High-Protein Healthy Cheesecake

This lighter cheesecake is rich, creamy, and packed with protein from Greek yogurt and cottage cheese. It contains less sugar and fat than traditional cheesecake while still delivering a classic cheesecake texture.

Servings

8 slices

Prep Time

20 minutes

Cook Time

45–55 minutes

Chill Time

4–6 hours (or overnight)

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Ingredients

For the Crust

• 1 cup almond flour
• 2 tablespoons melted coconut oil or light butter
• 1 tablespoon maple syrup or sugar-free sweetener
• ½ teaspoon cinnamon (optional)
• Pinch of salt

For the Filling

• 250 g (8 oz) reduced-fat cream cheese, softened
• 1 cup plain nonfat Greek yogurt
• 1 cup low-fat cottage cheese
• 2 large eggs
• ⅓ cup honey, maple syrup, or preferred sweetener
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch or arrowroot powder

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Optional Toppings

• Fresh blueberries
• Fresh strawberries
• Raspberries
• Sugar-free berry sauce
• Chopped nuts
• Dark chocolate shavings

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Instructions

Step 1: Prepare the Crust

1. Preheat oven to 160°C (325°F).
2. Lightly grease an 8-inch (20 cm) springform pan.
3. In a bowl, combine:
   • Almond flour
   • Melted coconut oil
   • Sweetener
   • Cinnamon
   • Salt
4. Mix until the texture resembles wet sand.
5. Press evenly into the bottom of the pan.
6. Bake for 8–10 minutes until lightly golden.
7. Allow to cool while preparing the filling.

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Step 2: Make the Filling

1. Add cottage cheese to a blender or food processor.
2. Blend until completely smooth.
3. In a large bowl, beat:
   • Cream cheese
   • Greek yogurt
4. Add:
   • Blended cottage cheese
   • Eggs
   • Sweetener
   • Vanilla
   • Lemon juice
   • Cornstarch
5. Mix until silky smooth without overbeating.

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Step 3: Bake

1. Pour filling onto the cooled crust.
2. Smooth the top.

For best results, place the springform pan inside a larger baking dish and add hot water halfway up the sides (water bath).

3. Bake for 45–55 minutes.

The cheesecake is done when:

• Edges are set
• Center still has a slight jiggle

4. Turn off the oven.
5. Leave cheesecake inside with the door slightly open for 30 minutes.

This gradual cooling helps prevent cracking.

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Step 4: Chill

1. Remove from oven.
2. Cool completely at room temperature.
3. Refrigerate for at least 4–6 hours, preferably overnight.

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Optional Protein Boost

For even more protein:

• Add 1 scoop (25–30 g) vanilla whey protein powder.
• Reduce Greek yogurt by 2 tablespoons if the batter becomes too thick.

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Healthy Berry Topping

Ingredients

• 1 cup mixed berries
• 1 tablespoon water
• 1 teaspoon lemon juice
• Sweetener to taste

Method

1. Simmer berries with water for 5–7 minutes.
2. Lightly mash.
3. Stir in lemon juice.
4. Cool before spooning over cheesecake.

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Approximate Nutrition (Per Slice)

Without added protein powder:

• Calories: 180–220
• Protein: 11–14 g
• Carbohydrates: 8–12 g
• Fat: 10–13 g
• Fiber: 1–2 g

With protein powder:

• Calories: 195–235
• Protein: 15–18 g
• Carbohydrates: 8–11 g
• Fat: 10–13 g