The Best PROTEIN Cheesecake Recipe! (135g Protein, 11g Fat)

The Best PROTEIN Cheesecake Recipe! (135g Protein, 11g Fat)

Watch me make the best (and quickest) protein cheesecake recipe you will ever find! With 135 grams of protein an only 11 grams of fat, how can you go wrong? Kick the sweet-tooth without feeling guilty!

All of my preferred Protein Powder and Supplements can be found here (with discount):

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The Protein Chef/DHFTNS Store and Personal Training Programs:

Products/Ingredients that I use:

The Most Common Products That I Use

The Most Common Ingredients That I Use

Snapchat: @TheProteinChef

Buy the Healthy ‘N Fit Whey Protein I use:

Buy the Healthy ‘N Fit Egg Protein I use:

Purchase my slow cooker (cheap and great quality):

Purchase my mini blender here:

Purchase the Escali Primo Digital Kitchen Scale here:

Black & Decker Food Processor (Great investment – Only $25!) – I’ve had mine forever!

Here is the recipe:

12 Ounces Fat Free Cream Cheese (339g)
12 Ounces Plain Fat Free Greek Yogurt
2 Large Eggs
3/4 Cup Sweetener
1/4 Teaspoon Salt
2 Scoops Protein Powder (60g) (I prefer vanilla)
10-15 Drops Liquid Sweetener (Optional)
1 Teaspoon Vanilla Extract

Calories in the whole cheesecake:

Calories: 787
Fat: 11g
Saturated Fat: 4g
Sodium: 2745mg
Carbs: 37g
Fiber: 0g
Sugar: 28g
Protein: 135g

Mix all of the ingredients together in a bowl for 2:00-3:00. Take out and spray a 6” cake pan with non-stick cooking spray. Put parchment paper inside your cake pan. Bake on 325°F/162°C for 30:00-32:00. Turn your oven down to 200°F/93°C and bake for another 50:00-60:00. Let cool in the fridge for a few hours (preferably overnight)!

Buy the exact cake pan I use here:


Top it with my protein frosting!
The flavor of protein you use will determine the flavor of cheesecake you make
Think outside the box and put anything you want on top of it (cool whip, nuts, whip cream, fruit, chocolate or peanut butter chips, etc)!

Don’t forget to subscribe! New recipes will be posted every week.

Music by:

Batty McFaddin Kevin MacLeod (
Rising Kevin MacLeod (
Cut and Run Kevin MacLeod (
Licensed under Creative Commons: By Attribution 3.0


View Comments (32)


  1. geremi

    March 30, 2016 at 11:12 am

    I love all your videos chef..
    n I made your protein donuts with a lil tweaking and they are GREAT KEEP UP THE VIDEOS

  2. petestrat07

    March 30, 2016 at 11:12 am

    Im doing a strict cut at the moment and this channel has become my favourite! Thanks Derek and all the best!

  3. EmmetC

    March 30, 2016 at 11:12 am

    Doesn't the 3/4 cup of sweetener add over 90g of carbs alone? Your macros say only 37gin the whole recipe?

  4. Berserker

    March 30, 2016 at 11:12 am

    the GOATien Chef

  5. Lisa Dafinger

    March 30, 2016 at 11:12 am

    hello there 🙂 can sb tell me how many grams 3/4 of stevia is? i cant find a proper converter. just shows me all kinds of different numbers for sugar or sugar to stevia conversions with teaspoons which I don't get, because I am german 😉

  6. illstplaya84

    March 30, 2016 at 11:12 am

    Man, 2 years ago…. Time flys ….

  7. Al Newman

    March 30, 2016 at 11:12 am

    this guy is fantastic & super prolific.

  8. E.L. Abusaid

    March 30, 2016 at 11:12 am

    Good job with the stevia~!

  9. Lina Faraj

    March 30, 2016 at 11:12 am

    Hey Derek i want to half the recipe would that be possible? If so, what are the baking times and what cake pan should I use? Thanks :)

  10. Priscila Riccardi

    March 30, 2016 at 11:12 am

    I just baked this today and I loved it 🙂 Thanks so much!!!

  11. Will Koz

    March 30, 2016 at 11:12 am

    +Marie Blanchard can we make this?! 

  12. Daniel Finnegan

    March 30, 2016 at 11:12 am


  13. Angela Scheuvront

    March 30, 2016 at 11:12 am

    Anyone tried this with Greek yogurt cream cheese

  14. Michelle Copeland

    March 30, 2016 at 11:12 am

    Hello Derek! I am pre-op for gastric bypass and someone just shared this video in the group I am in. I eat only high protein and low carb and thought I would never have cheesecake again. THANK YOU SO MUCH for this video! I am so excited to make this for myself and my family. 2 thumbs way up!!! BTW love that tats! :)

  15. Jahria Zion

    March 30, 2016 at 11:12 am

    +The Protein Chef Is it okay to replace the eggs with 2 egg whites?

  16. Brian Ledoux

    March 30, 2016 at 11:12 am

    Cant wait to make this tonight. I am cutting right now but allow myself a "refeed day" and this will definitely fit into my calories for the day. Thanks

  17. Amy Rosato

    March 30, 2016 at 11:12 am

    Derik, my grandmother adds vanilla and almond extract…any thoughts?

  18. Jeremy Honeycutt

    March 30, 2016 at 11:12 am

    Awesome recipe bro! My wife made this for my birthday, and I am shocked at how delicious it is. Keep the videos coming, you're making my life so much easier during my cut. 

  19. iiXeno

    March 30, 2016 at 11:12 am

    Now.. I am genuinely curious… Have you taken speech classes?

  20. Julien Mondou

    March 30, 2016 at 11:12 am

    Hi Derek, I'm french and I love cheesecake !
    I cooked this one yesterday, took it out of the fridge 15 minutes ago to taste it and came right back here to leave a comment to tell you that this recipe is f****in' awesome !!!!
    Thanks a lot man ! (Already used one of your pancakes recipes and it's really good too)

  21. Dylan Byrne

    March 30, 2016 at 11:12 am

    Could I make a graham base on this? In your mini version you have them, but would it hold up in a larger cake like this (just graham cracker crumbs)?

  22. Anthony Truong

    March 30, 2016 at 11:12 am

    Hey Derek, freaking fantastic recipe. I never thought I could eat cheesecake on my prep. I'm crossing cheesecake off on things to eat after post-competition. Amazing. I was a skeptic up until the first bite. What recipe on your channel shall I try next… DOUGHNUTS. Thanks man and cheers. 

  23. Heidi Leach

    March 30, 2016 at 11:12 am

    ok actually have the gastric sleeved so having a tiny portion of that would be awesome! I can only have 50 grams of protein a day so to get a smaller serving and just enjoy would be awesome! I am trying new things I had my surgery 6 weeks ago and though you could eat a whole one of those by yourself I could only have about 1 thin slice but it would last me like 3 months as big as that thing is lol hope it can be frozen lol
    Thanks for making these video's because I am trying to find things I can do to make healthier foods with high protein for my whole family I recently learned how to eat properly after all my life being taught wrong and so now I am definitely getting a new outlook on life and want to also help get my family going on the right track as well and your recipes rock!!! :D

  24. Heidi Leach

    March 30, 2016 at 11:12 am

    Oh my!!!

  25. Daniel Cerda

    March 30, 2016 at 11:12 am

    Hey if I have unflavored whey can I still use it in your recipes? Like for a recipe that you use vanilla, can I just add vanilla extract for the flavor?

  26. hisss711

    March 30, 2016 at 11:12 am

    Thank you. This is a great channel. Love how you show respect. 

  27. Shari Freeman

    March 30, 2016 at 11:12 am

    I heard that whey protein breaks down and isn't as effective when it's heated past 120 degrees F… do you know anything about that in regards to this recipe?

    Also, you said that we have to use the type of pan you use: Does the recipe flat out not work in smaller pans (I wanted to make silicone cupcake-sized ones) or do you just have to adjust cook times? Thanks dude.

  28. f10italia

    March 30, 2016 at 11:12 am

    How many grams of stevia?

  29. Lisa Tesch

    March 30, 2016 at 11:12 am

    Hi Derek, Thank You for sharing this one. As one who has made professional Cheesecakes for Restaurants, I thought I would give this a try. When someone who doesn't care for cheesecake approves that it's "Good" as my husband said tonight, I think you can say you have a "Winner!"  When making a cheesecake, you really want the flavor to come out. Because this is strictly made to assist those on Protein Diets, you did a excellent job. Lemon Juice is always in winner in all cheesecakes, you could try that and see what you think. This recipe does NOT need altering, as so many do. Follow the directions and when it comes to cooking, continue in the oven at that 200 degree temp until it comes clean. Mine took much longer, but the outcome was the same. Topped with fresh strawberries and fresh whipping cream. WINNER. :)

  30. Tiffany Hunter

    March 30, 2016 at 11:12 am

    Is there a substitute for the creme cheese and yogurt? Not a fan of dairy products 

  31. FitnFiery

    March 30, 2016 at 11:12 am

    this is awesome! i tried it and it was sooooo good! put it in with vanilla optimum nutrition casein so it made it 10 times thicker!!!
    thanks man 

  32. Martinch Chucari

    March 30, 2016 at 11:12 am

    2745 gr of sodium, that means water retention

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