Unbelievable healthy Cottage Cheese Protein Cheesecake will satisfy your sweet tooth without sabotaging your fitness goals. A low calorie, lower fat, low sugar and high protein cottage cheese cheesecake!

Since everyone is using cottage cheese to make everything right now (sidenote: the cottage cheese protein ice cream is amazing), I hopped on the train and made this cheesecake. Pretty much swapped out the Greek yogurt in my protein blueberry cheesecake bars and used a proper pan to make this recipe instead.

This baked cottage cheese cheesecake turned out so amazingly good, I have no words. It literally left me speechless! Best part is that its actually got no sugar added in there, and is so packed with protein you’re going to be extremely satisfied!

Ingredients for Cottage Cheese Protein Cheesecake:

This cottage cheese protein cheesecake recipe is a delicious and healthy dessert that is perfect for anyone looking for a low-calorie and high-protein treat. It is made with simple ingredients like reduced fat cream cheese, low fat cottage cheese and Protein Powder, that are easy to find.

What you need for the protein powder cottage cheese cheesecake:

Reduced Fat Cream Cheese for a low fat and low calorie cheesecake recipe
Low Fat Cottage Cheese
Vanilla Protein Powder – this makes for a sugar free protein cheesecake since it serves as the sweetener in place of sugar. I used the vanilla protein powder from Quest for this recipe since it’s a whey-casein and bakes well.
Some Cornstarch
Unsweetened Almond Milk
An Egg

And for the healthy cheesecake crust:

Plain or Honey Graham Crackers or Biscuits for the slight crunch (use gluten free if you need)
Almond Butter – I use cappuccino flavor almond butter from American Dream Nut Butter (code HAYLSKITCHEN gives you a discount on these) called Caramel Cappuccino Crunch. It’s lower fat and higher protein than normal, and just amazing .
ADNB has other amazing flavors that would work well here too.
Sugar Free Maple Syrup. I used the one from ChocZero for this recipe.
An Egg White

How to Make Weight Watchers Cottage Cheese Cheesecake

This weight watchers cottage cheese cheesecake is easy to make and perfect for a cheesecake craving.

Prep the Pan: Line base of cheesecake pan with parchment paper, grease sides with oil.
Prep Crust: Process graham crackers, almond butter, maple syrup in food processor; Transfer to bowl; Add egg whites; Mix.
Bake Crust: Press crust down into pan. Bake 10 minutes at 375°F.
Cool Crust: Completely! About 30 minutes.

Prep Cottage Cheese: Blend in food processor or blender until very smooth.
Make Cheesecake: Beat cream cheese (well) until airy & fluffy; Add cottage cheese and beat again; Add protien powder and cornstarch; Beat again; Add egg; Beat again (very little).
Prep Water Bath: Fill a large, deep baking pan with 2-3” hot water. Wrap outside of cheesecake pan with foil (like placing pan into foil bowl).
Bake Cheesecake: Pour into pan. Bake 30-35 minutes at 350°F.
Cool Cheesecake: Completely! Then put in fridge 2 hours.

Tips for making perfect Cottage Cheese Cheesecake with Protein Powder

Here’s some pointers to keep in mind when making this cottage cheese cheesecake with protein powder.

Let the high protein cheesecake crust cool
You don’t want to add the cheesecake filling to the crust when it is still warm or it will get a weird texture on the bottom.

Use room temperature ingredients
The cream cheese and egg all need to be at room temperature or you will end up with lumpy cottage cheese cheesecake.

Process cottage cheese till smooth
Plain cottage cheese is in lumps and you want to make it smooth first to get a smooth cheesecake.

Beat the cream cheese well
You really want to do this step so the cheesecake turns out light and fluffy and does ot get weighed down by the other ingredients.

Use a low speed to beat
If you don’t use the low speed setting on the hand mixer or paddle stand mixer, you will get too much air inside.

Don’t overmix the final batter!
This will cause too much air to get beat into the batter, and may cause the cheesecake to rise and fall.

Line outside of pan with foil to prevent water from getting in.
Grease inside of pan so the cheesecake doesn’t stick to it.

Use the water bath!
This lets the cheesecake cook slowly and evenly, and also prevents the rise and fall.

Stop baking when the center is still slightly soft to touch (about 2” wide should be soft)
The cheesecake will continue to cook a bit in the hot pan, and you don’t want it to crack.

How to store Cottage Cheese Baked Cheesecake?

This cottage cheese baked cheesecake needs to be stored in the fridge or freezer.

Place in an airghight container and keep this low calorie cottage cheese cheesecake in the fridge for 4-5 days.

To freeze, wrap slices in plastic wrap, place in freezer-safe zipper bag and freeze up to 2-3 months.

Alternate Ingredients for Healthy Cottage Cheese Cheesecake Recipe

I made this healthy and low calorie cottage cheese cheesecake with protein powder and low fat cottage cheese and cream cheese, but here’s some options to try:

Options for healthy cheesecake crust without butter:

Graham Crackers: Gluten free grahams like these ones from Nairns will give you a gluten free cheesecake crust.
Sugar Free Maple Syrup: Regular maple syrup
Almond Butter: Cashew Butter, Peanut Butter, Hazelnut Butter or even Tahini

And for the protein cheesecake:

Reduced Fat Cream Cheese: Regular cream cheese
Almond Milk: Other dairy or non-dairy milk
Cornstarch: Tapioca Starch

Some more healthy Protein Powder and Cream Cheese recipes to try: