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Ultimate Healthy Baked Protein Cheesecake (35g Protein Per Slice)

A close-up, sunlit slice of creamy Protein Cheesecake with a thick graham cracker crust on a white plate.
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You deserve a satisfying dessert that supports your fitness goals. This baked protein cheesecake recipe delivers incredible creamy texture using cottage cheese and Greek yogurt, giving you over 35 grams of protein per serving. It is a macro friendly cheesecake you will celebrate making.

Ingredients

Scale
  • 1 cup almond flour
  • 2 tablespoons erythritol or preferred sweetener
  • 4 tablespoons melted coconut oil
  • 1 pound low-fat cottage cheese, drained well
  • 1 cup plain non-fat Greek yogurt
  • 1/2 cup vanilla whey or casein protein powder
  • 1/2 cup erythritol or preferred sweetener
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • Pinch of salt

Instructions

  1. Preheat your oven to 325°F (160°C). Lightly grease a 7-inch springform pan or line it with parchment paper.
  2. Prepare the crust: In a bowl, mix the almond flour and 2 tablespoons of sweetener. Pour in the melted coconut oil and mix until the crumbs hold together. Press this mixture firmly into the bottom of your prepared pan. Bake the crust for 8 minutes. Remove and let it cool slightly.
  3. Prepare the filling: In a food processor or high-speed blender, combine the drained cottage cheese and Greek yogurt. Blend until completely smooth, scraping down the sides as needed. This step is key for a creamy texture.
  4. Add the protein powder, 1/2 cup sweetener, eggs, vanilla extract, lemon juice, and salt to the food processor. Blend until the mixture is perfectly smooth and creamy. Do not overmix once the eggs are added; just blend until incorporated.
  5. Pour the filling over the cooled crust in the springform pan. Gently tap the pan on the counter a few times to release any large air bubbles.
  6. Bake for 45 to 55 minutes. The edges should look set, but the center should still have a slight wobble.
  7. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  8. Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, cover it and refrigerate for at least 4 hours, or preferably overnight, before slicing.
  9. Slice and serve your high protein dessert. Give yourself some kudos for making this!

Notes

  • For the creamiest texture, make sure you drain your cottage cheese very well before blending. Pressing it between paper towels works well.
  • If you prefer a no-bake version, skip the crust baking step and chill the filling for at least 6 hours until firm.
  • You can easily make mini protein cheesecakes by lining a muffin tin with paper liners and dividing the batter among 8-10 cups. Adjust baking time to about 20-25 minutes.
  • This recipe is naturally low in sugar, making it a great sugar free protein dessert option.

Nutrition

Find it online: https://kitchnkudos.com/protein-cheesecake-ultimate-healthy-baked-recipe/