Protein Cheesecake for Breakfast – High Protein Morning Treat

Protein Cheesecake for Breakfast delivers a velvety slice of indulgence with a serious protein punch. The creamy filling blends cream cheese, protein powder, and eggs, while a buttery biscuit crust adds texture, making it perfect for a post‑workout brunch or a grab‑and‑go morning treat.

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Ingredients

Crust

• 1 cup crushed digestive biscuits
• 2 tbsp melted unsalted butter

Filling

• 8 oz (225 g) cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 cup heavy cream
• 2 large eggs, cracked
• 1 tsp pure vanilla extract
• 1 scoop (30 g) unflavoured whey protein powder
• 2 tbsp grated sharp cheddar cheese

Step-by-Step Instructions

1. Preheat oven to 325°F (160°C) and line a 6‑inch springform pan with parchment.
2. Combine crushed biscuits and melted butter; press the mixture firmly into the pan’s base to form an even crust.
3. Beat cream cheese and sugar until smooth, then add heavy cream, eggs, vanilla, and protein powder; mix until just combined.
4. Stir in grated cheddar for a subtle savory note; avoid over‑mixing to keep the texture light.
5. Pour filling over the crust, smoothing the top with a spatula.
6. Bake for 30‑35 minutes, until the edges are set and the centre jiggles slightly when the pan is gently shaken.
7. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.
8. Refrigerate for at least 2 hours before slicing.

Tips for Success

• Soften cream cheese at room temperature to avoid lumps.
• Use a water bath for gentler, crack‑free baking.
• Do not over‑beat after adding protein powder; it can make the filling dense.
• Press the crust firmly but evenly to prevent soggy edges.
• Allow the cheesecake to cool gradually; sudden temperature changes cause cracks.

Storage

Store slices in an airtight container in the refrigerator for up to 4 days. For longer keeping, freeze individual portions wrapped in plastic and a foil layer; thaw in the fridge overnight and reheat gently in a 300°F oven for 10 minutes if desired warm.

Notes

A water bath yields the smoothest texture. Let the cheesecake cool gradually to avoid cracks.

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