Description
You deserve a satisfying dessert that supports your fitness goals. This baked protein cheesecake recipe delivers that creamy, indulgent texture you love while packing over 30 grams of protein per serving. It is a macro friendly cheesecake that tastes amazing.
Ingredients
Scale
- 1 cup low-fat cottage cheese, well-drained
- 1 cup plain non-fat Greek yogurt
- 1/2 cup vanilla whey or casein protein powder
- 1/4 cup erythritol or preferred sugar substitute
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon lemon zest
- Pinch of salt
- For the Crust:
- 1 1/2 cups almond flour
- 2 tablespoons melted coconut oil
- 1 tablespoon erythritol or preferred sugar substitute
Instructions
- Preheat your oven to 325°F (160°C). Lightly grease a 6-inch springform pan or line a muffin tin for mini cheesecakes.
- Prepare the crust: In a small bowl, mix the almond flour, melted coconut oil, and 1 tablespoon of sweetener until crumbly. Press this mixture firmly into the bottom of your prepared pan. Bake the crust for 8 minutes, then remove and let it cool slightly.
- Prepare the filling: Place the drained cottage cheese, Greek yogurt, protein powder, 1/4 cup sweetener, egg, vanilla extract, lemon zest, and salt into a food processor or high-speed blender. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
- Pour the filling over the cooled crust in the springform pan.
- Bake for 35 to 40 minutes. The edges should look set, but the center might 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. Cover and refrigerate for at least 4 hours, or preferably overnight, before slicing.
- Serve cold. Top with fresh berries or a sugar-free syrup if desired.
Notes
- Make sure your cottage cheese is very well-drained. Excess liquid will make the filling too thin.
- If you use whey protein, the texture will be slightly softer. Casein protein powder yields a firmer, more traditional cheesecake texture.
- For portion control, make mini protein cheesecakes in a muffin tin; baking time will be closer to 20-25 minutes.
- This recipe is naturally gluten free.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 4
- Sodium: 250
- Fat: 14
- Saturated Fat: 5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 35
- Cholesterol: 65