Indulge in a delectable Cottage Cheese Protein Cheesecake that satisfies your sweet cravings while aligning with your health goals. This low-calorie, sugar-free, and high-protein dessert is perfect for those seeking a guilt-free treat.

Why You’ll Love This Recipe

This cheesecake combines the creamy richness of traditional cheesecake with the nutritional benefits of cottage cheese and protein powder. It’s an excellent option for health-conscious individuals looking to enjoy dessert without compromising on taste or nutrition.

Ingredients

5 sheets of plain or honey graham crackers (approximately 75g)
2 tablespoons runny almond butter (28g)
2 teaspoons sugar-free maple syrup (13g)
1 egg white (33g)
⅔ cup low-fat cottage cheese (170g)
6 oz reduced-fat cream cheese, softened (170g)
2 tablespoons unsweetened almond milk
⅓ cup vanilla protein powder (30g)
2 teaspoons cornstarch
1 egg

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C).
Line the bottom of a 7-inch springform or cake pan with parchment paper and lightly grease the sides.
In a food processor, blend the graham crackers into fine crumbs.
Add almond butter and sugar-free maple syrup to the crumbs; pulse until combined.
Transfer the mixture to a bowl, add the egg white, and mix thoroughly.
Press the crust mixture evenly into the prepared pan.
Bake the crust for 10 minutes, then allow it to cool completely (about 30 minutes).
In a blender or food processor, blend the cottage cheese until smooth.
In a separate bowl, beat the softened cream cheese until light and fluffy.
Add the blended cottage cheese to the cream cheese and mix well.
Incorporate the vanilla protein powder and cornstarch into the mixture, beating until smooth.
Add the egg and mix just until combined; avoid overmixing.
Pour the cheesecake filling over the cooled crust, smoothing the top.
Prepare a water bath by filling a large baking pan with 2-3 inches of hot water.
Wrap the outside of the cheesecake pan with foil to prevent water from seeping in, and place it into the water bath.
Bake at 350°F (175°C) for 30-35 minutes, until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour.
Remove from the oven, cool to room temperature, then refrigerate for at least 2 hours before serving.

Servings and Timing

Servings: 8 slices
Prep Time: 10 minutes
Cook Time: 45 minutes
Chill Time: 2 hours 30 minutes
Total Time: 3 hours 25 minutes

Variations

Gluten-Free: Use gluten-free graham crackers for the crust.
Nut-Free: Replace almond butter with sunflower seed butter.
Flavor Twist: Incorporate lemon zest into the filling for a citrusy note.

Storage/Reheating

Store leftover cheesecake in an airtight container in the refrigerator for up to 4-5 days. To freeze, wrap individual slices in plastic wrap, place them in a freezer-safe bag, and freeze for up to 2-3 months. Thaw in the refrigerator before serving.

FAQs

What type of protein powder is best for this recipe?

A whey-casein blend, such as Quest Vanilla Protein Powder, works well for baking and adds a pleasant flavor.

Can I use full-fat cream cheese instead of reduced-fat?

Yes, full-fat cream cheese can be used, but it will increase the calorie and fat content of the cheesecake.

Is it necessary to use a water bath?

A water bath helps prevent cracks and ensures even baking, but if omitted, monitor the cheesecake closely to avoid overbaking.

Can I substitute the cottage cheese with ricotta?

Yes, ricotta cheese can be used, but it may alter the texture and flavor slightly.

How can I make this recipe dairy-free?

Use dairy-free cream cheese, plant-based cottage cheese, and a vegan protein powder.

What can I use instead of almond milk?

Any milk alternative, such as soy or oat milk, can be substituted.

How do I prevent the cheesecake from cracking?

Ensure all ingredients are at room temperature, avoid overmixing, and use a water bath during baking.

Can I add fruit to the cheesecake?

Yes, folding in fresh berries or adding a fruit compote on top can enhance the flavor.

Is the sugar-free maple syrup necessary for the crust?

It adds sweetness and helps bind the crust, but regular maple syrup or honey can be used as alternatives.

How long should I let the cheesecake cool before refrigerating?

Cottage Cheese Protein Cheesecake

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Author: Emma
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 3 hours 25 minutes
Yield: 8 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Print Recipe

Description

Indulge in a delectable Cottage Cheese Protein Cheesecake that satisfies your sweet cravings while supporting your health goals. This low-calorie, sugar-free, high-protein dessert is perfect for a guilt-free treat.

Instructions

Preheat oven to 375°F (190°C).
Line the bottom of a 7-inch springform pan with parchment paper and lightly grease the sides.
Blend graham crackers into fine crumbs using a food processor.
Add almond butter and sugar-free maple syrup to the crumbs and pulse to combine.
Transfer to a bowl, mix in the egg white, and press evenly into the pan.
Bake the crust for 10 minutes; cool completely for 30 minutes.
Blend cottage cheese until smooth.
In a bowl, beat softened cream cheese until fluffy. Add blended cottage cheese and mix well.
Incorporate protein powder and cornstarch; beat until smooth.
Mix in the egg until just combined.
Pour filling over cooled crust, smoothing the top.
Prepare a water bath: wrap the springform pan in foil, place it in a larger pan with 2-3 inches of hot water.
Bake at 350°F (175°C) for 30-35 minutes until edges set and the center jiggles slightly.
Turn off the oven; leave cheesecake inside with the door ajar for 1 hour.
Cool to room temperature, then refrigerate for at least 2 hours.

Notes

Gluten-Free: Substitute graham crackers with gluten-free options.
Nut-Free: Replace almond butter with sunflower seed butter.
Dairy-Free: Use plant-based cream cheese, cottage cheese, and vegan protein powder.
Flavor Twist: Add lemon zest to the filling for a citrusy kick.