Vanilla Cheesecake

If you want to try out only one of the protein powder recipes mentioned here, this Vanilla Cheesecake is the one you need to go for. It is a smooth and creamy delight with a rich vanilla flavor that just melts in your mouth. It’s like a heavenly combination of sweet and tangy goodness all wrapped up in a perfect slice of cheesecake. You’ve got that crumbly graham cracker crust holding up the velvety filling, and with every bite, you’re transported to dessert paradise.

Vanilla Cheesecake

  • 75g Protein


  • 450 grams of fat-free or low-fat softened cream cheese
  • 240 ml Greek yogurt
  • 3 scoops Elite 100% Gourmet Vanilla
  • 120 ml Stevia or other low-calorie sweetener
  • 3 large eggs
  • 5 ml vanilla extract
  • A pinch (about 1 ml) of salt
  • Fresh berries for toppings


  1. Preheat your oven to 175°C (350°F). Mix the almond flour, melted coconut oil, maple syrup (or honey), and vanilla extract in a bowl.
  2. Press this mixture evenly into the bottom of a 9‑inch springform pan.
  3. Bake for 8 – 10 minutes until it is lightly golden. Let it cool while you prepare the filling.
  4. While that is working, beat the softened cream cheese until it is smooth. To this, add Greek yogurt, vanilla protein powder, and Stevia. Mix until everything is well combined.
  5. Add the eggs one at a time, mixing well after each egg and then you simply add vanilla extract and a pinch of salt, and mix until smooth.
  6. You then have to pour the filling over the cooled crust.
  7. Place the springform pan in a larger baking pan. Pour hot water into the larger pan until it comes halfway up the sides of the springform pan (this is a water bath).
  8. Bake for 45 – 55 minutes, or until the center is set but still slightly jiggly.
  9. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour.
  10. Remove from the oven and refrigerate for at least 4 hours, or overnight.
  11. You can simply slice this cheesecake and serve it.

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