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High Protein Cherry Cheesecake - Creamy, Light, and Satisfying

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 cup oat flour (or finely ground oats)
  • 1/2 cup almond flour
  • 2 tablespoons granulated sweetener (sugar, coconut sugar, or a zero-calorie alternative)
  • 3 tablespoons melted butter or coconut oil
  • 1–2 tablespoons water, as needed to bring dough together
  • Pinch of salt
  • For the cheesecake filling: 16 ounces light cream cheese, room temperature
  • 1 cup plain nonfat or 2% Greek yogurt
  • 3 large eggs, room temperature
  • 1/2 cup vanilla or unflavored whey or casein protein powder
  • 1/3–1/2 cup maple syrup, honey, or granulated sweetener to taste
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • Zest of 1/2 lemon (optional but brightens flavor)
  • Pinch of salt
  • For the cherry topping: 2 cups cherries, pitted (fresh or frozen)
  • 2–3 tablespoons maple syrup, honey, or sugar (adjust to taste)
  • 1 tablespoon lemon juice
  • 1–2 teaspoons cornstarch mixed with 2 teaspoons water (slurry), as needed to thicken
  • Optional: 1/2 teaspoon almond extract for a bakery-style finish

Method
 

  1. Prep the pan and oven: Heat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.
  2. Make the crust: Stir oat flour, almond flour, sweetener, and salt. Add melted butter and 1 tablespoon water. Mix until it holds together when pressed. Add another splash of water if crumbly.
  3. Press and pre-bake: Press crust evenly into the pan. Bake 8–10 minutes until set and lightly golden. Cool for 5 minutes.
  4. Beat the cream cheese: In a large bowl, beat cream cheese until smooth and fluffy, about 1–2 minutes. Scrape the bowl.
  5. Add yogurt and flavor: Beat in Greek yogurt, vanilla, lemon juice, zest, and salt until smooth.
  6. Sweeten and add protein: Mix in maple syrup (or preferred sweetener). Whisk protein powder to remove lumps, then beat it into the batter on low until just combined. Avoid overmixing.
  7. Add eggs: Beat in eggs one at a time on low speed. Stop when the batter is silky and uniform. Do not whip air into it.
  8. Fill and smooth: Pour batter over the crust. Tap the pan gently on the counter to release bubbles. Run a spatula over the top to level.
  9. Bake: Bake 40–50 minutes. The edges should be set and the center slightly wobbly. If the top is browning too fast, tent loosely with foil.
  10. Cool gradually: Turn off the oven, crack the door, and let the cheesecake rest inside 30 minutes. Then cool on a rack until room temperature.
  11. Chill: Cover and refrigerate at least 6 hours, preferably overnight, to fully set and develop flavor.
  12. Cook the cherries: In a small saucepan, add cherries, sweetener, and lemon juice. Simmer over medium heat 5–8 minutes, stirring. Stir in cornstarch slurry and cook 1–2 minutes until glossy and lightly thickened. Remove from heat and add almond extract if using. Cool completely.
  13. Top and serve: Spoon cherry topping over the chilled cheesecake. Slice with a knife warmed under hot water and wiped dry for clean edges.