Eggnog Cheesecake
MACRO-VERIFIED 22G PROTEIN

EGGNOG CHEESECAKE
(MACRO-VERIFIED)

Protein

22G

Calories

200

Prep Time

15M

Bake Time

55M

Indulge in this creamy and festive eggnog cheesecake, perfect for celebrating the holiday season with a rich, satisfying dessert. Packed with 22 grams of protein per serving, it's an excellent choice for supporting your muscle recovery or adding a nutritious touch to your holiday spread. The smooth, velvety texture melts in your mouth, while the warm, spiced eggnog flavor offers a comforting, seasonal taste that’s both indulgent and refined. Its balanced sweetness and subtle hints of cinnamon and nutmeg make each bite an irresistible treat. Ideal as a post-workout dessert or a make-ahead option for holiday gatherings, this cheesecake adds a touch of elegance to any occasion. For those with dietary restrictions, it can easily be made gluten-free by choosing a gluten-free crust, and vegan alternatives are simple with plant-based cream cheese and egg substitutes. To achieve the best results, ensure your cream cheese is softened before mixing, and avoid overbaking to keep the center creamy and luscious. Whether enjoyed alone or shared with loved ones, this cheesecake is sure to become a seasonal favorite that combines festive flavors with wholesome nutrition. All nutrition data is verified using USDA FoodData Central for accuracy.

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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

12 servings per recipe

Serving size

1 cheesecake

Amount per serving

Calories

200

% Daily Value*

Total Fat 10g

13%

Total Carbohydrate 17g

6%

Dietary Fiber 1g

4%

Total Sugars 8g

Protein 22g

44%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Verified using USDA FoodData Central

INSTRUCTIONS

1

Preheat your oven to 160°C (325°F).

2

Prepare a crust and press it into a springform pan.

3

Beat cream cheese until smooth. Mix in Greek yogurt, whey protein, eggs, eggnog, and nutmeg.

4

Pour into the crust and bake for 55 minutes.

5

Cool completely before refrigerating.

6

Garnish with a sprinkle of nutmeg before serving.

TROUBLESHOOTING

My cheesecakes are too dry

Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.

They didn't rise properly

Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.

The texture is rubbery

This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.

SUBSTITUTIONS

Original Substitute Notes
Whey Protein Casein, Plant Blend May need +10ml liquid
Greek Yogurt Cottage Cheese, Skyr Blend smooth first
Egg Whites Flax Egg, Aquafaba For vegan option
Oat Flour Almond Flour, Coconut Flour Coconut: use 1/3 amount

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