Protein Cheesecake

A protein cheesecake, in a slow cooker. It’s black magic, or would that be black science? Be prepared for some sorcery, for this recipe and method yields a fool proof 6″ New York styled Cheesecake that is both simple and diet friendly.


Hands On Time : 30 minutes

Equipment : 6″ Cake Pan, Slow Cooker or Oven, Instant Read Thermometer, Mixer (Optional)

Recipe Base

  • 12oz – Fat Free Cream Cheese – Philadelphia Recommended
  • 10oz – Fat Free Greek Yogurt – Fage 0% Recommended
  • 2 Whole Eggs
  • 1/2 Cup – Granulated Splenda
  • 1/4 Cup – Non Fat or 1% Milk
  • 1.5 Scoops Vanilla Protein Power (42.5g) – Trutein or Optimum Nutrition Casein Recommended
  • 2 tsp – Vanilla Extract
  • 1/4 tsp – Salt

6″ Base Recipe Totals: 834 calories; 123g Protein, 63g Carbs, 10g Fat


  1. Let all ingredients reach room temperature, 30 minutes.
  2. Cream Cheese in mixer, mix until creamy. *If you don’t have a mixer, be prepared to acquire some Popeye arms with hand mixing.
  3. Yogurt in mixer, mix until creamy.
  4. Add eggs one at a time while on medium.
  5. Add the rest of the ingredients, mix on medium for 2-3 minutes.

Slow Cooker Method

  1. Fill slow cooker with ½ inch water (about 2 cups) and place aluminum foil ring (See Below) in bottom. (Foil will act as a rack to elevate the cheesecake above water.)
  2. Prepare 6″ cake pan with non-stick spray or parchment paper on bottom.
  3. Prepare filling and pour into pan and smooth top.
  4. Set cheesecake on prepared rack and cook until cake registers 150 degrees, 1½ to 2½ hours on high.
  5. Turn off slow cooker and let cheesecake sit for 1 hour (keeping the lid on).
  6. Transfer cheesecake to wire rack if you have one. Run small knife around edge of cake; gently blot away any condensation using paper towels. Let cool in pan to room temperature.
  7. Cover with plastic wrap; refrigerate until well chilled. At least 3 hours, but preferably overnight.

Oven Method

  1. Preheat Oven to 325 and line or spray a 6″
  2. Prepare 6″ cake pan with non-stick spray or parchment paper on bottom.
  3. Prepare filling and pour into pan and smooth top.
  4. Bake at 325 for 30 minutes. Turn oven to 200 for 50min – 1 hour. Remove and let cool on the counter to room temperature.
  5. Cover with plastic wrap; refrigerate until well chilled. At least 3 hours, but preferably overnight.


  • Sour Cream: Mix 1/2 cup full fat sour cream with 1 tbls granulated splenda for the perfect creamy and rich topping. Perfect with your favorite jam / jelly.

Aluminum Foil Ring

  • Loosely roll a 24 x 12 inch sheet of foil until it’s around 1 inch thick, this will ensure your cheesecake won’t be touching your water bath.


Credit to poster gp79 at for the recipe base on this one,Click Here for the original thread.

Equipment Used