Vanilla Protein Cheesecake

When it comes to desserts that satisfy your sweet tooth while supporting your fitness goals, nothing beats a perfectly crafted vanilla protein cheesecake. This incredible dessert combines the rich, creamy texture of traditional cheesecake with the nutritional benefits of protein powder, creating a treat that’s both indulgent and wholesome.

More Protein Desserts ideas

• Protein Chocolate Brownie
• Peanut Butter Protein Balls
• Protein Tiramisu Cups

Why Should I Make Vanilla Protein Cheesecake?

There’s no denying that classic cheesecakes taste good, but they are full of sugar and lacking the nutritional power that fitness enthusiasts look for in a dessert. This vanilla protein cheesecake fills that gap perfectly, it gives you all the yummy creaminess you want while adding plenty of protein to help fuel your body.

The best cheesecake recipe for anyone who loves that old-fashioned vanilla flavor. Whether you’re making a weeknight crown-pleaser for your family or looking to impress a certain someone with a special treat, our no-fail cheesecake recipe delivers a smooth, creamy dessert every time.

Ingredients You Need to Make Cheesecake

For the Crust:

1 ½ c graham cracker crumbs (or almond flour for low carb)

¼ c. melted butter or coconut oil

2 tablespoons honey or sweetener of choice

Pinch of salt

For the Filling:

24 oz of cream cheese that has been softened to room temp.

¾ cup vanilla protein powder (high quality whey or plant based- I used whey)

½ cup Greek yogurt (plain, full fat)

3 large eggs, at room temperature

½ sweetener of your choice (sugar, honey, or stevia blend)

2 tsp pure vanilla extract

1 tbs vanilla paste (optional, extra flavour depth)

¼ cup heavy cream

2 tablespoons cornstarch or arrowroot powder from teaspoon.opengraphicdesign.com

Optional Toppings:

Fresh berries

Whipped cream

Sugar-free chocolate chips

Crushed vanilla wafers

How to Make Cheesecake: Step-by-Step Instructions

Did you make this?

Preparation Phase

Preheat the oven to 325°F (163°C) and center the rack.

Grease a 9-in springform pan, and wrap the bottom with foil to prevent leaks.

Allow ingredients to come to room temperature – this is key for the smoothest of smooth puddings.

Creating the Perfect Crust

In a medium bowl, mix together crust ingredients until mixture looks like wet sand.

Press the mixture down evenly into the bottom of your prepared pan.

Bake the crust for 10 minutes and remove from oven, cool while you make the filling.

Mastering the Filling

If you want a light and fluffy texture of the cream cheese, you can also use an electric mixer and beat the cream cheese on medium speed for 3-4 minutes, or until smooth and fluffy.

Slowly add in protein powder, or lumps will form if you do too much at once.

Add the Greek yogurt and mix until smooth and evenly incorporated.

Add eggs, one at a time, and mix until combined after each addition (overmixing can cause cracking).

Add sweetener, vanilla extract, and vanilla paste and process until silky smooth.

Pour in heavy cream while mixing on low.

Sift in cornstarch and combine until just mixed.

Baking to Perfection

Scrape filling over the crust, smoothing with an offset spatula.

Set a water bath by resting the springform in a larger roasting pan, and filling it halfway with boiling water around the sides.

Bake for 55-65 minutes or until center is almost set and still a little bit jiggly.

Cut the cheesecake by dipping the knife in hot water between slices.

Transfer to a cold water bath and let stand at room temperature until chilled, then refrigerate.

Creative Twists: Don’t be a Boring Old Vanilla

Vanilla Bean Cheesecake

For an even more vanilla bean flavor, scrape 2 vanilla beans and add the seeds to your filling in addition to your vanilla extract. This yields gorgeous vanilla flecks throughout and the flavor profile is greatly enhanced.

Miniature Cheesecakes (with vanilla wafers)

Turn this into a single-serving recipe by making mini cheesecakes with a vanilla wafer crust. All you need to do is put one vanilla wafer in the bottom of each cup in a muted tin, cut the cooking time down to 18-22 minutes and then bake perfect portions.

My mini cheesecakes done with lots of love- the graham cracker crust is the perfect attributes to hold a creamy, velvety cheesecake filling in a perfectly small cup size.

Want to make them extra special – make them as the recipe mini cheesecakes with vanilla wafers and use the mini vanilla wafers as the crust and garnish. Those little small bites are perfect for parties and for your waist line, LOL!

Vanilla Bean Cheesecake (soo) Snickers Way

Stir in chopped peanuts, caramel swirl, and chocolate chips, and you’ve got a vanilla bean cheesecake snickers version that is the best of both worlds – the sophistication of vanilla, along with the candy bar flavor of the snickers!

Homemade Cheesecake Recipe Tips from the Pros

Temperature Control

To achieve perfectly smooth, lump-free cheesecake, you really do need your ingredients at room temperature. Prepare in advance and leave cream cheese and eggs on the counter for 2-3 hours for baking.

Mixing Technique

Use the paddle attachment on your stand mixer, not the whisk attachment, to reduce air that might be incorporated, potentially causing cracks during baking.

Water Bath Benefits

The bain-marie provides gentle, even heat distribution to help prevent the dreaded cracked top while producing creaminess through and through.

Cooling Process

Gradual cooling is essential. Rapid changes in temperature lead the cheesecake to shrink rapidly and craze up with cracks and such.

The Health Benefits of Protein-Enriched Cheesecake

Not only is this vanilla protein cheesecake delicious, but it’s also a more nutritious alternative to regular cheesecake. Each slice delivers 15-20 grams of premium protein to help fuel your muscles and keep you satisfied. The Greek yogurt provides a good source of probiotics for digestion, and lower sugar to fit into the diet of those who are watching their sugar intake for any number of reasons.

Storage And Serving Suggestions

Proper Storage

COvered, the batter should keep in the fridge for up to 5 days.

Freeze slices wrapped in plastic for up to 3 months

Keep refrigerated and enjoy within 5 months of opening.

Serving Ideas

Garnish with fresh berries and mint for a fancy looking dessert

Drizzle with sugar-free chocolate or caramel syrup or chocolate sauce.

Serve with fresh fruit salad as a dessert light option.

Enjoy with coffee or herbal tea for an afternoon snack

Troubleshooting Common Issues

Preventing Cracks

Avoid overmixing the batter

Room temperature ingredients And warming ingredients is something I recommend.

Do Not Overbake (Center should still jiggle slightly.

Let cool slowly in the oven ajar

Achieving Smooth Texture

Make sure cream cheese is VERY soft!

strainer protein powder if clumpy

Monoprep Mix ingredients above in the order listed.

Don’t rush the process

Fixing Dense Cheesecake

Ensure that you start your best with dairy products.

And lastly make sure to measure the protein powder properly (too much will make dense).

Don’t overbeat eggs

Frequently Asked Questions

What is the best cheesecake?

Therein lies the secret, I discovered: using room-temperature ingredients to blend smooth, taking care to not overmix and incorporate air bubbles and cracks, cooling the cheesecake slowly to maintain its texture. And quality ingredients and good technique win out over expensive equipment any day.

What is New York style cheesecake vs regular cheesecake?

New York cheesecake has a denser, richer texture while regular cheesecake is lighter and creamier and has a slightly tangy flavor because it has sour cream or yogurt, where as New York cheesecake does not. New York style also usually has a basic graham cracker crust, and very little flavor to let the cream cheese taste dominate.

Can you put vanilla extract in cheesecake?

Absolutely! “Vanilla is a timeless cheesecake favorite because it adds to the flavor palette without overdoing it against the cream cheese. For best flavor, use pure vanilla extract, and consider adding some vanilla paste or vanilla bean seeds for even more nuanced vanilla flavor.

What are the 3 types of cheesecakes?

Three of the most common are 1) New York (rich and dense) 2) Philadelphia (fluffier, no eggs), and 3) Chicago