Today we’re going to make a carnivore protein cheesecake. This recipe is a great option for those following a carnivore diet or anyone looking to add more protein to their desserts.
It’s a simple twist on the classic cheesecake that packs in extra nutrition without sacrificing flavor.
This cheesecake is different from your usual recipes. It uses low fat cream cheese and Greek yogurt, which gives it a lighter texture.
We also add whey protein powder to make the texture perfect and boost the protein content.
One of the best things about this recipe is how easy it is to make. With just a few ingredients and some basic steps, you can create a delicious dessert that’s sure to impress.
Whether you’re cooking for yourself or for friends and family, this cheesecake is a crowd pleaser that doesn’t require hours in the kitchen.
👍 Why You’ll Love This Recipe
Protein Packed – This cheesecake has (wayyy) more protein than your average dessert. The whey protein powder adds a good amount of protein to each slice. This makes it a good option for people who are trying to increase their protein intake.
Creamy Texture – This cheesecake has a smooth and creamy texture that many people love. The combination of cream cheese and Greek yogurt gives it a rich texture too.
Satisfies Cravings – If you’re trying to eat healthier but still crave sweets, this cheesecake can defiently help. It gives you the taste of a dessert without all the sugar of regular cheesecake.
✨ Recipe Ingredients
- 2x 8oz packages Low Fat Cream Cheese (use this cheese – amazon)
- 1/4 cup Honey (optional, omit for strict carnivore version)
- 4 Eggs (large)
- 1/2 cup Unflavored Whey Concentrate Powder
- 8 oz Greek Yogurt (non fat – I recommend this yogurt – amazon)
- 1 teaspoon Vanilla Extract
Note: Make sure all ingredients are at room temperature for best results.
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👨🍳 How To Make
Follow this easy recipe to make this tasty carnivore cheesecake:
Step 1
Start by preheating the oven to 325°F and lining a springform pan with parchment paper. Also, brush its sides with butter or coconut oil. Wrap the pan bottom with aluminum foil.
Step 2
Use an electric mixer on low to medium speed to cream the low-fat cream cheese. Then, add the honey (if using) and continue mixing until combined.
Step 3
Add the eggs slowly, one at a time, and mix well. Then, mix in the yogurt and vanilla, and continue mixing until well combined.
Step 4
Add the whey protein and mix well.
Step 5
Pour the batter into the prepared springform pan and place it in a water bath in the oven. Bake for 25-30 minutes, then reduce the temperature to 200°F and bake for 45-50 more minutes. Don’t open the oven during baking.
When it has finished baking, remove from the oven and let it cool for 20 minutes. Then place in the refrigerator for at least 4 hours. Enjoy!
💡Tips
1. Avoid Overmixing
While it’s important to mix your ingredients well, overmixing can actually lead to problems. When you mix too much, you incorporate extra air into the batter.
This can cause your cheesecake to puff up during baking and then collapse, leading to cracks. Not something we want.
Mix on low speed and stop as soon as the ingredients are well combined. When adding the eggs, mix each one in just until it’s incorporated before adding the next.
This gentle mixing will give you a denser, creamier cheesecake – which his exactly what we want.
2. Room Temperature Matters
Using room temperature ingredients is really important for this recipe. Take your cream cheese, eggs, and Greek yogurt out of the fridge at least an hour before you start baking.
When ingredients are at room temperature, they mix together more smoothly. This results in a creamier texture and helps prevent lumps in your cheesecake batter.
If you forget to do this ahead of time, you can speed up the process by placing the cream cheese in a sealed plastic bag and submerging it in warm (not hot) water for about 10 minutes.
For the eggs, simply place them in a bowl of warm water (but make sure not hot) for 5-10 minutes before using.
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FAQ
1. What’s a water bath and why do I need it?
A water bath is when you put your springform pan inside a larger pan filled with hot water. The water should come about halfway up the sides of your cheesecake pan.
This creates steam in the oven and helps your cheesecake bake evenly without cracking.
2. Can I skip the aluminum foil wrap?
No, please don’t skip it! The foil prevents water from seeping into your pan during baking. Water can make your cheesecake soggy and ruin all your hard work.
Wrap the bottom and sides of your springform pan with 2-3 layers of heavy-duty foil, making sure there are no holes or tears.
Carnivore Protein Cheesecake
Print RecipeIngredients
- 2 8oz packages Low Fat Cream Cheese (use this cheese – amazon link)
- 1/4 cup Honey optional, omit for strict carnivore version
- 4 Eggs large
- 1/2 cup Unflavored Whey Concentrate Powder
- 8 oz Greek Yogurt (non fat – I recommend this yogurt – amazon link)
- 1 teaspoon Vanilla Extract
Instructions
- Start by preheating the oven to 325°F and lining a springform pan with parchment paper. Also, brush its sides with butter or coconut oil. Wrap the pan bottom with aluminum foil.
- Use an electric mixer on low to medium speed to cream the low-fat cream cheese. Then, add the honey (if using) and continue mixing until combined.
- Add the eggs slowly, one at a time, and mix well. Then, mix in the yogurt and vanilla, and continue mixing until well combined.
- Add the whey protein and mix well.
- Pour the batter into the prepared springform pan and place it in a water bath in the oven. Bake for 25-30 minutes, then reduce the temperature to 200°F and bake for 45-50 more minutes. Don’t open the oven during baking.When it has finished baking, remove from the oven and let it cool for 20 minutes. Then place in the refrigerator for at least 4 hours. Enjoy!