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Ultimate High-Protein Baked Cheesecake

A perfect slice of creamy Protein Cheesecake with a thick graham cracker crust and crumb topping on a white plate.
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Make this creamy, light baked cheesecake that delivers high protein content per serving. This recipe uses cottage cheese and Greek yogurt for texture and protein boost, offering a satisfying, macro-friendly dessert.

Ingredients

Scale
  • 1 cup low-fat cottage cheese
  • 1 cup non-fat plain Greek yogurt
  • 1/2 cup vanilla whey protein powder
  • 1/4 cup erythritol or preferred sweetener
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/4 cup almond flour
  • 2 tablespoons melted coconut oil
  • Pinch of salt

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Line a 6-inch springform pan with parchment paper.
  2. Prepare the crust: Mix the almond flour, melted coconut oil, and a small amount of sweetener in a bowl. Press this mixture firmly into the bottom of the prepared pan. Bake the crust for 8 minutes, then remove and let it cool slightly.
  3. Prepare the filling: Combine the cottage cheese, Greek yogurt, protein powder, sweetener, vanilla extract, egg, and salt in a food processor or high-speed blender. Process until the mixture is completely smooth and creamy, scraping down the sides as needed.
  4. Pour the filling over the cooled crust in the springform pan.
  5. Bake for 35 to 40 minutes. The edges should look set, but the center should still have a slight wobble.
  6. Turn off the oven, crack the door open slightly, and allow the cheesecake to cool inside the oven for 1 hour. This prevents cracking.
  7. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  8. Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, before slicing and serving.

Notes

  • For a gluten-free crust, ensure your almond flour is certified gluten-free.
  • If you prefer a sweeter taste, increase the sweetener by one tablespoon.
  • You can substitute vanilla protein powder with unflavored protein powder and add 1/2 teaspoon of lemon zest for a brighter flavor.
  • This recipe is excellent for meal prep; it keeps well in the refrigerator for up to 5 days.

Nutrition

Find it online: https://cookerycommand.com/protein-cheesecake-ultimate-high-protein-baked/