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

Close-up of a small, round Protein Cheesecake with a thick graham cracker crust, sliced open on a white plate.
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You can enjoy a creamy, satisfying cheesecake that supports your fitness goals. This baked recipe uses cottage cheese for a high-protein boost and delivers over 30 grams of protein per serving.

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
  • 8 ounces light cream cheese, softened
  • 1/2 cup vanilla protein powder (whey or casein blend recommended)
  • 1/2 cup erythritol or preferred sweetener
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 tablespoon lemon juice
  • 1/4 cup water (optional, for texture adjustment)

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 crumbs hold together. Press this mixture evenly 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 large bowl or food processor, combine the drained cottage cheese and light cream cheese. Blend until completely smooth. Stop and scrape down the sides as needed.
  4. Add the protein powder, 1/2 cup sweetener, and vanilla extract to the cheese mixture. Blend until fully incorporated and smooth.
  5. Add the eggs one at a time, mixing just until combined after each addition. Do not overmix once the eggs are in. Stir in the lemon juice. If the batter seems too thick, add the optional water one tablespoon at a time until you reach a thick, pourable consistency.
  6. Pour the filling over the pre-baked crust. 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 when gently nudged.
  8. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This 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 6 hours, or preferably overnight, before slicing.

Notes

  • Draining the cottage cheese is crucial for a firm texture. Press it between paper towels or use a fine-mesh sieve for at least 30 minutes.
  • For a truly macro friendly cheesecake, use unflavored casein protein powder, as it thickens well and slows digestion.
  • If you prefer a no-bake version, skip the crust baking step, chill the filling for 4 hours, and use gelatin or xanthan gum as a stabilizer in the filling mixture instead of eggs.

Nutrition

Find it online: https://tastytipster.com/protein-cheesecake-recipe-35g-protein-slice/