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

A thick, creamy slice of Protein Cheesecake with a graham cracker crust sitting on a white plate.
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You want a satisfying cheesecake that supports your fitness goals. This baked protein cheesecake recipe delivers that creamy, indulgent texture you love while packing over 35 grams of protein per slice. It is a macro friendly cheesecake that you can feel good about eating.

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 cup non-fat plain Greek yogurt
  • 1/2 cup vanilla whey protein powder
  • 1/2 cup erythritol or preferred sweetener
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 tablespoon lemon juice

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: 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: In a food processor or high-powered blender, combine the drained cottage cheese, Greek yogurt, protein powder, 1/2 cup sweetener, vanilla extract, and lemon juice. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed. This step is key for a smooth texture.
  5. Add the eggs to the filling mixture one at a time, blending briefly after each addition until just combined. Do not overmix once the eggs are added.
  6. Pour the protein cheesecake 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.
  7. Bake for 45 to 55 minutes. The edges should look set, but the center should still have a slight jiggle.
  8. Turn off the oven, crack the oven 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. Once cool, cover and refrigerate for at least 4 hours, or preferably overnight, before slicing and serving.

Notes

  • For the smoothest texture, ensure your cottage cheese is very well drained before blending. You can press it between paper towels or strain it for 30 minutes.
  • If you prefer a no-bake option, chill the filling mixture for at least 6 hours instead of baking.
  • This recipe works well for meal prep; portion it into individual mini protein cheesecakes or jars for grab-and-go snacks.

Nutrition

Find it online: https://afripaket.com/protein-cheesecake-recipe-high-protein-dessert/