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Cottage Cheese Protein Cheesecake

Cottage Cheese Protein Cheesecake

Rich, smooth, and indulgent — but with a healthy twist. This Cottage Cheese Protein Cheesecake gives you all the flavor of classic cheesecake while boosting your protein intake, making it the ultimate treat you can enjoy any day of the week.
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Course Dessert
Cuisine American

Ingredients
  

  • For the Cheesecake Base:
  • 2 cups cottage cheese full-fat for creaminess, or low-fat for lighter option
  • ½ cup Greek yogurt plain or vanilla; can sub skyr
  • ½ cup protein powder vanilla or unflavored
  • ¼ cup granulated sweetener of choice coconut sugar, stevia, monk fruit, or honey
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 tbsp lemon juice optional, for brightness
  • For the Crust Optional:
  • 1 cup graham cracker crumbs or oat flour/almond flour for gluten-free option
  • 2 tbsp melted coconut oil or butter
  • 1 –2 tbsp honey or maple syrup to bind
  • Optional Toppings:
  • Fresh berries
  • Drizzle of dark chocolate
  • Dollop of Greek yogurt or whipped cream
  • Sprinkle of crushed nuts or granola

Instructions
 

  • Prepare the Crust (Optional):
  • Preheat oven to 325°F (160°C).
  • In a bowl, mix graham cracker crumbs (or almond/oat flour) with melted butter and honey until it resembles wet sand.
  • Press firmly into the bottom of a lined or greased springform pan (6–8 inches). Bake for 8–10 minutes until slightly golden. Set aside to cool.
  • Blend the Filling:
  • In a blender or food processor, add cottage cheese, Greek yogurt, protein powder, sweetener, eggs, vanilla, and lemon juice.
  • Blend until smooth and creamy, with no lumps.
  • Assemble:
  • Pour the filling over the cooled crust (or directly into the pan if skipping crust).
  • Smooth the top with a spatula for an even surface.
  • Bake:
  • Place in the preheated oven and bake for 35–45 minutes, or until edges are set and the center still has a slight jiggle.
  • (Tip: Place a pan of hot water on the rack below to prevent cracks and keep the cheesecake moist.)
  • Cool Gradually:
  • Turn off oven, crack the door slightly, and let cheesecake rest inside for 30 minutes. This helps prevent sinking or cracking.
  • Remove and let cool to room temperature, then refrigerate for at least 4 hours or overnight for best texture.
  • Serve & Garnish:
  • Slice with a sharp knife (wipe between cuts for clean slices).
  • Top with fresh berries, chocolate drizzle, or your favorite garnish.
Keyword Cottage Cheese Protein Cheesecake
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