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

A perfect slice of creamy Protein Cheesecake with a golden-brown top, sitting on a white plate.
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You want a creamy, satisfying cheesecake that supports your fitness goals. This baked recipe uses cottage cheese and Greek yogurt to deliver a high-protein, low-sugar dessert that tastes indulgent.

Ingredients

Scale
  • 1 cup almond flour
  • 2 tablespoons erythritol or preferred sweetener
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 ounces light cream cheese, softened
  • 1 cup low-fat cottage cheese (blended smooth)
  • 1/2 cup plain non-fat Greek yogurt
  • 1/2 cup vanilla whey or casein protein powder
  • 1/4 cup erythritol or preferred sweetener
  • 2 large eggs
  • 1 teaspoon lemon juice

Instructions

  1. Preheat your oven to 325°F (160°C). Line the bottom of a 7-inch springform pan with parchment paper.
  2. Prepare the crust: Mix the almond flour, 2 tablespoons of sweetener, vanilla extract, and salt in a small bowl. Press this mixture firmly and evenly into the bottom of the prepared pan.
  3. Bake the crust for 8 minutes. Remove from the oven and let it cool slightly while you make the filling.
  4. Prepare the filling: In a large bowl, beat the softened cream cheese until it is completely smooth.
  5. Add the blended cottage cheese and Greek yogurt to the cream cheese. Mix until just combined.
  6. Add the protein powder, 1/4 cup sweetener, and lemon juice. Mix on low speed until incorporated. Do not overmix.
  7. Beat in the eggs one at a time, mixing only until each egg is incorporated. Scrape down the sides of the bowl as needed.
  8. Pour the filling over the cooled crust in the springform pan.
  9. Bake for 40 to 50 minutes. The edges should look set, but the center should still have a slight jiggle.
  10. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  11. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  12. Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, before slicing and serving.

Notes

  • For the smoothest filling, blend your cottage cheese in a food processor or high-speed blender until it has a texture like ricotta before adding it to the mix.
  • If you want a low-carb dessert that is truly macro friendly, use casein protein powder as it helps create a denser, creamier texture similar to traditional cheesecake.
  • To serve, top with fresh berries or a sugar-free syrup for extra flavor.

Nutrition

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