Protein Cheesecake Recipe

This delicious Protein Cheesecake recipe is not only creamy and delicious, but every slice has 19 grams of protein! Talk about the perfect high-protein cheesecake recipe that everyone can indulge in! 

There’s really nothing like that first bite of cheesecake. That creamy texture, paired with the perfect layer of the crus,t will have me considering going back for round two. What used to stop me from eating cheesecake recipes was the excess fat and calories – but this protein cheesecake changed all that!

You’re going to love this classic cheesecake flavor in a simple dessert that is also gluten free and keto-friendly!

Be sure to check out my Keto Berry Cheesecake and Keto Strawberry Cheesecake for other homemade cheesecakes that will make everyone happy and full. And these Blueberry Protein Muffins are a great grab-and-go snack or breakfast.

Protein Made Simple Email Series

Name Email

By subscribing, I consent to receiving emails.

Crust Ingredients

• Almond flour – You can buy almond flour at the store or make your own almond flour easily at home. 
• Protein powder – Use your favorite type of protein powder. I used an unflavored whey protein powder.
• Joy Filled Eats sweetener – This is my go-to sugar-free sweetener when baking. It is a combination of erythritol, xylitol or allulose, and stevia.
• Salted butter –  You don’t have to let it soften before adding but I do set it out of the fridge for a short time prior to use.

How to Make Almond Flour Crust

You can make a crustless cheesecake if you prefer. Just omit the optional crust.

1️⃣ Process the Crust Ingredients

In a large food processor pulse the almond flour, protein powder, 2 tablespoon sweetener, and 4 tablespoon butter until a coarse dough forms. It may seem dry at first but will come together in a ball.

2️⃣ Press into a Springform Pan

Press into the bottom of an 8-inch springform pan to form a crust. 

3️⃣ Parbake the Crust

Put in the oven and bake for 8 minutes. 

Cheesecake Ingredients

• Cottage cheese – You can use full fat or low fat cottage cheese – or there is even keto cottage cheese at the store that you can purchase and use. I prefer to use high-fat cottage cheese for the creamiest texture. I do not recommend fat-free cottage cheese.
• Cream cheese – I use full-fat cream cheese for this cheesecake recipe. Light cream cheese can also work but I don’t recommend using fat free cream cheese.
• Protein powder – Add your favorite type to the cheesecake mixture. I used unflavored whey protein powder.
• Joy filled eats sweetener – This is my go-to sweetener when baking. 
• Vanilla extract – Using real vanilla adds so much flavor. 
• Eggs – The eggs are key because they’re the binding agent for the rest of the ingredients. 

How to Make Protein Cheesecake

Since you’ve just baked the crust at 350 degrees, reduce the oven temperature to 275 degrees. 

1️⃣ Process the Filling

Combine the cottage cheese and the softened cream cheese in the food processor (you don’t need to wash the bowl). Pulse the cheeses until smooth. Add the protein powder, sweetener, and extract. Mix until combined. Add the eggs. Blend until smooth. You will need to scrape down the sides.

2️⃣ Add to the Pre-Baked Crust

Pour the cheesecake mixture over the crust. The cheesecake filling should spread out evenly in the pan once you pour it in but if you need to gently shake the pan or tap it, do so.

3️⃣ Bake the Cheesecake

Bake the protein cheesecake for 90 minutes until the center no longer jiggles when the pan is lightly shaken. Cool completely. Refrigerate for at least 4 hours before serving.

Storage

Due to the added dairy ingredients of this protein cheesecake recipe, you need to keep it covered with plastic wrap or in an airtight container, stored in the fridge.

Yes, you can freeze the protein cheesecake recipe! Just be sure that you store it in the proper freezer storage container so that it will be ready to thaw and enjoy the next time that you’re craving a piece.

Variations

You can’t go wrong with keto cheesecakes! Just know that changes will vary the calorie and carb count listed in the recipe card.

• Add toppings – Add some fun toppings to your protein cheesecake. You can add sugar free chocolate chips, a drizzle of peanut butter over the top, a few blueberries and fresh strawberries, or even some maple syrup as well.
• Make a graham cracker crust – If you’re not a fan of the protein crust, you can opt to make a crust with graham crackers.
• Make cheesecake bites – Mini cheesecakes are perfect! Just add the mixture to your muffin tin and bake for mini protein cheesecakes!
• Try flavored protein powder – You can try using flavored powder. If you want a chocolate cheesecake I’d recommend adding some cocoa powder to the crust and filling as well.
• Citrus – Add lemon zest, orange zest, lime zest, or lemon extract to the batter for a citrus flavor. Lemon juice gives a much milder flavor.
• Spices – Try adding cinnamon or pumpkin spice for a fall flavor.

Try my Keto No Bake Cheesecake Recipe next! You can add protein powder to that for extra protein.

Common Questions

How do I know when cheesecake is done baking?

The easiest way to check on the doneness of a cheesecake is to give the pan a little shake after the baking time has passed. (be careful – it’s hot!) The middle of the cheesecake should have a SLIGHT jiggle to it, that will firm up as the cheesecake cools.

Want to Save This Recipe?

Enter your email below & we’ll send it to your inbox. Plus get great new recipes from us every week!

Save Recipe

Email

SAVE!

By submitting this form, you consent to receive emails from Joy Filled Eats

Protein Cheesecake

Taryn Scarfone

This delicious Protein Cheesecake recipe is not only easy to make, creamy, and delicious, but every serving has 19 grams of protein!

5 from 16 votes

Print Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 10

Calories 308.5

Equipment

• 8-inch springform pan

Ingredients

 

US CustomaryMetric

 

1x2x3x

Crust Ingredients:

• 1 1/4 cups almond flour
• 2 tbsp protein powder
• 2 tbsp Joy Filled Eats Sweetener or see alternatives in recipe notes
• 4 tbsp salted butter

Filling Ingredients:

• 16 oz 4% fat cottage cheese
• 8 oz cream cheese
• 1/2 cup protein powder
• 3/4 cup Joy Filled Eats Sweetener or see alternatives in recipe notes
• 1 tsp vanilla extract
• 5 eggs

Instructions

 

• Preheat the oven to 350. In a large food processor pulse the almond flour, protein powder, 2 tablespoon sweetener, and 4 tablespoon butter until a coarse dough forms.
• Press into the bottom of an 8-inch springform pan to form a crust. Bake for 8 minutes.
• Reduce the oven temperature to 275.
• Meanwhile, combine the cottage cheese and the cream cheese in the food processor (you don’t need to wash the bowl). Pulse the cheeses until smooth. Add the protein powder, sweetener, and extract. Mix until combined.
• Add the eggs. Blend until smooth. You will need to scrape down the sides. Pour over the crust.
• Bake for 90 minutes until the center no longer jiggles when the pan is lightly shaken. Cool completely. Refrigerate for at least 4 hours before serving.

Notes

Nutrition: The nutrition table is for one slice of cheesecake with 10 servings in this recipe. One slice has 5.3 net carbs and 19 grams of protein.

Protein Powder: I use unflavored, unsweetened whey protein powder. If you choose a sweetened protein powder, you will need to reduce the amount of sweetener.

Storage: Store in the fridge for up to a week or freeze for up to 3 months.

Notes on Sweeteners: 

I use my own blend of xylitol (or allulose), erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.

To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 

 

To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.

 

Substitutions will work in most recipes. They may not work in candies, such as caramel.

Nutrition

Serving: 1slice (1/10th of the cheesecake)Calories: 308.5Carbohydrates: 6.8gProtein: 19.1gFat: 23.9gSaturated Fat: 9.6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4.4gTrans Fat: 0.2gCholesterol: 138.2mgSodium: 293.7mgPotassium: 134mgFiber: 1.5gSugar: 3.2gVitamin A: 648.7IUCalcium: 129.5mgIron: 1.5mg

Love this recipe?Please leave a 5 star rating!

Like what you see? Follow me on Facebook and Instagram! Love this recipe? Leave a comment & a 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!

Originally Published June 22, 2022. Revised and Republished February 6, 2026.