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

A thick slice of creamy Protein Cheesecake with a graham cracker crust and a lightly browned top, served on a white plate.
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You want a creamy, satisfying cheesecake that supports your fitness goals. This baked recipe uses cottage cheese and Greek yogurt to deliver incredible texture and over 30 grams of protein per serving. It is a truly macro-friendly dessert.

Ingredients

Scale
  • 1 cup almond flour
  • 1/4 cup erythritol or preferred zero-calorie sweetener
  • 1/4 teaspoon salt
  • 4 tablespoons melted coconut oil or butter
  • 16 ounces low-fat cottage cheese, drained well
  • 8 ounces non-fat Greek yogurt
  • 1/2 cup whey or casein protein powder (vanilla or unflavored)
  • 1/2 cup erythritol or preferred zero-calorie sweetener
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 tablespoon lemon juice

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: In a small bowl, mix the almond flour, 1/4 cup sweetener, and salt. Pour in the melted coconut oil and mix until the crumbs hold together. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 8 minutes. Remove and let it cool slightly.
  3. Prepare the filling: Place the drained cottage cheese, Greek yogurt, protein powder, 1/2 cup sweetener, and vanilla extract into a food processor or high-powered blender. Blend until completely smooth, scraping down the sides as needed. This step is key for a creamy texture.
  4. Add the eggs and lemon juice to the filling mixture. Pulse just until combined. Do not overmix once the eggs are added.
  5. 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.
  6. Bake for 45 to 55 minutes. The edges should look set, but the center should still have a slight wobble when gently nudged.
  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 a wire rack. Once at room temperature, cover and refrigerate for at least 6 hours, or preferably overnight, before slicing.

Notes

  • For the creamiest result, make sure you drain your cottage cheese thoroughly before blending. Excess water affects the final texture.
  • If you do not have a food processor, use a high-speed blender, but you may need to stop and scrape the sides more often.
  • This recipe works best with casein or a whey/casein blend protein powder for a denser, more cheesecake-like texture. Pure whey can sometimes make it slightly rubbery.

Nutrition

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