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

Close-up of a thick slice of creamy Protein Cheesecake on a white plate showing the textured filling and graham cracker crust.
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You want a satisfying cheesecake that supports your fitness goals. This baked recipe delivers that classic creamy texture using high-protein ingredients like cottage cheese and Greek yogurt, giving you a macro-friendly dessert.

Ingredients

Scale
  • 1 cup almond flour
  • 1/4 cup erythritol or preferred sweetener
  • 1/4 teaspoon salt
  • 4 tablespoons melted coconut oil
  • 16 ounces low-fat cottage cheese, drained well
  • 1/2 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

  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: In a bowl, mix the almond flour, 1/4 cup sweetener, and salt. Pour in the melted coconut oil and mix until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared springform pan.
  3. Bake the crust for 8 minutes. Remove from the oven and let it cool slightly while you prepare the filling.
  4. Prepare the filling: Place the drained cottage cheese, Greek yogurt, protein powder, 1/2 cup sweetener, eggs, vanilla extract, and lemon juice into a food processor or high-powered blender.
  5. Blend the filling until it is completely smooth and creamy. Scrape down the sides as needed to ensure no lumps remain. This step is key for a velvety texture.
  6. Pour the filling over the cooled crust in the springform pan.
  7. Bake for 45 to 55 minutes. The edges should look set, but the center should still have a slight jiggle when gently shaken.
  8. 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.
  9. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  10. Cover the cheesecake and refrigerate for at least 6 hours, or preferably overnight, before slicing and serving. This allows it to firm up completely.

Notes

  • For the best texture, you must drain the cottage cheese thoroughly before blending. Press it between paper towels to remove excess moisture.
  • You can substitute whey protein with casein protein for a slightly thicker final texture.
  • If you prefer a no-bake option, chill the filling mixture for at least 8 hours without baking.
  • This recipe yields approximately 8 servings, providing about 35g of protein per slice when using standard whey protein.

Nutrition

Find it online: https://savoryskies.com/protein-cheesecake-ultimate-healthy-baked-recipe/