High-Protein Cookie Dough Cheesecake
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ToggleHigh-Protein Cookie Dough Cheesecake
Creamy no-bake cheesecake layered with edible cookie dough and chocolate chips — high-protein, low-carb, and ready in 15 minutes
This high-protein cookie dough cheesecake is a dreamy no-bake dessert. A rich, creamy cheesecake base is folded with edible cookie dough pieces and finished with a sprinkle of chocolate chips and crushed cookie crumbs. Every serving delivers 18 g of protein and only 6 g net carbs.
Completely sugar-free option available, low-carb, and perfect for a quick dessert or meal-prep treat.
Why you’ll love this cheesecake
- 18g protein per serving — a satisfying high-protein dessert
- Only 6g net carbs and fully sugar-free option
- Creamy cheesecake with edible cookie dough pockets
- Ready in about 15 minutes (plus chill time)
- No baking required
- Perfect for meal prep and portion control
Health notes
- High protein: Greek yogurt, cream cheese, and protein powder create a protein-rich base.
- Low carb: Almond flour cookie dough and sugar-free sweeteners keep net carbs low.
- Sugar-free: Use a sugar-free sweetener and sugar-free chocolate chips.
- No-bake: Simple, quick, and no oven needed.
Key element — soft cookie dough
Make the edible cookie dough soft enough to fold easily into the cheesecake but firm enough that it holds little pockets of texture. Don’t overmix once the dough is added.
Ingredients
Cheesecake base
- 8 oz (225g) cream cheese, softened
- 1 cup plain Greek yogurt (non-fat or low-fat)
- 1–2 scoops vanilla or unflavored protein powder
- ¼–⅓ cup powdered sugar-free sweetener (erythritol, monk fruit, or allulose)
- 1 tsp pure vanilla extract
- Pinch of salt
Edible cookie dough
- ½ cup almond flour
- 2–3 Tbsp powdered sugar-free sweetener
- 2 Tbsp softened butter or cream cheese
- 1 Tbsp milk or heavy cream (as needed)
- ½ tsp vanilla extract
- 2–3 Tbsp sugar-free chocolate chips
- Pinch of salt
Topping
- Extra sugar-free chocolate chips
- Crushed low-carb cookie crumbs or almond flour “graham” crumbs
Swaps
- Higher protein: Add an extra scoop of protein powder to the cheesecake base.
- Dairy-free: Use dairy-free cream cheese and yogurt alternatives.
- No protein powder: Increase the Greek yogurt slightly and use a bit more sweetener.
- Nut-free: Use a seed-based flour alternative for the cookie dough if needed.
Instructions
| 1 | Make the cookie dough. In a small bowl, mix the almond flour, powdered sweetener, softened butter or cream cheese, vanilla, salt, and a splash of milk until a soft dough forms. Fold in the sugar-free chocolate chips. Set aside. |
| 2 | Make the cheesecake base. In a larger bowl, beat the softened cream cheese until smooth. Add the Greek yogurt, protein powder, powdered sweetener, vanilla, and salt. Mix until completely smooth and creamy with no lumps. |
| 3 | Combine. Break the cookie dough into small pieces and gently fold most of them into the cheesecake mixture, leaving some larger pieces for texture. Do not overmix. |
| 4 | Assemble. Spread the mixture into a small glass dish or loaf pan. Smooth the top. Sprinkle with remaining cookie dough pieces, extra chocolate chips, and crushed low-carb cookie crumbs. |
| 5 | Chill and serve. Refrigerate for at least 1–2 hours until firm. Slice and serve cold. |
Pro tips
- Soften the cream cheese fully so the base mixes smooth and lump-free.
- Use a powdered (not granulated) sweetener for the best texture in both the cheesecake and cookie dough.
- Fold the cookie dough in gently so you keep distinct pockets of dough.
- For cleaner slices, chill thoroughly and use a sharp knife wiped clean between cuts.
- This dessert freezes well — freeze individual portions for longer storage.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 220 |
| Protein | 18g |
| Net carbohydrates | 6g |
| Total carbohydrates | 9g |
| Fiber | 3g |
| Total fat | 12g |
| Sodium | 180mg |
Estimates based on cream cheese, Greek yogurt, protein powder, almond flour, and sugar-free chocolate chips. Exact numbers vary with brands and portion size.
Variations
Peanut butter cookie dough
Add 1–2 Tbsp natural peanut butter to the cookie dough for a richer flavor.
Chocolate version
Add 1–2 tsp unsweetened cocoa powder to the cheesecake base.
Mini cups
Portion into small jars or silicone cups for individual servings.
Extra crunch
Top with toasted chopped almonds or sugar-free chocolate chunks.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 5 days | Cover tightly; best texture within the first 3–4 days |
| Freezer | Up to 1 month | Freeze individual slices; thaw in the fridge before serving |
| Meal prep | Up to 5 days | Perfect for portion-controlled high-protein desserts |
FAQ
Test your knowledge
5 quick questions about this cookie dough cheesecake
1. Protein per serving?
2. Net carbs per serving?
3. Why is this cookie dough safe to eat raw?
4. About how long does the prep take?
5. Best way to store leftovers?
By Hannah Peterson
I’m Hannah, the creative mind behind Hantol.co.uk and the heart of every recipe I share. I love cooking with seasonal ingredients and creating dishes that are beautiful, nourishing, and kind to the planet. My recipes are simple, joyful, and full of flavor, made for everyday home cooks like you.
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