“Welcome to the top 5 desserts on my blog.” That’s what I said right after taking a bite of this protein cheesecake yesterday. And if you don’t talk to your food, are you really eating?
Seriously, the contrast between the real white chocolate and fresh raspberries and perfectly creamy cheesecake with the buttery crust will blow you away. You’ll never believe one slice has nearly 20 grams of protein!
Protein Cheesecake Ingredients and Modification Rundown
I always like to start with a quick walkthrough of the ingredients and answer common questions about substitutions.
What You’ll Need for the Protein Cheesecake Crust
The crust ingredient list is pretty straightforward.
- almond flour or all purpose flour
- granulated sugar substitute
- light butter
If you wanted to use all purpose flour, I’d swap the 112 grams of almond for 120 grams of all purpose (1 Cup). And if you wanted to use real butter or another fat source like coconut oil, feel free.
Note: It’s worth mentioning, you could always use a ready made graham cracker crust like in my No Bake Pumpkin Pie Protein Cheesecake recipe.
What You’ll Need for the Protein Cheesecake
You may have a few more questions about the meat and potatoes of this cheesecake:
Fat Free Cream Cheese
I buy my fat free cream cheese at Walmart, Kroger, or HEB. If you can’t find it, you can use 1/3 fat without any modifications.
For this protein cheesecake, I used PEScience Select Whey and Casein blend. Like I mention in my staple ingredients and substitution guide, the most important thing to keep in mind when using other protein powders, aside from the type of protein itself, is scoop size.
A scoop of PEScience weighs 31 grams, and you’ll need 2 scoops for a total of 62 grams. If you use a protein with a 35-gram scoop, that’s a 21-gram difference over 3 scoops and will definitely affect the outcome.
If you’re using a whey-only protein powder, I originally made this recipe with 3 scoops or 84 grams of whey concentrate.
Greek Yogurt and White Chocolate Chips
Use any brands for these two. I used Chobani and Ghirardelli.
Okay, I think that wraps up the ingredients section. I’ll leave you with a few final tips below.
How to Make a Protein Cheesecake Without a Springform Pan
If you noticed the springform pan in the photos above, don’t worry. Here are a few ideas for making this protein cheesecake without one:
- Line a pan or dish with parchment paper so you can easily remove the cheesecake after it cools.
- If you don’t need to show it off, serve your protein cheesecake straight from the tin you bake it in.
- Use a disposable pie pan or something similar.
While this protein cheesecake has white chocolate chips inside the cheesecake itself, you could certainly get creative with the toppings. If you’ve tried my white chocolate strawberry protein cake bars, you know strawberries are a great sub for raspberries.
And you could get away from berries altogether with something like pistachios or coconut. Have fun!
If you get creative, I’d love to see your spin on this protein cheesecake. Snap a pic and tag me on Instagram @mason_woodruff. Or you can join my free Facebook group and share it with the Proton Party.
- 1 C (112g) Almond Flour
- 1/4 C (48g) Granulated Sugar Substitute*, I used Swerve
- 1/4 C (56g) Light Butter, I used Land O' Lakes with canola
- 8 oz Fat Free Cream Cheese , softened or room temp
- 1/2 C (112g) White Chocolate Chips
- 1 C (227g) Fat Free Greek Yogurt, vanilla
- 2 scoops (62g) PEScience Protein Powder, vanilla
- 6 oz Raspberries
- 2 Tbsp (28g) White Chocolate Chips, melted
- Preheat an oven to 400F and spray the bottom of a 7" springform pan with nonstick cooking spray.
- Mix the crust ingredients together in a bowl until you can form a ball of dough. Add the dough to the pan.
- Use a rubber spatula or your fingers to press the crust dough to the edges of the pan. Do your best to not leave any gaps between the edge of the pan and the crust.
- Bake the crust for 11-13 minutes or until the top begins to turn golden brown.
- While the crust bakes, add the cream cheese and white chocolate chips to a large bowl and microwave for 30-60 seconds or until you can fully mix the two together.
- Add the Greek yogurt and protein powder, stirring well.
- Once the crust has baked, spray the edges of the springform pan with a bit more cooking spray and add the cheesecake mixture. Use a spatula to smooth the surface or gently shake the pan to create an even surface.
- Reduce the oven temperature to 350F and bake for an additional 23-25 minutes or until the center is mostly set, unlike a traditional cheesecake.
Cooling and Adding Toppings
- Let the cheesecake cool to room temp before running a knife around the edges (to prevent breaking apart as it cools further) and refrigerate for at least 3-4 hours.
- Top the protein cheesecake with fresh raspberries and melt an additional 2 tablespoons of white chocolate chips to drizzle over the top of the cheesecake, if desired.
- Each slice has 8 Smart Points.
- Nutrition Facts per Slice for Different Variations:
*Nutrition facts do no include carbs for the zero-calorie Swerve granular I used.
Nutrition Information:Yield: 8 slices Serving Size: 1 slice
Amount Per Serving: Calories: 270Total Fat: 16gCarbohydrates: 20gProtein: 13g
More High Protein Desserts with White Chocolate Chips
My white chocolate pumpkin protein muffins have 7 grams of protein, 13 grams of carbs, and only call for 6 ingredients. And my white chocolate peanut butter protein cookies are the best protein cookie I’ve made to date!