High-Protein Crustless Cheesecake

If you’re looking for a healthy dessert that tastes indulgent without sacrificing your nutrition goals, this High-Protein Crustless Cheesecake is exactly what you need. Made with cream cheese, Greek yogurt, eggs, vanilla, and protein powder, this light and creamy cheesecake delivers a rich, velvety texture with significantly more protein and fewer carbs than traditional cheesecake. Since there’s no crust, it’s naturally lower in calories and carbohydrates while still offering all the classic cheesecake flavor you love. Whether you’re following a high-protein, low-carb, or fitness-focused lifestyle, this easy dessert is perfect for meal prep, post-workout snacks, breakfast, or satisfying your sweet tooth guilt-free. Top it with fresh berries, sugar-free berry sauce, or a dollop of whipped Greek yogurt for a beautiful finish that’s both delicious and nutritious.

Ingredients For the Cheesecake

16 ounces (450 g) full-fat or reduced-fat cream cheese, softened
1 cup plain Greek yogurt
2 large eggs
1 scoop (30 g) vanilla protein powder
⅓ cup granulated monk fruit sweetener or erythritol
2 teaspoons vanilla extract
1 tablespoon cornstarch (optional, for extra stability)
Pinch of salt

Optional Toppings

Fresh strawberries, sliced
Fresh blueberries
Fresh raspberries
Sugar-free berry sauce
Fresh mint leaves
Lemon zest

Step-by-Step Instructions

Step 1: Prepare the Oven

Preheat your oven to 325°F (163°C). Lightly grease an 8-inch round springform pan or line the bottom with parchment paper for easy removal.

Step 2: Mix the Cream Cheese

In a large mixing bowl, beat the softened cream cheese with an electric mixer for 2–3 minutes until completely smooth and creamy with no lumps.

Step 3: Add the Wet Ingredients

Add the Greek yogurt, sweetener, vanilla extract, and a pinch of salt. Beat again until smooth. Add the eggs one at a time, mixing on low speed after each addition just until incorporated.

Step 4: Add the Protein Powder

Sift the vanilla protein powder and cornstarch into the batter. Fold gently until fully combined. Avoid overmixing to keep the cheesecake light and creamy.

Step 5: Fill the Pan

Pour the batter into the prepared pan and gently tap it on the counter a few times to remove any trapped air bubbles.

Step 6: Bake

Bake for 40–45 minutes, or until the edges are set and the center still has a slight jiggle. The cheesecake will continue to firm up as it cools.

Step 7: Cool Slowly

Turn off the oven and crack the oven door open. Let the cheesecake rest inside for 30 minutes to prevent cracking. Remove and cool completely at room temperature.

Step 8: Chill

Refrigerate for at least 4 hours, preferably overnight, for the best texture and flavor.

Step 9: Decorate

Before serving, top with fresh strawberries, blueberries, raspberries, mint leaves, or your favorite sugar-free fruit topping.

Step 10: Serve

Slice with a sharp knife dipped in hot water, wiping the blade clean between each cut for neat slices.

Tips & Notes

Always use room-temperature cream cheese for a silky smooth batter.
Mixing on low speed helps prevent excess air, reducing the chance of cracks.
Don’t overbake—the center should still jiggle slightly when removed from the oven.
Chilling overnight produces the creamiest texture.
Vanilla whey protein creates the best consistency, but casein protein also works well.
Add lemon zest for a brighter cheesecake flavor.
Store covered in the refrigerator for up to 5 days.

Frequently Asked Questions

Can I use flavored Greek yogurt?
Yes, but plain Greek yogurt provides the best texture and allows you to control the sweetness.

Can I make it without protein powder?
Absolutely. Replace the protein powder with 2 tablespoons of cornstarch or flour, though the protein content will be lower.

Can I freeze cheesecake?
Yes. Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Which protein powder works best?
Vanilla whey isolate or a whey-casein blend creates the smoothest texture and best flavor.

Can I use low-fat cream cheese?
Yes. Low-fat cream cheese works well, though the cheesecake will be slightly less rich and creamy.

Servings & Nutrition

Servings: 8 slices

Prep Time: 15 minutes

Bake Time: 45 minutes

Cooling Time: 30 minutes

Chill Time: 4 hours

Total Time: About 5 hours 30 minutes

Approximate Nutrition (Per Slice)

Calories: 190
Protein: 20–22 g
Net Carbohydrates: 3 g
Total Carbohydrates: 5 g
Fat: 9 g
Saturated Fat: 5 g
Fiber: 0 g
Sugar: 2 g
Sodium: 180 mg

This High-Protein Crustless Cheesecake is proof that healthy desserts don’t have to compromise on flavor. Rich, creamy, and packed with over 20 grams of protein per serving, it’s a satisfying treat that’s perfect for fitness enthusiasts, low-carb lifestyles, or anyone looking for a lighter take on classic cheesecake. Enjoy it chilled with fresh berries for an elegant dessert that’s as nourishing as it is delicious.