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Get ready to satisfy your cheesecake cravings with this Air Fryer protein cheesecake recipe. It has all the creamy texture of classic Air Fryer cheesecake while packing in a generous amount of protein, making it an excellent dessert to whip up and enjoy if you’re trying to focus on meeting your daily protein intake.
Best of all, you’ll need just a few simple ingredients and your trusty Air Fryer to make it!
What if I told you you could enjoy a rich, silky cheesecake without heating up your kitchen? This easy Air Fryer recipe does just that, and it’s perfect to have as a post-workout treat, meal prep dessert, or a lighter option for holidays and celebrations like my Air Fryer pumpkin cheesecake.
It tastes SO good, no one will believe this is a high-protein dessert (just like Air Fryer chocolate protein muffins). Top it with fresh berries, whipped cream, or your favorite sugar-free toppings for an impressive dessert that’s simple enough for any day of the week.
Quick Look At This Recipe
✨ Flavor: Rich and creamy with a hint of vanilla.
⏱️ Prep time: 15 minutes.
🔥 Cook time: 22 minutes.
⏲️ Total time: 35 minutes + 4 hours chill time.
👥 Servings: 8 servings.
🥄 Tools: Air Fryer, blender or hand mixer, 7-inch springform pan
❄️ Freezer friendly: Yes.
👩🏻🍳 Tip: Don’t overmix the batter. Overmixing creates air bubbles that can cause the cheesecake to crack.
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Table of Contents
Why You’ll Love This Recipe
- It’s packed with protein, 17g per serving, while tasting like traditional cheesecake.
- It’s super easy to make in the Air Fryer, and you don’t even need to use a water bath.
- Just like Air Fryer Oreo cheesecake, thjis one’s great for birthdays, holidays, or everyday treats.
Recipe Ingredients
- Cream cheese: The base for the cheesecake. You can use full fat or reduced fat cream cheese- whatever you prefer. I would recommend using full fat here for the best texture- something I realized when I made Air Fryer strawberry cheesecake chimichangas.
- Greek yogurt: For that richness and slightly tangy flavor.
- Protein powder: Unflavored or vanilla protein powder works best. Choose a protein powder you already enjoy drinking, as the flavor will come through in the cheesecake.
- Eggs: For that luxurious richness and to help hold the cheesecake together.
- Vanilla: Adds that classic cheesecake flavor. Vanilla bean can also be used for an even richer taste.
- Graham crackers + butter: For that crumbly base.
See recipe card for quantities.
Variations
- Make a chocolate protein cheesecake by using chocolate protein powder and adding 2 tablespoons of cocoa powder to the batter.
- For a citrusy, lemony taste, add the zest of one lemon and 2 tablespoons of fresh lemon juice.
- To lend the protein cheesecake a bit of texture, you can also throw in some chocolate chips, like I did when I made Air Fryer chocolate chip cheesecake.
- You can also stir crushed chocolate sandwich cookies into the filling and sprinkle more on the top to make cookies and cream cheesecake.
- Skip the graham cracker crust altogether for an even lower-carb dessert.
How to Make Air Fryer Protein Cheesecake
- Line your springform pan with parchment paper. Crush the graham crackers and melt the butter.
- Mix the crushed graham crackers with the melted butter until evenly moistened.
- Firmly press the graham cracker mixture into the bottom of the prepared pan. Set aside.
- In a mixing bowl, beat the softened cream cheese until smooth and free of lumps.
- Add the Greek yogurt, protein powder, eggs, and vanilla. Mix just until smooth and creamy. Do not overmix.
- Pour the filling over the prepared crust and smooth the top.
- Place the springform pan into the Air Fryer basket.
- Air fry at 300 degrees F for 20 to 22 minutes, or until the center is mostly set with only a slight jiggle.
Serving Ideas & Suggestions
This Air Fryer High Protein Cheesecake is delicious served straight from the refrigerator after it has fully chilled.
You can enjoy it plain or add your favorite toppings for even more flavor. Choose oven roasted berries or spoon over some berry pie filling like I do when I make my classic Air Fryer cheesecake recipe. It’s the perfect healthy dessert for holidays, birthdays, family gatherings, or whenever you’re craving cheesecake.
If you’re making this for a party you’re hosting, consider pairing it with classic Air Fryer brownies or crispy air fried Oreos.
Recipe Tips & Tricks
- Bring the cream cheese to room temperature before mixing. Always do this when you’re mixing it with other ingredients and want a smooth texture. I realized this when I made Air Fryer blueberry cheesecake wontons.
- Mix just until combined to avoid incorporating excess air. Also remember to tap the pan gently on the counter before cooking to remove air bubbles.
- Grease the springform pan well to prevent sticking.
- If the center still appears wet after 22 minutes, continue cooking in 2-minute increments.
- Chill the cheesecake for at least 4 hours before slicing, and run a knife dipped in hot water around the edge before removing the springform ring.
Recipe FAQs
Store leftover cheesecake covered in the refrigerator for up to 3 days.
Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container for up to 2 months.
Overmixing introduces air into the batter, which can cause cracking. Mixing only until combined helps prevent this.
The edges should be set while the center still has a slight jiggle. It should not look wet or runny.
More Rich Air Fryer Desserts
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Air Fryer Protein Cheesecake
Ingredients
- 16 ounces cream cheese, softened
- 8 ounces Greek yogurt, or blended cottage cheese
- 40 grams protein powder, vanilla or unflavored
- 2 eggs
- 1 teaspoon vanilla extract
- ⅔ cup graham crackers, crushed
- 4 tablespoons melted butter
Instructions
- Prepare the graham cracker crust if using.
- Grease and line a 7-inch springform pan.
- Beat the cream cheese until smooth.
- Add the Greek yogurt, protein powder, eggs, and vanilla. Mix until just combined.
- Pour the filling into the prepared pan.
- Air fry at 300°F for 20-22 minutes.
- Add additional cooking time if needed until the center is mostly set.
- Cool slightly, then refrigerate for 4-6 hours or overnight.
- Slice and serve.
Notes
- Do not overmix the batter.
- Tap the pan on the counter to remove air bubbles before cooking.
- Grease the springform pan well and line the bottom with parchment paper.
- Chill thoroughly before serving.
- For clean slices, dip your knife in hot water between cuts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
