High-Protein Cheesecake
High-Protein Cheesecake
Creamy, classic-style cheesecake with a protein boost — low-carb, sugar-free, and ready in 3 hours
This high-protein cheesecake is smooth, rich, and lightly sweet with a golden top. Cream cheese, protein powder, and a simple almond-flour crust create a bakery-style dessert that delivers 18 g of protein and only 6 g net carbs per slice.
Low-carb, sugar-free, and perfect for a make-ahead treat.
Why you’ll love this cheesecake
- 18g protein per slice — a high-protein dessert
- Only 6g net carbs and fully sugar-free
- Smooth, creamy classic texture
- Make-ahead friendly
- Looks bakery-perfect once sliced
- No complicated water bath required
Health notes
- High protein: Protein powder and cream cheese boost every slice.
- Low carb: Almond-flour crust and sugar-free sweetener keep net carbs low.
- Sugar-free: Powdered sweetener replaces sugar throughout.
- Chill time: Full chilling gives the cleanest slices and best texture.
Key element — chill fully
Let the cheesecake cool completely, then refrigerate at least 2 hours (or overnight). Full chilling firms the filling so it slices cleanly.
Ingredients
Crust
- 1½ cups almond flour
- 3 Tbsp powdered sugar-free sweetener
- 4 Tbsp melted butter
- Pinch of salt
Cheesecake filling
- 16 oz (450g) cream cheese, softened
- 1 scoop vanilla or unflavored protein powder
- ½ cup powdered sugar-free sweetener
- 2 large eggs
- ½ cup sour cream or full-fat Greek yogurt
- 1 tsp vanilla extract
- 1 Tbsp lemon juice (optional)
- Pinch of salt
Optional topping
- Unsweetened cocoa powder for dusting
- Sugar-free chocolate shavings
- Fresh berries
Swaps
- Higher protein: Add an extra half scoop of protein powder and a splash more sour cream if needed.
- Dairy-free: Use dairy-free cream cheese and coconut yogurt.
- Chocolate version: Add 2–3 Tbsp cocoa powder to the filling.
- No-bake option: Skip the eggs, add more cream cheese or a little gelatin, and chill longer.
Instructions
| 1 | Make the crust. Mix almond flour, powdered sweetener, melted butter, and salt. Press firmly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 8–10 minutes if desired, or chill while you prepare the filling. |
| 2 | Make the filling. Beat the softened cream cheese until smooth. Add the protein powder, powdered sweetener, eggs, sour cream, vanilla, lemon juice, and salt. Mix just until combined and creamy — do not overbeat. |
| 3 | Bake the cheesecake. Pour the filling over the crust. Bake at 325°F (160°C) for 35–45 minutes until the edges are set and the center still has a slight jiggle. Cool completely at room temperature. |
| 4 | Chill and serve. Refrigerate at least 2 hours (or overnight) until fully set. Dust with cocoa powder if desired, slice, and serve. |
Pro tips
- Softened cream cheese mixes without lumps.
- Do not overbeat the filling once the eggs are added — too much air can cause cracking.
- Cool the cheesecake fully before refrigerating for the best texture.
- A warm, sharp knife wiped between cuts gives the cleanest slices.
- Overnight chilling produces the best flavor and firmness.
Nutrition
| Nutrient | Per slice |
|---|---|
| Calories | 210 |
| Protein | 18g |
| Net carbohydrates | 6g |
| Total carbohydrates | 8g |
| Fiber | 2g |
| Total fat | 14g |
| Sodium | 200mg |
Estimates based on cream cheese, protein powder, almond flour, and eggs. Exact numbers vary with protein powder brand and portion size.
Variations
Chocolate swirl
Melt a little sugar-free chocolate and swirl it into the filling before baking.
Lemon cheesecake
Add extra lemon zest and a bit more lemon juice to the filling.
Berry topping
Top with a sugar-free berry sauce or fresh berries after chilling.
Mini cheesecakes
Bake in a muffin tin with liners for individual portions. Reduce baking time slightly.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 5 days | Keep covered |
| Freezer | Up to 1 month | Wrap well; thaw in the refrigerator |
| Room temperature | Not recommended | The cream cheese filling softens quickly |
FAQ
Test your knowledge
5 quick questions about this high-protein cheesecake
1. Protein per slice?
2. Net carbs per slice?
3. Why chill the cheesecake fully?
4. About how long does this take?
5. Best way to store leftovers?
