Meal Prep Protein Cheesecake For The Entire Week
Meal Prep Protein Cheesecake For The Entire Week is a easy American recipe that serves 8. 220 calories per serving. Recipe by Felu - Fit by cooking on YouTube.
Prep: 15 min | Cook: 40 min | Total: 1 hr 5 min
Cost: $15.05 total, $1.88 per serving
Ingredients
- 800 gram Fat-Free Cream Cheese (softened, 0% fat)
- 800 gram Zero‑Percent Fat Greek Yogurt (plain, unsweetened)
- 4 piece Egg (large, room temperature)
- 120 gram Vanilla Whey Protein Powder (approximately 4 scoops, vanilla flavored)
- 12 gram Chocolate Pudding Powder (optional, for chocolate flavor)
- 13 gram Peanut Butter (smooth, optional)
- 1 piece Banana (ripe, sliced in half for bottom layer (optional))
- 2 piece Butter Cookies (optional bottom layer, 25 calories each)
- 5 piece Raspberries (fresh, for topping (optional))
Instructions
Prepare Ingredients
Measure out the cream cheese, Greek yogurt, eggs and whey protein. Soften the cream cheese at room temperature for easier mixing.
Time: PT5M
Mix Batter
In the large mixing bowl, whisk together the softened cream cheese, yogurt, eggs and whey protein powder. The mixture will start crumbly; continue whisking for 1‑2 minutes until it becomes smooth and creamy.
Time: PT5M
Add Optional Flavorings
If desired, fold in chocolate pudding powder, peanut butter, or sliced banana. Mix just until incorporated.
Time: PT2M
Prepare Pan
Line a 30 × 20 cm baking sheet with parchment paper.
Time: PT2M
Spread Batter
Pour the batter onto the prepared sheet and use a spatula to spread it evenly to about 1 cm thickness.
Time: PT2M
Bake Cheesecake
Place the sheet in a pre‑heated oven at 180°C (350°F) and bake for 40 minutes, or until the edges crack and a toothpick inserted comes out mostly dry.
Time: PT40M
Temperature: 180°C
Cool at Room Temperature
Remove the cheesecake from the oven and let it sit on the counter for about 30 minutes until the surface is cool enough to touch.
Time: PT30M
Refrigerate
Transfer the cooled cheesecake to the fridge and chill for at least 4 hours or overnight until fully set.
Time: PT4H
Portion and Serve
Cut the set cheesecake into eight equal pieces. Optionally place two butter cookies underneath each slice and garnish with fresh raspberries.
Time: PT5M
Cleanup
Wash the mixing bowl, whisk, spatula, baking sheet and any other used utensils.
Time: PT10M
Nutrition Facts
- Calories
- 220
- Protein
- 36 g
- Carbohydrates
- 10 g
- Fat
- 3 g
- Fiber
- 0 g
Dietary info: High‑protein, Low‑carb, Gluten‑free (unless butter cookie base is used), Keto‑friendly (without cookie base)
Allergens: Dairy, Egg
Ingredient Substitutions
- Instead of Fat-Free Cream Cheese: low‑fat cottage cheese blended, Greek yogurt
- Instead of Zero‑Percent Fat Greek Yogurt: low‑fat regular yogurt, skyr
- Instead of Egg: egg whites only (4 whites, may be drier)
- Instead of Vanilla Whey Protein Powder: unflavored whey protein, plant‑based protein powder
- Instead of Chocolate Pudding Powder: cocoa powder with sweetener
- Instead of Peanut Butter: almond butter
- Instead of Banana: apple slices
- Instead of Butter Cookies: graham crackers
- Instead of Raspberries: strawberries
Equipment Needed
- Large Mixing Bowl
- Whisk
- Spatula
- Baking Sheet (30 x 20 cm)
- Parchment Paper
- Oven
- Refrigerator
- Container for storage
- Knife
Critical Steps — Do Not Skip
- Achieving a smooth, creamy batter after whisking.
- Spreading the batter to an even thickness.
- Baking until the edges crack but the center remains moist.
- Allowing the cheesecake to cool before refrigeration to avoid cracks.
Chef Tips from the Video
- Use room‑temperature ingredients for a uniform batter.
- Whisk vigorously at first to break down any cream cheese lumps.
- If you prefer a firmer texture, add an extra egg yolk.
- For a chocolate version, replace half of the whey protein with chocolate whey and add the chocolate pudding powder.
Troubleshooting
Batter remains crumbly and won’t smooth out.
Make sure the cream cheese is fully softened and whisk for an additional minute; you can also add a splash (15 ml) of low‑fat milk to help it combine.
Cheesecake cracks excessively or dries out.
Check oven temperature with an oven thermometer; if too hot, lower to 170°C and reduce baking time by 5‑10 minutes.
Final texture is too dense or dry.
Do not over‑bake; remove from the oven as soon as the edges crack and the center is still slightly wobbly.
Storage
Refrigerator: Store in airtight containers for 4‑5 days.
Freezer: Wrap tightly and freeze for up to 1 month.
Room temperature: Do not leave out longer than 2 hours.
Make-Ahead Tips
- Bake the cheesecake a day ahead and keep refrigerated; add fresh fruit toppings just before serving.
- Portion into individual containers for grab‑and‑go post‑workout snacks.
Frequently Asked Questions
What is the cultural significance and history of protein cheesecake in fitness‑focused cuisine?
Protein cheesecake is a modern adaptation of classic New York‑style cheesecake, created by fitness enthusiasts to combine the indulgence of cheesecake with high‑protein, low‑calorie nutrition for post‑workout recovery.
How does protein cheesecake fit into the broader American dessert tradition?
It retains the creamy texture and tangy flavor of traditional American cheesecake while swapping high‑fat cream cheese for fat‑free versions and adding whey protein, reflecting the current health‑conscious trend in American desserts.
What are the authentic traditional ingredients for classic cheesecake versus the protein version?
Traditional cheesecake uses full‑fat cream cheese, sugar, heavy cream and sometimes sour cream. The protein version replaces sugar with whey protein, uses fat‑free cream cheese and zero‑fat Greek yogurt, and omits heavy cream to keep calories low.
What occasions or celebrations is protein cheesecake traditionally associated with in fitness communities?
It is popular as a post‑workout snack, a meal‑prep dessert for the week, and is often served at fitness meet‑ups, competition celebrations, or as a healthier alternative at birthday parties for health‑focused friends.
What other high‑protein American dishes pair well with protein cheesecake?
Pair it with a protein‑rich smoothie, a bowl of Greek yogurt with berries, or a side of almond‑flour banana bread for a balanced high‑protein snack menu.
What makes protein cheesecake special or unique in the fitness dessert niche?
It delivers roughly 30‑40 g of protein per serving while keeping calories under 250, making it one of the few indulgent‑tasting desserts that also supports muscle recovery and satiety.
What are the most common mistakes to avoid when making protein cheesecake?
Common errors include over‑baking, using cold cream cheese (which leads to a lumpy batter), and skipping the cooling period before refrigeration, all of which can cause cracks or a dry texture.
Why does this protein cheesecake recipe use a 30 × 20 cm baking sheet instead of a springform pan?
A flat sheet creates a thinner, quicker‑baking cake that reduces the risk of a soggy center and allows the batter to set evenly without the need for a water bath, which is ideal for a high‑protein, low‑fat recipe.
Can I make protein cheesecake ahead of time and how should I store it?
Yes, bake the cheesecake a day or two in advance, let it cool, then refrigerate in airtight containers for up to five days. For longer storage, wrap tightly and freeze for up to one month.
What does the YouTube channel Felu - Fit by cooking specialize in?
The YouTube channel Felu - Fit by cooking focuses on nutritious, high‑protein recipes that are quick to prepare, catering to fitness enthusiasts and anyone looking for healthier versions of classic comfort foods.
How does the YouTube channel Felu - Fit by cooking's approach to protein desserts differ from other health‑food channels?
Felu - Fit by cooking emphasizes minimal ingredient lists, uses everyday grocery items, and provides detailed calorie and macro breakdowns, whereas many other channels rely on specialty ingredients or complex techniques.
Last updated: August 30, 2026
