I make this High-Protein Cheesecake on repeat. It’s light, low in fat, and completely sugar- and gluten-free but yet somehow still tastes indulgent. I even bring a slice with me 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.
Nutrition Per Slice (eight slices): Protein: About 7.5g Calories: About 120
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Why You’ll Love High-Protein Cheesecake
✔ Super easy – Made in one bowl with minimal prep.
✔ Packed with protein – So it actually keeps you full (great for busy days or long flights!).
✔ No fuss – Beginner-friendly recipe that bakes perfectly every time.
Tips for the Best High-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 easy.
FAQs
The edges should be set, and the center should jiggle slightly. It firms up as it cools.
Up to 4–5 days, tightly covered.
I don’t recommend freezing it because the texture becomes icy and less creamy. It’s best enjoyed fresh or refrigerated.
More Recipes You’ll Love
Peanut Butter & Jelly Energy Balls
One-Pan High-Protein Baked Oatmeal
Cheddar Jalapeño High-Protein Bites
High-Protein Cheesecake (Low Fat, Sugar & Gluten Free)
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
- Optional 1 Teaspoon lemon zest
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.