High-Protein Greek Yogurt Cheesecake (Baked)

This baked cheesecake uses Greek yogurt for most of the filling. It is creamy, tangy, and holds clean slices. One slice has 13.4 g of protein and about 228 calories.

Serving size: 1 slice, 1/8 of an 8-inch (20 cm) cheesecake. Makes: 8 slices.

Why This Cheesecake Works

• Greek yogurt does the heavy lifting. 3 cups of nonfat Greek yogurt give most of the protein.
• A little cream cheese for texture. Reduced-fat cream cheese keeps it rich.
• Thin crust. 3/4 cup of graham crumbs and 1 tbsp butter.
• Bakes low and slow. A gentle oven keeps it smooth.

Ingredients

For the crust:

• 3/4 cup graham cracker crumbs (63 g), about 4 to 5 full sheets
• 1 tbsp butter, melted (14 g)

For the filling:

• 3 cups plain nonfat Greek yogurt (680 g), strained if watery
• 8 oz reduced-fat cream cheese (Neufchâtel), softened (227 g)
• 2 large eggs, raw (100 g)
• 1/3 cup granulated sugar (67 g)
• 2 tbsp cornstarch (16 g)
• 1 tbsp lemon juice (15 ml)
• 1 tsp vanilla extract (5 ml)

Instructions

1. Heat the oven to 325°F (160°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment.
2. Mix the graham crumbs and melted butter. Press into the bottom of the pan.
3. Bake the crust for 8 minutes. Let it cool while you make the filling.
4. Beat the cream cheese and sugar until smooth, about 1 minute.
5. Add the Greek yogurt, cornstarch, lemon juice, and vanilla. Beat on low until smooth.
6. Add the eggs one at a time. Mix on low just until combined.
7. Pour the filling over the crust. Tap the pan to release air bubbles.
8. Bake for 50 to 60 minutes, until the edges are set and the center still jiggles slightly.
9. Turn off the oven. Leave the cheesecake inside with the door cracked for 1 hour.
10. Chill for at least 6 hours or overnight before slicing into 8 slices.

Beat on low speed after adding the eggs. Too much air makes cracks.

Nutrition Per Serving (1 slice, 1/8 of cake)

Values are calculated from USDA FoodData Central (SR Legacy) for the ingredients above. Brands vary, so check your labels.

Tips

Clean slices

Dip a sharp knife in hot water and wipe it dry between cuts.

Storage

Keep covered in the fridge for up to 5 days. You can freeze slices, wrapped, for up to 1 month. Thaw in the fridge.

Toppings

• 1/4 cup (37 g) fresh blueberries per slice adds about 21 calories.
• Sliced strawberries.
• A thin layer of lemon zest.

Want a no-bake option? Try our Easy Cottage Cheese Protein Pudding. For more fall baking ideas, see our high-protein pumpkin recipes.

FAQ

Does Greek yogurt cheesecake taste like regular cheesecake?

It is lighter and a little more tangy. The cream cheese and sugar keep it rich and smooth.

Why did my cheesecake crack?

It was likely overbaked or cooled too fast. Pull it while the center still jiggles and let it cool in the oven with the door cracked.

How much protein is in a slice?

About 13.4 g of protein and 228 calories per slice, based on USDA data for nonfat Greek yogurt, Neufchâtel, and eggs.