This light and creamy cheesecake is one of my favorite high-protein desserts. By swapping in light cream cheese and adding whey protein isolate, it delivers all the flavor and satisfaction of a classic cheesecake—while packing in nearly 38 grams of protein per serving. I make this a couple of times a week because it’s just that good!
Top it with sugar-free blueberry or strawberry syrup, or a simple warm berry coulis (just gently heated berries), and you’ll have the most delicious, guilt-free treat.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Servings: 6
Ingredients
Filling
- 2 eggs
- 1½ cups 0% Greek yogurt
- 1 cup light cottage cheese (1% fat)
- ½ cup light cream cheese
- 2 scoops (60 g) whey protein isolate powder
- Stevia glycerite, to taste
- Juice of 1 lemon
- 1 tsp salt
- 1 tsp vanilla extract
- Coconut oil spray, for greasing
Optional Crust
- 5 small slices of protein bread (Maria Emmerich’s recipe, see my IG reels) — or substitute pork rinds if bread is unavailable
- 1 tbsp coconut oil
- 1 tsp stevia glycerite
- ¼ tsp salt
- 1 tsp vanilla extract
Directions
- Preheat oven to 350°F (175°C).
- In a blender or large mixing bowl, combine Greek yogurt, cottage cheese, cream cheese, and whey protein until smooth. Add eggs one at a time, blending after each addition.
- Prepare the crust: Toast protein bread until golden brown (I like to do this step the day before). Pulse into fine crumbs, then mix with coconut oil, stevia, salt, and vanilla until it resembles wet sand.
- Lightly grease a 6-inch springform pan with coconut oil spray. Press the crust evenly into the base.
- Add lemon juice, salt, vanilla, and stevia (to taste) to the filling mixture. Blend until smooth and fully combined.
- Pour filling over the crust in the prepared pan.
- Bake for ~50 minutes, until the surface is golden and a toothpick comes out clean.
- Let cool completely, then refrigerate (ideally overnight) for the best flavor and texture.
- Serve chilled with optional garnishes: lemon zest, whipped cream, or warm berry coulis.
Nutrition (per serving, 1/6 of cake)
- Calories: 253 kcal
- Protein: 37.7 g
- Fat: 8.7 g
- Carbohydrates: 5.3 g
✨ The addition of whey protein isolate increases protein by about 10 g per serving compared to the original version, while keeping fats and carbs almost the same. This makes the cheesecake even more satisfying and nutrient-dense—a perfect high-protein dessert for fat loss, body recomposition, or simply a healthy treat.