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

A thick slice of baked Protein Cheesecake with a creamy texture and a deeply browned top crust, served on a white plate.
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You asked for a healthy cheesecake that tastes indulgent. This baked protein cheesecake uses cottage cheese and Greek yogurt to deliver a creamy texture and packs over 35 grams of protein per serving. It is a macro friendly cheesecake perfect for your fitness goals.

Ingredients

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  • 1 cup almond flour
  • 1/4 cup erythritol or preferred sweetener
  • 4 tablespoons melted coconut oil
  • 16 ounces low-fat cottage cheese, drained well
  • 8 ounces light cream cheese, softened
  • 1/2 cup vanilla whey protein powder
  • 1/2 cup plain non-fat Greek yogurt
  • 1/2 cup erythritol or preferred sweetener
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Pinch of salt

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 bowl, mix the almond flour, 1/4 cup sweetener, and melted coconut oil until combined. Press this mixture firmly into the bottom of the prepared pan. Bake the crust for 8 minutes, then remove it from the oven.
  3. Prepare the filling: In a food processor, blend the drained cottage cheese until completely smooth. You want no lumps remaining.
  4. Add the light cream cheese, protein powder, Greek yogurt, 1/2 cup sweetener, eggs, vanilla extract, and salt to the food processor. Blend until the mixture is perfectly smooth and creamy. Scrape down the sides as needed.
  5. Pour the filling over the pre-baked crust in the springform pan.
  6. Bake for 45 to 55 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 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 6 hours, or preferably overnight, before slicing and serving.

Notes

  • For the smoothest texture, make sure your cottage cheese is very well-drained before blending. You can press it between paper towels to remove excess liquid.
  • If you prefer a no-bake version, chill the filling mixture for at least 8 hours without baking.
  • You can substitute vanilla protein powder with unflavored protein powder and add 1 tablespoon of lemon juice for a slight tang.
  • This recipe makes a satisfying protein dessert perfect for meal prep.

Nutrition

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