High-Protein Cheesecake (Low Fat, Sugar & Gluten Free)

It comes together in one bowl, making it quick, simple, and perfect for busy days. Whether it’s a mid-week treat, meal prep, or whenever you want dessert to actually work for you — this one delivers. Enjoy every bite!

I make this high-protein cheesecake on repeat. It’s light, low in fat, and completely sugar- and gluten-free — yet somehow still tastes indulgent. I even pack a slice to snack on between flights, because if I leave it at home, it’s gone before I know it. It’s the perfect guilt-free treat that actually keeps me full and satisfied.

Why You’ll Love This Protein Cheesecake

✔ Super easy – Made in one bowl with minimal prep.
✔ Packed with protein – So it actually keeps you full.
✔ No fuss – Beginner-friendly recipe that bakes perfectly every time.

Tips for the Best Protein Cheesecake

✔ Blend until silky smooth – Use a blender or food processor to remove any graininess from the cottage cheese.
✔ Cool completely before slicing – This allows the flavors to meld and the texture to set perfectly.
✔ Line your pan with parchment paper – Makes removal a breeze.

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High-Protein Cheesecake (Low Fat, Sugar & Gluten Free)

Perfect when you want something delicious without going off track.

Nutrition Per Slice (eight slices):

Protein: About 7.5g Calories: About 120

Cook Time1 hour hr

Servings: 8 slices

Author: Rachel

Equipment

• Food processor
• Parchment paper
• 12" x 4" Loaf Pan OR
• 9" x 5" Loaf Pan

Ingredients

• 1 cup cottage cheese I used 4% fat
• 1 cup Greek yogurt I used Fage 2% fat
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup Monk fruit sugar replacement
• 1/3 cup cornstarch
• 1 cup frozen berries for topping don't need to thaw
• 1 teaspoon lemon zest optional but recommended

Instructions

• Preheat the oven to 320°F (160°C). Line a 12-inch loaf pan with parchment paper.
• In a food processor, blend the cottage cheese, Greek yogurt, eggs, vanilla, Monk fruit, cornstarch, and lemon zest (optional) until smooth.
• Pour the mixture into the prepared pan and top with the frozen berries.
• Bake for 50–60 minutes, or until the center is set but still slightly jiggly. Baking time may vary depending on the type of pan you use.
• Remove from the oven and let it cool at room temperature. Refrigerate until fully chilled; the flavor and texture are best when cold. Keep refrigerated.

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