Ultimate Healthy Baked Protein Cheesecake (35g Protein Per Slice)
You want a dessert that tastes indulgent but supports your fitness goals. This baked protein cheesecake uses cottage cheese and Greek yogurt to achieve a creamy texture while delivering a high amount of protein per serving. It is a macro friendly cheesecake that fits into a healthy eating plan.
- Prep Time: 20 min
- Cook Time: 50 min
- Total Time: 7 hours 10 min
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs (or gluten free alternative)
- 1/4 cup melted light butter or coconut oil
- 1 teaspoon zero-calorie sweetener
- 16 ounces low-fat cottage cheese, drained well
- 1 cup plain non-fat Greek yogurt
- 1/2 cup vanilla whey protein powder
- 1/2 cup granulated sugar substitute (erythritol or monk fruit blend)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs
Instructions
- Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
- Prepare the crust: In a small bowl, mix the graham cracker crumbs, melted butter, and 1 teaspoon of sweetener. Press this mixture firmly into the bottom of the prepared springform pan. Bake the crust for 8 minutes, then remove and let it cool slightly.
- Prepare the filling: Place the drained cottage cheese, Greek yogurt, vanilla extract, and salt into a food processor or high-powered blender. Blend until completely smooth, scraping down the sides as needed. You must eliminate all lumps for a creamy texture.
- Add the protein powder and sugar substitute to the smooth cheese mixture. Blend until just combined.
- Add the eggs one at a time, blending briefly after each addition until they are incorporated. Do not overmix once the eggs are added.
- Pour the filling over the cooled crust in the springform pan.
- Bake for 45 to 55 minutes. The edges should look set, but the center should still have a slight jiggle.
- 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.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Chill the protein cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before slicing and serving.
Notes
- For the creamiest result, make sure your cottage cheese is well-drained before blending. Pressing it between paper towels works well.
- If you prefer a no-bake version, chill the filling mixture for at least 4 hours instead of baking.
- This recipe yields about 10 servings, providing approximately 35g of protein per slice when using standard whey protein.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 4
- Sodium: 280
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 35
- Cholesterol: 85