paper.
6
Bake the crust for **about 10 minutes**, just until lightly golden. Let it cool before adding the filling.
7
Step 3: Make the Cheesecake Batter
8
Add the cream cheese, Greek yogurt, protein powder, eggs, sweetener, vanilla extract, and lemon juice to a blender or food processor.
9
Blend just until smooth and creamy. Try not to overmix, since too much air in the batter can cause cracks while baking.
10
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.
11
Step 4: Fill the Pan
12
Pour the cheesecake batter into the prepared crust.
13
If you’re making it crustless, simply pour the mixture into a parchment-lined springform pan with lightly buttered sides.
14
Step 5: Bake
15
Place the cheesecake in the oven and bake for **45–50 minutes**.
16
The edges should look set while the center still has a gentle jiggle.
17
Step 6: Slow Cool
18
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.
19
Step 7: Chill
20
Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours, or overnight for the best texture.
21
Before removing from the pan, run a knife gently around the edge to loosen it. Ingredient Notes & Swaps
22
Protein Powder:
23
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.
24
No Protein Powder?
25
You can skip it entirely. The Greek yogurt already adds a good amount of protein.
26
Greek Yogurt Substitute:
27
Blended cottage cheese works well too. Just drain any extra liquid before using it. Serving Ideas
28
Once chilled, enjoy the cheesecake plain or dress it up with toppings like:
29
Fresh strawberries or berries
30
A drizzle of melted dark chocolate
31
Fresh whipped cream
32
Chocolate chips
33
Caramel or dulce de leche
34
Berry sauce
35
Storage
36
Refrigerator:
37
Keep covered in the fridge for 3–4 days.
38
Freezer:
39
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.