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

A thick, creamy slice of baked Protein Cheesecake showing a rich, golden-brown top crust.
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You want a creamy, satisfying cheesecake that supports your fitness goals. This baked recipe uses cottage cheese and Greek yogurt to deliver incredible texture and over 35 grams of protein per serving. It is a macro-friendly dessert you can feel good about eating.

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 or casein protein powder
  • 1/2 cup erythritol or preferred sweetener
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • Pinch of salt

Instructions

  1. Preheat your oven to 325°F (160°C). Line the bottom of a 7-inch springform pan with parchment paper.
  2. Prepare the crust: Mix the almond flour, 1/4 cup sweetener, and melted coconut oil in a bowl until crumbly. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 8 minutes, then remove and let it cool slightly.
  3. Prepare the filling: In a food processor or high-powered 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.
  4. Add the protein powder, 1/2 cup sweetener, eggs, vanilla extract, lemon juice, and salt to the food processor. Blend until the mixture is perfectly smooth and creamy. Do not overmix once the eggs are added.
  5. Pour the filling over the cooled crust in the springform pan. Gently tap the pan on the counter a few times to release any large air bubbles.
  6. Bake for 45 to 55 minutes. The edges should look set, but the center should still have a slight wobble.
  7. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  8. Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before slicing.
  9. Slice and serve your **high protein dessert**!

Notes

  • For the smoothest texture, make sure your cottage cheese is well-drained before blending. Press it between paper towels if necessary.
  • If you prefer a **no bake protein cheesecake**, chill the filling mixture for at least 8 hours without baking.
  • This recipe works well for **meal prep protein dessert** portions when sliced evenly.

Nutrition

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