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Ultimate Healthy Baked Protein Cheesecake: 35g Protein Per Slice

A thick slice of creamy Protein Cheesecake with a golden-brown baked top, served on a white plate.
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You want a satisfying dessert that supports your fitness goals. 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 you can feel good about eating.

Ingredients

Scale
  • 1 cup almond flour
  • 1/4 cup melted coconut oil
  • 1 tablespoon sweetener (like erythritol or stevia)
  • 16 ounces low-fat cottage cheese, drained well
  • 1 cup plain non-fat Greek yogurt
  • 1/2 cup vanilla whey or casein protein powder
  • 1/2 cup granulated sweetener (like erythritol or xylitol)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 large eggs

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: Mix the almond flour, melted coconut oil, and 1 tablespoon of sweetener in a small bowl 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 or high-powered blender, combine the drained cottage cheese, Greek yogurt, protein powder, 1/2 cup sweetener, vanilla extract, and salt. Blend until the mixture is completely smooth, scraping down the sides as needed. This step is key for a creamy texture.
  4. Add the eggs to the filling mixture one at a time, blending only until just combined after each addition. Do not overmix once the eggs are added.
  5. Pour the filling over the pre-baked crust in the springform pan.
  6. Bake for 40 to 50 minutes. The edges should look set, but the center should still have a slight jiggle.
  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.
  9. Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, before slicing and serving.

Notes

  • For the smoothest texture, make sure your cottage cheese is well-drained before blending. Press out any excess liquid.
  • You can substitute Greek yogurt with an equal amount of skyr for a slightly thicker result.
  • If you prefer a different flavor, swap vanilla protein powder for chocolate or unflavored, adjusting sweetness as needed.
  • This recipe works well for meal prep; slice it into 8 equal portions for consistent serving sizes.

Nutrition

Find it online: https://tastytribune.com/protein-cheesecake-recipe-35g-protein-slice/