Here’s a high-protein baked cheesecake that’s creamy, lower in guilt, and full-flavored — plus detailed nutrition facts per serving!
🍰 High-Protein Baked Cheesecake (Creamy & Guilt-Smart)
Serves: 10 slices
Prep time: 20 min
Bake time: 50–60 min
Chill time: 4 hours (best overnight)
🛒 Ingredients
Base (Crust)
- 1 ½ cups oat flour (or ground oats)
- 1 tbsp sweetener of choice (e.g., erythritol, maple syrup)
- 1 tsp cinnamon (optional)
- 3–4 tbsp melted coconut oil or butter
Filling
- 3 (8 oz / 227 g) blocks reduced-fat cream cheese (softened)
- 1½ cups plain Greek yogurt (2% or fat-free)
- ½ cup vanilla whey protein powder
- ¾ cup sweetener (erythritol/monk fruit/sugar)*
- 3 large eggs
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp cornstarch (helps texture)
- Pinch of salt
*Adjust sweetener to taste.
🥣 Directions
1) Prep
- Preheat oven to 325°F (160°C).
- Line a 9-inch springform pan with parchment paper or grease well.
2) Make the Crust
- In a bowl, mix oat flour, sweetener, cinnamon.
- Add melted coconut oil/butter until crumbly but holds when pressed.
- Press firmly into the bottom of the pan.
- Bake for 8–10 minutes until lightly golden. Set aside to cool.
3) Make the Filling
- In a large bowl, beat cream cheese until smooth.
- Add Greek yogurt, sweetener, protein powder, and mix on medium.
- Add eggs one at a time, then lemon juice & vanilla.
- Beat in cornstarch and salt until silky.
🧁 Tip: Avoid over-mixing — too much air = cracks.
4) Bake
- Pour filling over cooled crust.
- Bake 50–60 min until edges are set and center jiggles slightly.
- Turn off oven, crack oven door, and let cheesecake cool inside ~1 hour.
5) Chill & Serve
- Refrigerate 4+ hours, ideally overnight.
- Slice and enjoy!
🍽️ Serving Suggestions
- Fresh berries (strawberries, blueberries)
- Sugar-free fruit compote
- Light whipped cream or Greek yogurt dollop
- Toasted nuts or cocoa nibs
📊 Estimated Nutrition Facts (per slice — yields 10)
| Nutrient | Amount per Slice (approx) |
|---|---|
| Calories | ~210–260 kcal |
| Protein | ~18–22 g |
| Carbohydrates | ~15–22 g |
| • Sugars | ~5–10 g (varies by sweetener) |
| Fat | ~10–14 g |
| • Saturated Fat | ~5–7 g |
| Fiber | ~1–3 g |
| Sodium | ~180–260 mg |
Nutrition varies by brands/specific ingredients (type of sweetener, fat content of cream cheese/Greek yogurt). Using sugar alternatives can lower carbs further.
✅ Tips for Creamiest Texture
- Bring dairy ingredients to room temperature before mixing.
- Wrap springform pan bottom with foil if water bath method used (optional).
- Avoid high oven temps — slow, lower heat = less cracking.
- Chill thoroughly before slicing.
