This High Protein Cheesecake has the soft, creamy texture of a classic cheesecake, but sneaks in some serious nutrition. Made with high-protein ingredients like Greek yogurt, cottage cheese, a small amount of protein powder, and a grain-free crust, each serving packs an impressive 14 grams of protein!
Both low carb, keto-friendly, and gluten-free, this delicious dessert is so good, no one will believe that it's actually good for you.
a creamy, dreamy, high protein cheesecake recipe
Recently, I've shared several high protein desserts, including my High Protein Blueberry Muffins, Protein Banana Nut Bread, and Cookie Dough Protein Balls.
But cheesecake has always been one of my favorite treats, so when I sought out to create a high-protein version, I knew it had to be as close to the real thing as possible.
While high-protein desserts are certainly trending right now, I do get wary of the quick and easy high-protein, "three-ingredient" recipes that make big promises and rarely deliver (I assure you, this is not one of those).
From the buttery crust to the creamy filling, this cheesecake has all the flavors and textures you'd expect—but with extra protein, fewer carbs, and zero gluten.
It's an easy protein cheesecake that delivers everything there is to love about a classic cheesecake, but can satisfy various dietary restrictions while powering up your body with essential nutrients.
why this recipe works
It’s pretty incredible how a few simple ingredient swaps can create the same delicious results with the added benefit of increased nourishment and energy.
Traditional cheesecake is known for its classic graham cracker crust, so to achieve that same rich, buttery taste, I combine almond flour, lupin flour, granulated monkfruit sweetener and melted butter.
It gives you that same texture of graham cracker crumbs without all of the carbs and gluten. Lupin flour, with its high-protein and low-carb nutritional profile, also adds a few extra grams of protein to the recipe and helps create a thick, sturdy crust.
For the filling, it's important to use full fat cottage cheese, Greek yogurt, and cream cheese. Low-fat options won't give you the same creamy texture and may affect the overall taste.
Add in some more monkfruit sweetener (with allulose this time), protein powder, eggs, and a dash of vanilla, and you have the perfect creamy cheesecake base.
The filling comes together completely in the blender- just toss it all in there and blend until smooth. There's no need to worry about lumps or chunks of cottage cheese. It’s so straightforward and simple to prepare!
My high protein cheesecake is:
- Packed with so much protein and flavor!
- Macro-friendly and great for low-carb, keto, and gluten-free diets.
- Easy to prepare—the cheesecake batter blends effortlessly.
- So good, you won't even realize it's good for you!
the ingredients
Here's a look at the simple ingredients you'll need for this high-protein cheesecake recipe:
- Blanched almond flour. This gluten-free and low-carb flour is made from finely ground almonds. It adds a nutty flavor that you can elevate even more by toasting it for a few minutes in a skillet.
- Lupin flour. I love the addition of lupin flour since it helps create a sturdier, less-crumbly crust. If you don't have lupin flour, sub with ¼ cup more of almond flour!
- Granulated monkfruit sweetener. For the crust, you can use granulated monkfruit sweetener with erythritol or allulose (an erythritol blend will create a crisper crust). For the filling, use monkfruit sweetener with allulose since it dissolves the best and has the cleanest flavor.
- Melted butter. Creates a wonderfully moist crumb and gives the cheesecake crust a buttery flavor.
- Vanilla extract. I use a splash of vanilla for both the crust and the filling.
- Full-fat cottage cheese. A key ingredient for adding protein and creaminess!
- Full-fat Greek yogurt. Another great addition for added protein and texture. It also helps lighten up the cheesecake to create an extra creamy texture.
- Full-fat cream cheese. We still use cream cheese for texture purposes, but not as much since we're instead opting for high-protein dairy like cottage cheese and Greek yogurt.
- Vanilla protein powder (optional). You can use whey protein or even a plant-based protein powder to add extra flavor and protein to the filling.
- Eggs. Eggs help hold everything together and create a fluffy texture.
how to make high protein cheesecake
Follow these simple steps for a delicious and nutritious high-protein cheesecake (be sure to read the entire process in the printable recipe card at the bottom of the page).
Start by preheating the oven to 350°F. Add all of the crust ingredients to a medium bowl. Mix until the consistency is like damp sand.
Transfer the entire crust mixture into a springform pan. Press it evenly along the sides and base, creating a crust approximately ¼ inch thick all around.
Bake the crust for 8-10 minutes at 350°F. When done, let it cool and reduce the oven temperature to 225°F.
Add the cottage cheese and Greek yogurt to a high-powered blender. Blend until the cottage cheese is smooth. Add the softened cream cheese, then the sweetener, protein powder and vanilla. Blend to combine, then add each of the eggs and continue blending for 1 more minute.
Pour the filling into the crust. Tap the pan on the counter several times to help release any air bubbles, then smooth out the surface with a spoon. Bake at 225°F for 1-½ hours to 1 hour and 45 minutes. The center should be slightly jiggly but mostly set.
Let the cheesecake cool at room temperature for about 1 hour, then transfer to the fridge to chill.
Serve plain, with fresh berries, or with a mixed berry sauce (as pictured).
tips for best results
- Baking at a lower temperature helps avoid big cracks without the need for a water bath! The baking temp of 225°F allows the cheesecake to bake low and slow.
- You might notice small air bubbles or tiny cracks on the surface of your cheesecake. Don’t worry—they won’t affect the taste! Just top it off with some fresh berries or a drizzle of sauce to hide the imperfections.
types of sweetener
Did you know that the type of sweetener you use can affect the overall texture of your bake?
A monkfruit and erythritol blend will always give you a more crisp texture which is why it works well for bakes like cookies. While I personally don't love erythritol and usually opt for a monkfruit and allulose blend since it has a cleaner flavor, I do think that an erythritol-based sweetener is great for the crust. When combined with the almond flour and lupin flour, it helps create a crisp, sturdy crust that stays together and won't crumble.
However, I don't recommend an erythritol blend for the filling unless you're using a powdered version (the granular sweetener will create a gritty texture). If you have granulated monkfruit with allulose, you can use it for the filling because the allulose will dissolve (this is why I recommend it).
topping ideas
Let’s talk toppings! Here are some tasty, low-carb ideas to get you started:
Berry sauce: This high-protein cottage cheese cheesecake is pictured with the berry sauce recipe from my keto lemon ricotta cheesecake bars! It's easy to make and adds the perfect, fruity finishing touch. Another good berry sauce is the fresh strawberry sauce in my keto cheesecake recipe.
Fresh fruit: Fresh strawberries, blackberries, peaches, and plums work great! Just keep an eye on the sugar/carb count if you need this treat to be low glycemic.
Sugar-free chocolate sauce: Make your own with cocoa powder, unsweetened almond milk, and your favorite sugar substitute—it’s super simple!
Whipped cream: You can’t go wrong with this classic cheesecake topper. Use heavy cream and a sugar substitute to keep it keto-friendly.
Fruit jams or curd: Quick, homemade jams and spreads like my sugar-free strawberry chia jam, sugar-free blueberry jam, or olive oil lemon curd make incredible fruity toppings!
Nuts and honey: Crushed almonds, pecans, or walnuts add the perfect crunch. And a drizzle of honey for extra decadence.
Coconut flakes: Toast some coconut for a crunchy, flavorful topping that pairs perfectly with your protein cheesecake.
storage
Any leftover high protein cheesecake can be stored in an airtight container in the fridge for up to one week. For longer storage, wrap it tightly with plastic wrap and freeze for up to 3 months. Simply thaw overnight in the fridge before enjoying.
you might also love
- Adorable and delectable, these keto carrot cake cupcakes are moist, delicious, and 100% gluten-free. Made with almond flour, tahini, grated carrots, and warm spices, these are perfect for satisfying your craving while staying on track with your diet!
- This pumpkin Basque cheesecake is the ultimate fall treat, featuring a burnt crust, rich pumpkin and spice flavors, and a creamy texture. It's like a hybrid of pumpkin cheesecake and Basque burnt cheesecake – easy to make but oh so delicious!
- If you’re craving candy, these homemade keto caramels will satisfy your sweet tooth guilt-free. They're chewy, sweet, and salty—everything you want in a caramel. And the best part? They only require three ingredients and have no sugar.
- A traditional lemon ricotta cheesecake, without all the carbs! This keto ricotta cheesecake bar recipe uses sugar-free sweeteners and a coconut-almond flour crust to create the perfect low-carb treat.
High Protein Cheesecake (Low Carb, Grain Free)
This high-protein cheesecake is rich, creamy, and packs 14 grams of protein per serving with only 5 net carbs. The crust is gluten and grain free, and the easy filling comes together in a blender!
Enjoy it plain or serve it with a simple mixed berry sauce, fresh fruit, or your own favorite cheesecake topping.
Ingredients
for the crust
- 1-¼ cups blanched almond flour
- 3 tablespoons lupin flour (or sub with ¼ cup extra almond flour)
- 3 tablespoons granulated monkfruit sweetener (with erythritol or allulose)*
- 4 tablespoons melted butter
- 1 teaspoon vanilla extract
- Pinch of salt
for the filling
- 12 ounces full-fat cottage cheese, room temperature
- ⅔ cup full-fat Greek yogurt, room temperature
- 16 ounces full-fat cream cheese, softened
- 1 cup granulated monkfruit sweetener with allulose*
- 2 scoops vanilla protein powder (optional)
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
Instructions
- Preheat the oven to 350°F. Add all of the crust ingredients to a medium bowl. Mix until the consistency is like damp sand.
- Line a 9-inch springform pan with parchment paper, then transfer all of the crust mixture into the pan. Use your hands to press it evenly along the sides, about ¾ to 1-inch high. Press it into the base, creating a crust all around about ¼-inch thick. A flat-bottomed measuring cup can help.
- Bake the crust for 8-10 minutes at 350°F. When done, let it cool and reduce the oven temperature to 225°F.
- In a high-powered blender, add the cottage cheese and Greek yogurt. Blend for 1 minute or until the cottage cheese is smooth. Add in the softened cream cheese and blend for another minute to incorporate.
- Add the granulated monkfruit sweetener, protein powder, and the vanilla. Blend for 1-2 minutes or until the mixture is combined (scrape down the sides of the blender with a spatula as needed).
- With the blender on low speed, add the eggs, one at a time, blending for 5 seconds after each addition.
- Pour the filling into the cooled crust. Gently tap the pan on the counter several times to help release any air bubbles, then smooth out the surface with a spoon. Transfer to the oven and bake at 225°F for 1-½ hours to 1 hour and 45 minutes. The center should be slightly jiggly but mostly set when you pull it out of the oven.
- Let the cheesecake cool at room temperature for about 1 hour, then transfer to the fridge to chill for at least four hours, preferably overnight.
- Serve plain, with fresh berries, or with a mixed berry sauce (from my keto lemon ricotta cheesecake bar recipe).
Notes
Baking temp: The temperature is not a type-o! The low bake temperature of 225°F helps prevent large cracks from forming without the need for a water bath.
About the sweeteners: Different low-carb sweeteners can affect not just the taste, but the texture of your bakes. I like granulated monkfruit sweetener with allulose for its clean flavor and its ability to dissolve like sugar. Because of this, you can use it for the filling. You can also use it for the crust, but if you're extra particular about the crust being crisp, I recommend a monkfruit sweetener and erythritol blend (if you already have it). It's not necessary, but it will help make a sturdier crust than a monkfruit/allulose sweetener, which retains moisture and will make the crust a little softer/more crumbly.
Topping the cheesecake: The cheesecake may have small air bubbles or little cracks on top when it's done baking. This is okay and won’t affect the flavor, but will look best when covered with fresh berries or a sauce. Some ideas include my mixed berry sauce, fresh strawberry sauce, chocolate sauce or olive oil lemon curd.
Storage: Store the cheesecake in the refrigerator, covered, for up to one week. You can wrap it tightly, place it in a freezer bag, and store it in the freezer for up to two months. Thaw slices overnight in the fridge.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 275Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 118mgSodium: 300mgCarbohydrates: 7gNet Carbohydrates: 5gFiber: 2gSugar: 5gProtein: 14g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!