High Protein Cottage Cheese Cheesecake Recipe
This high protein cottage cheese cheesecake recipe is a delicious, guilt-free dessert that’s perfect for fitness enthusiasts and dessert lovers alike. Packed with protein from cottage cheese and Greek yogurt, it’s creamy, tangy, and satisfying. The simple graham cracker crust and versatile toppings make it customizable for any occasion. With easy steps and minimal equipment, it’s beginner-friendly and great for meal prep. Enjoy a slice as a post-workout snack or a healthy treat.
Equipment
- 9-inch springform pan
- Food processor or blender
- Mixing bowls
- Measuring cups and spoons
- Spatula and whisk
- Oven and cooling rack
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs about 10-12 full crackers
- ¼ cup melted butter unsalted
- 2 tbsp honey or maple syrup
For the Filling:
- 2 cups low-fat cottage cheese small curd works best
- ½ cup plain Greek yogurt full-fat for creaminess
- ⅓ cup honey or maple syrup
- 2 large eggs
- 1 tbsp vanilla extract
- 1 tbsp lemon juice
- 1 tbsp cornstarch for smoothness
- Pinch of salt
Optional Toppings:
- Fresh berries strawberries, blueberries, or raspberries
- Whipped cream light or Greek yogurt-based
- Drizzle of melted dark chocolate
Instructions
Step 1: Preheat the Oven
- Set your oven to 325°F (160°C). Grease the springform pan lightly with butter or cooking spray. This prevents sticking and makes slicing easier.
Step 2: Make the Crust
- Crush graham crackers into fine crumbs using a food processor or a zip-top bag and rolling pin. Mix crumbs with melted butter and honey until it resembles wet sand. Press evenly into the bottom of the pan.
Step 3: Blend the Cottage Cheese
- Add cottage cheese to a blender or food processor. Blend until completely smooth, about 1-2 minutes. Scrape down the sides to ensure no lumps remain.
Step 4: Prepare the Filling
- In a large bowl, combine blended cottage cheese, Greek yogurt, honey, eggs, vanilla, lemon juice, cornstarch, and salt. Whisk until smooth and fully combined. The mixture should be creamy and lump-free.
Step 5: Pour and Smooth
- Pour the filling over the prepared crust. Use a spatula to smooth the top for an even finish. Tap the pan gently to release any air bubbles.
Step 6: Bake the Cheesecake
- Place the pan in the oven and bake for 40-45 minutes. The edges should be set, but the center will still jiggle slightly. Turn off the oven and crack the door, letting the cheesecake cool inside for 1 hour.
Step 7: Chill and Set
- Transfer the cheesecake to the fridge. Chill for at least 4 hours, preferably overnight. This step ensures the perfect texture and flavor.
Step 8: Add Toppings and Serve
- Remove the cheesecake from the pan. Top with fresh berries, whipped cream, or a chocolate drizzle. Slice and serve chilled for the best experience.