Healthy Baked Protein Cheesecake
A creamy, high-protein cheesecake featuring cottage cheese, Greek yogurt, and protein powder. This smooth, lightly sweet dessert suits healthy diets or post-workout treats.
Equipment
- 1 springform pan 7–8 inch
- 1 blender or food processor for smooth filling
- 1 oven
Ingredients
- 1 1/2 cups almond flour
- 2 tablespoons melted coconut oil
- 1 tablespoon erythritol or preferred sweetener
- 1 cup low-fat cottage cheese well-drained
- 1 cup plain non-fat Greek yogurt
- 1/2 cup vanilla protein powder whey or casein
- 1/4 cup erythritol or preferred sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon lemon zest
- Pinch of salt
Instructions
- Preheat the oven to 325°F (160°C) and prepare a 7–8 inch springform pan by lining or greasing it.
- Mix almond flour, melted coconut oil, and erythritol in a bowl to form the crust.
- Press the crust mixture firmly into the bottom of the pan, then bake for 8–10 minutes. Let it cool.
- Blend the cottage cheese and Greek yogurt in a blender or food processor until smooth.
- Add protein powder, sweetener, egg, vanilla extract, lemon zest, and salt to the blender. Blend until creamy and lump-free.
- Pour the filling over the crust in the pan.
- Bake for 35–40 minutes until the center is just set and slightly jiggly.
- Allow the cheesecake to cool at room temperature, then refrigerate for at least 2 hours before slicing.
Notes
- Use high-quality protein powder for best flavor and texture.
- Avoid overbaking to keep cheesecake creamy.
- Blend ingredients thoroughly to prevent grainy texture.
- Optional toppings: fresh berries, sugar-free chocolate drizzle, or whipped Greek yogurt.