Protein Cottage Cheesecake Recipe | Healthy High-Protein Snack
Make protein cottage cheesecake for a healthy, high-protein snack. Creamy cottage cheese baked into a light cheesecake — perfect for guilt-free snacking or a nutritious dessert option.
Equipment
- Blender or food processor
- Mixing bowls
- Whisk or spatula
- 9-inch springform pan or muffin tin
- Oven
Ingredients
- 2 cups cottage cheese (blended until smooth)
- 1 scoop vanilla or unflavored protein powder
- 2 eggs
- ½ cup Greek yogurt
- 3–4 tbsp honey, maple syrup, or stevia
- 1 tsp vanilla extract
- Zest of 1 lemon
- Optional toppings: fresh berries, chopped nuts, dark chocolate drizzle
Instructions
- Blend base: Blend cottage cheese until smooth. Add protein powder and blend again.
- Mix wet ingredients: Transfer to a bowl. Stir in eggs, Greek yogurt, sweetener, vanilla, and lemon zest until uniform.
- Prepare pan: Grease a springform pan or line muffin tins. Pour mixture evenly.
- Bake: Preheat oven to 325°F (160°C). Bake 35–40 minutes (20–25 minutes for muffin portions) until set but slightly jiggly.
- Cool: Let cool at room temperature, then refrigerate for 2+ hours.
- Top and serve: Garnish with berries, nuts, or chocolate drizzle. Slice into wedges, bars, or serve as mini cheesecakes.
Notes
- Tip: Blend cottage cheese thoroughly for a silky texture.
- Make-ahead: Bake in muffin tins for meal prep; refrigerate up to 3–4 days or freeze slices for 2 months.
- Variations: Try chocolate protein powder, berry swirls, or a no-bake gelatin version.
- Serving idea: Great as a post-workout snack, afternoon pick-me-up, or healthy dessert at gatherings.