Meta Info
Servings: 8 slices
Total Time: ~45 minutes + chilling
Difficulty: Easy
Calories per Serving: ~180 kcal
Macros (Approx.):
Protein: 18–22g | Carbs: 6–8g | Fat: 5–6g | Fiber: 1g
Intro: Cheesecake That Actually Fits Your Goals
Cheesecake is usually one of those desserts you love… and then immediately regret. This High-Protein Cheesecake changes that completely. It’s creamy, lightly sweet, and satisfying—without the sugar overload or heavy ingredients.
Made with cottage cheese or Greek yogurt and boosted with protein powder, this version delivers that classic cheesecake texture while staying light and macro-friendly. It’s perfect for anyone focused on protein intake, balanced eating, or simply wanting a dessert that doesn’t derail progress.
Whether you enjoy it as a post-dinner treat or a high-protein snack, this High-Protein Cheesecake proves that healthy desserts can still feel indulgent—simple ingredients, minimal effort, and big payoff.
Look at the Recipe
- Smooth, creamy cheesecake texture without cream cheese
- High-protein and lower-calorie than traditional cheesecake
- Great for meal prep, desserts, or post-workout treats
Ingredients Needed
- 1½ cups low-fat cottage cheese or Greek yogurt
- 1 cup vanilla protein powder
- 2 large eggs
- ¼ cup sweetener of choice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch or almond flour
- Pinch of salt
How to Make Our High-Protein Cheesecake
Step 1: Prep
Preheat your oven to 170°C (325°F).
Grease or line a small springform pan and set aside.
Step 2: Blend the Base
Add the cottage cheese (or Greek yogurt) to a blender or food processor.
Blend until completely smooth—this step is key for a creamy, cheesecake-like texture.
Step 3: Make the Batter
Add the protein powder, eggs, sweetener, vanilla extract, cornstarch (or almond flour), and salt.
Blend again until the batter is thick, smooth, and fully combined.
Step 4: Bake
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, until the edges are set and the center is slightly jiggly.
Step 5: Cool & Chill
Remove from the oven and allow the cheesecake to cool completely at room temperature.
Once cooled, refrigerate for at least 2 hours before slicing. This helps the cheesecake firm up and improves texture.
Storage & Serving Suggestions
- Store slices in an airtight container in the refrigerator for up to 4 days.
- Serve chilled for the best texture and flavor.
- Top with berries, sugar-free chocolate drizzle, or nut butter for variety.
Tips & FAQs
Can I taste the protein powder?
No, as long as you use a good-quality vanilla protein powder. Blending well keeps the flavor smooth.
Can I use flavored Greek yogurt?
Yes, but reduce the sweetener slightly to avoid over-sweetness.
Is this good for meal prep?
Absolutely. This high-protein dessert holds its texture well and is ideal for prepping ahead.
Can I make it gluten-free?
Yes. Use almond flour instead of cornstarch.
Why is my cheesecake jiggly in the center?
That’s normal. It firms up fully after chilling in the fridge.
