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High Protein Pineapple Cheesecake - Creamy, Fresh, and Satisfying

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Graham crackers (or digestive biscuits) for the crust
  • Unsalted butter, melted
  • Light cream cheese, softened (or regular if you prefer richer)
  • Plain Greek yogurt (2% or nonfat)
  • Vanilla whey or casein protein powder (unflavored also works)
  • Granulated sweetener of choice (sugar, coconut sugar, or a zero-calorie sweetener blend)
  • Eggs
  • Crushed pineapple in juice, well-drained
  • Pineapple juice (reserved from the can) or a splash of lemon juice
  • Vanilla extract
  • Cornstarch (or arrowroot) to help set
  • Pinch of salt
  • Optional toppings: extra pineapple tidbits, toasted coconut, or light whipped topping

Method
 

  1. Prep the pan: Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Preheat your oven to 325°F (163°C).
  2. Make the crust: Pulse graham crackers into fine crumbs. Mix with melted butter and a pinch of salt until it resembles wet sand. Press firmly into the pan, going slightly up the sides. Bake for 8 minutes, then cool.
  3. Drain the pineapple: Place crushed pineapple in a fine sieve and press gently to remove excess juice. Reserve a tablespoon or two of juice for the filling.
  4. Beat the base: In a large bowl, beat softened cream cheese until smooth, scraping the bowl. Add Greek yogurt, sweetener, vanilla, and a pinch of salt. Beat until creamy and lump-free.
  5. Add protein and starch: Sprinkle in protein powder and cornstarch. Mix on low just until incorporated. This keeps the texture silky and prevents cracking.
  6. Finish the filling: Add eggs one at a time on low speed, just to combine. Stir in the drained crushed pineapple and 1–2 tablespoons of the reserved juice for extra flavor.
  7. Pour and smooth: Pour the filling over the cooled crust. Tap the pan gently on the counter to release any air bubbles. Smooth the top with a spatula.
  8. Bake gently: Bake at 325°F (163°C) for 45–55 minutes. The edges should be set and the center slightly wobbly. Avoid overbaking; it firms up as it cools.
  9. Cool slowly: Turn off the oven, crack the door, and let the cheesecake rest for 30 minutes. Then transfer to a rack to cool to room temperature.
  10. Chill to set: Cover and refrigerate for at least 4 hours, ideally overnight. Slice with a warm, clean knife. Top with pineapple tidbits or a sprinkle of toasted coconut if you like.