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

A thick slice of baked Protein Cheesecake showing a creamy white filling and a dark graham cracker crust.
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You deserve a creamy, satisfying dessert that supports your fitness goals. This baked protein cheesecake uses cottage cheese and Greek yogurt to deliver incredible texture and over 30 grams of protein per serving. It is a truly macro-friendly cheesecake treat.

Ingredients

Scale
  • 1 cup almond flour
  • 1/4 cup sweetener (like erythritol or monk fruit blend)
  • 1/4 teaspoon salt
  • 4 tablespoons melted coconut oil
  • 16 ounces low-fat cottage cheese, drained well
  • 8 ounces light cream cheese, softened
  • 1 cup vanilla protein powder (whey or casein blend recommended)
  • 1/2 cup plain Greek yogurt (0% or 2%)
  • 1/2 cup sweetener (like erythritol or monk fruit blend)
  • 1 teaspoon vanilla extract
  • 2 large eggs

Instructions

  1. Preheat your oven to 325°F (160°C). Lightly grease and line the bottom of a 7-inch springform pan with parchment paper.
  2. Prepare the crust: In a bowl, mix the almond flour, 1/4 cup sweetener, and salt. Add the melted coconut oil and mix until the mixture resembles wet sand. Press the 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 prepare the filling.
  4. Prepare the filling: In a large bowl or food processor, combine the drained cottage cheese, light cream cheese, protein powder, Greek yogurt, 1/2 cup sweetener, and vanilla extract. Blend or mix until completely smooth. Scrape down the sides as needed.
  5. Add the eggs one at a time, mixing just until combined after each addition. Do not overmix the batter once the eggs are added.
  6. Pour the smooth filling over the cooled crust in the springform pan. Gently tap the pan on the counter a few times to release any large air bubbles.
  7. Bake for 45 to 55 minutes. The edges should look set, but the center should still have a slight jiggle.
  8. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  9. Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before slicing.
  10. Serve your high protein dessert cold.

Notes

  • To ensure the creamiest texture, press all excess liquid out of the cottage cheese before blending. You can press it in a fine-mesh sieve lined with cheesecloth for best results.
  • This recipe works well with casein protein powder as it thickens the batter, leading to a firmer, more traditional cheesecake texture.
  • For a low-calorie cheesecake variation, use a sugar-free sweetener that measures 1:1 with sugar.

Nutrition

Find it online: https://savorsensations.com/protein-cheesecake-recipe-healthy-dessert/