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A slice of creamy Protein Cheesecake with a crunchy crust, drizzled with golden syrup on a white plate.

Protein Cheesecake

This Protein Cheesecake delivers classic cheesecake flavor with a lighter, protein-packed twist. Cottage cheese and Greek yogurt create a creamy texture while keeping the dessert rich in protein and lower in calories than traditional cheesecake. It is perfect for healthy desserts, post-workout treats, or weekly meal prep.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 cup old fashioned oats
  • 2 tablespoons honey
  • 1 tablespoon melted butter
For the filling
  • 2 cups low fat cottage cheese
  • 1 cup plain Greek yogurt
  • 3 large eggs
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice

Equipment

  • food processor
  • blender
  • 8-inch springform pan
  • Oven

Method
 

  1. Preheat the oven to 325°F.
  2. Lightly grease an 8-inch springform pan.
  3. In a food processor, blend the oats until they resemble coarse crumbs.
  4. Mix the oats, honey, and melted butter until combined.
  5. Press the mixture firmly into the bottom of the prepared pan.
  6. Bake the crust for 8 minutes. Remove and cool slightly.
  7. Add the cottage cheese, Greek yogurt, eggs, honey, vanilla extract, cornstarch, and lemon juice to a blender.
  8. Blend until completely smooth.
  9. Pour the filling over the crust and smooth the top.
  10. Bake for 40 to 45 minutes until the center is almost set but still slightly jiggly.
  11. Turn off the oven and leave the cheesecake inside with the door slightly open for 15 minutes.
  12. Remove from the oven and cool completely.
  13. Refrigerate for at least 4 hours before slicing and serving.

Notes

For the smoothest texture, blend the filling for at least 1 minute and chill the cheesecake overnight before serving.