Protein Cheesecake

Introduction

This protein cheesecake delivers all the luxurious creaminess of the classic dessert but packs a satisfying protein punch. You’ll love how it keeps you full and fuels your day without sacrificing an ounce of flavor. It’s the perfect high-protein treat to satisfy your sweet tooth.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 10 minutes
Cook Time: 90 minutes
Total Time: 100 minutes
Servings: 10

Ingredients

1 1/4 cups almond flour
2 tbsp protein powder
2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
4 tbsp salted butter
16 oz 4% fat cottage cheese
8 oz cream cheese
1/2 cup protein powder
3/4 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
1 tsp vanilla powder (use half this amount if you prefer less rich vanilla flavor)
5 eggs

Instructions

Preheat your oven to 300°F (150°C). Line the bottom of an 8-inch springform pan with parchment paper.
Make the crust: In a medium bowl, combine the almond flour, 2 tbsp protein powder, and 2 tbsp Joy Filled Eats Sweetener. Melt the salted butter and mix it into the dry ingredients until a crumbly dough forms.
Press the crust mixture firmly and evenly into the bottom of the prepared pan. Set aside.
Make the filling: In a high-powered blender or food processor, combine the cottage cheese and cream cheese. Blend until completely smooth and no lumps remain.
Add the 1/2 cup protein powder, 3/4 cup Joy Filled Eats Sweetener, vanilla powder (use half this amount if you prefer less rich vanilla flavor), and eggs to the blender. Blend again until the mixture is very smooth and well combined.
Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula.
Place the pan on a baking sheet. Bake in the preheated oven for 90 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then, transfer it to the refrigerator to chill completely for at least 4 hours, or overnight, before slicing and serving.

Variations

Chocolate Swirl: Before baking, dollop 2-3 tbsp of sugar-free chocolate syrup on the filled cheesecake and use a knife to swirl it gently into the top layer.
Fruit Compote Topping: After baking and chilling, top slices with a quick berry compote made by simmering frozen berries with a little sweetener until thickened.
Lemon Zest: Add the zest of one lemon to the filling for a bright, citrusy flavor.
Mini Cheesecakes: Divide the crust and filling among lined muffin tins and reduce the baking time to 20-25 minutes.

Tips for Success

Ensure all filling ingredients, especially the cream cheese and eggs, are at room temperature before blending to prevent a lumpy filling.
For an ultra-smooth filling, blend the cottage cheese and cream cheese mixture for a full 1-2 minutes before adding the other ingredients.
Let the cheesecake cool slowly in the oven with the door cracked to prevent it from cracking on top from a sudden temperature change.

Storage & Reheating

Store leftover cheesecake covered tightly in the refrigerator for up to 5 days. For longer storage, wrap individual slices in plastic wrap and freeze in an airtight container for up to 2 months. Thaw in the refrigerator overnight. This cheesecake is best served chilled and does not require reheating.

FAQ

Can I use a different sweetener?

Yes, you can use an equal amount of any granulated sweetener that measures like sugar, such as erythritol or monk fruit blend. See the recipe notes for alternatives.

Why is my filling grainy?

Graininess is often caused by over-blending the eggs, which can incorporate too much air, or from cottage cheese that hasn’t been blended until completely smooth. Blend the dairy base first until silky before adding eggs.

Can I use low-fat or fat-free cottage cheese/cream cheese?

It’s not recommended. The 4% fat cottage cheese and full-fat cream cheese provide the necessary richness and texture. Lower-fat versions may result in a watery, less creamy cheesecake.

My cheesecake cracked. What happened?

Cracking is usually caused by over-baking, cooling too quickly, or a drastic temperature change. Ensure you follow the slow cool-down process in the turned-off oven.

Is this cheesecake keto-friendly?

Yes, with the ingredients as listed and using a keto-friendly sweetener, this recipe is suitable for a ketogenic diet.

Can I make this without a springform pan?

A springform pan is highly recommended for easy removal. You can use a regular cake pan lined with parchment paper slings, but removing slices cleanly will be more difficult.