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High Protein Cheesecake

High Protein Cheesecake

A thick, creamy high protein cheesecake made with Greek yogurt, cottage cheese, and cream cheese. Over 25g of protein per slice, lower in calories than traditional cheesecake, and easy enough for any home cook. Baked and no-bake versions included.
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Prep Time 15 minutes
Cook Time 45 minutes
Chill Time 4 hours
Total Time 5 hours
Servings: 8
Course: Dessert / Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Filling
  • 1 cup plain Greek yogurt full-fat or 2%
  • 8 oz cream cheese softened
  • 1 cup cottage cheese blended until smooth
  • 2 large eggs
  • 1 scoop vanilla protein powder about 30g — optional
  • 3 tbsps sweetener of choice monk fruit, erythritol, or honey
  • 1 tbsp pure vanilla extract
  • 1 pinch of salt
Crust (Traditional)
  • 1.5 cups graham cracker crumbs
  • 4 tbsps melted butter
  • 2 tbsps sweetener
Crust (Low Calorie Alternative)
  • 1 cup almond flour
  • 2 tbsps coconut oil
  • 1 tbsp sweetener
  • 1 pinch of cinnamon

Equipment

  • 9-inch springform pan
  • Blender or food processor
  • Stand mixer or hand mixer
  • Mixing bowls
  • Spatula
  • Oven

Method
 

  1. Preheat the oven
    Preheat your oven to 325°F. Grease a 9-inch springform pan or line individual ramekins with parchment paper.
  2. Make the crust
    Mix your crust ingredients together and press firmly into the bottom of the pan. Bake for 8 to 10 minutes until lightly golden. Let it cool completely.
  3. Blend the cottage cheese
    Add the cottage cheese to a blender or food processor and blend until completely smooth. No lumps.
  4. Make the filling
    Beat the softened cream cheese until smooth. Add the Greek yogurt, blended cottage cheese, eggs, protein powder, sweetener, vanilla extract, and salt. Mix on low until just combined. Do not over-mix.
  5. Assemble
    Pour the filling over the cooled crust and smooth the top with a spatula.
  6. Bake
    Bake at 325°F for 40 to 48 minutes. The edges should be set and the center should have a slight jiggle.
  7. Cool slowly
    Turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour. This prevents cracks.
  8. Chill
    Refrigerate for a minimum of 4 hours, ideally overnight, before slicing and serving.

Notes

  • Blend the cottage cheese completely smooth before adding to the filling — this is the key to a creamy, lump-free texture.
  • Casein protein powder works better than whey in this recipe. It dissolves smoother and gives a denser, creamier result.
  • Let all dairy ingredients reach room temperature before mixing to avoid lumps.
  • For the no-bake version, remove the eggs and add 1 tsp bloomed gelatin. Chill for at least 6 hours.
  • Cheesecake keeps in the fridge for up to 5 days and freezes well for up to 2 months.
 
 

Nutrition (Per Serving / 1 Slice)

Nutrient Amount
Calories 220 kcal
Protein 27 g
Carbohydrates 15 g
Fat 10 g
Saturated Fat 5 g
Cholesterol 85 mg
Sodium 310 mg
Fiber 0.5 g
Sugar 6 g
 
Do not rush the chilling time. The texture goes from good to genuinely great after a full night in the fridge — the filling firms up, the flavors deepen, and every slice comes out clean.