Protein Cheesecake: Every Swap Ranked by Protein Density

A classic cheesecake is cream cheese, sugar and a buttery crust, so it carries little protein for its calories. The recipes below change one thing at a time, from the cheese to the crust to the sugar, and rank each slice. Everything is our own formulation, with macros computed from USDA ingredient data and the label panels of products we track.

How these were made: formulated by ProteinBenchmark; macros are computed from USDA ingredient data and, for products we track, their label panels. The recipes have not been kitchen-tested, and the images are AI-generated illustrations, not photos of the finished dishes.

A whole cheesecake on a stand with one slice cut and lifted out — AI-generated illustration

The ranking

Per serving, sorted by Protein Density (% of calories from protein). Platinum 40%+ · Gold 25–39% · Silver 15–24% · Avoid under 15%. Every figure is an estimate (est.), for one slice, without toppings. Where the sources for a product panel disagree, each recipe card that uses it states the figure used and the disagreement.

#	Recipe	Protein	Calories	Density	g / 100 cal	Tier
1	No-Bake Gelatin-Set Cheesecake 1 slice (1/12 of a 9-inch cheesecake)	18.2g	245	29.7%est.	7.4g	Gold
2	Step 6: Less Sugar 1 slice (1/12 of a 9-inch cheesecake)	19.3g	284	27.2%est.	6.8g	Gold
3	Step 5: Protein-Cereal Crust 1 slice (1/12 of a 9-inch cheesecake)	19.3g	315	24.6%est.	6.1g	Silver
4	Step 5 Alternative: Protein-Oat Crust 1 slice (1/12 of a 9-inch cheesecake)	17.9g	301	23.8%est.	6g	Silver
5	Step 4: Casein Powder in the Filling 1 slice (1/12 of a 9-inch cheesecake)	16.4g	331	19.8%est.	4.9g	Silver
6	Step 3: Greek Yogurt Replaces Sour Cream and More Cheese 1 slice (1/12 of a 9-inch cheesecake)	12.3g	322	15.3%est.	3.8g	Silver
7	Step 2: Blended Cottage Cheese 1 slice (1/12 of a 9-inch cheesecake)	11.2g	370	12.2%est.	3g	Avoid
8	Step 1: Reduced-Fat Cream Cheese (Neufchatel) 1 slice (1/12 of a 9-inch cheesecake)	10.3g	413	10%est.	2.5g	Avoid
9	Classic New York Cheesecake (baseline) 1 slice (1/12 of a 9-inch cheesecake)	8.1g	486	6.7%est.	1.7g	Avoid

The swap ladder

Each rung changes one thing from the build it follows. Deltas are per serving against that build.

Step	Swap	Protein	Calories	Density
0	Classic New York Cheesecake (baseline)	8.1g	486	6.7%
1	Step 1: Reduced-Fat Cream Cheese (Neufchatel) 900 g full-fat cream cheese to 900 g Neufchatel (reduced-fat cream cheese) (Same weight; the USDA Neufchatel entry has fewer calories per gram than regular cream cheese)	10.3g +2.2g	413 -73	10% +3.3%
2	Step 2: Blended Cottage Cheese 300 g of the Neufchatel to 300 g Good Culture 2% cottage cheese, blended until perfectly smooth (Blend until no curds remain, then strain excess liquid)	11.2g +0.9g	370 -43	12.2% +2.2%
3	Step 3: Greek Yogurt Replaces Sour Cream and More Cheese 120 g sour cream and 200 g of the Neufchatel to 320 g Fage Total 0% plain Greek yogurt (Strain the yogurt if it looks watery)	12.3g +1.1g	322 -48	15.3% +3.1%
4	Step 4: Casein Powder in the Filling 30 g all-purpose flour to 60 g Naked Casein, unflavored (Casein absorbs liquid; whisk it into the yogurt first to avoid lumps)	16.4g +4.1g	331 +9	19.8% +4.5%
5	Step 5: Protein-Cereal Crust 150 g graham crumbs and 25 g of the 70 g butter to 150 g crushed Catalina Crunch Honey Graham cereal and 45 g butter (Less butter in the crust; press firmly and chill)	19.3g +2.9g	315 -16	24.6% +4.8%
5 (alt)	Step 5 Alternative: Protein-Oat Crust 150 g graham crumbs and 25 g of the 70 g butter to 120 g Quaker Protein Old Fashioned Rolled Oats, ground fine, and 45 g butter (Ground oats replace the cereal crust; toast them first if you like)	17.9g +1.5g	301 -30	23.8% +4%
6	Step 6: Less Sugar 70 g of the 200 g filling sugar and the 25 g crust sugar to 130 g filling sugar and no crust sugar (Less sugar in the filling and none in the crust)	19.3g 0g	284 -31	27.2% +2.6%

The recipes

Chilled cheesecake slice with a smooth unbaked top and a clean cut edge — AI-generated illustration

#1 No-Bake Gelatin-Set Cheesecake

Gold

Branches from step 5: no oven and no eggs; gelatin sets a filling of Neufchatel, cottage cheese, yogurt and casein.

Per serving: 18.2g protein · 245 kcal · 29.7% (est.)

1 slice (1/12 of a 9-inch cheesecake); the cake makes 12 servings · Prep 30 min · Cook 0 min

Ingredients (whole batch)

Neufchatel (reduced-fat cream cheese): 300 g
Granulated sugar: 100 g
Vanilla extract: 8 g
Lemon juice: 30 g
Salt: 2 g
Catalina Crunch Honey Graham cereal, crushed (4.2 label servings of 36 g): 150 g
Butter, melted: 45 g
Granulated sugar (crust): 25 g
Good Culture 2% low-fat cottage cheese, blended smooth (2.7 label servings of 110 g): 300 g
Fage Total 0% plain Greek yogurt (2.4 label servings of 170 g): 400 g
Naked Casein, unflavored (2 label servings of 30 g): 60 g
Unflavored gelatin powder: 14 g

Products used (label panel values)

Catalina Crunch Honey Graham Cereal — manufacturer page (us.catalinacrunch.com), seen 2026-10-24 Older retailer and database labels (iHerb, MyFoodDiary) show 110 kcal and 9 g fiber from before a reformulation.
Good Culture 2% Low-Fat Cottage Cheese — manufacturer page (goodculture.com, shoprite.com), seen 2026-10-28 Manufacturer page confirms the 110 g serving (1/2 cup), 90 kcal, 14 g protein and 2 g fat; retailer copies still disagree on calories (80 to 100 kcal), which is noted here rather than used. Good Culture also sells a non-organic Simply 2% line.
Fage Total 0% Plain Greek Yogurt — retailer label copies (stopandshop.com, hannaford.com), seen 2026-10-24 Retailer copies for the 16 oz tub agree on 90 kcal and 18 g protein per 3/4 cup (170 g); the manufacturer page was not loaded, so this stays at retailer level.
Naked Nutrition Naked Casein — manufacturer page (nakednutrition.com), seen 2026-10-24

Method

Crush the cereal fine, mix with the melted butter and crust sugar, press into a 9-inch springform pan and chill.
Sprinkle the gelatin over 60 ml cold water, let it bloom 5 minutes, then warm gently until clear and stir in the lemon juice.
Blend the cottage cheese smooth. Beat it with the Neufchatel, sugar, casein, vanilla and salt, then beat in the yogurt and whisk in the gelatin mixture.
Pour over the crust and chill at least 8 hours or overnight until set, then slice into 12.

Plain cheesecake slice on a plate with a smooth top, topped with a few raspberries — AI-generated illustration

#2 Step 6: Less Sugar

Gold

Cuts sugar in the filling and drops it from the crust.

Per serving: 19.3g protein · 284 kcal · 27.2% (est.)

1 slice (1/12 of a 9-inch cheesecake); the cake makes 12 servings · Prep 30 min · Cook 1 h

Ingredients (whole batch)

Neufchatel (reduced-fat cream cheese): 400 g
Granulated sugar: 130 g
Whole eggs (about 4 large eggs): 200 g
Vanilla extract: 8 g
Lemon juice: 15 g
Salt: 2 g
Catalina Crunch Honey Graham cereal, crushed (4.2 label servings of 36 g): 150 g
Butter, melted: 45 g
Good Culture 2% low-fat cottage cheese, blended smooth (2.7 label servings of 110 g): 300 g
Fage Total 0% plain Greek yogurt (1.9 label servings of 170 g): 320 g
Naked Casein, unflavored (2 label servings of 30 g): 60 g

Products used (label panel values)

Catalina Crunch Honey Graham Cereal — manufacturer page (us.catalinacrunch.com), seen 2026-10-24 Older retailer and database labels (iHerb, MyFoodDiary) show 110 kcal and 9 g fiber from before a reformulation.
Good Culture 2% Low-Fat Cottage Cheese — manufacturer page (goodculture.com, shoprite.com), seen 2026-10-28 Manufacturer page confirms the 110 g serving (1/2 cup), 90 kcal, 14 g protein and 2 g fat; retailer copies still disagree on calories (80 to 100 kcal), which is noted here rather than used. Good Culture also sells a non-organic Simply 2% line.
Fage Total 0% Plain Greek Yogurt — retailer label copies (stopandshop.com, hannaford.com), seen 2026-10-24 Retailer copies for the 16 oz tub agree on 90 kcal and 18 g protein per 3/4 cup (170 g); the manufacturer page was not loaded, so this stays at retailer level.
Naked Nutrition Naked Casein — manufacturer page (nakednutrition.com), seen 2026-10-24

Method

Heat the oven to 325 F (160 C). Crush the cereal fine, mix with the melted butter, press into a 9-inch springform pan and chill.
Whisk the casein into the yogurt until smooth. Blend the cottage cheese, beat it with the Neufchatel and the reduced sugar, then beat in the yogurt mixture, lemon juice, vanilla and salt, adding the eggs one at a time on low speed.
Pour over the crust and bake 50 to 60 minutes, until the edge is set and the centre still wobbles slightly.
Cool in the pan, then chill at least 6 hours before slicing into 12.

Slice of cheesecake with a darker, crunchier-looking crust base — AI-generated illustration

#3 Step 5: Protein-Cereal Crust

Silver

Crushed protein cereal replaces graham crackers in the crust, with less butter.

Per serving: 19.3g protein · 315 kcal · 24.6% (est.)

1 slice (1/12 of a 9-inch cheesecake); the cake makes 12 servings · Prep 30 min · Cook 1 h

Ingredients (whole batch)

Neufchatel (reduced-fat cream cheese): 400 g
Granulated sugar: 200 g
Whole eggs (about 4 large eggs): 200 g
Vanilla extract: 8 g
Lemon juice: 15 g
Salt: 2 g
Catalina Crunch Honey Graham cereal, crushed (4.2 label servings of 36 g): 150 g
Butter, melted: 45 g
Granulated sugar (crust): 25 g
Good Culture 2% low-fat cottage cheese, blended smooth (2.7 label servings of 110 g): 300 g
Fage Total 0% plain Greek yogurt (1.9 label servings of 170 g): 320 g
Naked Casein, unflavored (2 label servings of 30 g): 60 g

Products used (label panel values)

Catalina Crunch Honey Graham Cereal — manufacturer page (us.catalinacrunch.com), seen 2026-10-24 Older retailer and database labels (iHerb, MyFoodDiary) show 110 kcal and 9 g fiber from before a reformulation.
Good Culture 2% Low-Fat Cottage Cheese — manufacturer page (goodculture.com, shoprite.com), seen 2026-10-28 Manufacturer page confirms the 110 g serving (1/2 cup), 90 kcal, 14 g protein and 2 g fat; retailer copies still disagree on calories (80 to 100 kcal), which is noted here rather than used. Good Culture also sells a non-organic Simply 2% line.
Fage Total 0% Plain Greek Yogurt — retailer label copies (stopandshop.com, hannaford.com), seen 2026-10-24 Retailer copies for the 16 oz tub agree on 90 kcal and 18 g protein per 3/4 cup (170 g); the manufacturer page was not loaded, so this stays at retailer level.
Naked Nutrition Naked Casein — manufacturer page (nakednutrition.com), seen 2026-10-24

Method

Heat the oven to 325 F (160 C). Crush the cereal fine, mix with the melted butter and crust sugar, press into a 9-inch springform pan and chill.
Whisk the casein into the yogurt until smooth. Blend the cottage cheese, beat it with the Neufchatel and sugar, then beat in the yogurt mixture, lemon juice, vanilla and salt, adding the eggs one at a time on low speed.
Pour over the crust and bake 50 to 60 minutes, until the edge is set and the centre still wobbles slightly.
Cool in the pan, then chill at least 6 hours before slicing into 12.

Cheesecake slice with a pale oat crust base and a smooth top — AI-generated illustration

#4 Step 5 Alternative: Protein-Oat Crust

Silver

Ground protein oats replace the graham crust as an alternative to the cereal crust.

Per serving: 17.9g protein · 301 kcal · 23.8% (est.)

1 slice (1/12 of a 9-inch cheesecake); the cake makes 12 servings · Prep 30 min · Cook 1 h

Ingredients (whole batch)

Neufchatel (reduced-fat cream cheese): 400 g
Granulated sugar: 200 g
Whole eggs (about 4 large eggs): 200 g
Vanilla extract: 8 g
Lemon juice: 15 g
Salt: 2 g
Quaker Protein Old Fashioned Rolled Oats, ground (2.9 label servings of 42 g): 120 g
Butter, melted: 45 g
Granulated sugar (crust): 25 g
Good Culture 2% low-fat cottage cheese, blended smooth (2.7 label servings of 110 g): 300 g
Fage Total 0% plain Greek yogurt (1.9 label servings of 170 g): 320 g
Naked Casein, unflavored (2 label servings of 30 g): 60 g

Products used (label panel values)

Quaker Protein Old Fashioned Rolled Oats — retailer label copies (bakersplus.com, foodlion.com, hannaford.com), seen 2026-10-24 Retailer copies agree on 160 kcal and 10 g protein per half cup; fat is 2 g on some copies and 2.5 g on others.
Good Culture 2% Low-Fat Cottage Cheese — manufacturer page (goodculture.com, shoprite.com), seen 2026-10-28 Manufacturer page confirms the 110 g serving (1/2 cup), 90 kcal, 14 g protein and 2 g fat; retailer copies still disagree on calories (80 to 100 kcal), which is noted here rather than used. Good Culture also sells a non-organic Simply 2% line.
Fage Total 0% Plain Greek Yogurt — retailer label copies (stopandshop.com, hannaford.com), seen 2026-10-24 Retailer copies for the 16 oz tub agree on 90 kcal and 18 g protein per 3/4 cup (170 g); the manufacturer page was not loaded, so this stays at retailer level.
Naked Nutrition Naked Casein — manufacturer page (nakednutrition.com), seen 2026-10-24

Method

Heat the oven to 325 F (160 C). Grind the oats fine, mix with the melted butter and crust sugar, press into a 9-inch springform pan and chill.
Whisk the casein into the yogurt until smooth. Blend the cottage cheese, beat it with the Neufchatel and sugar, then beat in the yogurt mixture, lemon juice, vanilla and salt, adding the eggs one at a time on low speed.
Pour over the crust and bake 50 to 60 minutes, until the edge is set and the centre still wobbles slightly.
Cool in the pan, then chill at least 6 hours before slicing into 12.

Thick slice of cheesecake with a firm pale filling on a plate — AI-generated illustration

#5 Step 4: Casein Powder in the Filling

Silver

Unflavored micellar casein replaces the flour as the thickener and adds protein.

Per serving: 16.4g protein · 331 kcal · 19.8% (est.)

1 slice (1/12 of a 9-inch cheesecake); the cake makes 12 servings · Prep 30 min · Cook 1 h

Ingredients (whole batch)

Neufchatel (reduced-fat cream cheese): 400 g
Granulated sugar: 200 g
Whole eggs (about 4 large eggs): 200 g
Vanilla extract: 8 g
Lemon juice: 15 g
Salt: 2 g
Graham cracker crumbs: 150 g
Butter, melted: 70 g
Granulated sugar (crust): 25 g
Good Culture 2% low-fat cottage cheese, blended smooth (2.7 label servings of 110 g): 300 g
Fage Total 0% plain Greek yogurt (1.9 label servings of 170 g): 320 g
Naked Casein, unflavored (2 label servings of 30 g): 60 g

Products used (label panel values)

Good Culture 2% Low-Fat Cottage Cheese — manufacturer page (goodculture.com, shoprite.com), seen 2026-10-28 Manufacturer page confirms the 110 g serving (1/2 cup), 90 kcal, 14 g protein and 2 g fat; retailer copies still disagree on calories (80 to 100 kcal), which is noted here rather than used. Good Culture also sells a non-organic Simply 2% line.
Fage Total 0% Plain Greek Yogurt — retailer label copies (stopandshop.com, hannaford.com), seen 2026-10-24 Retailer copies for the 16 oz tub agree on 90 kcal and 18 g protein per 3/4 cup (170 g); the manufacturer page was not loaded, so this stays at retailer level.
Naked Nutrition Naked Casein — manufacturer page (nakednutrition.com), seen 2026-10-24

Method

Heat the oven to 325 F (160 C). Mix the crumbs, melted butter and crust sugar, press into the base of a 9-inch springform pan and chill while you make the filling.
Whisk the casein into the yogurt until smooth. Blend the cottage cheese, beat it with the Neufchatel and sugar, then beat in the yogurt mixture, lemon juice, vanilla and salt, adding the eggs one at a time on low speed.
Pour over the crust and bake 50 to 60 minutes, until the edge is set and the centre still wobbles slightly.
Cool in the pan, then chill at least 6 hours before slicing into 12.

Slice of white cheesecake, slightly denser looking, with a thin crust — AI-generated illustration

#6 Step 3: Greek Yogurt Replaces Sour Cream and More Cheese

Silver

Nonfat Greek yogurt replaces the sour cream and another 200 g of the cheese.

Per serving: 12.3g protein · 322 kcal · 15.3% (est.) · 33.5g carbs · 15.7g fat

1 slice (1/12 of a 9-inch cheesecake); the cake makes 12 servings · Prep 30 min · Cook 1 h 5 min

Ingredients (whole batch)

Neufchatel (reduced-fat cream cheese): 400 g
Granulated sugar: 200 g
Whole eggs (about 4 large eggs): 200 g
All-purpose flour: 30 g
Vanilla extract: 8 g
Lemon juice: 15 g
Salt: 2 g
Graham cracker crumbs: 150 g
Butter, melted: 70 g
Granulated sugar (crust): 25 g
Good Culture 2% low-fat cottage cheese, blended smooth (2.7 label servings of 110 g): 300 g
Fage Total 0% plain Greek yogurt (1.9 label servings of 170 g): 320 g

Products used (label panel values)

Good Culture 2% Low-Fat Cottage Cheese — manufacturer page (goodculture.com, shoprite.com), seen 2026-10-28 Manufacturer page confirms the 110 g serving (1/2 cup), 90 kcal, 14 g protein and 2 g fat; retailer copies still disagree on calories (80 to 100 kcal), which is noted here rather than used. Good Culture also sells a non-organic Simply 2% line.
Fage Total 0% Plain Greek Yogurt — retailer label copies (stopandshop.com, hannaford.com), seen 2026-10-24 Retailer copies for the 16 oz tub agree on 90 kcal and 18 g protein per 3/4 cup (170 g); the manufacturer page was not loaded, so this stays at retailer level.

Method

Heat the oven to 325 F (160 C). Mix the crumbs, melted butter and crust sugar, press into the base of a 9-inch springform pan and chill while you make the filling.
Blend the cottage cheese until smooth. Beat it with the Neufchatel and sugar, then beat in the yogurt, flour, lemon juice, vanilla and salt, adding the eggs one at a time on low speed.
Pour over the crust and bake 55 to 65 minutes, until the edge is set and the centre still wobbles slightly.
Cool in the pan, then chill at least 6 hours before slicing into 12.

Slice of smooth pale cheesecake with a clean cut face on a plate — AI-generated illustration

#7 Step 2: Blended Cottage Cheese

Avoid

A third of the cheese becomes blended 2% cottage cheese.

Per serving: 11.2g protein · 370 kcal · 12.2% (est.) · 33.8g carbs · 21.4g fat

1 slice (1/12 of a 9-inch cheesecake); the cake makes 12 servings · Prep 30 min · Cook 1 h 5 min

Ingredients (whole batch)

Neufchatel (reduced-fat cream cheese): 600 g
Sour cream: 120 g
Granulated sugar: 200 g
Whole eggs (about 4 large eggs): 200 g
All-purpose flour: 30 g
Vanilla extract: 8 g
Lemon juice: 15 g
Salt: 2 g
Graham cracker crumbs: 150 g
Butter, melted: 70 g
Granulated sugar (crust): 25 g
Good Culture 2% low-fat cottage cheese, blended smooth (2.7 label servings of 110 g): 300 g

Products used (label panel values)

Good Culture 2% Low-Fat Cottage Cheese — manufacturer page (goodculture.com, shoprite.com), seen 2026-10-28 Manufacturer page confirms the 110 g serving (1/2 cup), 90 kcal, 14 g protein and 2 g fat; retailer copies still disagree on calories (80 to 100 kcal), which is noted here rather than used. Good Culture also sells a non-organic Simply 2% line.

Method

Heat the oven to 325 F (160 C). Mix the crumbs, melted butter and crust sugar, press into the base of a 9-inch springform pan and chill while you make the filling.
Blend the cottage cheese until completely smooth. Beat it with the Neufchatel and sugar, then beat in the sour cream, flour, lemon juice, vanilla and salt, adding the eggs one at a time on low speed.
Pour over the crust and bake 55 to 65 minutes, until the edge is set and the centre still wobbles slightly.
Cool in the pan, then chill at least 6 hours before slicing into 12.

Slice of cheesecake with a slightly matte pale filling on a graham crust — AI-generated illustration

#8 Step 1: Reduced-Fat Cream Cheese (Neufchatel)

Avoid

Neufchatel replaces full-fat cream cheese by weight. Protein rises a little and calories fall.

Per serving: 10.3g protein · 413 kcal · 10% (est.) · 33.8g carbs · 26.7g fat

1 slice (1/12 of a 9-inch cheesecake); the cake makes 12 servings · Prep 25 min · Cook 1 h 5 min

Ingredients (whole batch)

Neufchatel (reduced-fat cream cheese): 900 g
Sour cream: 120 g
Granulated sugar: 200 g
Whole eggs (about 4 large eggs): 200 g
All-purpose flour: 30 g
Vanilla extract: 8 g
Lemon juice: 15 g
Salt: 2 g
Graham cracker crumbs: 150 g
Butter, melted: 70 g
Granulated sugar (crust): 25 g

Method

Heat the oven to 325 F (160 C). Mix the crumbs, melted butter and crust sugar, press into the base of a 9-inch springform pan and chill while you make the filling.
Beat the Neufchatel and sugar smooth, then beat in the sour cream, flour, lemon juice, vanilla and salt, adding the eggs one at a time on low speed.
Pour over the crust and bake 55 to 65 minutes, until the edge is set and the centre still wobbles slightly.
Cool in the pan, then chill at least 6 hours before slicing into 12.

Tall slice of plain baked cheesecake on a graham crust with a smooth pale top — AI-generated illustration

#9 Classic New York Cheesecake (baseline)

Avoid

Full-fat cream cheese, sour cream, four eggs and a graham crust: the baseline every swap is measured against.

Per serving: 8.1g protein · 486 kcal · 6.7% (est.) · 35.3g carbs · 35.4g fat

1 slice (1/12 of a 9-inch cheesecake); the cake makes 12 servings · Prep 25 min · Cook 1 h 5 min

Ingredients (whole batch)

Full-fat cream cheese: 900 g
Sour cream: 120 g
Granulated sugar: 200 g
Whole eggs (about 4 large eggs): 200 g
All-purpose flour: 30 g
Vanilla extract: 8 g
Lemon juice: 15 g
Salt: 2 g
Graham cracker crumbs: 150 g
Butter, melted: 70 g
Granulated sugar (crust): 25 g

Method

Heat the oven to 325 F (160 C). Mix the crumbs, melted butter and crust sugar, press into the base of a 9-inch springform pan and chill while you make the filling.
Beat the cream cheese and sugar smooth, then beat in the sour cream, flour, lemon juice, vanilla and salt, adding the eggs one at a time on low speed.
Pour over the crust and bake 55 to 65 minutes, until the edge is set and the centre still wobbles slightly.
Cool in the pan, then chill at least 6 hours before slicing into 12.

Protein Cheesecake FAQ

Which protein cheesecake recipe has the most protein?

Step 6: Less Sugar and Step 5: Protein-Cereal Crust tie for the most protein among 8 of the 9 protein cheesecake recipes ranked here (excluding the baseline, Classic New York Cheesecake; it is shown for comparison), at 19.3g per serving each (Step 6: Less Sugar: 284 kcal, 27.2% Protein Density, Gold tier; Step 5: Protein-Cereal Crust: 315 kcal, 24.6% Protein Density, Silver tier). No-Bake Gelatin-Set Cheesecake has the highest density at 29.7%. The baseline, Classic New York Cheesecake, has 8.1g per serving at 6.7% (Avoid tier).

How much protein is in a serving of protein cheesecake?

Across the 8 rebuilt recipes (excluding the baseline, Classic New York Cheesecake), a serving has 10.3g to 19.3g of protein. The baseline (Classic New York Cheesecake) has 8.1g per serving. Serving sizes are defined on each recipe card and differ between recipes, and all figures are estimates computed from USDA ingredient data.

Can I make protein cheesecake without protein powder?

Yes. Step 3: Greek Yogurt Replaces Sour Cream and More Cheese uses no powder and reaches 12.3g protein per serving (15.3% Protein Density, Silver tier). 3 of the 8 rebuilt recipes use no protein powder.

How do protein cheesecake recipes with protein powder compare with powder-free ones?

The highest-density recipe with protein powder is No-Bake Gelatin-Set Cheesecake at 29.7% (Gold tier); the highest-density powder-free recipe is Step 3: Greek Yogurt Replaces Sour Cream and More Cheese at 15.3% (Silver tier). The recipes differ in other ingredients as well, so the gap is not attributable to the powder alone.

Which swap adds the most protein to protein cheesecake?

Among the main-ladder steps (alternatives to a step and serving ideas are not compared), Step 4: Casein Powder in the Filling adds the most protein in a single step: +4.1g per serving (12.3g to 16.4g), +9 kcal, taking density from 15.3% to 19.8%.

NEXT IN THIS GROUP Protein brownies, ranked Another dessert rebuilt swap by swap, with the bars it replaces for comparison. CROSS THE DATASET Protein powders by leucine The casein behind the powder rung, ranked by leucine per serving. UNDERSTAND THE METRIC How Protein Density is scored The formula, tier thresholds and sources behind every ranking on this page.

All recipes Every recipe family, ranked by Protein Density. →

Estimate — honest disclosure: Estimate. Macros are computed from USDA SR-Legacy ingredient data (and, for protein powders, the manufacturer nutrition panel) for the ingredient weights shown, divided by the stated number of servings. Brands, ingredient substitutions and cooking losses change real-world numbers. These are our own formulations and have not been kitchen-tested. Ingredient FDC IDs are recorded for every USDA-sourced ingredient; protein powders use the manufacturer nutrition panel. Servings are as stated on each recipe, and syrup, butter on top and other toppings are not counted. See methodology for the scoring formula and sources.