GINGERBREAD CHEESECAKE
(MACRO-VERIFIED)
Protein
23G
Calories
210
Prep Time
15M
Bake Time
55M
This festive gingerbread cheesecake is not only a holiday showstopper but also a powerhouse of nutrition, delivering an impressive 23 grams of protein per serving to support muscle recovery and keep you energized during the busy season. Its creamy, velvety texture melts in your mouth, complemented by warm notes of ginger, cinnamon, and molasses that evoke cozy holiday memories. The rich, spiced flavor profile makes each bite indulgent yet balanced with wholesome ingredients, making it a satisfying treat without the guilt. Perfect for post-workout recovery or as a festive dessert at gatherings, this cheesecake can be prepared in advance for easy holiday hosting or meal prepping for the week. For those with dietary restrictions, it's easily adaptable—using gluten-free graham crackers or vegan cream cheese options to suit your needs. To achieve the best results, be sure to thoroughly chill the cheesecake for at least four hours or overnight, allowing the flavors to meld beautifully and the texture to set perfectly. Whether you're celebrating with family or enjoying a peaceful moment with a slice, this gingerbread cheesecake offers a deliciously nutritious way to indulge during the holidays. All nutrition data is verified using USDA FoodData Central for accuracy.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
12 servings per recipe
Serving size
1 cheesecake
Amount per serving
Calories
210
Total Fat 10g
13%
Total Carbohydrate 18g
7%
Dietary Fiber 2g
7%
Total Sugars 8g
Protein 23g
46%
*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
Preheat your oven to 160°C (325°F).
Prepare a crust and press it into a springform pan.
Beat cream cheese until smooth. Mix in Greek yogurt, whey protein, eggs, ginger, and cinnamon.
Pour into the crust and bake for 55 minutes.
Cool completely before refrigerating.
Garnish with a sprinkle of cinnamon 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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