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No-Bake Protein Cheesecake

No-Bake Protein Cheesecake - recipe card
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This no-bake protein cheesecake is a rich, creamy, and indulgent dessert that packs a serious protein punch. With a crunchy high-protein oat and almond crust and a smooth, tangy filling made with Greek yogurt and cottage cheese, it satisfies your sweet tooth while supporting your fitness goals. Each slice delivers 37g of protein, making it a perfect post-workout treat or guilt-free dessert.

Ingredients

  • For the Crust: 1/2 cup rolled oats (40g)
  • For the Crust: 1/4 cup almond flour (28g)
  • For the Crust: 2 tbsp unsalted butter, melted (28g)
  • For the Crust: 1 tbsp honey (21g)
  • For the Crust: Pinch of fine sea salt (0.5g)
  • For the Filling: 1 cup full-fat Greek yogurt (240g)
  • For the Filling: 1 cup low-fat cottage cheese (240g)
  • For the Filling: 8 oz cream cheese, softened (226g)
  • For the Filling: 1/2 cup powdered erythritol or confectioners’ sugar (60g)
  • For the Filling: 1 scoop vanilla protein powder (30g, about 1/4 cup)
  • For the Filling: 2 tbsp fresh lemon juice (30ml)
  • For the Filling: 1 tsp vanilla extract (5ml)
  • Optional garnish: fresh berries (strawberries, blueberries) for serving

Instructions

  1. Line a 9×4-inch (or 8×4-inch) loaf pan with parchment paper, leaving overhang on two sides for easy removal. The overhang will act as handles—make sure it’s long enough to lift the cheesecake out once set.
  2. Make the crust: In a food processor, pulse the rolled oats, almond flour, and salt until the oats are finely ground and the mixture resembles coarse sand. This ensures a uniform, crumbly texture that will bind together well when butter is added.
  3. Add the melted butter and honey to the oat mixture and pulse 8-10 times until the mixture is evenly moistened and clumps together when pressed between your fingers. The butter and honey act as the glue that holds the crust together; if it’s too dry, add a teaspoon of water, but it should be just cohesive.
  4. Transfer the crust mixture to the prepared pan and press it firmly and evenly into the bottom using the back of a measuring cup or your fingers. Make sure the crust is compact and level—a tightly packed crust prevents crumbling when you slice the cheesecake. Place the pan in the freezer to firm up while you make the filling.
  5. Make the filling: In a blender or food processor, combine the Greek yogurt, cottage cheese, and softened cream cheese. Blend on high for 45-60 seconds, scraping down the sides as needed, until the mixture is completely smooth, with no visible curds from the cottage cheese. This step is crucial for a silky, airy texture—lumps will make the cheesecake grainy.
  6. Add the powdered erythritol (or confectioners’ sugar), vanilla protein powder, lemon juice, and vanilla extract to the blender. Blend again for 30-45 seconds, until all dry ingredients are fully incorporated and the mixture is thick, creamy, and uniform. The protein powder thickens the filling; make sure no powder clumps remain.
  7. Taste the filling and adjust sweetness if desired—it should be pleasantly tangy and sweet. If you prefer a sweeter cheesecake, add a little more sweetener, but keep in mind the protein powder may add its own flavor.
  8. Remove the pan from the freezer and pour the filling over the chilled crust. Smooth the top with an offset spatula or the back of a spoon, ensuring an even layer. Tap the pan gently on the counter to release any air bubbles.
  9. Cover the pan with plastic wrap, making sure it doesn’t touch the surface of the cheesecake. Refrigerate for at least 4 hours, preferably 6-8 hours, until the filling is fully set and feels firm to the touch. This slow chill allows the cream cheese and protein to firm up without becoming icy.
  10. Once set, use the parchment handles to lift the cheesecake out of the pan. Place it on a cutting board and let it sit at room temperature for 5-10 minutes—this allows for cleaner slices without cracking.
  11. Using a sharp knife, cut the cheesecake into 4 equal portions (or 8 smaller bars). Wipe the knife clean between cuts for neat edges. Serve chilled, garnished with fresh berries if desired.
  12. Store any leftovers in an airtight container in the refrigerator for up to 5 days. The cheesecake can also be wrapped tightly and frozen for up to 2 months; thaw overnight in the fridge before serving.

Notes

Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap and aluminum foil for up to 2 months. To thaw, transfer slices to the refrigerator overnight. This cheesecake is served cold and does not require reheating. If you prefer a dairy-free version, use vegan cream cheese and dairy-free yogurt, but note protein content will be lower. For a higher protein crust, you can increase almond flour and add a scoop of unflavored protein powder to the crust mixture. If using a sweetener other than erythritol, adjust to taste, as honey or maple syrup will add more carbs.

Nutrition

Keywords: no-bake protein cheesecake, high protein cheesecake, protein dessert, Greek yogurt cheesecake, cottage cheese cheesecake, no bake dessert, healthy dessert, fitness dessert, quick cheesecake, protein powder dessert

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