Protein cheesecake + how I log custom recipes accurately

I get a lot of questions about how I make my version of my protein cheesecake. I posted the recipe I follow on Instagram a few years ago and have tweaked it a little since then. I didn’t create this recipe, I believe Mattie (@mattiemudblood on IG) originated the recipe. I’m posting this mostly so that I can have an easier way of finding it when I need it versus scrolling years of IG posts, lol but to also share it with anyone who has asked! Second, I’ll post what I do to log custom recipes like this accurately on a food tracking app if you follow flexible dieting (i.e. have a target amount of macros you consume per day).

Protein Cheesecake

For this one I went with a strawberries & cream protein so I used strawberry greek yogurt. If I was using any other flavor, I would more than likely use vanilla or coconut vanilla.


  • 2 packages of fat free cream cheese, softened to room temperature (I found this fat free cream cheese at Walmart)
  • 2 packages of fat free greek yogurt (I like using Oikos brand, I used Strawberry for this batch)
  • 2 scoops of protein (I used MyProtein Impact Whey in Strawberries & Cream)
  • 2 whole eggs + 2 egg whites
  • 20 grams Truvia baking blend (may need to adjust this depending on sweetness preference and how sweet the protein you are using is)
  • 1 tablespoon vanilla extract
  • Pinch of salt

Preheat oven to 250F. I bake mine in a springform cake pan lined with parchment paper. Whatever baking pan you use, spray the pan with cooking spray.

Use a hand mixer (or if you’re special and tossed your hand mixer when you mixed, beat by hand) to mix the softened cream cheese and greek yogurt. Once it’s mixed well, add the 2 whole eggs and egg whites, and vanilla extract. Last add all the dry ingredients (protein, stevia, and salt) and mix together thoroughly. Pour into baking pan and bake at 250F for 30 minutes. Then turn the oven up to 300F and finish off for 45 min. Wait to cool before slicing and stuffing your face!

Macros per 100g serving: 1.6f/12c/16.5p

Now on to the fun part… how I track this and other custom recipes!

People say that flexible dieting is too much work. I’m sure once any of those people read this post and how I log this, they will definitely use it as proof to their point. The bottom line is if you have goals that involve dieting or bodyweight, then precision is important and you will take the 5 extra minutes to log things accurately while also trying to enjoy foods that will keep you on track with your goals. There is a time and place for accuracy in your diet, and if right now is one of those times and you want to maintain your sanity by being able to enjoy food that isn’t bland AF like chicken and broccoli 6x per day, then keep reading.

  1. If the recipe you are making will stay in a cooking dish/pan/pot (For example, you baked the cheesecake in a cake pan and will store it in the cake pan) start out by weighing the pan. So let’s pretend my cake pan weighs 650 grams.
  2. Create a recipe using your food tracking app (I personally use MyMacros+, but I have done this with MyFitnessPal as well). Be sure to include ALL ingredients. Create the recipe for 1, so “1 cheesecake” in this case.
  3. Save the recipe, and finish baking or cooking your food.
  4. Once done, let the cheesecake cool since the weight can be different dependent on temperature. For this you’ll more than likely be eating it cool I’m assuming.
  5. Weigh the cheesecake with the container, lets pretend it weighs 2000 grams.

  1. Subtract the weight of the cooking vessel from the total weight, so in this case 2000-650 = 1350 grams of cheesecake.
  2. Create a custom food item on your tracking app, enter the food weight in grams and enter the macros for the recipe you saved for the whole cheesecake.
  3. Eat & Enjoy!

I hope this information was helpful for my fellow flexible dieters/accuracy freaks! Good luck with your diet goals and eat more cheesecake!

Leave a Reply