Print

2 Ingredient Protein Cheesecake

2 Ingredient Protein Cheesecake - recipe card
Print Recipe

A surprisingly creamy and rich cheesecake made with just two ingredients, perfect for a high-protein dessert. The texture is dense and smooth with a subtle tanginess from the Greek yogurt, making it a guilt-free indulgence ready in under an hour.

Ingredients

Scale
  • 2 cups (480g) full-fat Greek yogurt, plain, room temperature
  • 3 large eggs, room temperature

Instructions

  1. Preheat your oven to 300°F (150°C). Line a 6-inch round baking pan or a 4×4-inch loaf pan with parchment paper, or lightly grease with non-stick spray to ensure easy removal.
  2. In a large mixing bowl, combine the room-temperature Greek yogurt and eggs. The yogurt must be at room temperature to avoid shocking the eggs, which helps create a smooth, lump-free batter.
  3. Using a whisk or electric hand mixer on low speed, blend the mixture until just combined. Avoid overmixing, which can incorporate too much air and cause cracks during baking.
  4. If using an electric mixer, use the lowest speed and stop as soon as no streaks of egg remain. A few small lumps are fine; they will disappear during baking.
  5. Pour the batter into the prepared pan. Gently tap the pan on the counter 3–4 times to release any air bubbles from the batter.
  6. Place the pan in a larger roasting pan or baking dish. Pour hot water into the larger pan until it comes about 1 inch up the side of the cake pan. This water bath ensures even, gentle heat and prevents cracking.
  7. Bake for 25–28 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools, so avoid overbaking.
  8. Turn off the oven and leave the cheesecake inside with the door ajar for 20 minutes. This gradual cooling helps prevent the top from sinking or cracking.
  9. Remove from the oven and water bath, and place on a wire rack to cool completely to room temperature, about 20 more minutes.
  10. Once cool, transfer the pan to the refrigerator and chill for at least 4 hours, preferably overnight. This step is crucial for a firm, sliceable texture.
  11. To serve, lift the cheesecake out using the parchment paper, slice with a sharp knife, and enjoy. Optionally, top with fresh berries or a drizzle of honey.

Notes

Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days. Freezing: Wrap individual slices tightly in plastic wrap and freeze for up to 3 months; thaw overnight in the fridge before serving. Reheating: Not necessary—serve cold. For a sweeter version, stir in 2-3 tablespoons of honey or maple syrup, or 1 scoop of vanilla protein powder (adds extra protein but thickens the batter, so allow for a few extra minutes of baking time).

Nutrition

Keywords: protein cheesecake, 2 ingredient cheesecake, low carb dessert, Greek yogurt cheesecake, high protein dessert, easy cheesecake, healthy dessert, sugar free dessert, no crust cheesecake, quick cheesecake

Find it online: https://thehighproteinrecipes.com/2-ingredient-protein-cheesecake/