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High Protein Chocolate Chip Cheesecake - Creamy, Satisfying, and Better for You

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups graham cracker crumbs (about 12 full sheets)
  • 3 tablespoons granulated sugar or coconut sugar
  • 4 tablespoons melted light butter or coconut oil
  • Pinch of salt
  • For the filling: 16 ounces light cream cheese (reduced-fat), softened to room temp
  • 1 1/2 cups plain 2% Greek yogurt
  • 1/2 cup vanilla whey or casein-whey blend protein powder
  • 1/2 cup granulated sweetener (sugar, allulose, or a sugar substitute you like)
  • 2 large eggs, room temp
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon cornstarch (or arrowroot)
  • 1/4 teaspoon fine salt
  • 1/2 cup mini chocolate chips (regular or sugar-free), plus a little extra for topping
  • For serving (optional): Fresh berries
  • Light whipped topping or a dollop of Greek yogurt
  • Shaved dark chocolate
  • Equipment: 9-inch springform pan
  • Large mixing bowls
  • Hand mixer or stand mixer
  • Foil and roasting pan for water bath (optional but recommended)

Method
 

  1. Prep the pan. Heat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. If using a water bath, wrap the outside of the pan with a double layer of heavy-duty foil to protect it from leaks.
  2. Make the crust. Stir graham crumbs, sugar, melted butter, and a pinch of salt until the texture resembles damp sand. Press evenly into the bottom of the pan, packing it tight with the bottom of a measuring cup. Bake for 8–10 minutes until lightly set. Cool for 5–10 minutes while you prepare the filling.
  3. Soften and smooth the cream cheese. In a large bowl, beat the light cream cheese on medium until smooth and lump-free, 1–2 minutes. Scrape the bowl as needed. This step prevents a gritty texture later.
  4. Add yogurt, sweetener, and vanilla. Beat in the Greek yogurt, sweetener, and vanilla until creamy. Avoid whipping in too much air.
  5. Blend in protein and starch. Sprinkle in the protein powder, cornstarch, and salt. Mix on low until just combined. Do not overmix—it can make the cheesecake crack.
  6. Add eggs last. Beat in the eggs one at a time on low, just until incorporated. Stir in the chocolate chips with a spatula.
  7. Assemble the water bath (optional but helpful). Place the foil-wrapped springform pan in a roasting pan. Pour the filling over the crust and smooth the top. Add hot water to the roasting pan until it reaches about halfway up the springform pan sides.
  8. Bake low and slow. Bake at 325°F for 45–55 minutes. The edges should be set, and the center should still jiggle like Jell-O. Don’t wait for it to be firm in the middle—it will finish setting as it cools.
  9. Cool gradually. Turn off the oven, crack the door, and let the cheesecake rest for 30 minutes. Remove from the oven and water bath. Run a thin knife around the inside edge to loosen it and reduce cracking.
  10. Chill completely. Cool to room temperature, then cover and chill for at least 6 hours, preferably overnight. Sprinkle a few extra mini chips on top before serving if you like.
  11. Slice cleanly. Use a sharp knife dipped in hot water and wiped between cuts for neat slices.