A creamy, protein-packed cheesecake made with Greek yogurt, cottage cheese, eggs, and vanilla. Perfect for a macro-friendly dessert or post-workout treat.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter
• 2 tablespoons sugar
• 32 oz cream cheese, softened
• 1 cup sugar
• 1 cup plain Greek yogurt
• 1/2 cup cottage cheese
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour

Instructions

Step 1

Preheat oven to 325°F. Grease a 9-inch springform pan.

Step 2

Mix crust ingredients (graham cracker crumbs, melted butter, 2 tablespoons sugar) and press into bottom of pan. Bake 10 minutes.

Step 3

Beat cream cheese and 1 cup sugar until smooth. Add yogurt, cottage cheese, eggs, vanilla, and flour; mix until combined.

Step 4

Pour filling over crust. Bake 55-60 minutes until center is almost set.

Step 5

Cool completely, then refrigerate at least 4 hours before serving.

For best results

• Use room temperature cream cheese for a smoother batter.
• Don't overmix the filling to avoid cracking.
• For a gluten-free crust, substitute almond flour for graham crackers.

Variations

• Add lemon zest for a citrus twist.
• Top with fresh berries or sugar-free chocolate sauce.
• Use low-fat cream cheese and Greek yogurt to reduce calories.

Nutrition

• Calories285 kcal
• Total Fat18g
• Saturated Fat10g
• Cholesterol95mg
• Sodium320mg
• Total Carbohydrates24g
• Dietary Fiber0g
• Sugars18g
• Protein8g

Common Questions