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No Bake Cheesecake With Protein Powder - Creamy, Easy, and Satisfying

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups (150 g) graham cracker crumbs or digestive biscuit crumbs
  • 3 tablespoons sugar or granulated sweetener
  • 6 tablespoons (85 g) unsalted butter, melted
  • Pinch of salt
  • For the filling: 16 oz (450 g) full-fat cream cheese, softened
  • 1 cup (240 g) plain Greek yogurt (2% or full-fat)
  • 1/2 cup (120 ml) heavy cream or canned coconut cream
  • 2/3 cup (70–90 g) vanilla whey or casein protein powder (see notes)
  • 1/3–1/2 cup (65–100 g) sugar, honey, maple syrup, or granulated sweetener to taste
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 1 teaspoon unflavored powdered gelatin (optional but recommended)
  • 2 tablespoons cold water (for blooming gelatin, if using)
  • Pinch of salt
  • Optional toppings: Fresh berries, a light drizzle of melted dark chocolate, or a simple berry compote

Method
 

  1. Prep the pan: Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides for easier release.
  2. Make the crust: In a bowl, mix crumbs, sugar, salt, and melted butter until it resembles wet sand. Press firmly into the pan, going 1 inch up the sides. Use the bottom of a glass to compact. Chill while you make the filling.
  3. Bloom the gelatin (optional): Sprinkle gelatin over 2 tablespoons of cold water in a small bowl. Let sit 5 minutes. Gently warm in the microwave for 10–15 seconds to dissolve. Cool slightly.
  4. Whip the cream: In a cold bowl, whip heavy cream to soft peaks. Set aside. This adds lift and a classic cheesecake texture.
  5. Beat the base: With a hand mixer, beat softened cream cheese until smooth and lump-free. Add Greek yogurt, sweetener, lemon juice, vanilla, and a pinch of salt. Beat until creamy and uniform.
  6. Add protein powder: Sprinkle protein powder in gradually, mixing on low to avoid clumps. Scrape the bowl as needed. The mixture should be thick but spreadable. If too stiff, add 1–2 tablespoons milk.
  7. Stabilize (if using gelatin): Mix a spoonful of the cheesecake batter into the dissolved gelatin, then pour that mixture back into the bowl and blend on low. This prevents streaks.
  8. Fold in whipped cream: Gently fold whipped cream into the batter with a spatula until just combined. Don’t overmix.
  9. Fill and smooth: Spoon filling over the chilled crust. Tap the pan gently on the counter to pop air bubbles. Smooth the top with an offset spatula.
  10. Chill: Cover and refrigerate for at least 6 hours, preferably overnight. The longer it chills, the cleaner it slices.
  11. Serve: Release from the springform pan. Top with berries or a light drizzle of chocolate. Slice with a hot, dry knife for crisp edges.