Description
This High Protein Vanilla Bean Cheesecake with Cherries is a creamy, guilt-free dessert perfect for those seeking a nutritious yet indulgent treat. Packed with vanilla protein powder and Greek yogurt, it combines a crunchy graham cracker crust with a luscious, smooth filling topped with sweet cherry compote. Ideal for a make-ahead dessert that’s refreshing and satisfying.
Ingredients
Crust
- 1 1/4 cups graham cracker crumbs
- 3 tablespoons butter, melted
Filling
- 8 oz cream cheese, softened (full-fat or light)
- 1 cup Greek yogurt or blended cottage cheese
- 2 scoops vanilla protein powder (about 1/2 cup)
- 1/4 cup sweetener of choice (optional)
- 1 tablespoon vanilla extract
- 1 teaspoon vanilla bean paste (optional)
- Pinch of salt
Topping
- 1 cup cherry pie filling or cherry compote
Instructions
- Prepare the Crust: Line an 8x4 or 9x5 loaf pan with parchment paper, leaving an overhang on the long sides for easy removal. In a bowl, stir together the graham cracker crumbs and melted butter until the mixture resembles damp sand. Press firmly and evenly into the bottom of the pan to form the crust. Place the pan in the refrigerator to chill while you prepare the filling.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese until completely smooth and free of lumps. Add the Greek yogurt or blended cottage cheese and continue mixing until creamy and well incorporated. Then, add the vanilla protein powder, sweetener (if using), vanilla extract, vanilla bean paste (if using), and a pinch of salt. Mix thoroughly until the filling is smooth, thick, and well combined.
- Assemble and Chill: Spread the cheesecake filling evenly over the chilled graham cracker crust, smoothing the top with a spatula. Cover the pan and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set and develop the best texture.
- Add the Topping and Serve: Just before slicing, spoon the cherry pie filling or cherry compote evenly over the top of the cheesecake. Using the parchment paper overhang, lift the cheesecake out of the pan and slice into 6 to 8 thick pieces. Serve chilled and enjoy your high-protein dessert!
Notes
- For a lighter option, use low-fat cream cheese and Greek yogurt.
- Vanilla bean paste adds extra vanilla flavor but is optional.
- If you prefer less sweetness, reduce or omit the sweetener.
- This cheesecake should be stored in the refrigerator and consumed within 3 days.
- For a crust variation, try crushed nuts mixed with the melted butter.
