Easy No-Bake Protein Cheesecake Recipe (Greek Yogurt)

A photo of protein cheesecakes on a white plate with the text that reads "Easy No-Bake Protein Cheesecake Recipe (Greek Yogurt)"
Protein cheesecake recipe was developed by Ayah Al-Anani and Jackie Silver MHSc, RD. Photos by Jackie Silver.
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Introduction

Summer is here which means it’s time for a no-bake, chilled snack / dessert recipe. Enter this protein cheesecake recipe made with Greek yogurt. The best part is it’s no-bake so there are no ovens involved!

Our take on this classic tantalising dessert is not only hassle-free to make, but also higher in protein than most cheesecake recipes, low in added sugar, and only 10-ingredients. The contrast between the tart lemon filling and the addictively delicious crust makes this protein cheesecake recipe a must-try! 

The fresh lemon juice and lemon zest really give these mini cheesecakes a refreshing, lovely tart-like taste which is perfect for summer. 

There are two versions of this protein cheesecake recipe: one with protein powder and one without. We tested both versions and they are both fantastic so it’s up to you which one you want to make. If you don’t have protein powder on hand or simply don’t want to use it in this recipe, then that’s totally fine! 

Protein cheesecakes with filling on top

Health Benefits 

One of our favorite things about this easy no-bake protein cheesecake recipe is that unlike typical cheesecake recipes, the ingredients are higher in calcium, protein, and lower in added sugar! 

This recipe uses Greek yogurt instead of sour cream, which is higher in calcium and protein. If using a whey protein powder, the recipe will have an extra boost of protein and calcium, which are good for bone health and maintaining muscle mass.

Further, if you have a pressure wound and need extra protein to help it heal, this is an excellent snack recipe to make. Each cheesecake has 5g of protein without the protein powder and 8g of protein with protein powder. While this is not a super high amount of protein, it is substantially higher than most cheesecake recipes. Having two of these for a snack gives you a generous amount of protein though.

This No-Bake Protein Cheesecake Recipe is:

  • Delicious and fresh: A crunchy base meets a creamy tart filling which is then topped with yummy berries to make this a dessert or snack you’ll definitely want to make again!
  • Higher in protein than most cheesecake recipes: The Greek yogurt and protein powder add extra protein in this delicious recipe.
  • Easy: This recipe takes about 20-25 minutes to put together and then it’s just about cooling in the fridge until firm. 
  • 10 ingredients
  • A good source of calcium from the Greek yogurt (and whey protein powder, if using)
  • Low in added sugar: a stark difference compared to typical cheesecake recipes
  • Meal prep friendly: you can freeze these mini cheesecakes to keep on hand for snacks
  • A satisfying, filling snack or dessert
A closeup of a protein cheesecake with filling and chocolate chips

Storage Tips

You can store this No-Bake Protein Cheesecake Recipe in the fridge for 3-4 days or freezer for up to 3 months.

We recommend using a freezer-safe container and tightly wrapping the cheesecake before placing it in the freezer to avoid the dreaded freezer burn ruining your delicious dessert. 

We also suggest adding the fruits right before you are ready to dive-in and eat this yummy creation. 

If storing in the freezer, allow the protein cheesecakes to thaw in the fridge for a few hours or overnight before eating. Thawing for several hours will allow the texture to become nearly identical to the original version.

Recipe Variations and Substitutes

  • If you’re not concerned about the amount of protein in this recipe then feel free to omit the protein powder. We tested out both versions and they both tasted delicious. We used a vanilla whey protein powder and did not test it out with a vegan protein powder but we suspect the taste will be stronger and not as good. Each cheesecake has 5g of protein without the powder and 8g of protein with protein powder.
  • Instead of vegan butter, feel free to use regular butter, margarine, coconut oil, vegetable oil, or avocado oil.
  • If Arrowroot cookies are hard to find, graham crackers or digestive cookies make a good substitute. See note below for quantities.
  • To reduce the sugar content of this Easy High Protein No-Bake Cheesecake recipe, you can use a sweetener like Stevia instead.
  • If you don’t have flaxmeal, then feel free to omit.
  • To make this No-Bake Protein Cheesecake recipe vegan-friendly, use a plant-based yogurt (the only thing is that vegan yogurts are typically not high in protein), vegan cream cheese substitute, and a vegan protein powder (if using). We have not tested a vegan version but it will likely still turn out well.
  • Feel free to get creative with the toppings! You can use any fruit (fresh or frozen), pie fillings or other toppings of your preference. Or you don’t need any toppings at all as the recipe tastes amazing without. See below for a list of more topping ideas.
  • If you don’t have a muffin tin, you can likely use a square baking pan and then cut the cheesecakes into slices after they’ve chilled in the fridge overnight. Note that we have not tested it this way so we can’t guarantee it will turn out.
12 colourful muffin liners in a pan

Equipment for Protein Cheesecake Recipe:

My Recommendations for Protein Cheesecake Recipe Ingredients

12 cheesecake crusts in muffin liners in a pan

We hope you enjoy this recipe as much as we did! Make sure to take some photos of your creations and tag me on Instagram. Also, let me know what toppings you used to make this Easy No-Bake Protein Cheesecake your own! 

Looking for more high protein recipes with Greek yogurt? Check out:

3 protein cheesecakes on a white plate

Easy No-Bake Protein Cheesecake Recipe (Greek Yogurt)

Jackie Silver MHSc, RDJackie Silver MHSc, RD
Cook Time 20 mins
Cooling time 8 hrs
Total Time 8 hrs 20 mins
Course Dessert, Snack
Cuisine American, meal prep
Servings 12

Equipment

  • Food processor
  • Electric hand mixer
  • Measuring cups
  • Measuring spoons
  • Muffin tin
  • Muffin liners
  • Large mixing bowl
  • Spoons

Ingredients
  

For the Crust

  • 22 Arrowroot Cookies (about 4.5oz or 2 cups broken into small pieces)
  • 1 tbsp flaxmeal (omit if you don't have)
  • ½ tsp ground cinnamon
  • 6 tbsp vegan butter, melted (can substitute with real butter or any oil of choice such as coconut oil [melted for 30 seconds in microwave], avocado oil, or canola, etc.)(or any oil of choice)

For the Filling

  • 1 cup plain Greek or Skyr yogurt
  • 1 cup (8oz) light or low-fat cream cheese (room temperature)
  • 2 tbsp maple syrup or honey (we used maple syrup)
  • 1 tsp vanilla extract
  • 1 tsp lemon zest, grated
  • 2 tbsp fresh lemon juice (can use bottled lemon juice if you don't have a lemon)
  • Pinch of salt (optional)
  • 2 scoops protein powder (roughly ½ cup), optional** (we used Designer Whey vanilla protein)

Toppings (optional)

  • Fresh or frozen berries of choice
  • Strawberry or cherry pie filling
  • Peanut butter (drizzled on top)
  • Chocolate chips
  • Coconut flakes
  • Ground cinnamon

Instructions
 

  • Line a muffin tin with 12 muffin liners. Set aside.
  • Break up the arrowroot cookies in small pieces before measuring them in your measuring cup. Now place them in your food processor.
  • To your food processor, add the flaxmeal, cinnamon, and melted vegan butter (or oil) and pulse until well combined. It should have a sand-like texture.
  • Transfer crust mixture to muffin liners and pat down with a spoon. Refrigerate the crust for about 20 minutes so they firm up a bit.
  • Now it’s time to make the protein cheesecake filling. In a large mixing bowl, add the Greek yogurt, cream cheese, maple syrup, vanilla extract, lemon zest, lemon juice, and salt. Using an electric hand mixer, beat all ingredients together until it forms a uniform, light mixture. If using protein powder, add the 2 scoops of protein powder to the mixture and blend with an electric mixer until smooth.
  • Remove the crust from the fridge and pour even amounts of cheesecake filling into each muffin liner. Liners should be about ¾ full.
  • Place in the fridge overnight to allow them to set (if you refrigerate the cheesecakes for an hour, the filling will be liquid-like and it will be messy to eat. When you refrigerate overnight, the filling thickens and it’s much easier to eat but they taste great either way).
  • Top with your choice of toppings (optional) and enjoy! Store in the fridge for 3-4 days or the freezer for up to 3 months.

Notes

*You can use graham crackers or digestive cookies instead of arrowroot cookies. If your graham crackers are larger in size than Arrowroot cookies, then use fewer as you will end up having too much crust. We suggest breaking them into small pieces and using a measuring cup to get 2 cups.
**If not using protein powder, feel free to omit it. You don’t need to make any other changes. We’ve tested the recipe with and without protein powder and it turns out amazing both ways. The option is there if you are looking to boost the protein content but it’s not necessary.
Keyword bake, calcium, cheesecake, dessert, easy recipe, healthy snack, meal prep, protein

Protein Cheesecake Nutritional Info

Protein Cheesecake with Protein Powder Nutritional Info
With protein powder
Protein Cheesecake without Protein Powder Nutritional Info
Without protein powder

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