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High Protein No Bake Coffee Cheesecake

High Protein No Bake Coffee Cheesecake - recipe card
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This no-bake coffee cheesecake is luxuriously creamy with a bold espresso kick, yet secretly packed with protein thanks to Greek yogurt, cottage cheese, and a boost from protein powder. The almond flour crust is buttery and crisp, while the filling sets to a silky, sliceable texture in the fridge—no oven required.

Ingredients

Scale
  • For the Crust:
  • 1 cup almond flour
  • 2 tbsp unsalted butter, melted
  • 1 tbsp granulated sugar
  • 1/4 tsp kosher salt
  • For the Filling:
  • 1 cup full-fat Greek yogurt
  • 1/2 cup low-fat cottage cheese
  • 1/2 cup vanilla protein powder
  • 1/4 cup powdered sugar
  • 2 tbsp instant espresso powder
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt
  • For the Topping:
  • 1/4 cup heavy whipping cream
  • 1 tbsp powdered sugar
  • 1/4 tsp vanilla extract
  • 1 tbsp cocoa powder, for dusting (optional)

Instructions

  1. Make the crust: In a medium bowl, combine 1 cup almond flour, 2 tablespoons melted butter, 1 tablespoon granulated sugar, and 1/4 teaspoon kosher salt. Stir with a fork until the mixture resembles coarse sand and holds together when pressed between your fingers. If it seems dry, add an extra teaspoon of melted butter.
  2. Press the crust mixture firmly and evenly into the bottom of a 7-inch springform pan or a 9×5-inch loaf pan lined with parchment paper. Use the flat bottom of a measuring cup to pack it down tightly—this prevents a crumbly base. Place the pan in the freezer while you prepare the filling.
  3. Make the filling: In a blender or food processor, combine 1 cup Greek yogurt, 1/2 cup cottage cheese, 1/2 cup protein powder, 1/4 cup powdered sugar, 2 tablespoons espresso powder, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt. Blend on high for 45-60 seconds until completely smooth and lump-free. Scrape down the sides halfway through to ensure even mixing.
  4. Taste the filling: It should be intensely coffee-flavored with a balanced sweetness. If you prefer a stronger coffee kick, add another teaspoon of espresso powder and blend for 10 seconds. If the mixture is too thick, add a tablespoon of milk (any type) to loosen it slightly—it should be pourable but not runny.
  5. Assemble: Remove the crust from the freezer. Pour the filling over the chilled crust and spread it evenly with an offset spatula. Tap the pan gently on the counter a few times to release any air bubbles. Smooth the top with the spatula.
  6. Chill: Cover the pan with plastic wrap, ensuring the wrap doesn’t touch the surface of the cheesecake. Refrigerate for at least 4 hours, or preferably overnight, until the filling is fully set and firm to the touch. The longer it chills, the better the flavor and texture.
  7. Make the topping: Just before serving, whip 1/4 cup heavy cream with 1 tablespoon powdered sugar and 1/4 teaspoon vanilla extract using a hand mixer or whisk. Whip until soft peaks form—when you lift the beaters, the cream should hold a gentle peak that curls slightly. Do not overwhip, or it will become grainy.
  8. Finish and serve: Run a thin knife around the edge of the cheesecake to loosen it from the pan, then release the springform ring (or lift the parchment from the loaf pan). Slice into 4 equal portions. Top each slice with a dollop of whipped cream and a light dusting of cocoa powder, if desired. Serve immediately.
  9. For clean slices: Dip your knife in hot water and wipe it dry between cuts. This ensures sharp, professional-looking slices.

Notes

Storage: Store leftover cheesecake tightly covered in the refrigerator for up to 3 days. For best texture, enjoy within 2 days. Freezing: Freeze individual slices wrapped in plastic wrap and then in foil for up to 1 month. Thaw overnight in the refrigerator. Reheating: Do not reheat; this is a cold dessert. Protein Boost: For an extra 5g protein per serving, add 1/4 cup unflavored collagen peptides or swap the heavy cream topping for additional Greek yogurt. Alcohol-Free: This recipe contains no alcohol; espresso powder is pure coffee. Ingredient Swaps: For a dairy-free version, use plant-based yogurt, cottage cheese, and coconut cream, but note that protein content will be lower. For a sweeter cheesecake, increase powdered sugar to 1/3 cup.

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-no-bake-coffee-cheesecake-recipe/