High Protein Cheesecake: 14.8 g of Protein per Slice

A slice of high protein cheesecake has about 14.8 g of protein and 160 kcal. A commercial slice of about the same weight has 6.9 g and 401 kcal. The filling is mostly Greek yogurt and cottage cheese, with a little cream cheese kept for the taste. Every weight is priced from a USDA FoodData Central record.

How much protein is in a slice of high protein cheesecake?

14.8 g, if you cut my batch into eight. The USDA record for commercial cheesecake lists 5.5 g of protein and 321 kcal per 100 g. It gives a serving as 125 g, so the sums are 5.5 g × 1.25 = 6.9 g of protein and 321 kcal × 1.25 = 401 kcal. I cut into eight because that puts a slice of batter at 122 g, close to the 125 g serving, so the two compare fairly. A bakery slice will differ, and its own label beats my table. Per 100 g of batter mine has 12.1 g of protein and 131 kcal, against 5.5 g and 321 kcal in the record. Ten slices: 11.8 g and 128 kcal each. Six: 19.7 g and 213 kcal.

Per 100 kcal, mine gives 9.2 g of protein and the commercial one gives 1.7 g. That’s more than five times as much.

Mine has no crust until the crust row below, and the commercial record doesn’t say how much of its slice is crust.

What goes into high protein cheesecake?

Six ingredients, one blender. Blend the yogurt, both cheeses, the eggs and the powder until smooth, whisk in the sugar and bake in a lined pan. Each value below is grams × the figure per 100 g in the linked record ÷ 100.

Ingredient (USDA record)	Weight	Protein	Energy
Greek yogurt, plain, nonfat	400.0 g	41.2 g	244.0 kcal
Lowfat cottage cheese, 2%	250.0 g	27.5 g	210.0 kcal
Cream cheese, full fat	100.0 g	5.8 g	336.7 kcal
Eggs, whole, 3 large	150.9 g	18.7 g	221.8 kcal
Whey-based protein powder	32.0 g	25.0 g	112.6 kcal
Granulated sugar	40.0 g	0.0 g	154.0 kcal
Batch total	972.9 g	118.2 g	1279.2 kcal
Per slice (÷ 8)	121.6 g	14.8 g	159.9 kcal

Greek yogurt supplies 35% of the batch protein. Cottage cheese is next at 23%, then the whey powder at 21%, the eggs at 16% and the cream cheese at 5%.

The batch weighs 972.9 g, so eight slices come to 121.6 g each. Cream cheese is a tenth of that weight and carries 26% of the energy and 5% of the protein. I keep it for the taste and wouldn’t add more.

Which cheese should carry the filling?

Greek yogurt and cottage cheese. Per 100 kcal, they give more than seven times the protein of cream cheese.

Filling ingredient (USDA record)	Protein per 100 g	Energy per 100 g	Protein per 100 kcal
Whey-based protein powder	78.1 g	352.0 kcal	22.2 g
Greek yogurt, plain, nonfat	10.3 g	61.0 kcal	16.9 g
Lowfat cottage cheese, 2%	11.0 g	84.0 kcal	13.1 g
Eggs, whole	12.4 g	147.0 kcal	8.4 g
Cream cheese, full fat	5.8 g	336.7 kcal	1.7 g

The powder is a different kind of ingredient, since you add 32 g of it, not 250 g. Cottage cheese is the pick if you dislike yogurt’s tang. Eggs hold the filling together. Three is where I’d stop, since eggs give 8.4 g of protein per 100 kcal. If you’d rather use another cheese, High protein cheese ranks 14 common cheeses by protein.

Which swaps raise or lower the protein?

Each row changes one thing, per slice, using the same eight-way split.

Change to the base recipe	Protein per slice	Energy per slice
Base recipe	14.8 g	159.9 kcal
Leave out the whey powder	11.7 g	145.8 kcal
Use 100 g more cottage cheese in place of the cream cheese	15.4 g	128.3 kcal
Use 100 g of Greek yogurt in place of the cream cheese	15.3 g	125.4 kcal
Use 20 g of sugar instead of 40 g	14.8 g	150.3 kcal
Add a crust of 40 g rolled oats and 15 g butter	15.4 g	192.3 kcal
Richer: 200 g of cream cheese and 300 g of Greek yogurt	14.2 g	194.4 kcal

Without the powder a slice drops to 11.7 g. Each 10 g of that powder is worth 1.0 g of protein and 4 kcal a slice. My record is a generic whey with 78.1 g per 100 g. Check your tub. The same powder swap turns up in high protein French toast.

Halving the sugar saves 10 kcal a slice. The protein doesn’t move. The crust adds 32 kcal and 0.7 g a slice.

The richer version, 200 g of cream cheese and 300 g of yogurt in place of 100 g and 400 g, gives 14.2 g and 194 kcal. It adds 34 kcal and loses 0.6 g of protein a slice.

How long does it keep, and how do I log a slice?

Refrigerated leftovers keep 3 to 4 days and frozen ones 3 to 4 months, says the USDA. Wrap slices one by one. Freeze any you won’t finish. If you want a savory slice from the same oven, try the high protein zucchini slice.

For logging, divide the batch. Weigh the ingredients into the blender, add the grams, and split the totals by the number of slices you cut. Water leaves in the oven. Enter the batter’s weight and keep the baked cake off the scale. A stock “cheesecake” entry won’t match your batter.

Where does it fit into a day?

A slice covers 18% of the low end of a day’s protein. The 2025–2030 Dietary Guidelines for Americans set daily protein at 1.2–1.6 g per kg of body weight. For a 70 kg (154 lb) adult that is 84–112 g, and one slice is 14.8 g. How much protein you should eat a day explains where the range comes from.

The protein calculator runs the same 1.2–1.6 g per kg on your height and weight.

With kidney disease or in pregnancy, a doctor gives you the protein number. I wrote this for healthy adults.

When the batch works, I keep it so the sum is done once. Calsa stores it as your own recipe, ingredient by ingredient, and a slice is a portion of it.