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High Protein S'mores Cheesecake - A Lighter Take on a Campfire Classic

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups graham cracker crumbs
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons light brown sugar
  • 4 tablespoons unsalted butter, melted
  • Pinch of salt
  • For the filling: 12 ounces reduced-fat cream cheese (Neufchâtel), softened
  • 1 1/2 cups plain 2% Greek yogurt
  • 2 large eggs, room temperature
  • 1/2 cup chocolate whey or casein protein powder
  • 1/2 cup granulated sugar or baking-friendly sweetener
  • 2 teaspoons vanilla extract
  • 1 tablespoon cornstarch
  • 1/4 teaspoon fine salt
  • For the s’mores topping: 1 1/2 cups mini marshmallows
  • 1/3 cup mini chocolate chips
  • 2 sheets graham crackers, crushed
  • Equipment: 9-inch springform pan
  • Mixing bowls and hand mixer (or stand mixer)
  • Spatula
  • Sheet pan

Method
 

  1. Prep the pan and oven. Heat the oven to 325°F (163°C). Lightly mist a 9-inch springform pan with nonstick spray. Wrap the outside base with foil to catch any butter drips.
  2. Make the crust. Stir graham crumbs, cocoa, brown sugar, and salt together. Add melted butter and mix until the texture resembles damp sand. Press firmly into the bottom of the pan using the bottom of a measuring cup. Bake 8 minutes, then cool while you make the filling.
  3. Beat the cream cheese. In a large bowl, beat the softened cream cheese on medium speed for 1–2 minutes until smooth and no lumps remain. Scrape the bowl well.
  4. Add sweetener and flavor. Beat in sugar, vanilla, and salt until glossy. Sprinkle in the cornstarch and mix on low just to combine.
  5. Blend in yogurt and protein. Whisk the protein powder to remove clumps. Add to the bowl with the Greek yogurt. Mix on low until smooth. Avoid whipping in too much air.
  6. Add eggs. Beat in the eggs one at a time on low speed until just incorporated. Overmixing can cause cracking.
  7. Fill and smooth. Pour the batter over the cooled crust. Tap the pan gently on the counter to pop surface bubbles. Smooth the top with a spatula.
  8. Bake. Place the pan on a sheet pan and bake for 35–45 minutes. The edges should be set and the center should wobble slightly like gelatin. If it’s still very loose in the center, bake 5 minutes more and check again.
  9. Cool gradually. Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes. Move to a rack and cool to room temperature for 1 hour.
  10. Chill. Cover and refrigerate at least 6 hours, preferably overnight. This sets the texture and makes it easier to slice cleanly.
  11. Add the s’mores topping. Remove the ring and transfer the chilled cheesecake to a platter. Scatter mini marshmallows on top in an even layer. Use a kitchen torch to toast until golden and slightly charred in spots. If you don’t have a torch, broil on high for 30–60 seconds, watching closely. Sprinkle with mini chocolate chips and crushed grahams.
  12. Slice and serve. Warm a sharp knife under hot water, wipe dry, and slice. Repeat for clean edges. Enjoy cold or let it sit 10 minutes for a softer bite.