Vanilla Protein Cheesecake
10 min prep0 min cookMedium

Vanilla Protein Cheesecake

A no-bake mini cheesecake with a nutty crust and vanilla glaze

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A single-serving, no-bake cheesecake with three distinct layers — a thin almond-peanut butter crust at the bottom, a smooth and creamy filling made from Greek yogurt, extra-light cream cheese, and vanilla whey protein set with gelatin, and a glossy pale yellow vanilla protein glaze on top. Firm enough to slice cleanly. Only 180 calories.

📊Nutrition

Per serving

0kcalCalories
0gProtein
0gFats
0gCarbs

🧾Ingredients

0/12

Nutty Crust

  • 7gCrushed almonds (finely chopped)
  • 5gPowdered peanut butter (e.g., PB2)
  • 1 tbspSugar-free maple syrup (or water + sweetener)

Cheesecake Filling

  • 60gPlain non-fat (0%) Greek yogurt
  • 30gExtra-light cream cheese (room temperature)
  • 15gVanilla whey protein powder
  • ½ tspUnflavored gelatin powder
  • 1 tbspHot water (to dissolve gelatin)
  • 1-2 packetsZero-calorie sweetener
  • ¼ tspVanilla extract

Vanilla Top Glaze

  • 5gVanilla whey protein powder (or sugar-free vanilla pudding mix)
  • 1-2 tspWater or unsweetened almond milk

👨‍🍳Method

1

Make the Crust

3 min

In a small ramekin or a mini springform pan lined with parchment paper, mix the crushed almonds, powdered peanut butter, and sugar-free syrup. Press the mixture firmly into the bottom to form a thin, even crust layer. Place it in the freezer to set while you make the filling.

💡Press with the flat bottom of a glass for a perfectly even crust. The firmer you press, the better it holds together.
2

Dissolve the Gelatin

1 min

In a tiny bowl, mix the ½ tsp of unflavored gelatin with 1 tablespoon of hot (almost boiling) water. Stir vigorously until the gelatin is completely dissolved and clear.

💡The water must be very hot — lukewarm won't dissolve the gelatin properly. Stir until there are zero granules visible.
3

Blend the Filling

2 min

In a mixing bowl, combine the room-temperature extra-light cream cheese, non-fat Greek yogurt, 15g vanilla whey protein, vanilla extract, and sweetener. Whisk until completely smooth.

💡Bring the cream cheese to room temperature first — cold cream cheese creates lumps that are very hard to whisk out.
4

Combine and Pour

1 min

Pour the dissolved gelatin mixture into the cheesecake filling and whisk quickly to combine before the gelatin sets. Pour this creamy mixture over your chilled crust.

💡Work fast once you add the gelatin — it begins setting within seconds. Pour and smooth the top immediately.
5

Make the Glaze

1 min

In a small dish, mix the 5g of vanilla protein (or pudding mix) with just enough water to create a thick, smooth, yellowish glaze. Gently spread this over the top of the cheesecake filling.

6

Chill

2-3 hrs

Place the cheesecake in the refrigerator for at least 2-3 hours (or overnight) until the gelatin sets and the cake is firm enough to slice neatly.

💡Overnight gives the best results — the flavors meld and the texture becomes dense and creamy, just like a real cheesecake.
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