This delicious Protein Cheesecake recipe is not only creamy and delicious, but every serving has 19 grams of protein! You're going to love this classic cheesecake flavor that is also gluten free and keto-friendly! Talk about the perfect cheesecake recipe that everyone can indulge in!
There's really nothing like that first bite of cheesecake. That creamy texture paired with the perfect layer of the crust will have me considering going back for round two. What used to stop me from eating cheesecake recipes was the excess fat and calories - but this protein cheesecake changed all that!
Who says that your favorite low carb dessert shouldn't be loaded down with protein? Knowing that I can enjoy a low carb cheesecake without wrecking my keto-diet is a game-changer, for sure. The other great thing about making cheesecake is that you can pair it with fresh fruit to add an even more delicious taste!
Be sure to check out my Keto Berry Cheesecake and Keto Strawberry Cheesecake for other homemade cheesecakes that will make everyone happy and full. You can't go wrong with keto cheesecakes! And these Blueberry Protein Muffins are a great grab-and-go snack or breakfast.
Protein Crust Ingredients
Almond flour - You can buy almond flour at the store or make your own almond flour easily at home.
Protein powder - Use your favorite type of protein powder. I used an unflavored whey protein powder.
Joy Filled Eats sweetener - This is my go-to sweetener when baking. It is a combination of erythritol, xylitol or allulose, and stevia.
Salted butter - You don't have to let it soften before adding but I do set it out of the fridge for a short time prior to use.
How to Make Almond Flour Crust
Step One: In a large food processor pulse the almond flour, protein powder, 2 tablespoon sweetener, and 4 tablespoon butter until a coarse dough forms.
Step Two: Press into the bottom of an 8-inch springform pan to form a crust.
Step Three: Put in the oven and bake for 8 minutes.
Protein Cheesecake Ingredients
Cottage cheese - You can use full fat or low fat cottage cheese - or there is even keto cottage cheese at the store that you can purchase and use. I prefer to use high-fat cottage cheese for the creamiest texture. I do not recommend fat-free cottage cheese.
Cream cheese - I use full-fat cream cheese for this cheesecake recipe. Light cream cheese can also work but I don't recommend using fat free cream cheese.
Protein powder - Add your favorite type to the cheesecake mixture. I used unflavored whey protein powder.
Joy filled eats sweetener - This is my go-to sweetener when baking.
Vanilla extract - Using real vanilla adds so much flavor.
Eggs - The eggs are key because they're the binding agent for the rest of the ingredients.
How to Make Protein Cheesecake
Step One: Since you've just baked the crust at 350 degrees, reduce the oven temperature to 275 degrees.
Step Two: Combine the cottage cheese and the cream cheese in the food processor (you don’t need to wash the bowl). Pulse the cheeses until smooth. Add the protein powder, sweetener, and extract. Mix until combined.
Step Three: Add the eggs. Blend until smooth. You will need to scrape down the sides. Pour the cheesecake mixture over the crust.
The cheesecake filling should spread out evenly in the pan once you pour it in but if you need to gently shake the pan or tap it, do so.
Step Four: Bake the protein cheesecake for 90 minutes until the center no longer jiggles when the pan is lightly shaken. Cool completely. Refrigerate for at least 4 hours before serving.
Expert Tip: I prefer to bake this protein cheesecake low and slow so it sets gently without cracking. You want to bake it until it has just set without jiggly. Try to resist checking it too often. Frequently opening the oven can lead to it cracking.
Variations & Toppings
Add toppings - While it will add to the calorie and carb count, add some fun toppings to your protein cheesecake. You can add sugar free chocolate chips, a drizzle of peanut butter over the top, a few blueberries and fresh strawberries, or even some maple syrup as well.
Make a graham cracker crust - If you're not a fan of the protein crust, you can opt to make a different kind of crust as well. The options are endless.
Make cheesecake bites - Mini cheesecakes are perfect! Just add the mixture to your muffin tin and bake for hand-help bite-sized protein snacks!
Try flavored protein powder - You can try using flavored protein powder in the protein cheesecake to boost the flavor. If you want a chocolate cheesecake I'd recommend adding some cocoa powder to the crust and filling as well.
How do I know when cheesecake is done baking?
The easiest way to check on the doneness of a cheesecake is to give the pan a little shake after the baking time has passed. (be careful - it's hot!) The middle of the cheesecake should have a SLIGHT jiggle to it, that will firm up as the cheesecake cools.
How hard is it to add flavor to the cheesecake mixture?
it's really not hard at all! You can add in a scoop or two of pumpkin and some cinnamon or pumpkin pie spice to make this protein cheesecake a fun fall dessert. Or even add some lemon juice or lemon zest into the cheesecake mixture to give a citrus taste.
How do I store leftover cheesecake?
Due to the added dairy ingredients of this protein cheesecake recipe, you need to keep it covered and in an airtight container, stored in the fridge.
Can I freeze cheesecake?
Yes, you can freeze cheesecake! Just be sure that you store it in the proper freezer storage container so that it will be ready to thaw and enjoy the next time that you're craving a piece.
- Preheat the oven to 350. In a large food processor pulse the almond flour, protein powder, 2 tablespoon sweetener, and 4 tablespoon butter until a coarse dough forms.
- Press into the bottom of an 8-inch springform pan to form a crust. Bake for 8 minutes.
- Reduce the oven temperature to 275.
- Meanwhile, combine the cottage cheese and the cream cheese in the food processor (you don’t need to wash the bowl). Pulse the cheeses until smooth. Add the protein powder, sweetener, and extract. Mix until combined.
- Add the eggs. Blend until smooth. You will need to scrape down the sides. Pour over the crust.
- Bake for 90 minutes until the center no longer jiggles when the pan is lightly shaken. Cool completely. Refrigerate for at least 4 hours before serving.