Macro Friendly Protein Cheesecake

Macro Friendly Protein Cheesecake

Macro Friendly Protein Cheesecake made from plain nonfat Greek yogurt to yield a higher protein, lower calorie alternative to the classic.
10 Minutes
30 Minutes

Per Serving – Makes 8 Slices

136 Calories

18g C | 15.6g P | 0.4g F

How to Make Macro Friendly Protein Cheesecake

A link to register for the MPM Club, a subscription service for a library of meal prep recipes

A link to register for the MPM Club, a subscription service for a library of meal prep recipes

Macro Friendly Protein Cheesecake

4.63 from 86 votes
Course: Dessert
Cuisine: American
Keyword: Dessert, gluten free, under 500 calories
Prep Time: 8 minutes
Cook Time: 30 minutes
Resting: 3 hours
Total Time: 3 hours 38 minutes
Servings: 8 slices
Calories: 136kcal
Macro Friendly Protein Cheesecake made from plain nonfat Greek yogurt to yield a higher protein, lower calorie alternative to the classic favorite.
Print Recipe Pin Recipe Share on Facebook


For the Filling

  • 3 cups (681 g) plain nonfat Greek yogurt
  • 1 oz (30 g) sugar free vanilla pudding mix
  • 2 tsp (8 g) splenda
  • 13 tbsp (200 g) liquid egg whites ¾ cup + 1 tbsp

For the Crust

  • ¾ cup (75 g) protein pancake mix (you can probably use ¾ cup of any flour with a few grams of splenda and it will be fine)
  • ½ cup (113 g) unsweetened applesauce

For the Topping

  • cups (200 g) frozen fruit
  • 1 cup (64 g) fat free whipped cream
  • ½ tsp (2 g) splenda


For the Crust

  • Preheat your oven to 350°F.
  • Mix the protein pancake mix and applesauce together until it has combined.
  • Spray an 8 inch pie pan or springform pan with oil and add the crust mixture to the dish. Using a spoon, spread the mixture around the bottom of the pan (and up the sides of the dish if using pie pan) in an even layer as best as you can.
  • Parbake for 5-10 minutes or until it is no longer wet to the touch while you prepare the filling. The pie pan will likely be ready quicker as it isn't as thick.

For the Filling

  • In a large bowl, mix together the yogurt, splenda, pudding mix, and egg whites until incorporated.
  • Once the crust has parbaked, pour in the filling and smooth out in an even layer.
  • Bake for 30 minutes. Use a waterbath if you don't want it to crack.
  • Allow the cheesecake to cool to room temperature and then place it in the fridge to set for at least 3 hours, preferably overnight.


  • Thaw out the frozen fruit in the microwave and sprinkle splenda over the top. Mix and allow to macerate for a couple of minutes.
  • This recipe makes 8 servings. Cut the cheesecake into 8 equal slices and top with frozen fruit and 2 tbsp of whipped cream each.


Calories: 136kcal | Carbohydrates: 18g | Protein: 15.6g | Fat: 0.4g


The information in the following tables are estimates for the total nutrition of the recipe, as written.  If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.

1107 cals

Other recipes you might like

This Post Has 24 Comments

  1. Deanna Gomez

    4 stars
    Delish. Cheesecake we can eat without the guilt.

  2. Y B

    5 stars
    This has less calories, and more protein per serving than a protein bar! For how good a slice tastes, it can’t be beat

  3. Dalton Nooyen

    Was wondering if I could use regular pancake mix, and then add my own vanilla whey to compensate? I figured it’d get the same result, but I wanted to ask the expert. Thanks 🙂

  4. Matthew Berkes

    How do you think this would store in the freezer? Anything weird that might happen to the yogurt?

    1. Charlotte Lewis

      I tried it and the filling froze really well!! I used a store bought crust though so I can’t speak to how the crust holds up after freezing

  5. Jaimee

    5 stars
    I’ve made this cheesecake too many times to count! It’s perfect! Thank you for a great macro friendly treat!

  6. Dimitar Yanakiev

    5 stars
    The recipe looks amazing, but i cant source “sugar free vanilla pudding mix” are there some alternatives?

    1. Josh Cortis

      It has been hard to find here in the USA since covid too. Supply chain stuff. If you have access to regular pudding mix that is the best alternative

  7. Maciej

    1. Why you’re using splenda? Cant you just use regular sugar? Especially if thats just few grams per recipe.
    2. Have you tried using skyr yogurt instead of greek? It has very high protein contents.
    Im going to try this recipe soon anyway 🙂

    1. Josh Cortis

      You could but splenda is sweeter than sugar and its also calorie free. You would need to use much more sugar than splenda which is fine as long as you’re okay with the extra calories. And no, I have never had skyr before

  8. Mr Handy

    5 stars
    This is by far the best macro friendly dessert you have shared, I appreciate the work you put into these recipes. This being not only easy to make but also delicious has made eating healthy alternatives far less of a burden.

    Thanks again for sharing my dude.

  9. Ole

    What is the reason for the apple sauce? Can you substitute it?

  10. Darin

    I eat low carb. How many carbs per serving with out the fruit?

  11. Melo

    3 stars
    Flavor was ok but texture turned out gritty and unpleasant, like an overcooked omelette. I’m not sure what went wrong but I will try with fewer eggs next time (I used 3 whole per the suggestion in the YouTube video).

  12. Niko

    5 stars
    I made a vegan version of this using vegan protein powder, just egg, almond yogurt, and vegan tru whip. I expected it to be not great but it’s actually perfect and so delicious.

    1. Notiko

      how is it vegan with egg

      1. abel

        comment said Just Egg, its a plant-based egg alternative

  13. Adam Schneider

    just made with Choclate pudding mix, pureed berries in the crust and chocolate chips on top.


  14. Ash

    5 stars
    I made it long ago and I am back for more. The only thing I wanna change this time is using less butter for the biscuit bottom because mine never got to fully set and dripped a little. I also used sugar-free jam as my topping. Super delicious.

  15. Nathan

    5 stars
    Really great recipe. I used a store bought protein pancake mix and didn’t care for the resulting crust much. The filling was great though incredibly close to real cheesecake for something with so few calories. I’m going to experiment with different crusts and once I find one I like I’ll be making this recipe frequently.

  16. Kevin Boatright

    I would love to see a how to video for this one!

Leave a Reply

Recipe Rating