High-Protein Cheesecake
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If you’re craving cheesecake but want something a little lighter and higher in protein, this one is worth trying. It’s creamy, simple to make, and doesn’t require a crust.
Ingredients
- 4 oz cream cheese, softened
- 1 cup 2% cottage cheese
- 1½ cups Greek yogurt
- 1 packet Clean Simple Eats Simply Vanilla Protein Powder
- 2 large eggs
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 2–4 tablespoons monk fruit sweetener, to taste
- Pinch of salt
The Brands I Use
These are the specific products I use when I make this cheesecake:
- Philadelphia Original Cream Cheese
- 2% Cottage Cheese
- FAGE 0% Greek Yogurt
- Clean Simple Eats Simply Vanilla Protein Powder (paid link)
- Monk Fruit Sweetener (paid link)
- McCormick Pure Vanilla Extract (paid link)
Kitchen Tools
You don’t need a lot of equipment for this recipe, which is one of the things I like about it.
For the pan, you can use either a 6-inch springform pan (paid link) or an 8 x 4-inch loaf pan (paid link).
My preference is the 6-inch springform pan because it gives the cheesecake that classic cheesecake shape and makes it especially easy to remove once it’s chilled.
For the smoothest batter, I use my food processor. A high-powered blender will work too if that’s what you have.
- 6-inch springform pan (paid link)
- 8 x 4-inch loaf pan (paid link)
- Food processor (paid link)
- High-powered blender (paid link)
- Parchment paper (paid link)
- Silicone spatula (paid link)
How to Make It
1. Prepare the Pan
Preheat your oven to 325°F.
Line your pan with parchment paper, leaving enough paper extending above the sides to make lifting the chilled cheesecake out easier.
If you’re using a springform pan, make sure the parchment covers the bottom well. If you’re using a loaf pan, lining it with parchment that extends over the sides gives you convenient handles for lifting the finished cheesecake out.
2. Make the Cheesecake Batter
Add the softened cream cheese, cottage cheese, and Greek yogurt to a food processor.
Process until the mixture is completely smooth and creamy. This is an important step because you want the cottage cheese to blend completely into the mixture. The finished batter should be silky smooth with no visible cottage cheese curds.
A high-powered blender can also be used if you don’t have a food processor.
Once the mixture is smooth, add the eggs, lemon juice, vanilla, protein powder, monk fruit sweetener, and salt.
Process just until everything is incorporated and the batter is smooth. There’s no need to keep processing once everything has come together.
3. Add Optional Mix-Ins
If you’d like to add a little fruit, you can gently fold a small handful of fresh blueberries or raspberries into the finished batter before pouring it into the pan.
I recommend keeping the amount modest so the added fruit doesn’t overwhelm the cheesecake or affect the way it sets.
You can also leave the batter plain and add fresh fruit after baking.
4. Bake
Pour the cheesecake batter into your prepared pan.
Gently tap the pan on the counter a few times to help release any larger air bubbles.
Bake at 325°F for 40–45 minutes.
Start checking it around the 40-minute mark. The edges should look set, while the center should still have a slight jiggle when you gently move the pan.
That little bit of movement is what you want. The cheesecake will continue to set as it cools.
5. Cool Completely
Remove the cheesecake from the oven and place it on the counter to cool completely.
Don’t rush this step. Letting the cheesecake cool completely before refrigerating gives it time to settle and makes the finished texture much better.
6. Chill Before Slicing
Once the cheesecake has cooled completely, cover it and place it in the refrigerator for at least 4 hours.
For the best texture, I recommend chilling it overnight.
The cheesecake will become firmer and creamier as it chills, and it will be much easier to slice when it’s thoroughly cold.
Simple Add-Ins & Toppings
This cheesecake is delicious on its own, but a few simple additions can make it feel a little more special without turning it into an entirely different dessert.
Fresh Berries
Top individual slices with fresh blueberries, raspberries, or a combination of both.
Warm Berry Topping
For an easy fruit topping, gently warm a small amount of blueberries or raspberries until they soften and become a little saucy. Spoon a small amount over each slice just before serving.
Greek Yogurt & Berries
Add a small dollop of Greek yogurt along with a few fresh berries for an extra creamy finish.
A Little Extra Lemon
If you’re a lemon lover, you can add a touch more fresh lemon juice to the batter for a brighter, more pronounced lemon flavor.
The cheesecake really doesn’t need much. A few berries or a simple fruit topping is enough to make each slice feel special while keeping the creamy cheesecake flavor front and center.
My Blueberry Version
I added fresh blueberries from Williams Family Farms in Clifton, Maine to mine, and I loved how they turned out. The blueberries add little bursts of fresh berry flavor throughout the creamy cheesecake without needing a separate topping.
Nutrition
Per serving — based on 6 servings
- 140 calories
- 8g fat
- 3g carbohydrates
- 14g protein
Blooming Harbor Kitchen Favorites
These are the tools I reach for when making this recipe. If you’re building your kitchen or replacing an older piece of equipment, these are good places to start.
Amazon recommendations: These are affiliate links, and Blooming Harbor may earn a commission from qualifying purchases.
- My food processor (paid link)
- 6-inch springform pan (paid link)
- Parchment paper (paid link)
- Silicone spatula (paid link)
Enjoy this one cold, creamy, and straight from the refrigerator.
If you love creamy, high-protein desserts, you might also enjoy my Ninja Creami Recipes.