High-Protein Fit Cheesecake

This high-protein fit cheesecake is a deliciously light and healthy twist on the classic dessert. Made with Greek yogurt, light cream cheese, and sweetened naturally with honey, it's perfect for those who want a guilt-free indulgence without sacrificing flavor. Whether you're focused on fitness or simply looking for a lighter dessert, this cheesecake is ideal.

Why Everyone Will Love This Recipe

• Naturally high in protein thanks to Greek yogurt and cream cheese
• No refined sugar—sweetened with honey for a gentle touch of sweetness
• No baking required, making it a quick and simple dessert
• Rich chocolate topping with a satisfying hazelnut crunch
• Light, creamy, and totally satisfying

What Is Fit Cheesecake?

A "fit" cheesecake is a lighter, healthier variation of the traditional version. It skips heavy cream and refined sugar in favor of Greek yogurt and natural sweeteners like honey. Still rich and creamy, this dessert is often chilled instead of baked and typically lower in calories and fat. It's a favorite among fitness enthusiasts and anyone seeking a wholesome treat without compromise.

Cooking Tips

• Use 0% fat Greek yogurt for fewer calories, or go with 2% for a creamier texture.
• Swap honey with maple syrup or agave if desired.
• Don’t skip the chilling time—it helps the cheesecake set perfectly.
• For extra protein, mix a scoop of unflavored protein powder into the filling.
• Use a springform pan lined with parchment paper for easy removal.

Frequently Asked Questions

Can I use flavored Greek yogurt?

Yes, but opt for unsweetened varieties to control the sugar content.

Is it okay to skip the chocolate and nuts?

Absolutely. You can top it with fresh berries, a drizzle of nut butter, or leave it plain for a minimalist version.

How long does it need to set?

At least 2 hours in the freezer or 4 hours in the fridge. Overnight is ideal for the best texture.

Can I make this cheesecake vegan?

Yes—use plant-based cream cheese, dairy-free yogurt, and maple syrup in place of honey.

Does this cheesecake taste sweet?

It’s gently sweetened with honey. For a sweeter bite, add more honey or top with melted dark chocolate.

Can I make individual portions?

Of course! Use small jars or ramekins to create protein-packed single servings.

How to Store

Store your cheesecake in the refrigerator, covered with foil or in an airtight container, for up to 4 days. For best results, let it sit at room temperature for 10 minutes before serving.

How to Freeze

To freeze, wrap the cheesecake (whole or sliced) tightly in plastic wrap and aluminum foil. Store in the freezer for up to 1 month. Thaw overnight in the fridge before serving.

How to Make High-Protein Fit Cheesecake

Blend the digestive cookies in a food processor until you get a fine crumb. Transfer the crumbs to a bowl, add olive oil, and mix until evenly moistened.

Line the base of a 9-inch (24 cm) springform pan with parchment paper. Pour in the crumb mixture and press firmly using a spatula. Chill for 30 minutes.

In a large bowl, combine the cream cheese and Greek yogurt.

Stir in the honey until the mixture is smooth and well combined.

Split the vanilla bean, scrape out the seeds, and fold them into the cream mixture.

Pour the cream mixture over the chilled base. Smooth the top with a spatula.

Transfer to the freezer for 2 hours, or until firm.

Melt the dark chocolate in a double boiler or microwave.

Remove the cheesecake from the pan, drizzle with melted chocolate, sprinkle with chopped hazelnuts, and serve!