Protein Cheesecake

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Basically guilt-free this protein cheesecake is filled with ingredients like cottage cheese and protein powder! Yet it’s still creamy! I’d say it’s pretty healthy, definitely healthier than my full-fat classic cheesecake recipe.

Protein Cheesecake | Healthy-ish

Even though I post lots of recipes that are ridiculously divine and laden with carbs and cheese {my favorite combination ever!!} I usually don’t eat very much of it. So, I thought I’d change the pace around here for a hot second and share with you a new kind of cheesecake. A healthy one! Full of fat-free cottage cheese and protein powder. Today I’m sharing with you a recipe for Protein Cheesecake!

I know I know, cottage cheese is pretty janky stuff on its own, however, whiz it together with a few extra ingredients and you too will gobble this right up! All you need is a food processor or a high powdered blender.

Main Ingredients Needed

Here is everything you’re going to need to make protein cheesecake, get your grocery list ready!

• Milk – this helps blend everything together.
• Fat-Free Cottage Cheese – don’t worry about the texture, it gets blended away to be smooth and creamy.
• Neufchatel Cheese – this is basically a low-fat cream cheese.
• Vanilla Protein Powder – use your favorite protein powder for the best results.
• Sugar-Free Pudding Mix – try to get the cheesecake flavored kind. But if you can’t settle for vanilla.

For the Crust

• Almond + Coconut Flour – these two are blended together to create the base of the crust.
• Salt – to balance the flavors.
• Truvia – to sweeten without sugar!
• Coconut Oil – this is melted and holds everything together.

How to Make Protein Cheesecake

For full details on how to make this Protein Cheesecake, see the recipe card down below 🙂

1. Make the Crust + Bake

Start by mixing together some almond meal, salt, coconut flour, and Truvia. Add in a little melted coconut oil and stir to moisten all the crumbs.

Press this into a lined and greased 8 inch cake pan. Bake until lightly golden!

2. Make the Protein Cheesecake Filling + Chill

While the crust is baking, measure out some cottage cheese, cream cheese, protein powder and cheesecake pudding mix together in a high powdered blender. Feel free to add in a splash or two of milk to get things working. After you’re moving and grooving, blend until the filling is completely smooth.

Pour the filling into the now done crust and smooth the top. Refrigerate or freeze until set.

3. Garnish + Serve

Cut into slices and serve! I added mini chocolate chips for the photos, but anything on top of a cheesecake is good in my book!

Topping Ideas

I topped my protein cheesecake with some mini chocolate chips but you can top it with whatever you’d like! Treat it like a normal cheesecake and go a little crazy with the toppings. Here are some ideas:

• whipped cream
• blackberry syrup
• fresh fruit
• peanut butter
• chocolate sauce
• caramel sauce

More Cheesecake Recipes to Try!

• No-Bake Cheesecake
• Sugar-Free No-Bake Cheesecake
• No Bake Brownie Batter Cheesecake
• Pomegranate Cheesecake Cups

Give this one a whirl this weekend, friends! Printable below 🙂

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5 from 1 vote

Protein Cheesecake

Basically guilt-free this protein cheesecake is filled with ingredients like cottage cheese and protein powder! Yet it's still creamy!

servings 8 servings

Prep Time 2 hours hrs

Cook Time 8 minutes mins

Total Time 2 hours hrs 8 minutes mins

Ingredients

for the crust-

• ▢ 1 1/2 cups almond flour
• ▢ 2 tablespoons coconut flour
• ▢ pinch salt
• ▢ 3 tablespoons truvia
• ▢ 3 tablespoons coconut oil melted

for the filling-

• ▢ 1-2 tablespoons milk
• ▢ 1 3/4 cups fat free cottage cheese
• ▢ 4 oz neufchâtel cheese 1/3 fat cream cheese
• ▢ 1 scoop vanilla protein powder about 1/3 cup
• ▢ 1 small box sugar free cheesecake flavor pudding mix

US Customary – Metric

Instructions

• Preheat oven to 350 degrees. Lightly spray 9-inch springform pan with nonstick cooking spray and set aside.
• In a small bowl, stir ingredients for the crust until moistened.
  
• Press into the bottom and slightly up the sides of the prepared pan.
  
• Bake 8 minutes or until lightly browned. Set aside to cool.
  
• For the filling, place all ingredients except the milk into a high powdered blender and blitz 1-2 minutes, sprinkling in the milk as needed, until completely smooth.
  
• Pour into prepared crust, cover, and refrigerate 2 hours or so until set.
  

Nutrition

Calories: 262kcal | Carbohydrates: 13g | Protein: 13g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 19mg | Sodium: 384mg | Potassium: 118mg | Fiber: 3g | Sugar: 3g | Vitamin A: 78IU | Calcium: 129mg | Iron: 1mg

Course: Dessert

Cuisine: American

Keyword: protein cheesecake