This vanilla-scented cheesecake features a dense, creamy filling layered over a buttery almond flour crust. The recipe utilizes a combination of cream cheese, Greek yogurt, and whey protein to create a thick consistency, while lemon zest and vanilla provide the aromatic profile. The dessert is baked in a springform pan and requires a period of refrigeration to reach its final texture before being sliced into individual portions.

About This Recipe

The preparation begins by mixing almond flour, melted butter, and sweetener to form the base. This mixture is pressed into a 7-inch or 8-inch springform pan and heated in the oven for a short duration. While the crust cools, softened cream cheese is beaten with Greek yogurt and vanilla whey protein until the batter is smooth. Eggs are incorporated one at a time, followed by heavy cream and lemon zest, and the resulting mixture is poured over the prepared base.

The ingredients include Greek yogurt and cream cheese, which serve as the primary components for the filling’s texture. Whey protein is stirred into the wet ingredients, and the almond flour provides a firm foundation for the baked layers. The batter is placed in the oven at 325°F and remains there until the edges are firm and the center has a slight movement when the pan is shaken. The cheesecake is then removed from the heat and stays at room temperature during the initial cooling stage.

The pan is placed in the refrigerator for at least four hours before the sides are removed and the cake is sliced. The recipe is modified by using chocolate protein powder for a different flavor or by substituting keto-friendly cookies for the almond flour crust. The finished slices are served chilled and are often topped with fresh berries or a dollop of unsweetened whipped cream. The portions are stored in an airtight container in the refrigerator to maintain their consistency.

Why You’ll Love This Recipe

High in protein but tastes like a real cheesecake.
Only 5g net carbs per slice.
Great for meal prep — stays creamy for days.
Can be baked or made no-bake style.

What You’ll Need for This High Protein Cheesecake

1 cup almond flour
2 tbsp melted butter
2 tbsp erythritol or monk fruit
12 oz cream cheese, softened
1 cup Greek yogurt (or cottage cheese)
2 scoops vanilla whey protein
2 large eggs
2 tbsp heavy cream
1 tsp vanilla extract
Zest of ½ lemon (optional)

Step-by-Step Preparation

Preheat oven to 325°F. Line a 20cm springform pan with parchment and lightly grease.
Mix almond flour, butter, and erythritol; press evenly into the bottom of the pan. Bake for 8 minutes, then let cool.
In a large bowl, beat cream cheese, Greek yogurt, whey protein, and sweetener until smooth.
Add eggs one at a time, then stir in heavy cream, vanilla, and lemon zest.
Pour the mixture over the crust, smooth the top, and bake for 35–40 minutes until set but slightly jiggly in the center.
Let cool completely, then refrigerate for at least 4 hours before slicing.

FAQ

Can I make this without protein powder?
Yes — replace it with ¼ cup almond flour or coconut flour, but it won’t be as high in protein.
Can I make it no-bake?
Yes, just skip the crust bake, use gelatin or xanthan gum to stabilize, and chill overnight.
What’s the best protein powder for baking?
Whey isolate or a whey/casein blend gives the best creamy structure.
How do I prevent cracks?
Bake low and slow, avoid over-mixing, and let it cool gradually with the oven door slightly open.

Variations & Substitutions

Add a swirl of sugar-free raspberry sauce before baking.
Use chocolate whey and cocoa for a chocolate version.
Swap almond flour crust for crushed keto cookies.

Serving Suggestions

Serve chilled with whipped cream, sugar-free chocolate drizzle, or a few fresh berries. Pairs perfectly with black coffee or a keto latte.

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