High-Protein Greek Yogurt Cheesecake

So you want cheesecake… but you also want to hit your protein goals and not feel like you need a nap afterward?
Say hello to this High-Protein Greek Yogurt Cheesecake. It’s creamy, lightly sweet, and gives full dessert energy without the usual sugar overload. Basically, it’s cheesecake that goes to the gym.

Why This Recipe Is Awesome

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Here’s why this cheesecake deserves a standing ovation:

• High in protein – thanks to Greek yogurt (the real MVP).
• Lighter than classic cheesecake – no brick-in-your-stomach feeling.
• Easy to make – no fancy techniques or water baths.
• Meal-prep friendly – slice it, store it, snack happily all week.
• Totally customizable – flavors, toppings, sweetness… you decide.

It’s proof that healthy desserts don’t have to taste “sad.”

Ingredients You’ll Need

Simple ingredients doing big things.

• Greek yogurt – 2 cups (thick, plain, preferably full-fat or 2%)
• Cream cheese – 8 oz, softened
• Eggs – 2 large
• Protein powder – 1 scoop (vanilla works best)
• Sweetener – to taste (honey, maple syrup, or zero-cal sweetener)
• Vanilla extract – 1 tsp
• Lemon juice – 1 tbsp (for that classic cheesecake tang)

Optional crust (because crust lovers exist):

• Oat flour or crushed oats
• A little melted butter or coconut oil

Optional toppings: berries, chocolate drizzle, peanut butter, or yogurt glaze.

Step-by-Step Instructions

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1. Preheat the oven
   Set oven to 325°F (165°C). Lightly grease a small springform pan or line with parchment.
2. Blend the filling
   In a blender or bowl, mix Greek yogurt, cream cheese, eggs, protein powder, sweetener, vanilla, and lemon juice until smooth.
3. Prepare the crust (optional)
   Press oat mixture into the bottom of the pan and bake for 8–10 minutes. Let cool slightly.
4. Pour & smooth
   Pour cheesecake filling over the crust (or directly into pan if crustless). Smooth the top.
5. Bake
   Bake for 40–45 minutes until edges are set and center is slightly jiggly.
6. Cool slowly
   Turn off oven, crack the door, and let cheesecake cool for 30 minutes. Then chill in the fridge for at least 2 hours.
7. Serve & enjoy
   Slice, top, and enjoy creamy, protein-packed bliss.

Common Mistakes to Avoid

• Overbaking – dry cheesecake is a crime.
• Skipping chill time – it needs time to set properly.
• Low-quality yogurt – watery yogurt = sad texture.
• Overmixing – adds too much air and causes cracks.
• Using flavored yogurt – throws off sweetness and protein balance.

Key tip: The center should still jiggle slightly when you pull it out.

Alternatives & Substitutions

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• No cream cheese? Use all Greek yogurt (texture will be softer).
• No protein powder? Skip it and add one more egg.
• Dairy-free? Use plant-based yogurt and vegan cream cheese.
• Low-carb option – use almond flour crust and sugar-free sweetener.
• Flavor upgrades – cocoa powder, cinnamon, or lemon zest.

IMO, berry topping + drizzle of honey = undefeated combo.

FAQ (Frequently Asked Questions)

Does it actually taste like cheesecake?
Yes. Shockingly close. You won’t miss the sugar bomb.

Can I make it crustless?
Absolutely. It’s still creamy and delicious.

How long does it last in the fridge?
Up to 4–5 days, if you don’t eat it sooner.

Can I freeze it?
Yes—slice and freeze individually. Thaw in the fridge.

Is this good for breakfast?
Technically yes. Morally? Also yes.

Can I make mini cheesecakes?
100%. Use muffin tins and bake 18–22 minutes.

Final Thoughts

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This High-Protein Greek Yogurt Cheesecake proves dessert and nutrition can peacefully coexist. It’s creamy, satisfying, and perfect for anyone who wants cheesecake without the crash.

Make it once and it’ll become your go-to “healthy dessert that doesn’t taste healthy.”
Now go grab a fork—you’ve earned it. 🍰💪