Fake No-Bake High-Protein Cheesecake
Dessert and eating well do not always get along. The good stuff takes an oven, a mixer, and half your evening, and it does nothing for your protein.
So one busy afternoon I started playing around, and this is what I landed on. I will be straight with you. This is not a rich, cream-cheese cheesecake. There is no cream cheese in it at all. It is a cool, creamy, no-cook treat that tastes like cheesecake and hands you about 45 grams of protein. Folks around here call it our fake cheesecake, and I have made my peace with that.
The trick is one teaspoon of E-Z Gel, the same thickener I use for jams and pie fillings. Five minutes, no oven, and a dessert you can feel fine about on a regular Tuesday. Let me show you.
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RECIPE
High-Protein No-Bake Cheesecake
Recipe
Ingredients
- 1 cup vanilla Greek yogurt
- 1 scoop vanilla protein powder
- 1/3 cup milk
- 1 teaspoon E-Z Gel
- Crushed Nilla Wafers, graham crackers, or gluten-free almond thins, for the crust
- A spoonful of Cornaby’s peach jam, or any flavor you have on hand
Yield: About 1 1/3 cups. Servings: 1 generous serving, or 2 smaller portions.
Instructions
- In a bowl, mix the vanilla Greek yogurt, protein powder, and milk until it is smooth.
- Gradually whisk in the teaspoon of E-Z Gel. Add it a little at a time so it blends in clean with no clumps.
- If you do see a few lumps, do not fuss over it. Let the bowl rest in the fridge for 20 to 30 minutes, then give it a stir and it will smooth right out.
- Add your crust. Crumble the cookies over the top if you like a little crunch, or press them into the filling if you want them to soften.
- Spoon a little jam over the top and grab a spoon. That is the whole thing.
Pro Tip: Add the E-Z Gel slowly and keep whisking as you go. It sets fast and without any heat, so a cold filling like this one firms up in just a few minutes. If you want it a touch firmer for a make-ahead treat, let it chill a little longer before you top it.
SERVING IDEAS
Choosing Your Crust & Toppings
You really cannot go wrong with the crust, so use what is already in your cupboard. Nilla Wafers and graham crackers both give you that classic cheesecake-crust flavor. The gluten-free almond thins, which I pick up at Walmart, keep the whole thing gluten-free since E-Z Gel already is. The one choice worth making on purpose is when you add them. Crumble the cookies on right before you eat if you want them crisp, or fold them in ahead of time if you like them soft.
For the top, a spoonful of jam is all it takes. If you have a jar of homemade jam sitting in the freezer from last summer, this is exactly what it was waiting for. Peach is my favorite here, but any flavor you love will do the job.
Free shipping on orders over $30 until 9/16/2026
Use Coupon Code: Q9RQNPPM
COMMON QUESTIONS
Frequently Asked Questions
Is this really cheesecake?
No, and I would rather tell you plainly. There is no cream cheese in it. It is a lighter, no-cook treat that tastes and sets like cheesecake, which is why we tease that it is our fake cheesecake. If you are after a rich, traditional cheesecake, this is not that. If you want something creamy and sweet that keeps your protein up, this is your new go-to.
How much protein is in a serving?
About 45 grams, from the Greek yogurt and the scoop of protein powder. The exact number will shift a little depending on the brands you use, so check your labels if you are counting closely.
What does the E-Z Gel do?
It thickens the filling so it holds its shape like a cheesecake instead of staying loose like yogurt. E-Z Gel is an instant starch, so it works cold with no heat at all and sets in about 3 to 5 minutes.
Is this recipe gluten-free?
E-Z Gel is gluten-free, so the filling is too. Choose a gluten-free crust, like the almond thins, and a gluten-free protein powder to keep the whole dessert gluten-free.
Why is my filling lumpy?
That usually means the E-Z Gel went in a little too fast. Let the bowl rest in the fridge for 20 to 30 minutes and stir again, and it will smooth out.
Can I make it ahead of time?
Yes. It holds its texture well thanks to the E-Z Gel, so you can mix it, chill it, and add the crust and jam when you are ready to serve.
Can I use a different jam?
Absolutely. Any flavor you love works. It is a fine way to use up a jar from the pantry or the freezer.
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Naomi learned to cook before she could see over the counter. Growing as a Cornaby meant learning to put up jam before summer ended, making and canning homemade pie filling, and feeding a family with ingredients you could name. Five generations of tradition show up in every recipe she shares. Nothing fancy. Nothing artificial. Just food worth making.
