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No-Bake High Protein Cheesecake - Creamy, Light, and Ready in Minutes

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups crushed graham crackers or oat biscuits (gluten-free if needed)
  • 3 tablespoons melted butter (or coconut oil for a dairy-free crust)
  • 1 tablespoon maple syrup or honey (optional, for extra hold and sweetness)
  • Pinch of salt
  • For the filling: 12 ounces (340 g) light cream cheese, softened
  • 1 1/2 cups plain 2% Greek yogurt (or skyr for extra thickness)
  • 1/2 cup vanilla whey or casein protein powder (plant-based works too; see tips below)
  • 1/3 to 1/2 cup powdered sweetener of choice (powdered sugar, allulose, or a blend; adjust to taste)
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 2 teaspoons lemon zest (optional, but brightens the flavor)
  • 1 packet (about 2 1/2 teaspoons) unflavored gelatin or 1 tablespoon powdered agar-agar for a vegetarian option
  • 1/4 cup water or milk for blooming the gelatin
  • Pinch of salt
  • For topping (optional): Fresh berries
  • 2 tablespoons warmed fruit jam for a glossy finish
  • Shaved dark chocolate or crushed nuts

Method
 

  1. Prep the pan: Line the bottom of an 8- or 9-inch springform pan with parchment. Lightly grease the sides so the cheesecake releases cleanly.
  2. Make the crust: In a bowl, mix crushed crackers, melted butter, maple syrup, and a pinch of salt until the texture resembles wet sand. Press firmly and evenly into the pan using the bottom of a glass. Chill while you make the filling.
  3. Bloom the gelatin: In a small bowl, sprinkle gelatin over 1/4 cup cold water or milk. Let it sit 5 minutes. Then gently warm in the microwave for 10–15 seconds or in a small pot until just dissolved. Do not boil.
  4. Beat the cream cheese: In a large bowl, beat softened cream cheese with a hand mixer until smooth and lump-free, about 1–2 minutes.
  5. Add yogurt and flavorings: Mix in Greek yogurt, vanilla, lemon juice, and zest. Blend until creamy.
  6. Sweeten and add protein: Whisk in the powdered sweetener and protein powder. Start on low speed, then increase. Scrape the bowl to avoid dry pockets. Taste and adjust sweetness.
  7. Incorporate gelatin: With the mixer running on low, slowly pour in the warm dissolved gelatin. Mix until fully combined. The filling should be silky and slightly thick.
  8. Assemble: Pour the filling over the chilled crust. Smooth the top with an offset spatula.
  9. Chill to set: Cover and refrigerate for at least 4 hours, ideally overnight, until firm enough to slice cleanly.
  10. Finish and serve: Run a thin knife around the edge, release the springform, and transfer to a serving plate. Add berries, a little jam, or chocolate shavings. Slice with a warm, dry knife for neat edges.