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Quick Protein Cheesecake with a Twist Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 44 reviews
  • Author: Melanie
  • Prep Time: 5 minutes
  • Cook Time: 40-45 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

This Quick Protein Cheesecake with a Twist is a nutritious and delicious dessert that combines the creamy texture of traditional cheesecake with added protein to fuel your body. Made with skim milk, cream cheese, and a special protein cheesecake mix, this recipe offers a healthier alternative for cheesecake lovers. It features a crunchy crust made from baked protein cookies or granola and can be customized with fresh berries, sugar-free chocolate chips, or a splash of vanilla or lemon zest for brightness. Perfect as a satisfying treat or post-workout snack.

Ingredients

Scale

Crust

  • Crushed protein cookies or granola for a crust base (enough to form the base of your mold, approx. 100g)

Filling

  • 800ml skim milk
  • 292g cream cheese
  • 160g Protein Cheesecake Mix (from @prozis)
  • 1 tsp vanilla extract or lemon zest for brightness
  • 1–2 tbsp zero-calorie sweetener (adjust to taste)
  • A handful of fresh berries or sugar-free chocolate chips (folded into batter)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cheesecake.
  2. Prepare Crust: Spread the crushed protein cookies or granola evenly into the base of a lined or greased baking mold and bake it for 10 minutes to set and crisp up the crust. Remove from oven and set aside.
  3. Mix Ingredients: In a mixing bowl, blend the skim milk, cream cheese, protein cheesecake mix, vanilla extract or lemon zest, and zero-calorie sweetener until the batter is completely smooth and creamy.
  4. Add Mix-ins: Gently fold in your choice of fresh berries or sugar-free chocolate chips to the batter for extra texture and flavor.
  5. Assemble and Bake: Pour the cheesecake batter over the pre-baked crust in the mold. Place it in the oven and bake for 30–35 minutes, or until the center is set and a toothpick inserted in the middle comes out clean.
  6. Cool and Chill: Allow the cheesecake to cool to room temperature, then refrigerate it to chill for the best texture and flavor development.
  7. Serve and Garnish: Before serving, top with Greek yogurt, fresh fruit, or a drizzle of nut butter to enhance the taste and presentation.

Notes

  • Ensure the crust is baked first to avoid sogginess in the final dessert.
  • You can substitute the protein cheesecake mix with other high-protein baking mixes, but results may vary.
  • Adjust the sweetness with zero-calorie sweetener based on your preference.
  • Chilling the cheesecake fully improves texture and slicing.
  • This cheesecake is best consumed within 3-4 days when stored in the refrigerator.
  • Optional toppings like Greek yogurt or nut butter add extra protein and flavor.
  • Use a springform pan or an easily removable mold to facilitate serving.

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Find it online: https://flavorfestkitchen.com/quick-protein-cheesecake-with-a-twist-recipe/