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

Macro Friendly Protein Cheesecake

4.56 from 65 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.
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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

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This Post Has 8 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?

  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!

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