Description
You asked for a healthy cheesecake that tastes indulgent, and I delivered! This baked protein cheesecake uses cottage cheese and Greek yogurt to achieve a creamy texture while packing over 35 grams of protein per slice. It is a macro-friendly dessert perfect for your fitness goals.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup erythritol or preferred sweetener
- 4 tablespoons melted coconut oil
- 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 erythritol or preferred sweetener
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 325°F (160°C). Lightly grease a 7-inch springform pan or line it with parchment paper.
- Prepare the crust: In a bowl, mix the almond flour and 1/4 cup sweetener. Pour in the melted coconut oil and mix until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared pan. Bake the crust for 8 minutes, then remove it from the oven.
- Prepare the filling: In a food processor or high-speed blender, combine the drained cottage cheese and Greek yogurt. Blend until completely smooth, scraping down the sides as needed. This step is key for a creamy texture.
- Add the protein powder, 1/2 cup sweetener, eggs, vanilla extract, and lemon juice to the blender. Process until the filling is smooth and fully combined. Do not overmix once the eggs are added.
- Pour the protein cheesecake filling over the pre-baked crust. Gently tap the pan on the counter a few times to release any large air bubbles.
- Bake for 45 to 55 minutes. The edges should look set, but the center should still have a slight wobble.
- 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 the counter. Once cool, cover it and refrigerate for at least 6 hours, or preferably overnight, before slicing and serving.
Notes
- For the creamiest texture, make sure you thoroughly drain your cottage cheese before blending. Pressing it between paper towels works well.
- You can substitute vanilla whey protein with unflavored protein powder and add 1/2 teaspoon of extra vanilla extract.
- If you want a low-carb, keto friendly protein dessert, use a keto-approved sweetener throughout the recipe.
- This recipe is excellent for protein dessert meal prep; slice it before chilling for easy portion control.
- Prep Time: 20 min
- Cook Time: 55 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 4
- Sodium: 250
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 35
- Cholesterol: 75