Protein Cheesecake



Prepare to indulge in pure bliss with our protein cheesecake! Bursting with the irresistible flavors of classic cheesecake, but with a healthier twist, this cheesecake is a must-try! We used cottage cheese as the base. It adds protein and lightens it up. This cheesecake has a rich and creamy texture. Trust us, this is the ultimate cheesecake you’ve been waiting for!

Why You Will Love This Protein Cheesecake

  • We made it a high-protein cheesecake by using cottage cheese and Greek yogurt!
  • The Greek yogurt and lemon juice add to the classic tangy cheesecake flavor.
  • This recipe is easy to make and we made individual mini protein cheesecakes.
  • The texture of this cheesecake is incredible!
  • We have lightened up this cheesecake while adding protein and keeping the delicious flavors.

What Is Protein Cheesecake?

Protein cheesecake is a high-protein variation of traditional cheesecake. I incorporated cottage cheese and Greek yogurt to add protein and give this cheesecake a delicious flavor and texture. While some recipes opt for protein powder, I chose yogurt and cottage cheese to maintain the authentic taste and texture of traditional cheesecake. This protein cheesecake tastes similar to traditional cheesecake while being lightened up. It is a healthier option than classic cheesecake, with the same classic flavors. We made mini protein cheesecakes with this recipe for the perfect individual servings! It is such a delicious dessert!

Ingredients Needed

Ingredients for protein cheesecake
  • Cottage Cheese: There is cottage cheese in this cheesecake. We used fat-free cottage cheese. You can use low-fat or full-fat cottage cheese if you prefer.
  • Greek Yogurt: Add fat-free Greek yogurt for the perfect consistency and tangy flavor.
  • Lemon: Add lemon zest and fresh lemon juice to this cheesecake for flavor.
  • Vanilla: A splash of vanilla extract adds flavor.
  • Salt: Add a pinch of salt to enhance the flavor.
  • Flour: The all-purpose flour helps bind the ingredients together.
  • Sugar: Sweeten this cheesecake with sugar or a 1:1 sugar-free sweetener, such as monk fruit.
  • Eggs: Use two eggs for this recipe.
  • Graham Crackers: We made this a crustless cheesecake. For the classic graham cracker crust flavor, sprinkle some crushed graham crackers over the top of the cheesecake before serving. This is much easier and faster than making a crust and you get the same delicious flavor.
  • Fruit: You can top the cheesecake with fresh fruit before serving.

How To Make Protein Cheesecake

Step 1: Add the cottage cheese, 0-fat Greek yogurt, lemon zest, lemon juice, vanilla extract, salt, flour, and sugar to a blender. Then, blend until smooth.

Step 2: Pulse the eggs into the cheesecake batter in the blender.

Blended filling for cheesecake

Step 3: Spray a non-stick muffin pan with oil. After that, pour the cheesecake batter into the muffin pan to form individual cheesecakes.

Step 4: Bake the cheesecakes in the muffin pan at 350°F for 12-14 minutes. The cheesecakes will pouf up when baking and fall as they cool.

Step 5: Once done, let the cheesecakes cool at room temperature for 35-45 minutes. Then, store them in an airtight container in the refrigerator overnight, or for at least three hours.

Step 6: Once the cheesecakes are chilled, add your favorite optional toppings and enjoy. You can crush the graham crackers in a bag using a rolling pin or the back of a measuring cup.

Crushed graham crackers in a bag

Serving Suggestions

Once chilled, you can enjoy these mini cheesecakes as is or add some toppings. We like adding crushed graham cracker crumbs on top for a similar flavor to a graham cracker crust. Some other delicious toppings include peanut butter, almond butter, or fresh fruit such as strawberries, blueberries, raspberries, or blackberries. Also, you could add whipped cream, dairy-free coconut whipped cream, fresh jam, strawberry chia jam, or crushed nuts.

Cheesecake with crushed graham crackers and fruit

Expert Tips

  • Don’t Over-blend: Thoroughly blend and combine the ingredients, but be careful not to over-blend them.
  • Pulse In The Eggs: To avoid over-blending the eggs, lightly pulse them into the batter at the end after all the other ingredients have been blended.
  • Don’t Over-bake Cheesecake: Make sure not to over-bake the cheesecake or it will be dry.
  • Chill Cheesecake In The Fridge: Allow this cheesecake to chill in the refrigerator for at least a few hours, preferably overnight. You must do this before enjoying it so the cheesecake is firm and set.
  • Use Fresh Lemon Juice: Use freshly squeezed lemon juice for the best lemon flavor in this cheesecake.

Storage Instructions

You can store leftovers of this cheesecake in an airtight container in the fridge for 3-4 days.

Frequently Asked Questions

How Long Does Protein Cheesecake Last?

This cheesecake will last up to four days when stored in an airtight container in the refrigerator.

Is Protein Cheesecake Healthy?

This cheesecake is healthy, high-protein, low-carb, and keto-friendly. There is no cream cheese or sour cream in this recipe. Instead, we used a combination of fat-free cottage cheese and 0-fat Greek yogurt. Also, there is no butter since we made this cheesecake crustless. For the delicious flavor of a graham cracker crust without the extra work, sprinkle crushed graham crackers over top before serving.

Is This Cheesecake Gluten-Free?

This cheesecake can be made gluten-free if you omit the crushed graham crackers or use gluten-free graham crackers. Also, replace the all-purpose flour with gluten-free all-purpose flour.

Can I Make Protein Cheesecakes Ahead Of Time?

Yes, it is actually best to make protein cheesecakes ahead of time because you have to refrigerate them overnight to allow them to set. Making them ahead of time ensures they will be ready to enjoy when you need them. However, make sure to enjoy them within four days of making them.

More Recipes To Try Next!

If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you.


Recipe by Shawna
5.0 from 4 votes
Course: DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time





Prepare to indulge in pure bliss with our protein cheesecake! It is bursting with the irresistible flavors of classic cheesecake but with a healthier twist.

Cook Mode

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  • 16 oz fat-free cottage cheese

  • 3/4 CUP 0-fat Greek yogurt

  • 1 teaspoon lemon zest

  • 1 ½ teaspoons fresh lemon juice

  • 1 teaspoon vanilla extract

  • pinch of salt

  • 1 tablespoon all-purpose flour

  • 1/3 CUP sugar or monk fruit

  • 2 eggs

  • 1-2 crushed graham crackers, optional

  • top with fruit, optional


  • Add the cottage cheese, 0-fat Greek yogurt, lemon zest, lemon juice, vanilla extract, salt, flour, and sugar to a blender. Then, blend these ingredients until smooth.
  • Pulse the eggs into the cheesecake batter in the blender.
  • Spray a non-stick muffin pan with oil. Then, pour the cheesecake batter into the muffin pan. This recipe makes about 7-9 individual cheesecakes.
  • Bake the cheesecakes in the muffin pan at 350°F for 12-14 minutes. The cheesecakes will pouf up when baking and fall as they cool.
  • Once done, let the cheesecakes cool at room temperature for 35-45 minutes. Then, carefully remove the cheesecakes from the muffin pan and store them on a sheet pan or airtight container in the refrigerator. Refrigerate them for at least three hours, preferably overnight so they have enough time to set. As they cool they will have a thicker consistency.
  • Once chilled and ready to serve, top with optional crushed graham crackers to mimic a crust. Also, you can add fresh fruit on top.


Recipe Video

YouTube video


  • Store leftovers of this cheesecake in an airtight container in the refrigerator for 3-4 days.
  • The WW points and calories do not include graham crackers or fruit, just the cheesecake. Also, they are based on using a sugar-free sweetener.
  • WW Points™: 0 points per serving
  • To see your WW Points™ in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.
  • Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently. It could vary based on cooking methods and ingredients used.

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Nutrition Facts

8 servings per container

  • Amount Per ServingCalories55
  • % Daily Value *
  • Total Fat 1.3g 2%
    • Saturated Fat 0.4g 0%
  • Cholesterol 50mg 17%
  • Sodium 148mg 7%
  • Potassium 20mg 1%
  • Total Carbohydrate 3.3g 1%
    • Dietary Fiber 0.1g 0%
    • Sugars 2.3g
  • Protein 7.4g 15%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


    1. Can I use full fat in place of no fat

    2. Can i freeze these?

      • Yes, you can freeze this cheesecake. However, freezing it may alter the texture slightly. Make sure it is completely cooled before freezing. Also, wrap the cheesecake and store it in an airtight container. Before you are ready to eat it, transfer it to the refrigerator and let it thaw overnight.

    3. These little cheesecakes are sooo good! The only thing I did different was to bake them in a 6-cup jumbo muffin pan. They needed an extra 4 minutes to bake in the oven. They had a mild lemony flavor and were delicious topped with fresh strawberries! Thanks for this winner!

      • Hi Kathy, thank you so much for leaving a review for these protein cheesecakes! We are so happy you enjoyed them! What a great idea to top them with fresh strawberries, that sounds delicious!

    4. These were absolutely incredible! I first saw them on WW (as you may know, I’m jcsted). My only suggestion to improve them would be to strain the Greek yogurt for a few hours if you have time. Mine did ooze some liquid and they broke a little on the bottom even after refrigerating, so next time I will strain the yogurt. That being said, these are a new staple in our healthy dessert lineup! Thanks, Shawna!

      • Hi Janet, thank you for leaving a review on this protein cheesecake! I am so happy you enjoyed the recipe! I would make sure that you chill them in the refrigerator overnight. Also, straining the Greek yogurt is a great idea.

    5. great little snack!

    6. can I use cupcake liners inside the muffin pan?

      • Hello, you can use cupcake liners inside the muffin pan. Just let the baked cheesecakes chill in the cupcake liners in the fridge afterwards and allow them the full amount of time to set before removing. The only thing about using cupcake liners is that some of the cheesecake may stick to the liner. I hope this helps!

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