TIRAMISU CHEESECAKE
(MACRO-VERIFIED)
Protein
24G
Calories
220
Prep Time
20M
Bake Time
50M
This coffee-flavored tiramisu cheesecake offers a decadent, dessert-like experience with a nutritious twist, boasting an impressive 24 grams of protein per serving to support your active lifestyle. The smooth, creamy texture melts in your mouth, balanced perfectly by the rich bitterness of coffee and hints of chocolate, creating a harmonious blend of flavors that satisfy both sweet and caffeine cravings. With its high protein content and moderate calories, it’s an ideal post-workout treat or a satisfying dessert to enjoy guilt-free anytime. The velvety cheesecake is designed to fuel muscle recovery while indulging your senses, making it perfect for meal prep or sharing with friends. For those with dietary restrictions, this recipe can easily be adapted—using gluten-free graham crackers or vegan cream cheese alternatives—without sacrificing flavor or texture. To achieve the best results, ensure thorough mixing of the ingredients for a silky consistency, and chill it well before serving to allow flavors to meld beautifully. Whether you’re looking for a protein boost after training or a tempting dessert that aligns with your health goals, this tiramisu cheesecake is sure to become a favorite in your recipe repertoire. 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
220
Total Fat 12g
15%
Total Carbohydrate 16g
6%
Dietary Fiber 1g
4%
Total Sugars 7g
Protein 24g
48%
*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 chocolate crust and press it into a springform pan.
Beat cream cheese until smooth. Mix in Greek yogurt, whey protein, eggs, and cooled espresso.
Pour into the crust and bake for 50 minutes.
Cool completely before refrigerating.
Dust with cocoa powder 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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