Here’s a high-protein cherry cheesecake that’s creamy, lower in sugar, and packed with protein—great for dessert or even a post-workout treat.
High-Protein Cherry Cheesecake
Ingredients
Crust (optional but recommended):
1 cup oat flour (or blended oats)
2 tbsp melted coconut oil or butter
1 tbsp honey or maple syrup
Pinch of salt
Filling:
2 cups low-fat cream cheese (or Greek cream cheese)
1 cup plain Greek yogurt
2 large eggs
1/3 cup sweetener (honey, maple syrup, or a sugar substitute like stevia/erythritol)
1 scoop vanilla protein powder (whey or casein works best)
1 tsp vanilla extract
1 tbsp cornstarch (for firmness)
Cherry topping:
1½ cups cherries (fresh or frozen, pitted)
1–2 tbsp sweetener
1 tsp lemon juice
1 tsp cornstarch + 1 tbsp water (slurry)
Instructions
1. Prepare crust
Preheat oven to 175°C (350°F).
Mix crust ingredients until crumbly.
Press into a lined springform pan.
Bake for 8–10 minutes, then let cool.
2. Make filling
Beat cream cheese until smooth.
Add Greek yogurt and mix well.
Blend in eggs one at a time.
Add sweetener, protein powder, vanilla, and cornstarch. Mix until creamy.
3. Bake
Pour filling over crust.
Bake 40–50 minutes, until center is slightly jiggly.
Turn off oven, crack the door, and let cool slowly (prevents cracking).
4. Cherry topping
Heat cherries, sweetener, and lemon juice in a saucepan.
Stir in cornstarch slurry and cook until thickened.
Cool completely.
5. Assemble
Spread cherry topping over cooled cheesecake.
Chill for at least 4 hours (overnight is best).
Nutrition (approx. per slice, 8 slices)
Protein: 12–18g (depends on protein powder)
Calories: ~180–250
Lower sugar if using sugar substitute
Tips
Use casein protein for a thicker, creamier texture.
Don’t overbake—slightly soft center = perfect cheesecake.
Swap cherries with blueberries or strawberries if you want variety.
If you want, I can tweak this into a no-bake version, air fryer version, or a higher-protein (20g+ per slice) version.
