Foolproof 2 Ingredient Protein Cheesecake Recipe

This 2 ingredient protein cheesecake recipe turns Greek yogurt and one egg into a creamy, tangy, high protein dessert you’ll actually crave. Ready in under 30 minutes.

A 2 ingredient protein cheesecake recipe is a single-serving baked dessert made with only Greek yogurt and egg, baked until just set for a tangy, custard-like treat. This recipe serves 1, delivers a creamy, high protein cheesecake with about 170 calories, and is perfect for a fast post-workout dessert or a low-effort late-night sweet fix. Here’s everything you need to make it perfectly.

I stumbled onto this 2 ingredient protein cheesecake recipe on a night I wanted dessert but had zero patience for measuring six different things. Turns out Greek yogurt and one egg do all the heavy lifting, and the first time I pulled mine from the oven I was shocked how much it actually tasted like real cheesecake. My ramekin always jiggles more than I expect right out of the oven, and that’s exactly how you know it’s done.

Why You’ll Love This 2 Ingredient Protein Cheesecake Recipe

This 2 ingredient protein cheesecake recipe is tangy, creamy, and rich, even though there’s no cream cheese anywhere in it. It bakes in one ramekin, so there’s no springform pan or water bath involved. Anyone watching protein or added sugar will love that it’s basically just yogurt and egg. And since it’s a single serving, you never end up with a whole cheesecake staring at you from the fridge for a week.

What Ingredients Do You Need for 2 Ingredient Protein Cheesecake?

Ingredient Group	Ingredient	Amount	Notes
Main Ingredients	Greek yogurt	3/4 cup	Siggi’s 0%, 100 calories
Main Ingredients	Egg	1	70 calories
Optional Topping	Coconut sugar	1 tsp	13 calories, 3g sugar

The magic of this 2 ingredient cheesecake high protein recipe is that plain Greek yogurt brings the tang while the egg sets everything into a firm, custardy texture once baked.

I used Siggi’s 0% because it’s thick and not overly sour, but any full-fat or nonfat plain Greek yogurt works fine here. According to USDA FoodData Central’s dairy protein data, Greek yogurt is naturally high in protein compared to regular yogurt, which is exactly why it works so well in place of cream cheese.

That pinch of coconut sugar on top is completely optional, though it does add a faint caramelized crust if you’re into that. Skip it and you’re left with a purely two-ingredient, lower-sugar dessert.

How to Make 2 Ingredient Protein Cheesecake Step by Step

Mixing and Baking

1. Whisk the Greek yogurt and egg together in a bowl until no clumps remain.

Pro Tip: Whisking until the mixture looks completely smooth is what keeps this cheesecake from turning grainy once baked.

2. Pour the mixture into a small ramekin dish.
3. Sprinkle the coconut sugar over the top, if using.
4. Bake in a preheated oven at 350°F for 15 to 20 minutes.

Tip: A little jiggle in the center when the timer goes off is normal — it firms up more as it chills, so don’t wait for it to look completely solid.

Pro Tip: A jiggly center straight out of the oven is exactly what you want, because it sets fully once chilled in the fridge.

Cooling and Serving

5. Remove the ramekin from the oven.
6. Place it in the fridge to chill completely, then enjoy.

Pro Tip: Chilling for at least two hours is what turns this from soft baked egg into a true cheesecake-like texture.

Expert Tips for Perfect 2 Ingredient Protein Cheesecake

Pro Tips for Success

The key to a smooth 2 ingredient protein cheesecake is whisking the egg and yogurt together until the mixture looks completely uniform, with zero streaks of egg white left behind. For best results, use a thick Greek yogurt rather than a thin or watery brand, since extra liquid can keep the center from setting properly in the oven.

The most common mistake is pulling the ramekin out the second it looks fully cooked — instead, leave a slight wobble in the middle, because it firms up as it cools and chills. This 2 ingredient cheesecake high protein recipe works best when it chills for at least two hours before eating, since chilling is what turns the texture from soft custard into something closer to real cheesecake.

A shallow, wide ramekin bakes more evenly than a tall, narrow one, so the center sets around the same time as the edges instead of lagging behind.

Delicious Variations

Low-Carb Version: Skip the coconut sugar topping entirely and this 2 ingredient protein cheesecake recipe drops to just yogurt and egg, keeping carbs about as low as dessert gets.

Alternative Ingredients: Stir a splash of vanilla extract or a pinch of cinnamon into the yogurt and egg mixture before baking for a flavor boost without changing the two-ingredient base.

Dairy-Free Version: Swap the Greek yogurt for a thick, plain coconut or almond milk yogurt with a similar protein count to keep the texture close to the original.

Troubleshooting Common Problems

Problem: The cheesecake turns out watery or never fully sets.
Solution: This usually means the yogurt was too thin — switch to a thicker Greek yogurt brand or strain a thinner one through a cheesecloth for a few minutes first.

Problem: The top cracks while baking.
Solution: Cracking usually means the oven ran a touch too hot or it baked a few minutes too long — pull it as soon as the edges look set and the center still jiggles.

Problem: It tastes too tangy or sour.
Solution: Swap in a milder Greek yogurt brand, or add the coconut sugar topping to balance out the tang.

How to Store and Reheat 2 Ingredient Protein Cheesecake

Storage Method	Duration	Best Practice
Room Temperature	Up to 2 hours	Keep covered, best enjoyed chilled
Refrigerator	Up to 4 days	Store covered in the ramekin
Freezer	Up to 1 month	Wrap tightly, thaw overnight in fridge

Here’s the thing nobody tells you: this isn’t really a reheat-and-serve dessert. It’s meant to stay cold, so there’s no oven or microwave step involved once it’s baked and chilled. Following the USDA’s cold food storage guidelines for egg-based dishes is a smart habit for keeping this one safe in the fridge.

Got leftovers? Crumble a chilled portion over granola for a protein-packed parfait, or stir it into oatmeal for a tangy, creamy swirl instead of letting it sit forgotten in the back of the fridge.

FAQs About 2 Ingredient Protein Cheesecake

Make This Tonight, Seriously

If you’ve been staring at your fridge wondering what to do with a lonely egg and half a tub of Greek yogurt, this is it. I mean it — this 2 ingredient protein cheesecake recipe takes about five minutes of hands-on time and tastes like way more effort than it actually is.

Pin it now so you don’t lose it in your bookmarks graveyard, and if you love easy protein swaps like this one, you’ll probably also enjoy my high protein cottage cheese pizza crust or this cottage cheese chocolate chip cookie dough. Feeding a bigger crowd instead of just yourself? My pulled chicken party sandwiches are a good one to bookmark too. Come back and tell me in the comments if your center jiggled as much as mine always does.

This 2 ingredient protein cheesecake recipe turns Greek yogurt and one egg into a tangy, creamy, custard-like dessert with real cheesecake vibes. Save this pin for your next high protein sweet craving.