Print

Ultimate Healthy Baked Protein Cheesecake

A close-up shot of a thick slice of baked Protein Cheesecake with a creamy white interior and a slightly browned top.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a creamy, satisfying baked cheesecake that supports your fitness goals. This recipe uses cottage cheese and Greek yogurt for a high-protein, lower-calorie dessert.

Ingredients

Scale
  • 1 cup graham cracker crumbs (or almond flour for gluten-free)
  • 2 tablespoons melted butter or coconut oil
  • 1/4 cup zero-calorie sweetener
  • 16 ounces low-fat cottage cheese, drained well
  • 8 ounces non-fat Greek yogurt
  • 1/2 cup vanilla whey or casein protein powder
  • 1/4 cup zero-calorie sweetener
  • 1 teaspoon vanilla extract
  • 2 large eggs

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: Mix the graham cracker crumbs, melted butter, and 1/4 cup sweetener in a small bowl. Press this mixture firmly into the bottom of the prepared pan. Bake the crust for 8 minutes, then remove and let it cool slightly.
  3. Prepare the filling: In a food processor or high-speed blender, combine the drained cottage cheese, Greek yogurt, protein powder, 1/4 cup sweetener, and vanilla extract. Blend until completely smooth, scraping down the sides as needed. This step is crucial for a creamy texture.
  4. Add the eggs one at a time, blending briefly after each addition until just combined. Do not overmix once the eggs are added.
  5. Pour the filling over the cooled crust in the springform pan.
  6. Bake for 40 to 50 minutes. The edges should look set, but the center should still have a slight jiggle.
  7. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  8. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  9. Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, before slicing and serving.

Notes

  • For an extra smooth texture, press the cottage cheese through a fine-mesh sieve before blending.
  • If you want a low-carb crust, use almond flour instead of graham crackers.
  • This recipe yields approximately 8 servings, providing about 25g of protein per slice.

Nutrition

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