Go Back

High Protein Churro Cheesecake - A Lighter Take on a Cinnamon-Sugar Classic

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust: Graham cracker crumbs (or cinnamon graham crumbs)
  • Light butter or coconut oil, melted
  • Granulated sweetener of choice (sugar or a zero-calorie blend)
  • Ground cinnamon
  • Pinch of salt
  • For the filling: Light cream cheese (Neufchâtel), softened
  • Plain nonfat or low-fat Greek yogurt
  • Vanilla whey or casein protein powder (unflavored works too)
  • Granulated sugar or preferred sweetener
  • Large eggs
  • Vanilla extract
  • Ground cinnamon
  • Pinch of salt
  • Optional: cornstarch or vanilla pudding mix (a spoonful helps prevent cracks)
  • For the churro topping: Cinnamon
  • Sugar or granular sweetener
  • Light butter spray or a teaspoon of melted butter (for brushing)

Method
 

  1. Prep the pan and oven: Heat the oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment. Lightly spray the sides.
  2. Make the crust: In a bowl, mix graham crumbs, cinnamon, a pinch of salt, and sweetener. Stir in melted light butter until it feels like damp sand.
  3. Press and pre-bake: Firmly press the mixture into the pan, going slightly up the sides. Bake for 8–10 minutes until fragrant. Cool for 10 minutes.
  4. Soften the dairy: Ensure the light cream cheese is soft. Cold cream cheese leads to lumps and overmixing later.
  5. Blend the base: In a large bowl, beat cream cheese with sugar or sweetener until smooth, about 1–2 minutes. Scrape the bowl.
  6. Add yogurt and flavor: Mix in Greek yogurt, vanilla extract, cinnamon, and a pinch of salt. If using, whisk in 1 tablespoon cornstarch or pudding mix.
  7. Fold in protein: Whisk protein powder separately to break up clumps, then gently mix it into the batter until smooth. Avoid overmixing to keep air out.
  8. Add eggs last: Beat in eggs one at a time on low speed just until combined. Overbeating whips in air and can cause cracking.
  9. Fill and smooth: Pour the batter into the cooled crust. Tap the pan lightly on the counter to release bubbles.
  10. Bake low and slow: Bake at 325°F for 35–45 minutes. The edges should be set and the center should still wobble slightly like Jell-O.
  11. Cool gradually: Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes. Then move to a rack to cool to room temp.
  12. Chill to set: Cover and refrigerate at least 4 hours, preferably overnight. This firms the texture and mellows the flavor.
  13. Add churro finish: Mix cinnamon and sugar/sweetener. Lightly brush the top with a teaspoon of melted butter or a quick butter spray, then dust all over with the cinnamon-sugar blend.
  14. Slice cleanly: Run a knife around the edge before unclasping the ring. Use a hot, wiped knife for neat slices.