This High Protein Cottage Cheese Cheesecake recipe is a game-changer for people looking to stay on track with their fitness goals while still enjoying a sweet treat. Made with just a few healthy basic ingredients, it’s a guilt-free indulgence packed with protein and flavor. Best of all, it doesn’t use any protein powder!
If you’ve ever wished for a dessert that satisfies your sweet tooth without undoing your progress, this cheesecake is your answer. Its creamy texture and sweet flavor are enough to rival any traditional cheesecake made with cream cheese. And the best part is, it’s so easy to make. You won’t need any fancy equipment or culinary skills. It’s the perfect treat that your meal plan has been missing.
Make this cottage cheesecake recipe when you need a protein-packed snack, a post-dinner treat, or a healthier option for a gathering. It keeps well in the fridge so it’s even ideal for meal prepping. Serve it chilled, add some fresh fruit or a drizzle of honey, and enjoy this healthier dessert whenever you have a craving.
Since you are here and love cottage cheese recipes, check out this Cottage Cheese Edible Cookie Dough, this High Protein Frozen Cottage Cheese Bark Recipe, or this High Protein Cottage Cheese Queso Dip.
Ingredients for this high protein cottage cheese cheesecake
Here are the ingredients you will need to make this healthy cheesecake recipe. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
- Graham Cracker Pie Crust: acts as the flavorful base for the cheesecake. You can use homemade using graham cracker crumbs, your favorite sugar free sugar substitute, and melted butter or the 9-inch store-bought one.
- 1% Fat Cottage Cheese: Low-fat cottage cheese is the key ingredient for the protein-rich filling.
- Nonfat Greek yogurt: enhances the creamy texture while adding extra protein and tangy richness.
- Large Eggs: help bind the ingredients together, giving the cheesecake its structure and silky texture.
- Monk Fruit Sweetener: adds a touch of sweetness without the extra calories. Feel free to use a different low calorie sweetener if you prefer. I personally like using monk fruit sugar because it feels more natural.
- Vanilla Extract: infuses the cheesecake with a warm and subtle sweetness. When I am feeling a little fancy I also like to add in a little vanilla bean paste for the ultimate cheesecake experience!
- Salt: balances the sweetness and enhances the overall flavor profile.
- Lemon Zest: provides hints of citrus to complement the richness of the filling and makes it taste more like the traditional cheesecake that you love so much!
How to make this high protein cottage cheese cheesecake
This is how you can make this protein cheesecake recipe. Make sure to scroll down to the recipe card at the end of this post for the oven temp and full printable recipe instructions!
- Preheat your oven and allow it to heat up while you are getting ready to make your cheesecake.
- Use a blender or food processor to puree and blend all of the ingredients. Starting with the cottage cheese, Greek yogurt, eggs, monkfruit sweetener, vanilla extract, and salt.
- Pour the prepared cheesecake filling into the graham cracker crust, spreading it evenly.
- Place the pie in a hot water bath in the oven and bake for 45-50 minutes, or until the edges are set and the center has a slight jiggle.
- Turn off the oven and leave the cheesecake inside for an additional 10 minutes to gradually cool.
- Remove the cheesecake from the oven and let it cool completely on the counter.
- Once cooled, cover the cheesecake with plastic wrap and refrigerate it for at least 2 hours, or until fully chilled.
- Slice, top with fresh fruit, and enjoy your creamy and delicious cheesecake!
Tips and Tricks for Perfect Cottage Cheese Protein Cheesecake
- Use Room-Temperature Ingredients: Let your cold ingredients come to room temperature before blending. This helps the batter mix evenly and prevents cracks from forming during baking.
- Blend Thoroughly for Ultimate Creaminess: Take your time blending the cottage cheese until it’s completely smooth before adding the other ingredients. A high-speed blender or food processor works best to create that silky cheesecake texture.
- Bake Low and Slow: Resist the urge to crank up the oven. Baking at the right temperature prevents the cheesecake from overcooking or cracking.
- Chill It Properly: Refrigerate the cheesecake for at least 2 hours, or even overnight, for the best texture and flavor. Cheesecake always tastes better after it has fully set and chilled.
Why you need to make this high protein cottage cheese cheesecake recipe!
- This healthy cottage cheese cake only requires a handful of simple ingredients that you can find at any grocery store.
- It has so much protein and is a great option for athletes, gym-goers, or anyone who trying to keep their calories low without sacrificing their sweet tooth.
- This high-protein cheesecake is as close as you can get to the beloved regular cheesecake taste and texture while staying healthy.
- If you are a fan of cottage cheese desserts, then you are going to absolutely love this!
Frequently asked questions – FAQ
How do I store my high protein cottage cheese cheesecake?
Place your leftover cheesecake in an airtight container and store it in the fridge. It should last up to 3 or 4 days. If you want to freeze it, wrap the whole cheesecake or slices individually with plastic wrap first before putting it in an airtight container. If you wrapped it well, it will last in the freezer for a couple months.
what other flavors can I add?
- Put in additional vanilla flavorings such as vanilla paste or real vanilla beans for an even stronger vanilla cheesecake flavor.
- Put in a ⅓ cup of your favorite fruit jam and swirl it through the cheesecake batter before it bakes.
- Combine lemon extract or a splash of lemon juice with the lemon zest for a stronger citrus flavor.
What can I top my protein cheesecake with?
This cheesecake is so good on its own but if you want to level it up, you can top it with:
- Fresh berries
- Caramel sauce
- Lemon curd
- Whipped cream
What if I don’t have a blender or food processor?
A blender or food processor is ideal for creating a smooth texture, but you can also use an immersion blender. If you don’t any of these kitchen tools at your disposal, press the cottage cheese through a fine mesh sieve before mixing with the other ingredients. This technique will not give you the smoothest results so I don’t usually recommend that.
Can I substitute another sweetener for monkfruit?
Yes! You can use other granulated sweeteners like stevia, erythritol, or even regular sugar if you’re not concerned about keeping it low-calorie. Just make sure to adjust the quantity to match the sweetness level of the monkfruit.
Is it normal for the cheesecake to crack?
Yes, it is but we’ll do everything to keep that from happening! A slight crack is fine and doesn’t affect the taste! To minimize cracks, avoid over mixing the batter, bake at the right temperature in an actual water bath, and let it cool gradually in the oven because those crack can happen because of a sudden change of temperature.
High Protein Cottage Cheese Cheesecake Recipe
High Protein Cottage Cheese Cheesecake Recipe
Ingredients
- 1 9-inch graham cracker pie crust
- 2 cup 1% fat cottage cheese at room temperature
- 1 cup nonfat Greek yogurt unsweetened, at room temperature
- 2 large eggs at room temperature
- ⅓ cup monkfruit sweetener
- 2 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F.
- In a blender or food processor, blend the cottage cheese, Greek yogurt, eggs, monkfruit sweetener, vanilla extract, and salt until smooth and well combined. Add in the lemon zest and stir everything together to distribute that evenly.2 cup 1% fat cottage cheese, 1 cup nonfat Greek yogurt, 2 large eggs, ⅓ cup monkfruit sweetener, 2 teaspoon vanilla extract, ¼ teaspoon salt, 1 teaspoon lemon zest
- Pour the cheesecake mixture into the graham cracker pie crust.1 9-inch graham cracker pie crust
- Bake the cheesecake in a hot water bath for 45-50 minutes, or until it is set but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside to cool with the door slightly propped open for an hour.
- Remove the cheesecake from the oven and allow it to cool completely at room temperature.
- Once the cheesecake has cooled, cover it with plastic wrap and refrigerate for at least 2 hours, or until completely chilled.
- Serve and enjoy!
Nutrition
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Mary
Looks delicious! What sweetener can I use instead of monk fruit? Also how much?
Thanks for all your wonderful recipes!
Chahinez
Hi! Unfortunately, all sweeteners have different potencies so to guess how much for each one would be difficult. However, you could try googling “how much” of “what sweetener” you wanted to use would match the sweetness level of the 1/3 cup of monk fruit sweetener for this recipe and it might be able to tell you. Hope this helps 🙂