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Love cheesecake but need a protein-packed option that still tastes like dessert? This high protein cheesecake blends cottage cheese and Greek yogurt into an ultra-creamy cheesecake filling that's sweet, tangy, and completely satisfying. With bright lemon flavor, a raspberry swirl on top, and a golden graham cracker crust, this recipe proves you can have your cheesecake and eat your protein, too.
Why You'll Love This Recipe
If you’re a cheesecake lover trying to eat more protein, this recipe might just become your new favorite dessert. It’s creamy and rich like a traditional cheesecake-but with a smart, high-protein twist. Instead of cream cheese, it uses blended cottage cheese for a smooth filling and Greek yogurt to add tang and structure, while keeping calories and sugar in check.
You'll love the buttery graham cracker base (made gluten-free with Simple Mills Sweet Thins), and the vibrant swirl of raspberry puree on top makes each slice look as good as it tastes. Even the kids loved it-no one suspected it was packed with protein!
This dessert is a great example of how cottage cheese recipes can be both nourishing and indulgent. It satisfies a sweet tooth while still fitting into your goals-and it’s one of those high protein desserts you’ll want to make again and again.
Want more protein-packed treats? Check out my fudgy protein brownies or chocolate protein banana bread for even more guilt-free indulgence.
Why Use Cottage Cheese?
Cottage cheese is having a moment-and for good reason. When blended, it becomes creamy and smooth, making it a fantastic substitute for cream cheese in desserts. Not only does it pack more protein per serving, but it also helps lighten the texture and reduce fat without sacrificing richness. Plus, it's budget-friendly and easy to find.
It's a key player in many easy protein cheesecake recipes, especially when paired with other simple ingredients like Greek yogurt, lemon, and vanilla.
Looking for more cottage cheese recipes? Check out this Cottage Cheese Queso, Cottage Cheese Alfredo, or Cottage Cheese Flatbread!
If you're dairy free, try my dairy free key lime cheesecake bars- a delicious springtime recipe that's also packed with protein (10 grams per square!)
Ingredients You'll Need
Let's talk through the protein cheesecake ingredients that make this recipe both delicious and functional. See the recipe card below for measurements.
- Cottage cheese: The base of this cheesecake. When blended until smooth, it mimics cream cheese with fewer calories and more protein. I used Good Culture brand.
- Greek yogurt: Adds tang and structure. Non-fat or low-fat both work well.
- Graham crackers: I used gluten-free Simple Mills Sweet Thins. You can swap for another kind of gluten free graham crackers if needed.
- Coconut sugar: Adds subtle caramel notes to the crust. Brown sugar is a fine substitute.
- Regular sugar: Just plain white sugar will work here. Substitute granulated monk fruit sweetener for a low sugar option.
- Eggs and egg yolk: Provide structure and richness.
- Arrowroot powder: Helps stabilize the filling. You could sub cornstarch in a pinch.
- Lemon zest and juice: Adds brightness and a gentle lemon flavor.
- Vanilla extract + almond extract: Bring out those classic cheesecake notes.
- Fresh raspberries + sugar: For a beautiful, tart swirl on top. Fresh berries work best. Feel free to swap these for fresh strawberries or another favorite fruit.
- Optional: Add a scoop of vanilla protein powder for extra protein, but the base recipe holds up wonderfully without it.
How to Make This Protein Cheesecake
Step 1: Preheat oven to 350°F. Combine raspberries and sugar in a blender.
Step 2: Blend until smooth, then press through a fine mesh strainer. Set the puree aside.
Step 3: In a bowl, mix graham cracker crumbs, coconut sugar, and melted butter until it resembles wet sand.
Step 4: Press the crust mixture into a greased 9-inch square pan lined with parchment paper, and bake for 10 minutes.
Step 5: Blend cottage cheese until completely smooth.
Step 6: In a large bowl, combine blended cottage cheese, Greek yogurt, sugar, arrowroot, eggs, yolk, lemon zest, lemon juice, vanilla, and almond extract. Stir until smooth.
Step 7: Pour filling over warm crust and smooth with a spatula.
Step 8: Spoon half the raspberry puree over top and swirl with a toothpick.
Step 9: Bake for 50-60 minutes, until the sides are set and golden, but the center still jiggles slightly. Turn the oven off, crack the door, and let cool for 1 hour.
Step 10: Refrigerate overnight for best results. Slice into 16 mini protein cheesecakes and serve with extra raspberry sauce, whipped cream, and a lemon wedge.
Recipe Tips
- Use room temperature eggs and yogurt to prevent lumps and ensure even mixing.
- Blend the cottage cheese until velvety smooth to avoid a grainy texture.
- Bake until the edges are set but the center still has a wobble-it'll finish setting as it cools.
- Store leftovers in an airtight container lined with plastic wrap in the fridge for up to 4 days.
- Want to make this in a round springform pan instead of bars? Go for it! Just adjust baking time and line the sides.
- Don’t want to add the raspberry topping? Try this lemon curd instead!
This cheesecake is perfect for meal prep-you can even freeze individual slices. It's truly the best part of any day that needs a little protein and a little something sweet.
Recipe FAQs
Yes, but it's not necessary. If you do, stick to vanilla or unflavored, and reduce the sugar slightly to balance the sweetness.
Each bar packs around 8 grams of protein, depending on your ingredients. It's a great option for a post-dinner treat or even a snack.
No, this recipe will not work without eggs.
Yes! Slice, wrap each piece tightly, and freeze. Thaw in the fridge overnight when ready to serve.
This high protein cheesecake recipe is the perfect blend of indulgent and nourishing. Whether you’re baking for fitness goals, family gatherings, or just your favorite dessert cravings, this recipe delivers every time. If you love recipes that use cottage cheese in clever ways, don't miss my chocolate protein cheesecake or these chocolate chip protein cookies.
More Protein-Packed Desserts
Pumpkin Pie Overnight Oats (Easy Meal Prep!)
Ninja Creami Protein Ice Cream (24g Protein, 4 Ingredients)
Lemon Raspberry High Protein Cheesecake Bars
Equipment
Ingredients
Raspberry Puree
- 12 oz raspberries
- ¼ cup sugar
Crust
- 1 ⅔ cups graham crackers crumbs, I used Simple Mills Sweet Thins pulsed in the food processor
- ¼ cup coconut sugar, can sub brown sugar
- 5 tbsp melted butter
Filling
- 3 cups 2% cottage cheese, I used Good Culture brand
- ½ cup non-fat plain Greek yogurt
- ¾ cup granulated sugar
- ¼ cup arrowroot powder
- 3 eggs
- 1 egg yolk
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- ½ tsp almond extract
Instructions
- Preheat oven to 350.
- Combine the raspberries and sugar in a blender and blend on high for 1 minute until smooth. Use a spatula to press through a fine mesh strainer into a bowl and discard the pulp and seeds. Scrape the bottom of the strainer to get as much of the sauce as possible. Set aside.
- Combine the crust ingredients in a bowl and mix well until it looks like wet sand. Spray a 9-inch square pan with avocado oil and press the crust down into an even layer using your hands or the bottom of a glass jar. Bake for 10 minutes.
- Blend the cottage cheese in a blender until smooth. Add it to a bowl along with the Greek yogurt, sugar, arrowroot powder, eggs, egg yolk, lemon zest, lemon juice, vanilla and almond extracts. Mix well to combine.
- Pour the filling into the warm crust and smooth out with a spatula.
- Spoon ½ of the raspberry puree over top and swirl to make a design using a toothpick and make it look pretty! Set the rest of the sauce aside in the refrigerator for topping when the cheesecake is ready to serve (optional).
- Bake for 50-60 minutes until the sides have browned and started to pull away from the pan and the top looks set (but still slightly jiggly).
- Turn the oven off, then crack it open and let the cheesecake bars cool inside for 1 hour. Place in the refrigerator overnight for best results.
- Slice into 16 bars with a wet knife and serve with a drizzle of the remaining raspberry sauce on top, if desired. Add whip cream and a small wedge of lemon and enjoy!
Notes
- Use room temperature eggs and yogurt to prevent lumps and ensure even mixing.
- Blend the cottage cheese until velvety smooth to avoid a grainy texture.
- Bake until the edges are set but the center still has a wobble-it'll finish setting as it cools.
- Store leftovers in an airtight container lined with plastic wrap in the fridge for up to 4 days.
- Want to make this in a round springform pan instead of bars? Go for it! Just adjust baking time and line the sides.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
Delish! I’m not a baker but this turned out so good!
So glad you enjoyed them 🙂
So delicious and love the combination of flavors. Love that it is high protein too! Will make this again