11 High Protein Greek Yogurt Cheesecakes for Fitness Lovers
Looking for a way to satisfy your sweet tooth without derailing your fitness goals? These 11 high-protein Greek yogurt cheesecake recipes are the perfect solution. By substituting a significant portion of traditional cream cheese with thick, protein-rich Greek yogurt, we create a decadent dessert that is lower in fat and significantly higher in protein. Whether you are craving classic vanilla, rich chocolate, or fruity swirls, these recipes provide a guilt-free indulgence that fits perfectly into a balanced lifestyle.
Classic Vanilla Protein Cheesecake
This is the foundational recipe for a high-protein cheesecake. It features a simple graham cracker crust and a silky-smooth vanilla filling made with Greek yogurt and vanilla whey protein.
Ingredients
- •1 cup Graham cracker crumbs
- •3 tbsp Melted butter
- •2 cups Non-fat plain Greek yogurt
- •8 oz Low-fat cream cheese, softened
- •2 scoops Vanilla whey protein powder
- •1/2 cup Honey or maple syrup
- •2 Large eggs
- •1 tsp Vanilla extract
Method
- 1
1. Preheat your oven to 325°F (160°C) and lightly grease a 7-inch springform pan with non-stick cooking spray.
- 2
2. In a medium mixing bowl, combine the graham cracker crumbs and melted butter until the texture resembles wet sand.
- 3
3. Press the crumb mixture firmly into the bottom of the prepared springform pan using the back of a spoon or a flat glass.
- 4
4. In a large bowl, use an electric hand mixer to beat the softened cream cheese and Greek yogurt together until the mixture is perfectly smooth.
- 5
5. Gradually add the vanilla protein powder, honey, and vanilla extract, continuing to mix on a low setting to avoid incorporating too much air.
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6. Add the eggs one at a time, mixing just until each egg is incorporated; do not overmix at this stage to prevent cracking.
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7. Pour the cheesecake batter over the crust and bake for 45 to 50 minutes, or until the edges are firm but the center still has a slight jiggle.
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8. Turn off the oven and leave the door slightly ajar for 30 minutes to let the cheesecake cool slowly before refrigerating for at least 4 hours.
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Chocolate Peanut Butter Protein Cheesecake
A dream come true for fans of the classic flavor duo, this cheesecake uses cocoa powder and peanut butter powder to keep the protein high and the fat lower.
Ingredients
- •1.5 cups Chocolate graham cracker crumbs
- •3 tbsp Melted coconut oil
- •2 cups Greek yogurt
- •8 oz Cream cheese
- •1/2 cup Peanut butter powder
- •1/4 cup Cocoa powder
- •1/2 cup Liquid stevia or maple syrup
- •2 Large eggs
Method
- 1
1. Preheat the oven to 325°F and prepare your springform pan by lining the bottom with parchment paper for easy removal.
- 2
2. Mix the chocolate cracker crumbs with melted coconut oil and press the mixture into the pan to create a dark, flavorful base.
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3. Blend the Greek yogurt and cream cheese in a food processor or with a mixer until there are no lumps remaining in the batter.
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4. Sift in the peanut butter powder and cocoa powder to ensure there are no clumps, then add your sweetener of choice.
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5. Incorporate the eggs one by one on the lowest speed setting to maintain a dense, creamy texture without air bubbles.
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6. Transfer the chocolate peanut butter mixture onto the crust and smooth the surface with a rubber spatula.
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7. Bake for approximately 50 minutes, then allow it to cool in the oven with the door cracked for an hour to prevent the top from sinking.
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8. Chill the cheesecake in the refrigerator overnight to allow the flavors to meld and the texture to fully set.
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Lemon Raspberry Swirl Cheesecake
Fresh and tangy, this cheesecake combines the brightness of lemon zest with a vibrant, antioxidant-rich raspberry swirl for a refreshing high-protein treat.
Ingredients
- •1 cup Almond flour
- •2 tbsp Honey
- •2 cups Greek yogurt
- •8 oz Cream cheese
- •2 scoops Vanilla protein powder
- •1/4 cup Fresh lemon juice
- •1 tbsp Lemon zest
- •1/2 cup Fresh raspberries, mashed and strained
- •2 Eggs
Method
- 1
1. Set the oven to 325°F and mix the almond flour with 2 tablespoons of honey to create a gluten-free crust, pressing it into the pan.
- 2
2. Bake the crust alone for 8 minutes to let it crisp up slightly before adding the cheesecake filling.
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3. Beat the Greek yogurt, cream cheese, protein powder, lemon juice, and lemon zest together until the mixture is light and fragrant.
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4. Carefully stir in the eggs until just combined, ensuring the batter remains thick and smooth.
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5. Pour the lemon cheesecake batter over the pre-baked almond crust.
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6. Drop small spoonfuls of the mashed raspberry puree onto the top of the batter and use a toothpick to create decorative swirls.
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7. Bake for 45 minutes, then cool completely at room temperature before transferring to the fridge for several hours.
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8. Serve chilled, garnished with a few whole fresh raspberries and extra lemon zest for a professional presentation.
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Blueberry Almond Protein Cheesecake
This recipe utilizes an almond-based crust and a thick blueberry compote topping to provide a nutritious and satisfying dessert experience.
Ingredients
- •1 cup Crushed almonds
- •2 tbsp Butter, melted
- •2 cups Plain Greek yogurt
- •1 cup Low-fat cottage cheese, blended smooth
- •1/2 cup Blueberries
- •1/2 cup Granulated erythritol
- •2 Large eggs
- •1 tsp Almond extract
Method
- 1
1. Preheat oven to 325°F and combine crushed almonds with melted butter to form a nutty crust in your baking pan.
- 2
2. In a blender, process the cottage cheese until it is completely liquid, then mix it with the Greek yogurt and almond extract in a bowl.
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3. Add the sweetener and eggs, whisking gently until the batter is uniform and creamy.
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4. Fold half of the fresh blueberries directly into the batter and pour the mixture over the almond crust.
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5. Bake for 50 minutes until the edges are golden brown and the center is set.
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6. While the cake bakes, simmer the remaining blueberries in a small saucepan with a splash of water to create a thick topping.
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7. Let the cheesecake cool and then pour the warm blueberry compote over the top before refrigerating.
- 8
8. Chill for at least 6 hours to ensure the blueberry layer sets firmly against the cheesecake surface.
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Double Chocolate Greek Yogurt Cheesecake
Indulge in deep chocolate flavors with this recipe that uses both cocoa powder and melted dark chocolate for a rich, high-protein experience.
Ingredients
- •1 cup Chocolate protein cookie crumbs
- •2 tbsp Coconut oil
- •2 cups Greek yogurt
- •8 oz Neufchatel cheese
- •1/3 cup Cocoa powder
- •2 oz Dark chocolate, melted
- •1/2 cup Maple syrup
- •2 Eggs
Method
- 1
1. Preheat your oven to 320°F and prepare the crust by mixing cookie crumbs with coconut oil and pressing into the base.
- 2
2. Beat the yogurt and Neufchatel cheese together until airy and smooth.
- 3
3. Stir in the cocoa powder and maple syrup, then slowly drizzle in the melted dark chocolate while continuing to mix.
- 4
4. Add the eggs one at a time, ensuring they are fully incorporated without over-beating the batter.
- 5
5. Pour the chocolate mixture into the pan and bake for 55 minutes, or until the top appears matte rather than shiny.
- 6
6. Turn off the heat and let the cheesecake sit in the oven for 20 minutes to stabilize.
- 7
7. Remove from the oven and cool on a wire rack before moving to the refrigerator.
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8. For an extra touch, top with a few chocolate shavings or a sprinkle of sea salt before serving.
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Strawberry Swirl Protein Cheesecake
A lighter take on a classic, featuring a fresh strawberry reduction swirled into a high-protein Greek yogurt and vanilla base.
Ingredients
- •1 cup Graham cracker crumbs
- •3 tbsp Melted butter
- •2 cups Non-fat Greek yogurt
- •1 cup Low-fat cream cheese
- •2 scoops Strawberry protein powder
- •1/2 cup Fresh strawberry puree
- •1/3 cup Honey
- •2 Large eggs
Method
- 1
1. Preheat oven to 325°F and create a standard graham cracker crust in the bottom of a 7-inch springform pan.
- 2
2. Blend the Greek yogurt, cream cheese, honey, and strawberry protein powder until the mixture is pink and smooth.
- 3
3. Gently whisk in the eggs, taking care not to create too many air bubbles in the batter.
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4. Pour the pink batter into the pan over the crust.
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5. Use a spoon to dot the fresh strawberry puree over the top of the cake, then use a knife to swirl it into patterns.
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6. Bake for 45 to 50 minutes until the cheesecake is set but still slightly soft in the middle.
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7. Allow the cake to cool gradually at room temperature for an hour.
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8. Refrigerate for at least five hours to allow the strawberry flavors to intensify and the texture to firm up.
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Pumpkin Spice Yogurt Cheesecake
Perfect for the fall season, this cheesecake incorporates real pumpkin puree and warm spices for a high-protein autumnal treat.
Ingredients
- •1 cup Gingersnap cookie crumbs
- •2 tbsp Melted butter
- •1.5 cups Greek yogurt
- •1/2 cup Pumpkin puree
- •8 oz Cream cheese
- •1 tsp Pumpkin pie spice
- •1/2 cup Brown sugar substitute
- •2 Large eggs
Method
- 1
1. Preheat oven to 325°F and press the gingersnap crumbs and butter into the pan to create a spicy, fragrant crust.
- 2
2. In a large bowl, combine the Greek yogurt, cream cheese, and pumpkin puree until the color is a uniform orange.
- 3
3. Add the pumpkin pie spice and brown sugar substitute, mixing thoroughly to distribute the spices.
- 4
4. Incorporate the eggs one at a time, mixing on a low speed to keep the batter thick and creamy.
- 5
5. Pour the pumpkin mixture over the crust and bake for 50 minutes.
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6. Once the edges are set, turn off the oven and let the cheesecake rest inside for 30 minutes with the door cracked.
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7. Chill in the refrigerator for at least 4 hours before slicing.
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8. Serve with a dollop of Greek yogurt or a light dusting of cinnamon on top.
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Cookies and Cream Protein Cheesecake
This crowd-pleaser uses crushed chocolate sandwich cookies both in the crust and folded into the creamy yogurt filling.
Ingredients
- •1 cup Crushed chocolate sandwich cookies
- •2 tbsp Melted butter
- •2 cups Greek yogurt
- •8 oz Cream cheese
- •2 scoops Cookies and cream protein powder
- •1/4 cup Mini chocolate chips
- •1/2 cup Sugar-free sweetener
- •2 Eggs
Method
- 1
1. Preheat oven to 325°F and press half of the crushed cookies mixed with butter into the bottom of the pan.
- 2
2. Beat the Greek yogurt, cream cheese, and sweetener together until the mixture is light and fluffy.
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3. Mix in the cookies and cream protein powder and the eggs until the batter is well combined.
- 4
4. Gently fold in the remaining crushed cookies and the mini chocolate chips for a textured filling.
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5. Pour the batter into the pan and bake for 45 to 55 minutes until the cake is firm.
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6. Let the cheesecake cool in the oven with the door open to prevent cracking.
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7. Refrigerate for at least 6 hours to allow the cookie pieces to soften slightly into the cream.
- 8
8. Garnish with a whole chocolate sandwich cookie on each slice before serving.
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Key Lime Greek Yogurt Cheesecake
A tart and refreshing cheesecake that uses key lime juice and zest to create a tropical protein-packed dessert.
Ingredients
- •1 cup Graham cracker crumbs
- •3 tbsp Melted butter
- •2 cups Greek yogurt
- •8 oz Low-fat cream cheese
- •1/2 cup Key lime juice
- •1 tbsp Key lime zest
- •1/2 cup Honey
- •2 Large eggs
Method
- 1
1. Preheat oven to 325°F and prepare your crust by pressing the graham cracker mixture into the pan.
- 2
2. Mix the Greek yogurt, cream cheese, and honey until the mixture is very smooth and consistent.
- 3
3. Add the key lime juice and zest, whisking until the citrus is fully integrated into the batter.
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4. Beat in the eggs one at a time, ensuring you do not over-mix the batter after the eggs are added.
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5. Pour the lime batter over the crust and bake for 45 minutes until the edges are slightly puffed.
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6. Allow the cake to cool at room temperature for an hour, then move it to the fridge.
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7. Chill for at least 4 hours to let the lime flavor develop and the cheesecake to set.
- 8
8. Serve with extra lime slices and a bit of lime zest for a bright, citrusy finish.
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Salted Caramel Protein Cheesecake
Enjoy the sophisticated balance of sweet and salty with this cheesecake featuring a homemade sugar-free caramel sauce.
Ingredients
- •1 cup Graham cracker crumbs
- •3 tbsp Melted butter
- •2 cups Greek yogurt
- •8 oz Cream cheese
- •2 scoops Salted caramel protein powder
- •1/4 cup Sugar-free caramel sauce
- •1/2 tsp Sea salt
- •2 Eggs
Method
- 1
1. Preheat your oven to 325°F and create the crust by pressing crumbs and butter into the springform pan.
- 2
2. Combine the yogurt and cream cheese, beating until the texture is creamy and free of lumps.
- 3
3. Stir in the salted caramel protein powder and a pinch of sea salt, mixing well.
- 4
4. Add the eggs one by one, mixing on low speed until just combined to maintain a dense texture.
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5. Pour the batter into the pan and drizzle half of the caramel sauce over the top, swirling it with a knife.
- 6
6. Bake for 50 minutes, then cool the cheesecake slowly in the oven with the door ajar.
- 7
7. Once cooled, refrigerate for 6 hours or overnight for the best consistency.
- 8
8. Drizzle the remaining caramel sauce and a final sprinkle of sea salt over the cake before serving.
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Mixed Berry Yogurt Cheesecake
A vibrant and colorful cheesecake filled with a variety of berries, providing vitamins and a natural sweetness.
Ingredients
- •1 cup Almond flour
- •2 tbsp Honey
- •2 cups Greek yogurt
- •1 cup Low-fat cottage cheese, blended
- •1/2 cup Mixed berries (blueberries, raspberries, blackberries)
- •2 scoops Vanilla protein powder
- •1/2 cup Erythritol
- •2 Large eggs
Method
- 1
1. Preheat oven to 325°F and press the almond flour and honey mixture into the pan to form the base.
- 2
2. Blend the cottage cheese and Greek yogurt together until the texture is completely smooth.
- 3
3. Mix in the vanilla protein powder and sweetener, followed by the eggs, whisking until combined.
- 4
4. Gently fold in the whole mixed berries so they are distributed evenly throughout the batter.
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5. Pour the mixture into the pan and bake for 50 to 55 minutes until the cake is set.
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6. Let the cheesecake cool for an hour at room temperature to prevent the center from cracking.
- 7
7. Refrigerate for at least 5 hours, allowing the moisture from the berries to integrate with the cheesecake.
- 8
8. Slice and serve, topped with more fresh berries for a beautiful and healthy presentation.
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Wrapping Up
These high-protein Greek yogurt cheesecakes prove that healthy eating does not have to be boring or restrictive. With a bit of creativity and the right ingredients, you can enjoy a rich, creamy dessert that actually helps you meet your nutritional targets. Try experimenting with different protein powder flavors or seasonal fruit toppings to make these recipes your own. Store any leftovers in the refrigerator for up to five days and enjoy a protein-packed treat whenever the craving strikes.