5-Ingredient High Protein Cheesecake Recipe

Introduction

This 5-Ingredient High Protein Cheesecake is a delicious and simple dessert that combines creamy richness with a boost of protein. Perfect for those who want a healthier twist on a classic favorite without sacrificing flavor.

Ingredients

• 1 cup crushed digestive biscuits
• 3 tbsp melted unsalted butter
• 16 oz (2 packages) cream cheese, softened
• 1/2 cup granulated sugar
• 3 large eggs, cracked
• 1 tsp vanilla extract
• 1/2 cup unflavoured whey protein powder

Instructions

1. Step 1: Preheat oven to 325°F (163°C) and line a 9-inch springform pan with parchment paper.
2. Step 2: Mix the crushed digestive biscuits with the melted butter until evenly coated. Press the mixture firmly into the bottom of the prepared pan to form an even crust.
3. Step 3: In a large bowl, beat the softened cream cheese and granulated sugar on medium speed until smooth and pale, about 2 minutes.
4. Step 4: Add the eggs one at a time, mixing just until incorporated after each addition. Stir in the vanilla extract and whey protein powder until the batter is uniform.
5. Step 5: Pour the filling over the crust and smooth the top. Tap the pan gently on the counter to release any air bubbles.
6. Step 6: Bake for 40–45 minutes, until the edges are set and the center still jiggles slightly when you shake the pan gently.
7. Step 7: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to help prevent cracking.
8. Step 8: Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving to allow it to set fully.

Tips & Variations

• Use gluten-free biscuits to make this cheesecake gluten-free without changing the texture.
• Swap the whey protein powder for flavored protein powder to add a subtle twist, like vanilla or chocolate.
• For a richer crust, add a tablespoon of brown sugar to the biscuit mixture before pressing it in the pan.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, it’s best served chilled, but you can let it sit at room temperature for 15 minutes before slicing to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of protein powder?

Yes, you can use plant-based or flavored protein powders, but keep in mind that this may alter the texture and taste slightly.

Will the cheesecake crack while baking?

Allowing the cheesecake to cool slowly inside the oven with the door cracked helps minimize cracking. Also, avoid overbaking by checking for a slight jiggle in the center before removing it from the oven.

5-Ingredient High Protein Cheesecake Recipe

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★★★★★

4.8 from 103 reviews

This 5-Ingredient High Protein Cheesecake combines a creamy, rich texture with a protein boost, making it a delicious and nutritious dessert option. Utilizing simple ingredients like cream cheese, whey protein powder, and a crunchy biscuit crust, it’s perfect for those seeking a high-protein treat without compromising on flavor. The cheesecake is baked to perfection with a smooth and slightly jiggly center, then chilled for the ideal consistency.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes plus chilling time
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Crust

• 1 cup crushed digestive biscuits
• 3 tbsp melted unsalted butter

Filling

• 16 oz (2 packages) cream cheese, softened
• 1/2 cup granulated sugar
• 3 large eggs, cracked
• 1 tsp vanilla extract
• 1/2 cup unflavoured whey protein powder

Instructions

1. Preheat Oven: Preheat your oven to 325°F (163°C) and line a 9‑inch springform pan with parchment paper to ensure easy removal of the cheesecake later.
2. Prepare the Crust: In a bowl, mix the crushed digestive biscuits with the melted unsalted butter until they are evenly coated. Press this mixture firmly and evenly into the bottom of the prepared pan to form a solid crust base.
3. Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar on medium speed until the mixture is smooth and pale, which should take about 2 minutes.
4. Add Eggs and Flavoring: Beat in the eggs one at a time, mixing just enough to incorporate each before adding the next. Then stir in the vanilla extract and unflavoured whey protein powder until the batter is uniform in texture.
5. Assemble and Smooth: Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula and gently tap the pan on the counter to release any air bubbles trapped inside.
6. Bake: Bake in the preheated oven for 40 to 45 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly when you gently shake the pan.
7. Cool Slowly: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to help prevent cracking on the surface.
8. Chill: After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to fully set and develop the best texture before serving.

Notes

• Make sure the cream cheese is softened to room temperature for easier mixing and a smoother batter.
• Press the crust firmly to avoid it crumbling when slicing.
• This cheesecake benefits from chilling overnight to enhance flavor and texture.
• Use unflavored whey protein powder to avoid altering the cheesecake’s classic flavor profile.
• For a lower sugar option, consider substituting granulated sugar with a sugar substitute compatible with baking.

Keywords: high protein cheesecake, easy cheesecake recipe, whey protein dessert, 5 ingredient cheesecake, healthy cheesecake