High Protein Vanilla Bean Cheesecake with Cherries
A creamy no-bake vanilla bean cheesecake packed with protein and topped with juicy cherries. Made right in a loaf pan with 14 to 20 grams of protein per slice depending on your base.
Servings: 8 slices
Calories:
Equipment
- 9x5 loaf pan or 8x4 pan
- Electric mixer
- Mixing bowls
- Parchment paper
Ingredients
Graham Cracker Crust
- 1 cups graham cracker crumbs
- 2 tablespoons butter, melted
Vanilla Bean Cheesecake Filling
- 8 oz cream cheese, softened (full-fat or light)
- 1 cup Greek yogurt or blended cottage cheese
- 2 scoops vanilla protein powder (about 1/2 cup)
- ¼ cup sweetener of choice optional
- 1 tablespoon vanilla extract
- 1 teaspoon vanilla bean paste , optional
- salt Pinch of
Cherry Topping
- 1 cup cherry pie filling or cherry compote
Instructions
Make the Crust
- Line an 8x4 or 9x5 loaf pan with parchment paper, leaving overhang on the long sides.
- Stir together 1 1/4 cups graham cracker crumbs and 3 tablespoons melted butter until the texture resembles damp sand. Press firmly into the bottom of the pan.
- Chill while you make the filling.
Make the Filling
- Beat 8 oz softened cream cheese until completely smooth.
- Add 1 cup Greek yogurt or blended cottage cheese and mix until creamy.
- Add 2 scoops vanilla protein powder, 1/4 cup sweetener, 1 tablespoon vanilla extract, 1 teaspoon vanilla bean paste, and a pinch of salt. Mix until smooth and thick.
Assemble and Chill
- Spread the filling evenly over the crust and smooth the top.
- Refrigerate at least 4 hours, or overnight for best texture.
- Spoon 1 cup cherry pie filling over the top right before slicing.
- Slice into 6 to 8 thick pieces and serve.
Notes
See post for customization options, crust variations, and mini cheesecake instructions.
Protein base options: Greek yogurt/Skyr gives a tangier, lighter filling (14-16g protein per slice). Blended cottage cheese gives a denser texture with higher protein (18-20g per slice). Blend cottage cheese until completely smooth.
Protein powder tip: Whey protein isolate blends smoothest. Plant-based works too but may need sifting first. Avoid casein protein as it thickens too much when chilled.
Storage: Refrigerate in an airtight container for up to 5 days. Freeze individual slices wrapped in plastic wrap for up to 2 months.
Note: Nutrition values are estimates based on the Greek yogurt version with 1/4 cup powdered sugar.