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cottage cheese cheesecake removed from ramekin and plated on a white dish, topped with fresh blueberries, light dusting of powdered sugar

Easy Cottage Cheese Cheesecake (High-Protein & Healthy)


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  • Author: Lyall
  • Total Time: 35 minutes + chilling
  • Yield: 12 servings 1x

Description

Easy Cottage Cheese Cheesecake that’s creamy, protein-packed, and perfect for a guilt-free dessert. Made with cottage cheese, protein powder, and Greek yogurt, this single-serve cheesecake delivers indulgent flavor without the heavy calories of traditional versions.

 Equipment Needed

    • Ramekin or Small Baking Dish (6–8 oz) – for individual cheesecakes.
    • Blender or Food Processor – to blend cottage cheese until smooth (a must-have for creamy texture).
    • Mixing Bowl – for combining crust ingredients.
    • Measuring Cups & Spoons – for accuracy with protein powder, crumbs, and yogurt.
    • Whisk or Spatula – to stir and fold ingredients.

Ingredients

Scale

Crust:

  • 15 g graham cracker crumbs (your choice of brand)
  • 1/2 tablespoon butter (unsalted or salted)

Filling:

  • 1 large whole egg, room temperature
  • 1/2 cup cottage cheese, drained and full-fat for best results
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon sweetener (sugar substitute or sugar)
  • 1 scoop protein powder (vanilla works best; chocolate or unflavored optional)
  • 1 tablespoon Greek yogurt (flavor should complement your protein powder)

Instructions

  1. Prepare the crust: Mix graham cracker crumbs with melted butter. Press into the bottom of your ramekin or baking dish. Bake at 375°F (190°C) for 5–7 minutes until golden.
  2. Make the filling: In a blender or food processor, combine drained cottage cheese, egg, vanilla, sweetener, protein powder, and Greek yogurt. Blend until completely smooth—this is crucial for avoiding lumps.
  3. Bake the cheesecake: Pour the mixture over the baked crust. Bake at 325°F (160°C) for 20–25 minutes. The center should jiggle slightly but not look raw.
  4. Cool properly: Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to prevent cracks. Then cool on the counter until room temperature. Finally, refrigerate for 3–4 hours before slicing.

Notes

  • Storage: Keep refrigerated in an airtight container for up to 5 days. For longer storage, freeze for up to 1 month.
  • Meal Prep: Bake in multiple ramekins for portion-controlled, high-protein desserts.
  • Tips: Drain cottage cheese well for the smoothest texture. Use whey/casein blend protein powder for a creamier bite.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dessert, High-Protein
  • Method: Oven, Blender
  • Cuisine: American, Healthy

Nutrition

  • Serving Size: 1/2 cheesecake
  • Calories: 291
  • Sugar: 6g
  • Sodium: 220mg
  • Fat: 7g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 0g
  • Protein: 23g
  • Cholesterol: 95mg
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