High Protein Cottage Cheese Cheesecake
This high-protein, low-carb cottage cheese cheesecake is one of the easiest and healthiest desserts ever! Made with just 4 ingredients, it packs about 64 grams of protein while being completely sugar-free, gluten-free, and flourless—making it the perfect guilt-free treat!
Cottage cheese is one of my favorite ingredients for making healthy recipes, especially desserts. It’s affordable, packed with protein, and so versatile. That’s why I have so many high-protein cottage cheese recipes, such as my cottage cheese pancakes and cottage cheese cookies—both of which you must try!
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Why You’ll Love This High Protein Cheesecake
- High Protein – This entire cottage cheese cheesecake has about 64 grams of protein, meaning 16 grams per serving! Plus, it contains no protein powder—just natural, whole ingredients.
- Low Carb & Keto-Friendly – This cheesecake has no added sugar or flour, making it a perfect choice for a high-protein and low-carb dessert or a keto-friendly cheesecake.
- Easy to Make – With only 4 ingredients and minimal prep, you can whip up this cheesecake in under 10 minutes before baking.
- Naturally Sugar-Free – Made with stevia, this sugar-free cheesecake is great for anyone reducing their sugar intake.
- Light & Creamy Texture – Despite using cottage cheese, this cheesecake is smooth and fluffy, thanks to blending and straining the batter.
Ingredient Notes
- Cottage cheese: Our main protein source in this recipe. You can use low-fat, full-fat, or fat-free cottage cheese based on your preference.
- Eggs: They help make the cheesecake light and fluffy, while also adding extra protein.
- Stevia: A sugar-free sweetener that keeps this cheesecake low-carb. You can also use Erythritol (keto-friendly) Monk fruit sweetener (natural, low glycemic) or Coconut sugar (not sugar-free but healthier than refined sugar).
- Vanilla bean paste: Adds extra depth of flavor. You can also use vanilla extract.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
Why Cottage Cheese?
When I started testing this recipe, I wanted to make a high-protein cheesecake without protein powder. After experimenting with different ingredients, I found cottage cheese to be the best choice. Here’s why:
Health Benefits of Cottage Cheese:
High in protein – Great for muscle recovery and keeping you full.
Low in carbs – Ideal for keto and low-carb diets.
Rich in calcium – Supports bone health.
Gut-friendly – Contains probiotics that aid digestion.
Versatile – Works well in both sweet and savory recipes.
Variations & Customizations
One of the best things about this recipe is how versatile it is! Here are some delicious variations:
- Add Protein Powder – If 64 grams of protein isn’t enough, add 1 scoop of whey or plant-based protein to the batter. Reduce the baking time slightly.
- Chocolate Cheesecake – Mix in 2-3 tablespoons of cocoa powder or 20-40g melted dark chocolate for a rich chocolatey flavor.
- Lemon Cheesecake – Add zest of 1 lemon and 1 tablespoon of lemon juice for a fresh citrus twist.
- Peanut Butter Cheesecake – Swirl in 1-2 tablespoons of peanut butter before baking for a nutty taste.
- Berry Cheesecake – Fold in fresh or frozen berries into the batter for extra flavor and antioxidants.
What to Do with Leftover Cottage Cheese?
If you have extra cottage cheese, here are some delicious high-protein ideas:
🥞 Cottage Cheese Pancakes – Fluffy and protein-packed.
🍦 High Protein Cottage Cheese Ice Cream – Creamy and healthy.
🥯 High Protein Cottage Cheese Bagels – Great for breakfast.
🍪 High Protein Cottage Cheese Cookies – Perfect snack option.
🍫 Cottage Cheese Chocolate mousse – Rich, creamy, and full of protein.
Tips & Tricks
- Blend Well – Use a high-speed blender or food processor to get a smooth texture.
- Strain for Extra Smoothness – Pour the batter through a fine-mesh sieve to remove air bubbles.
- Don’t Overbake – The center should still be slightly jiggly when you turn off the oven.
- Cool Gradually – Let the cheesecake rest in the oven for 1 hour to prevent cracking.
- Chill Before Serving – Refrigerate for at least 4 hours for the best texture.
How to Serve
Here are some delicious serving ideas:
🍓 Fresh Fruits & Berries – A classic pairing! Blueberries, raspberries, or strawberries add natural sweetness and freshness.
🍯 Sugar-Free Jam – Spread a thin layer of high quality sugar-free strawberry or raspberry jam for extra flavor.
🍫 Melted Dark Chocolate – Drizzle melted 85% dark chocolate for an elegant and rich topping.
🥜 Peanut Butter – A drizzle of peanut or almond butter makes this cheesecake even more satisfying.
Frequently Asked Questions
While cottage cheese works best, you can substitute it with ricotta or Greek yogurt for a similar high-protein texture
Yes! A simple almond flour and butter crust will keep it low-carb and keto-friendly.
Add a scoop of whey or plant-based protein powder to the batter before blending.
Make Ahead & Storage
Make Ahead: You can bake this cheesecake 1-2 days in advance and store it in the fridge.
Storage: Keep leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
More Recipes You’ll Love:
High Protein Cottage Cheese Cheesecake
Equipment
Ingredients
For the Cheesecake:
- 2¼ cups (500 g) Cottage cheese
- 2 Eggs
- ¼ cup (50 g) Stevia or other sweetener *read notes
- ½ teaspoon Vanilla bean paste or 1 teaspoon vanilla extract
For Topping:
- Sugar-free jam optional
- Fresh fruits optinal
Instructions
- Preheat oven to 325f (160C). Line a 7-inch (18cm) pan with parchment paper and set aside.
- Add cottage cheese, eggs, stevia, and vanilla (optional) to a blender or food processor and blend until smooth.
- Pour the cake batter through a sieve directly into the pan. This step is optional but t helps to reduce the air bubbles from the batter.
- Bake for 45-50 minutes or until golden, the edges are set, and the center is still slightly jiggly.
- Turn the oven off and leave the cake in the oven for 1 hour, then allow to cool completely. Transfer to the fridge for at least 4 hours before serving.
- Serve with fresh fruits, sugar-free jam or eat as is.
Video
Notes
- Sweeteners – You can use stevia, erythritol, monk fruit, or coconut sugar (not sugar-free). Adjust to taste.
- Blending – For the smoothest texture, blend the batter well and strain through a sieve before baking.
- Baking Time – Avoid overbaking; the center should be slightly jiggly when removed from the oven.
- Chilling – Let the cheesecake cool completely and refrigerate for at least 4 hours before serving.
love this recipe, I added lemon zest and it was a bomb!
Delicious with Skinny Girl Raspberry Bellini jam on it! Question though – could we make it with a liquid sweetener next time? Thanks for the recipe!
Yes, you can use a liquid sweetener, but this cheesecake batter is already quite thin, so adjustments are needed.
1. Adjust the quantity – Liquid sweeteners like honey or maple syrup are sweeter than granulated ones. Start with ¼ cup (60ml) and adjust to taste.
2. Thicken the batter – Since this recipe is already on the liquid side, adding 1-2 tablespoons of cornstarch, almond flour, or protein powder can help maintain the right texture.
3. Baking time – The cake may take a few extra minutes to bake. Check for a slightly jiggly center before removing from the oven.
Many thanks for that quick reply and the tips. We did notice it was on the thin side and almost used a tablespoon of almond flour when we saw that so, good to know! We have liquid monk fruit sweetener so will be trying that next time. Cheers!