High Protein Cottage Cheese Cheesecake

Indulge in a guilt-free dessert with this High Protein Cottage Cheese Cheesecake, the perfect combination of creamy indulgence and nutritional power. Made with a wholesome blend of low-fat cottage cheese, Greek yogurt, and vanilla-flavored whey protein powder, this cheesecake packs a protein punch while keeping the sweetness natural with honey. A buttery graham cracker crust provides the perfect base, while hints of vanilla and lemon zest add a burst of brightness to every bite. With straightforward prep and a slow-baking technique to prevent cracks, this healthier twist on a classic dessert delivers velvety texture and rich flavor without the extra calories. Perfect for fitness enthusiasts or anyone looking for a high-protein treat, this easy-to-make cheesecake is a delicious choice for dessert or a midday snack.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 8

Ingredients

• 150 grams crushed graham crackers
• 60 grams unsalted butter
• 500 grams low-fat cottage cheese
• 200 grams greek yogurt
• 30 grams whey protein powder, vanilla flavored
• 75 ml honey
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon lemon zest
• 0.25 teaspoon salt

Directions

Step 1

Preheat your oven to 170°C (340°F) and line the bottom of a 9-inch springform pan with parchment paper.

Step 2

In a medium-sized bowl, mix the crushed graham crackers and melted butter together until the mixture resembles wet sand.

Step 3

Press the mixture into the bottom of the prepared springform pan to form the crust. Use the back of a spoon to compact it evenly. Set aside.

Step 4

In a blender or food processor, combine the cottage cheese, Greek yogurt, whey protein powder, and honey. Blend until smooth and creamy.

Step 5

Add the eggs one at a time, blending briefly after each addition until fully incorporated.

Step 6

Add the vanilla extract, lemon zest, and salt, and blend again until well combined.

Step 7

Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula.

Step 8

Place the pan in the oven and bake for 50-60 minutes, or until the edges are set and the center slightly jiggles when shaken.

Step 9

Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracks.

Step 10

After it has cooled, refrigerate the cheesecake for at least 4 hours, or overnight, to set completely.

Step 11

Before serving, carefully remove the cheesecake from the springform pan. Slice and enjoy!

Nutrition Facts

Serving size	(1177.5g)

Amount per serving	% Daily Value*
Calories	2218.0

Total Fat 94.6g	0%
Saturated Fat 45.8g	0%
Polyunsaturated Fat 0.4g
Cholesterol 787.5mg	0%
Sodium 3287.6mg	0%
Total Carbohydrate 212.9g	0%
Dietary Fiber 4.9g	0%
Total Sugars 120.4g
Protein 121.8g	0%

Vitamin D 123IU	0%
Calcium 943.3mg	0%
Iron 9.5mg	0%
Potassium 1458.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.9%

Protein: 22.2%

Carbs: 38.9%