This high-protein cheesecake uses Greek yogurt and cottage cheese for a creamy, macro-friendly dessert. Quick to make and perfect for your protein goals.
Ingredients
Instructions
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
In a small bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons sugar until combined. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove from oven and set aside.
In a large bowl, beat cream cheese and 1 cup sugar with an electric mixer until smooth and creamy. Add Greek yogurt, cottage cheese, eggs, vanilla extract, and flour; mix on low speed until just combined. Do not overmix.
Pour filling over the baked crust. Spread evenly. Bake for 55-60 minutes, or until the center is almost set and the edges are lightly golden. The center should jiggle slightly when shaken.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Then remove and cool completely on a wire rack. Refrigerate for at least 4 hours or overnight before slicing. Serve chilled.
For best results
- Use full-fat cream cheese and Greek yogurt for the creamiest texture.
- Make sure all ingredients are at room temperature to avoid lumps.
- To prevent cracking, do not overmix the filling and cool the cheesecake gradually in the oven.
- For a cleaner slice, use a hot knife dipped in water between cuts.
Variations
- Add a swirl of sugar-free raspberry jam on top before baking.
- Use a gluten-free graham cracker crust for a GF version.
- Replace the crust with a nut-based crust for a low-carb option.
Nutrition
- Calories285 kcal
- Total Fat18g
- Saturated Fat10g
- Cholesterol95mg
- Sodium320mg
- Total Carbohydrates24g
- Dietary Fiber0g
- Sugars18g
- Protein8g