Boost your protein intake with this creamy cheesecake made with Greek yogurt and cottage cheese. A macro-friendly dessert that satisfies your sweet tooth.

Ingredients

Toggle: Metric / US

Instructions

Step 1

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line with parchment paper.

Step 1 image
Step 2

In a medium bowl, combine almond flour, melted butter, and 2 tablespoons sweetener. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes until lightly golden. Set aside to cool.

Step 2 image
Step 3

In a blender or food processor, combine cottage cheese, Greek yogurt, eggs, sweetener, lemon juice, vanilla, cornstarch, and salt. Blend until completely smooth and creamy, scraping down sides as needed.

Step 4

Pour the filling over the cooled crust. Smooth the top with a spatula. Place the springform pan in a larger baking dish and add about 1 inch of hot water to the larger dish (water bath).

Step 5

Bake for 40-45 minutes until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door cracked for 1 hour.

Step 6

Remove from water bath and let cool completely at room temperature. Refrigerate for at least 4 hours or overnight for best texture. Slice and serve.

For best results

  • For ultra-smooth texture, blend the cottage cheese and yogurt until no lumps remain. A high-speed blender works best.
  • Use full-fat dairy for the creamiest result; low-fat versions may turn out grainy.
  • Let the cheesecake cool gradually to prevent cracking. The water bath and slow cooling in the oven are key.

Variations

  • Add 1/4 cup cocoa powder for a chocolate version.
  • Top with fresh berries or a sugar-free fruit compote before serving.
  • Swap almond flour crust with crushed high-protein crackers for extra protein.

Nutrition

  • Calories215 kcal
  • Total Fat12g
  • Saturated Fat7g
  • Cholesterol45mg
  • Sodium180mg
  • Total Carbohydrates26g
  • Dietary Fiber1g
  • Sugars17g
  • Protein3g

Common Questions

Can I use nonfat Greek yogurt?
Yes, but the texture may be slightly less creamy. For best results, stick with full-fat.
How do I store leftovers?
Cover and refrigerate for up to 5 days. You can also freeze individual slices for up to 3 months.
Can I replace cottage cheese with something else?
Ricotta cheese can be used, but it will reduce the protein content. Cottage cheese is key for the high-protein boost.