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

A perfect slice of creamy, baked Protein Cheesecake with a thick graham cracker crust served on a white plate.
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You want a satisfying dessert that supports your fitness goals. This baked protein cheesecake recipe delivers that classic creamy texture using cottage cheese and Greek yogurt, providing a high-protein, low-sugar treat perfect for meal prep.

Ingredients

Scale
  • 1 cup low-fat cottage cheese
  • 1 cup non-fat plain Greek yogurt
  • 1/2 cup zero-calorie sweetener (like erythritol or monk fruit blend)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup vanilla or unflavored whey protein powder
  • 1 tablespoon cornstarch or arrowroot powder
  • Pinch of salt
  • For the Crust:
  • 1 cup almond flour
  • 2 tablespoons melted butter or coconut oil
  • 1 tablespoon zero-calorie sweetener

Instructions

  1. Preheat your oven to 325°F (160°C). Lightly grease a 6-inch springform pan or line a muffin tin for mini cheesecakes.
  2. Prepare the crust: In a small bowl, mix the almond flour, 1 tablespoon sweetener, and melted butter until combined. Press this mixture firmly into the bottom of your prepared pan. Bake the crust for 8 minutes, then remove and let it cool slightly.
  3. Prepare the filling: Place the cottage cheese and Greek yogurt into a food processor or high-powered blender. Blend until completely smooth. You must eliminate all lumps for a creamy texture.
  4. Add the eggs, 1/2 cup sweetener, vanilla extract, protein powder, cornstarch, and salt to the smooth cheese mixture. Blend again until everything is fully incorporated and smooth. Scrape down the sides as needed.
  5. Pour the filling over the cooled crust in the springform pan.
  6. Bake for 40 to 45 minutes. The edges should look set, but the center should still have a slight wobble.
  7. 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.
  8. Remove the cheesecake from the oven and let it cool completely on the counter.
  9. Chill the protein cheesecake in the refrigerator for at least 4 hours, or preferably overnight, before slicing and serving.

Notes

  • For the smoothest texture, use full-fat cottage cheese if you are not strictly tracking fat, or ensure your low-fat cottage cheese is blended very well.
  • You can substitute the almond flour crust with a graham cracker crust if you are not aiming for a gluten-free dessert.
  • Top with fresh berries or a sugar-free raspberry sauce before serving for extra flavor.

Nutrition

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