If you’ve ever had a cheesecake craving but didn’t want to blow your calories or protein goals, this recipe is for you. This high protein cheesecake with cottage cheese and Greek yogurt is light, creamy, and packed with 12 grams of protein per slice—all without protein powder overload or refined sugar.
I love that it feels like dessert but performs like a macro-friendly snack. It’s my favorite meal-prep dessert, especially after dinner when I want something satisfying but clean. Plus, no fancy equipment needed—just a blender, a loaf pan, and a fridge.
How To Make High Protein Cheesecake with Cottage Cheese and Greek Yogurt
This is honestly one of the easiest cheesecakes I’ve ever made. First, I press together the oat flour crust—just mix oat flour, a little coconut oil, and maple syrup, then press it into a parchment-lined loaf pan.
While that bakes for 8–10 minutes, I blend the cottage cheese and Greek yogurt until it’s ultra-smooth. Then I add the egg, vanilla, maple syrup, salt, and a bit of cornstarch to help it firm up.
Once everything is blended into creamy goodness, I pour it over the baked crust and smooth the top. Into the oven it goes—no water bath needed. After about 40 minutes, it’s puffed slightly and set at the edges. Let it cool, then chill it in the fridge for at least 4 hours (overnight is better).
Easy High Protein Cheesecake with Cottage Cheese and Greek Yogurt
Course: DessertDifficulty: Easy6
servings6
minutes40
minutes162
kcal12
gramsIngredients
- For the Crust:
3/4 cup oat flour – 240 kcal, 8g protein
1 tbsp coconut oil (melted) – 120 kcal, 0g protein
1 tbsp maple syrup – 52 kcal, 0g protein
- For the Filling:
1 cup low-fat cottage cheese (Good Culture 2%) – 180 kcal, 24g protein
1/2 cup nonfat Greek yogurt (FAGE 0%) – 45 kcal, 9g protein
1 large egg – 70 kcal, 6g protein
2 tbsp maple syrup – 104 kcal, 0g protein
1 scoop (30g) vanilla protein powder – 120 kcal, 25g protein
1 tsp vanilla extract – 12 kcal, 0g protein
1 tbsp cornstarch – 30 kcal, 0g protein
Pinch of salt
Optional: 1 tsp lemon juice or zest for brightness
Directions
- Preheat your oven to 325°F (165°C) and line a loaf pan with parchment paper.
- Mix crust: In a bowl, combine oat flour, melted coconut oil, and maple syrup. Press firmly into the bottom of the pan. Bake for 8–10 minutes.
- Blend filling: In a blender or food processor, blend cottage cheese and Greek yogurt until smooth. Add the egg, maple syrup, vanilla extract, protein powder, cornstarch, and salt. Blend again until silky.
- Assemble and bake: Pour the filling over the baked crust and smooth the top. Bake for 35–40 minutes until set around the edges and slightly jiggly in the center.
- Cool and chill: Let cool at room temp for 30 minutes, then refrigerate for at least 4 hours (overnight is ideal).
- Slice and serve: Cut into 6 slices. Enjoy plain or with sugar-free syrup or light jam.
Notes
- Calories and protein are per 1 serving!
Tips, Variations & Storage (with Focus Keyword)
This high protein cheesecake with cottage cheese and Greek yogurt is a dessert you can truly feel good about. It’s versatile, macro-friendly, and simple enough to whip up on a weekday.
Tips for the perfect texture:
Use a good quality blender to make the filling extra creamy.
Don’t overbake—you want the center to jiggle slightly when it comes out.
Let it chill fully. Overnight makes the best texture.
Easy Variations:
Add lemon juice and zest for a citrusy zing.
Mix in cocoa powder to turn it into a chocolate protein cheesecake.
Want to go crustless? Just bake the filling in a nonstick dish to save 70 calories per slice.
Storage Tips:
Store in the fridge up to 5 days in an airtight container.
Freeze individual slices with parchment between layers for up to 2 months. Defrost in the fridge overnight.
It’s one of the most satisfying, low-effort ways to get more protein in while still enjoying something sweet. This high protein cheesecake with cottage cheese and Greek yogurt is also perfect for those tracking macros, on high protein diets, or just trying to cut back on sugar-heavy desserts.
