4-Ingredient Protein Cheesecake

• Prep Time: 10 minutes

• Bake Time: 30 minutes

• Chilling Time: 4 hours (or overnight)

• Total Time: 4 hours 40 minutes

• Recipe Intensity / Skill Level: Easy (Beginner Friendly)

• Yield: 4 servings

• Serving Size: 1 slice (1/4 of an 8-inch cake)

Ingredients

To achieve the optimal texture and flavor balance, ensure your cold ingredients sit at room temperature for roughly 15 to 20 minutes before blending.

• 2 cups (450g) Plain Non-Fat Greek Yogurt (or 2% Greek Yogurt for added richness)

• 8 oz (225g) Cream Cheese, softened (Light cream cheese or Neufchâtel work well)

• 2 Scoops (approx. 60g) Vanilla Whey-Casein Blend or Whey Protein Powder

• 2 Large Eggs, room temperature

(Optional Natural Sweetener: If your protein powder is unsweetened or lightly sweetened, feel free to add 2–3 tablespoons of liquid stevia, monk fruit, or maple syrup to taste).

Equipment Needed

• 8-inch springform pan or round cake pan

• Parchment paper

• High-speed blender, food processor, or hand mixer

• Rubber spatula

• Wire cooling rack

Step-by-Step Instructions

Step 1: Preparation & Preheating

1. Preheat your oven to 325°F (160°C).

2. Line the bottom of an 8-inch springform or round cake pan with parchment paper. Lightly coat the sides with non-stick cooking spray to prevent sticking.

Step 2: Mixing the Batter

1. In a high-speed blender, food processor, or large mixing bowl using a hand mixer, combine the softened cream cheese and Greek yogurt. Blend on medium speed until smooth and free of lumps.

2. Add the protein powder and eggs.

3. Blend or mix on low intensity for 30 to 45 seconds until fully incorporated.

   Pro Tip: Avoid over-whipping or mixing on high speed once the eggs are added. Incorporating excess air into the batter causes the cheesecake to rise rapidly in the oven and collapse or crack as it cools.

Step 3: Pouring & Levelling

1. Pour the smooth batter into your prepared pan.

2. Tap the bottom of the pan gently against your countertop 3 to 4 times to release any trapped air bubbles. Smooth the top with a rubber spatula.

Step 4: Baking

1. Place the pan on the center rack of your preheated oven.

2. Bake at 325°F (160°C) for 28 to 32 minutes.

3. The cheesecake is done when the outer edges are set and firm, but the center 2 inches still retain a slight, gentle jiggle when shaken.

Step 5: Cooling & Setting

1. Turn off the oven and prop the oven door open slightly with a wooden spoon. Allow the cheesecake to sit inside for 15 minutes to gradually cool down.

2. Remove from the oven and set the pan on a wire cooling rack to reach room temperature (around 30 minutes).

3. Cover tightly with plastic wrap and transfer to the refrigerator. Chill for at least 4 hours, ideally overnight, to allow the structure to fully set into a dense, creamy slice.

Nutritional Breakdown

The values below are estimated per serving (1 slice, based on 4 total servings using non-fat Greek yogurt, light cream cheese, and standard vanilla whey protein).