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

A close-up of a thick slice of creamy Protein Cheesecake with a dark graham cracker crust and a perfectly browned top.
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You want a satisfying, creamy cheesecake that supports your fitness goals. This baked recipe uses cottage cheese and Greek yogurt to deliver a rich texture and packs over 35 grams of protein per serving. It is a macro-friendly dessert you can feel good about enjoying.

Ingredients

Scale
  • 1 cup (120g) low-fat graham cracker crumbs (or gluten-free alternative)
  • 2 tablespoons zero-calorie sweetener (like erythritol or monk fruit blend)
  • 2 tablespoons melted light butter or coconut oil
  • 16 ounces (450g) low-fat cottage cheese, drained well
  • 8 ounces (225g) non-fat plain Greek yogurt
  • 1/2 cup (100g) vanilla or unflavored whey/casein protein powder blend
  • 1/2 cup (100g) granulated zero-calorie sweetener
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 large eggs

Instructions

  1. Preheat your oven to 325°F (160°C). Lightly grease and line the bottom of a 7-inch springform pan with parchment paper.
  2. Prepare the crust: In a small bowl, mix the graham cracker crumbs, 2 tablespoons of sweetener, and melted butter until combined. Press the mixture firmly 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, vanilla extract, and salt into a food processor or high-powered blender. 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 and pulse just until they are incorporated. Do not overmix once the eggs are added.
  5. Pour the filling over the cooled crust in the springform pan.
  6. Bake the cheesecake for 45 to 55 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 the counter. Then, cover it and chill in the refrigerator for at least 6 hours, or preferably overnight, before slicing.

Notes

  • For the smoothest texture, make sure your cottage cheese is well-drained before blending. You can press it between paper towels or strain it.
  • Using a blend of whey and casein protein powder helps achieve a texture closer to traditional cheesecake. Pure whey can sometimes make it slightly rubbery.
  • If you want a low-calorie raspberry topping, simply simmer 1 cup of frozen raspberries with a splash of water and a pinch of sweetener until thickened.

Nutrition

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