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High Protein Cheesecake

A creamy, guilt-free cheesecake packed with protein from cottage cheese and Greek yogurt, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 5 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Cheesecake Filling
  • 2 cups cottage cheese Try to use low-fat for a lighter version!
  • 1 cup Greek yogurt Go for plain for a healthier choice.
  • 1/2 cup protein powder Use your favorite flavor!
  • 1/2 cup sugar or sweetener of choice Honey or maple syrup can be great alternatives.
  • 3 large eggs Acts as a binding agent.
  • 1 teaspoon vanilla extract A must for warmth and flavor.
  • 1 tablespoon lemon juice Fresh is best!
Crust (optional)
  • 1 cup graham cracker crumbs For that traditional cheesecake crunch!
  • 1/4 cup melted butter Use unsalted for control over sweetness.
  • 2 tablespoons sugar Add more if you like it sweeter!

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined and press into the bottom of a greased springform pan to form a crust.
  3. In a blender or food processor, combine the cottage cheese, Greek yogurt, protein powder, sugar, eggs, vanilla extract, and lemon juice. Blend until smooth and creamy.
  4. Pour the cheesecake mixture over the crust and smooth it out with a spatula.
Baking
  1. Bake in the preheated oven for about 45-50 minutes, until the edges are set and slightly golden.
  2. Once done, cool the cheesecake at room temperature before refrigerating for at least 4 hours or overnight.

Notes

Use room temperature ingredients for a smoother mix. Optional: Bake in a water bath for extra creaminess. This cheesecake can be made 2 days in advance and keeps well in the fridge.