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3 Ingredient Protein Cheesecake

3 Ingredient Protein Cheesecake - recipe card
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A silky, creamy cheesecake that is surprisingly simple—just three pantry staples blended and baked. With a tangy, rich flavor and a protein-packed twist, this low-carb treat feels indulgent yet fits perfectly into a healthy lifestyle.

Ingredients

Scale
  • 2 cups (450g) full-fat Greek yogurt (plain, no added sugar)
  • 3 large eggs (about 150g total, at room temperature)
  • 1/2 cup (128g) creamy peanut butter (natural, no-sugar-added; or substitute with any nut/seed butter)
  • 1 teaspoon vanilla extract (optional, for extra flavor—doesn’t count as an ingredient for the 3-ingredient claim)
  • Pinch of fine sea salt (optional to enhance flavor)

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 6-inch (15 cm) springform pan with parchment paper on the bottom, and lightly grease the sides with neutral oil or butter. This ensures easy release after baking.
  2. In a large mixing bowl, combine the full-fat Greek yogurt, eggs, and peanut butter. Whisk thoroughly for 2–3 minutes until the mixture is completely smooth and no streaks of peanut butter remain. Alternatively, use an electric mixer on low speed for a smoother texture.
  3. If using, add the vanilla extract and a pinch of salt, and stir to combine. The batter should be thick but pourable, resembling a thick milkshake.
  4. Pour the batter into the prepared springform pan. Tap the pan firmly on the counter a few times to release any trapped air bubbles.
  5. Place the springform pan onto a baking sheet (to catch any drips) and put it in the preheated oven. Bake at 325°F (163°C) for about 25–30 minutes, until the edges are set but the center still jiggles slightly when the pan is gently shaken. Do not overbake; the center will continue to set as it cools.
  6. Turn off the oven and crack the door open, leaving the cheesecake inside for 10 minutes. This gradual cooling helps prevent cracks on the surface.
  7. Remove the cheesecake from the oven and let it cool on a wire rack for at least 30 minutes at room temperature. Then refrigerate uncovered for at least 4 hours, preferably overnight, to fully set and develop the creamy texture.
  8. To serve, run a thin knife around the edges of the pan, then release the springform. Slice into 4 equal wedges. Enjoy chilled—this cheesecake tastes like a rich, tangy peanut butter mousse.
  9. If you ate one warm, it will be custardy—but for the true cheesecake texture, refrigerate as directed.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap individual slices in plastic wrap and place in a freezer-safe bag for up to 2 months; thaw overnight in the fridge before serving. For a higher-protein version, add 1 scoop of vanilla or unflavored protein powder to the batter (this increases protein to about 25g per serving) and reduce the baking time by 2–3 minutes, keeping an eye on doneness. If you don’t have peanut butter, use almond butter or any nut/seed butter; just make sure it’s creamy and unsweetened to avoid altering texture or sugar content.

Nutrition

Keywords: protein cheesecake, 3 ingredient cheesecake, healthy cheesecake, high protein dessert, Greek yogurt cheesecake, flourless cheesecake, egg cheesecake, low carb cheesecake, sugar free cheesecake, single serving

Find it online: https://thehighproteinrecipes.com/3-ingredient-protein-cheesecake/