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New York Baked Protein Cheesecake

This delicious New York protein cheesecake contains a fraction of the calories, fat and sugar compared with the classic, without skimping on flavor.

By baking this protein cheesecake, you can use lower-fat cheese and it’ll still be super-creamy and hold together perfectly.

The crunchy base and sweet blueberry coulis are totally optional (but delicious), so you can cut down on calories even more if you prefer.

Click to jump straight to the nutritionals.

protein cheesecake

Makes: 8 slices


Base (optional):

  • 1/2 cup rolled oats
  • 1/2 almonds
  • ½ tsp. salt
  • 3-4 tbsp. of your preferred granulated sweetener
  • 1/4 cup melted Coconut Oil


  • 2 cups low-fat cream cheese
  • 1 cup Greek yogurt
  • 3 scoops Vanilla Whey Protein
  • 2 large eggs and 1 egg white
  • 12-15 drops Vanilla Flavdrops or 1 tsp. vanilla extract
  • 2 tbsp. lemon juice

Coulis (optional, but delicious):

  • 2 cups blueberries
  • 1-2 tbsp. caster sugar or maple syrup
  • 2.5 fl oz water


1. Preheat oven to 350°F and line the base and sides of an 8” spring-form cake tin with parchment paper.

2. First, make the crust. Blend together rolled oats, almonds, salt and sweetener until it resembles bread crumbs. Add the melted coconut oil and pulse to combine. The mixture should stick together like dough when squeezed. If the texture is too dry, add a little more melted coconut oil and blend again.

3. Firmly press the crust mixture down into the base of your lined cake tin, using the base of a glass to pack it in tightly. Bake on the middle shelf for 20-22 minutes or until golden brown. Once baked, remove and allow to cool while you make the filling.

4. While waiting, make the filling. Add all filling ingredients to a large mixing bowl, then use an electric whisk to whisk the mixture until smooth. Pour the mixture onto the baked crust.

5. Bake at 345°C for 25 minutes, then reduce the temperature to 195°C and bake for a further 50 minutes or once an inserted knife or skewer comes out clean. Remove and allow to cool completely in the tin.

6. While waiting for the cheesecake to cool, make the blueberry coulis. Heat a large non-stick frying pan to a medium heat and pour in the blueberries. Fry for 3-4 minutes, then add the water and sugar. Fry for a further 8-10 minutes to allow the mixture to reduce, stirring occasionally. Once you reach a thick, syrup-like texture, remove from the heat and pour into a bowl to cool.

7. Once the protein cheesecake and coulis are completely cool, remove the cheesecake from the tin and pour the blueberry coulis over the top. Eat immediately or cover and refrigerate for up to 5 days.

Enjoy this protein cheesecake recipe?



3 Delicious Whey Protein Smoothie Recipes

2017-01-06 18:05:48By Vojtech Velecky



Amount per serving

Calories 275kcal 135 Calories from Fat
% Daily Value *
Total Fat 15g 23%
Total Carbohydrates 17g 6%
Protein 20g 40%

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Jennifer Blow

Jennifer Blow

Writer and expert

Jennifer Blow has a Bachelor of Science in Nutritional Science and a Master of Science by Research in Nutrition, and now specialises in the use of sports supplements for health and fitness, underpinned by evidence-based research. Jennifer has been quoted or mentioned as a nutritionist in major online publications including Vogue, Elle, and Grazia, for her expertise in nutritional science for exercise and healthy living. Her experience spans from working with the NHS on dietary intervention trials, to specific scientific research into omega-3 fatty acid supplementation and also the effect of fast foods on health, which she has presented at the annual Nutrition Society Conference. Jennifer is involved in many continuing professional development events to ensure her practise remains at the highest level. Find out more about Jennifer’s experience here: https://uk.linkedin.com/in/jennifer-blow. In her spare time, Jennifer loves hill walking and cycling, and in her posts you’ll see that she loves proving healthy eating doesn’t mean a lifetime of hunger.

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