This creamy, rich cheesecake is high in protein, low in effort, and completely no-bake. It uses Greek yogurt (or skyr) and cream cheese for a thick, silky texture without needing an oven.
⏱️ Time
- Prep Time: 15–20 minutes
- Chill Time: 3–4 hours (or overnight)
- Total Time: ~4 hours
🍽️ Servings
- 8 slices
🧾 Ingredients
🥣 Crust (Optional but recommended)
- 1 cup (90 g) rolled oats (or almond flour for low-carb)
- ½ cup (60 g) almonds or walnuts (optional for crunch)
- 2 tbsp honey or sugar-free syrup
- 2 tbsp melted coconut oil or butter
- ½ tsp cinnamon
- Pinch of salt
🧀 Cheesecake Filling (High-Protein)
- 1 ½ cups (350 g) Greek yogurt or skyr (plain, thick)
- 1 cup (225 g) cream cheese, softened
- 2–3 tbsp honey OR sugar-free sweetener (stevia/erythritol/monk fruit)
- 1 tsp vanilla extract
- 1 tbsp lemon juice (for freshness)
- 2–3 tbsp milk (as needed for smoothness)
Optional protein boost:
- 1 scoop (20–30 g) vanilla whey protein or plant protein powder
🍓 Topping Ideas (Optional)
- Fresh strawberries, blueberries, raspberries
- Sugar-free berry compote
- Peanut butter drizzle
- Dark chocolate shavings
- Chopped nuts
🍳 Equipment
- Mixing bowls
- Food processor (optional for crust)
- Hand mixer or whisk
- 8-inch springform pan or small baking dish
- Spatula
👩🍳 Step 1: Prepare the Crust
Option 1: Classic crust
- Crush oats and nuts (if using) in a food processor until coarse.
- Mix with:
- melted coconut oil
- honey or sweetener
- cinnamon and salt
Press into pan
- Press mixture firmly into the base of your pan.
- Chill in the fridge for 15–20 minutes.
👉 This helps it set before adding filling.
👩🍳 Step 2: Make the Cheesecake Filling
In a large bowl, mix:
1. Cream cheese
- Beat until smooth and lump-free.
2. Add yogurt
- Mix until fully combined and creamy.
3. Add flavor
Stir in:
- vanilla extract
- lemon juice
- sweetener
4. Protein boost (optional)
Add protein powder and mix until smooth.
5. Adjust texture
- Add milk 1 tbsp at a time if mixture is too thick.
- Texture should be thick but spreadable.
👩🍳 Step 3: Assemble
- Pour filling over chilled crust.
- Smooth the top with a spatula.
- Tap lightly to remove air bubbles.
👩🍳 Step 4: Chill
- Refrigerate for 3–4 hours minimum
- Best results: overnight chilling
👉 This helps it firm up into a cheesecake texture.
👩🍳 Step 5: Slice & Serve
- Run a knife around edges before removing springform pan.
- Slice into 8 pieces.
- Serve chilled.
🍽️ Serving Ideas
- Fresh berries on top 🍓
- Sugar-free berry sauce
- Peanut butter drizzle 🥜
- Dark chocolate chips 🍫
- Crushed nuts
💡 Tips for Best Results
Use thick yogurt
Greek yogurt or skyr gives the best texture.
Don’t skip chilling
It needs time to set properly—don’t rush it.
For firmer cheesecake
Add:
- 1–2 tbsp gelatin (bloomed) OR
- extra cream cheese
For sweeter taste
Use honey, maple syrup, or monk fruit depending on your diet.
🥗 Approximate Nutrition (Per Slice, 8 slices)
Varies by ingredients:
- Calories: 180–250
- Protein: 12–20 g
- Carbs: 10–18 g
- Fat: 8–14 g
🔄 Variations
🍫 Chocolate version
Add:
- 2 tbsp cocoa powder
- chocolate protein powder
🍓 Berry swirl
Blend berries into puree and swirl into filling.
🥜 Peanut butter cheesecake
Add:
- 2–3 tbsp peanut butter into filling
🍋 Lemon cheesecake
Add extra lemon zest + juice for a tangy version.
