5-Minute Protein Cheesecake

I am a fridge snacker; I always have been and have no plans to stop. This mason jar protein cheesecake helps me stay on top of my protein intake while still indulging my taste buds. It's made with just 4 ingredients to keep it simple and can be adapted to so many flavors that you can make it seem like new all the time.

If you want more ideas for protein desserts, check out more high protein snack recipes, or just whip up these protein blondies because they're the best.

Ingredients and Substitutions

• Cream cheese: This can be dairy-free or lactose-free as needed. Use whatever works in your diet (though learn more about dairy-free diet benefits). Just make sure to use a block, not a tub. The block gives a better texture.
• Greek yogurt: The same applies to the yogurt; use whichever one suits your preference. Thicker is best, though.
• Protein powder: This recipe was made with beef isolate protein powder, so start there if you want the same result. If you grab some, here are more beef protein powder recipes to use it up.

See the recipe card for full information on ingredients and quantities.

Flavor Variations

Protein flavors: The easiest way to vary this 5-minute protein cheesecake recipe is to choose a new protein flavor. I personally loved using chocolate, salted caramel, and strawberry when I was testing.

Add-Ins: Lemon zest, fresh or frozen berries, or chocolate chips. Heck, even drizzling it with coconut milk caramel sauce is a fun switch.

The base: I like mine best with a protein dessert crust that can be used as a no-bake or baked option. Of course, keto graham crackers with almond flour, on the bottom or sprinkled on top, are tasty too.

How To Make 5-Minute Protein Cheesecake

Step 1:In a mixing bowl, combine the cream cheese and Greek yogurt.

Step 2: Whip with a handheld blender for 1 minute, until mostly smooth.

Step 3: Keep whipping while you pour in the vanilla, then fold in the protein powder. Keep going until it's combined. Portion it into jars.

Step 4:Sprinkle with frozen berries and graham crackers if desired.

Expert Tips To Make It

Use a block of cream cheese, not a tub. The tub is a "spreadable" cream cheese and messes up the texture; it becomes almost pudding-like.

Keep the mixer moving as you pour in the vanilla, then fold in the protein powder.

The protein powder you choose will change the texture of the mason jar protein cheesecake. Vegan protein powder especially absorbs liquid and will thicken it a lot. You may need a bit more yogurt.

I use Equip Protein for this recipe and most on my site. Not only do they have the BEST flavors, but they give zero bloat and have amazing third-party testing for quality. Use code mamabear to save money.

Store your mason jar cheesecakes in the fridge with the lid on the jar for up to 3 days, and know that this recipe doesn't freeze well.