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High Protein Low Carb Peanut Butter Cheesecake - Creamy, Satisfying, and Better-for-You

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Cream Cheese: 24 oz (three 8-oz blocks), softened
  • Plain Greek Yogurt: 1 cup (2% or full-fat)
  • Natural Peanut Butter: 3/4 cup, well-stirred (no added sugar)
  • Granulated Sugar Substitute: 3/4 cup (like allulose, erythritol, or a blend)
  • Vanilla Extract: 2 teaspoons
  • Eggs: 3 large, room temperature
  • Protein Powder: 1/2 cup whey or casein, vanilla or unflavored
  • Salt: 1/4 teaspoon
  • Lemon Juice: 1 tablespoon (for brightness)
  • Heavy Cream: 1/4 cup (optional, for extra silkiness)
  • Almond Flour: 1 3/4 cups, fine
  • Granulated Sugar Substitute: 3 tablespoons
  • Butter: 5 tablespoons, melted
  • Peanut Butter: 2 tablespoons, melted
  • Salt: Pinch
  • Cinnamon: 1/2 teaspoon (optional)
  • 9-inch springform pan
  • Large mixing bowls
  • Hand mixer or stand mixer
  • Rubber spatula
  • Baking sheet
  • Aluminum foil and hot water for a simple water bath (optional but recommended)

Method
 

  1. Prep the pan: Heat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment. Wrap the outside of the pan with heavy-duty foil to prevent leaks if using a water bath.
  2. Make the crust: In a bowl, combine almond flour, sweetener, salt, and cinnamon. Stir in melted butter and melted peanut butter until the mixture resembles damp sand. Press evenly into the bottom of the pan.
  3. Par-bake the crust: Bake for 10 minutes, just until set and lightly golden at the edges. Cool on a rack while you prepare the filling.
  4. Soften and mix dairy: In a large bowl, beat softened cream cheese on medium speed until smooth and fluffy, about 1–2 minutes. Add Greek yogurt and beat again until no lumps remain.
  5. Add peanut butter and flavorings: Beat in peanut butter, sweetener, vanilla, salt, and lemon juice. Scrape the bowl and beat again to ensure a smooth mixture.
  6. Incorporate protein powder: Sprinkle in protein powder and mix on low just until combined. If using heavy cream, blend it in now. Avoid overmixing to prevent excess air.
  7. Add the eggs: Beat in eggs one at a time on low speed, mixing until just combined after each. Scrape the bowl as needed. The batter should be thick, glossy, and pourable.
  8. Set up the bake: Pour filling over the cooled crust and smooth the top. For best texture, place the springform pan in a large roasting pan. Pour hot water into the roasting pan to reach halfway up the sides of the springform.
  9. Bake: Bake at 325°F for 50–65 minutes. The edges should be set, and the center should have a slight wobble, like set Jell-O. Avoid browning on top.
  10. Cool gradually: Turn off the oven, crack the door, and let the cheesecake rest inside for 45 minutes. Remove from the oven and water bath. Run a thin knife around the edge to prevent cracking.
  11. Chill to set: Cool to room temperature, then cover and chill at least 6 hours, preferably overnight. This step sets the texture and deepens the flavor.
  12. Slice and serve: Release the springform ring. For clean slices, warm a knife under hot water, wipe dry, and cut. Optional toppings: a drizzle of melted peanut butter, sugar-free chocolate shavings, or crushed roasted peanuts.