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Protein Cheesecake With Greek Yogurt Cream Cheese

Protein Cheesecake With Greek Yogurt Cream Cheese - recipe card
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A rich, creamy cheesecake that packs over 25 grams of protein per slice, thanks to a combination of cream cheese and thick Greek yogurt. The light honey-vanilla flavor and smooth, velvety texture make it taste like a classic indulgent dessert, while the almond-oat crust adds a subtle nutty crunch.

Ingredients

  • Crust: 1/2 cup almond flour (56g)
  • Crust: 2 tbsp rolled oats (12g), finely ground
  • Crust: 1/4 tsp ground cinnamon
  • Crust: 1 tbsp unsalted butter (14g), melted
  • Crust: 1 tbsp honey (21g)
  • Filling: 8 oz (226g) full-fat cream cheese, softened to room temperature
  • Filling: 3/4 cup (170g) plain non-fat Greek yogurt, at room temperature
  • Filling: 1 cup (240g) low-fat cottage cheese, at room temperature
  • Filling: 1/2 cup (120g) liquid egg whites (or 4 large egg whites), at room temperature
  • Filling: 1/3 cup (80g) honey
  • Filling: 1 tbsp cornstarch (8g)
  • Filling: 1 tsp vanilla extract
  • Filling: 1/8 tsp fine sea salt
  • Optional garnish: fresh berries and a drizzle of honey
  • Special equipment: 6-inch springform pan, food processor (for crust), electric mixer (hand or stand), parchment paper, aluminum foil

Instructions

  1. Preheat your oven to 325°F / 163°C. Place a large baking dish (at least 9×13 inches) on the lower oven rack and fill it halfway with hot water — this creates a moist water bath that will prevent the cheesecake from cracking.
  2. Prepare the springform pan: cut a parchment paper circle for the bottom and line the sides with parchment strips or just omit the strips and grease very well with butter. Wrap the outside of the pan tightly with two layers of heavy-duty aluminum foil, covering the bottom and seams to prevent water from seeping in.
  3. For the crust, combine almond flour, finely ground oats, and cinnamon in a small bowl. Stir in melted butter and honey until the mixture looks like damp sand — it should clump when pressed between your fingers.
  4. Press the crust mixture firmly into the bottom of the prepared pan using your fingertips or the flat bottom of a glass. Ensure it is even and compact. Bake the crust for 8-10 minutes until it is fragrant and lightly golden around the edges. Remove to a wire rack to cool completely, leaving the oven on.
  5. While the crust cools, make the filling. In a food processor or blender, combine the softened cream cheese, Greek yogurt, cottage cheese, liquid egg whites, honey, cornstarch, vanilla, and salt. Puree until completely smooth — about 2 minutes. Stop once and scrape down the sides. The mixture will be silky and pourable.
  6. If you are using an electric mixer instead of a food processor, beat the cream cheese first until fluffy, then add the remaining ingredients except the egg whites. Once smooth, gently fold in the egg whites with a spatula. Whatever method you choose, do not over-mix after adding the egg whites, as excess air creates cracks.
  7. Pour the filling over the cooled crust. Gently tap the pan on the counter 4-5 times to release any air bubbles. The cheesecake should be perfectly level.
  8. Place the foil-wrapped pan into a larger roasting pan. Carefully pour the hot water from step 1 into the roasting pan until it reaches about halfway up the sides of the springform pan — this is the water bath.
  9. Bake at 325°F / 163°C for 50-60 minutes, or until the edges are set and a 2-inch round area in the center still jiggles like softly set custard. The internal temperature should read 150°F / 66°C. If the top is browning too fast, tent with foil.
  10. Turn the oven off and crack the oven door open 2-3 inches. Allow the cheesecake to cool in the oven for 1 hour. This gradual cooling prevents cracks and the top from sinking.
  11. Remove the cheesecake from the water bath, unwrap the foil, and place it on a wire rack. Cool to room temperature for about 1 hour, then cover and refrigerate for at least 4 hours (or ideally overnight) until chilled completely. This is essential for clean slices.
  12. To release the cake, run a thin knife around the inside edge of the pan, then unclip and lift the sides. Carefully lift the cheesecake off the bottom using the parchment sling you left at the sides. Let it sit at room temperature for 10 minutes before slicing.
  13. Use a sharp, clean knife to slice into 4 equal pieces, wiping the knife clean between cuts for neat edges. Serve with fresh berries and a drizzle of honey if desired.
  14. Store any leftovers in an airtight container in the refrigerator. The cheesecake is best enjoyed chilled.

Notes

Storage: Keep in the refrigerator in an airtight container for up to 4 days. To freeze, wrap each slice (without berries) snugly in plastic wrap and then foil — freeze for up to 2 months. Thaw in the refrigerator overnight. The texture remains creamy and rich after thawing. For best results, enjoy cold or at room temperature within 10 minutes. Reheating is not recommended, as it will melt the cheesecake. To boost protein even higher, you can stir in 1 scoop (about 30g) of vanilla or plain protein powder with the dry ingredients — be sure to sift it to avoid lumps.

Nutrition

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Find it online: https://thehighproteinrecipes.com/protein-cheesecake-with-greek-yogurt-cream-cheese/