This 2 ingredient protein cheesecake is a creamy, single-serve baked cheesecake made from just Greek yogurt and an egg, delivering high protein with no cream cheese, no flour, and no fuss. You whisk two things in one bowl, pour into a ramekin, and bake — in about 20 minutes you have a light, custardy cheesecake that works for breakfast, a snack, or a healthier dessert.
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With Liliya!
I started making this when I wanted a cheesecake fix that would not blow my morning macros, and two ingredients I always have on hand turned out to be all I needed. The first time I pulled this little ramekin out of the oven I could not believe something this creamy came from just yogurt and an egg. It has become my go-to high-protein breakfast whenever I want dessert for breakfast without any of the guilt.
Liliya
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In This Post
Why You’ll Love This 2 Ingredient Protein Cheesecake
- Just two ingredients. Greek yogurt and an egg are all it takes for the base — no cream cheese, no flour.
- High in protein. Greek yogurt and egg make this a genuinely protein-packed treat you can eat at breakfast.
- One bowl, one ramekin. Whisk, pour, bake. Almost nothing to wash.
- Naturally single-serve. Perfect portion control with no leftover cheesecake calling your name.
- Ready fast. About 5 minutes of prep and 15 to 20 minutes in the oven.
Ingredients Needed For 2 Ingredient Protein Cheesecake
- 3/4 cup Greek yogurt (thick, full-fat or low-fat both work)
- 1 large egg
- Optional: 1 teaspoon coconut sugar for the top
How I Make 2 Ingredient Protein Cheesecake
- Preheat the oven to 350°F (175°C).
- Add the Greek yogurt and egg to a bowl and whisk until completely smooth with no streaks of egg.
- Pour the mixture into a small greased ramekin.
- Sprinkle the top with coconut sugar if using.
- Bake for 15 to 20 minutes, until the center is just set with only a slight jiggle.
- Cool completely at room temperature — the cheesecake finishes setting as it cools.
- Chill in the fridge for at least an hour before serving for the best texture.
Expert Tips for 2 Ingredient Protein Cheesecake
Use thick Greek yogurt. The thicker and strained the yogurt, the creamier and firmer the cheesecake. Thin, runny yogurt holds too much water and bakes up looser and wetter.
Whisk until truly smooth. Any unmixed egg leaves streaks that bake into rubbery spots. Whisk for a full 30 to 60 seconds until the batter is uniform.
Do not overbake. Pull it while the center still has a slight jiggle. It firms up as it cools, and baking until fully solid makes it dry and eggy.
Do not skip the chill. A warm cheesecake tastes eggy and loose. An hour in the fridge is what turns it into that cool, sliceable, cheesecake texture.
Grease the ramekin well. A light coat of butter or oil keeps the cheesecake from sticking so it lifts out clean if you want to turn it out onto a plate.
2 Ingredient Protein Cheesecake Variations
- Vanilla: Whisk in 1/2 teaspoon vanilla extract for a classic cheesecake flavor.
- Berry topped: Press fresh blueberries or raspberries into the top before baking.
- Chocolate: Stir in a teaspoon of cocoa powder and a little extra sweetener.
- Lemon: Add a squeeze of lemon juice and a little zest for a bright, tangy version.
- Higher protein: Whisk in half a scoop of vanilla protein powder with a splash more yogurt.
What to Serve With 2 Ingredient Protein Cheesecake
- A handful of fresh berries or a spoonful of berry compote.
- A drizzle of honey, maple syrup, or sugar-free syrup.
- A scoop of cottage cheese ice cream for an extra-protein dessert plate.
- A sprinkle of granola or crushed graham crackers for crunch.
Storing and Make-Ahead Tips
This cheesecake is made for meal prep. Store it covered in the fridge for up to 4 days — the texture actually improves after a night of chilling. It is best served cold straight from the fridge. I would not recommend freezing it, as the yogurt base can turn grainy once thawed. To make ahead, bake and chill the day before, then keep it covered until you are ready to eat.
Print
2 Ingredient Protein Cheesecake (Greek Yogurt & Egg)
- Total Time1 hour 25 minutes
- Yield1 serving 1x
- DietVegetarian
Creamy, light, and incredibly easy to make, this 2 Ingredient Protein Cheesecake is a simple baked treat made with Greek yogurt and one egg. It works well for breakfast, snacking, or a lighter dessert, and the optional coconut sugar adds a delicate touch of sweetness.
Ingredients
- 3/4 cup Greek yogurt
- 1 large egg
- 1 teaspoon coconut sugar, optional
Instructions
- Preheat the oven to 350°F.
- Add the Greek yogurt and egg to a small bowl.
- Whisk until the mixture is completely smooth and evenly combined.
- Pour the mixture into a lightly greased small ramekin.
- Sprinkle the coconut sugar evenly over the top, if using.
- Bake for 15 to 20 minutes, or until the center is set with a slight jiggle.
- Let the cheesecake cool completely at room temperature.
- Refrigerate until chilled before serving.
- Enjoy cold.
Notes
- Use thick Greek yogurt for the best creamy texture.
- Full fat Greek yogurt will give the cheesecake a richer result, while low fat or nonfat yogurt will make it lighter.
- Avoid overbaking, since the cheesecake will continue to set as it cools.
- For a sweeter cheesecake, mix your preferred sweetener into the batter before baking.
- Add vanilla extract, lemon zest, cinnamon, or fresh berries for extra flavor.
- Store covered in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Chill Time: 1 hour
- Cook Time: 20 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 170 kcal
- Sugar: 7g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 190mg
Can I make 2 ingredient protein cheesecake without egg?
The egg is what sets this cheesecake and gives it structure, so it is not easily left out. Without it the yogurt has nothing to bind it and will not firm up into a sliceable cheesecake. If you need an egg-free version, you would need to add a setting agent like gelatin and treat it as a no-bake chilled cheesecake instead, which is a different recipe. For this baked two-ingredient version, the egg is essential.
What kind of yogurt works best?
Thick, strained Greek yogurt gives the best results because it has the most protein and the least water, which means a creamier, firmer cheesecake. Full-fat Greek yogurt makes the richest version, but low-fat works well too. Avoid thin, runny regular yogurt, as the extra liquid will make the cheesecake loose and wet. Skyr also works beautifully and is even higher in protein.
How much protein is in this cheesecake?
It depends on your yogurt, but using 3/4 cup of Greek yogurt plus one large egg, a single serving typically lands around 18 to 22 grams of protein. Choosing a high-protein Greek yogurt or skyr pushes it toward the higher end, which is why this works so well as a genuine high-protein breakfast or snack.
Why is my cheesecake watery or eggy?
Watery cheesecake usually comes from thin yogurt or underbaking, so use a thick strained yogurt and make sure the center is set with only a slight jiggle before you pull it. An eggy taste comes from overbaking or skipping the chill. Bake just until set and always chill it for at least an hour, which both firms the texture and mellows any egg flavor.
Can I double the recipe?
Yes. Simply scale up the yogurt and egg equally and divide the mixture between two ramekins, or bake it in one slightly larger dish. If you use a bigger, deeper dish, add a few extra minutes to the bake time and check that the center is just set before removing it from the oven.
More High-Protein Desserts
You will find this recipe in my full high-protein desserts collection, along with dozens of other protein-packed treats. If you liked this, try my high-protein raspberry cheesecake for another creamy, protein-rich cheesecake fix.
