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Ultimate Baked Protein Cheesecake (35g Protein Per Slice)

A thick slice of creamy, baked Protein Cheesecake with a golden-brown top, served on a decorative white plate.
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Make a creamy, satisfying baked cheesecake that supports your fitness goals. This recipe uses cottage cheese and Greek yogurt to deliver over 35 grams of protein per serving while keeping the texture rich and indulgent.

Ingredients

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  • 1 cup almond flour
  • 1/4 cup zero-calorie sweetener blend (erythritol/monk fruit)
  • 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 zero-calorie sweetener blend
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 325°F (160°C). Lightly grease a 7-inch springform pan or line it with parchment paper.
  2. Prepare the crust: Mix the almond flour, 1/4 cup sweetener, and melted coconut oil until combined. Press this mixture firmly into the bottom of the prepared pan. Bake the crust for 8 minutes, then remove it from the oven.
  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, and salt to the blended cheese mixture. Process until the filling is smooth and uniform. Do not overmix once the eggs are added.
  5. Pour the protein filling over the pre-baked crust in the springform pan.
  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 slow cooling prevents cracking.
  8. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  9. Cover the cheesecake and refrigerate for at least 6 hours, or preferably overnight, before slicing and serving.

Notes

  • Drain the cottage cheese thoroughly using a fine-mesh sieve or cheesecloth to remove excess liquid; this prevents a watery filling.
  • For a richer flavor, use casein protein powder, as it mimics the texture of cream cheese better than whey alone.
  • If you prefer mini cheesecakes, divide the batter into a muffin tin lined with paper liners and reduce the baking time to 20-25 minutes.

Nutrition

Find it online: https://cravybite.link/protein-cheesecake-ultimate-baked-recipe/