Protein Cheesecake
A creamy, high-protein cheesecake made without protein powder—perfect for a guilt-free dessert.
75Min
8Servings
165Cal
MediumLevel
VegetarianKid friendlyhigh-protein
#protein#cheesecake#low-calorie#dessert
Equipment
Mixing bowl
Mixing spoon
Baking dish
Blender
Oven
Ingredients
Crust
oats (ground)
100 g
honey
30 g
Filling
cottage cheese (blended)
500 g
greek yogurt
200 g
egg
2 pcs
corn starch
20 g
vanilla extract
5 ml
Instructions
1
Prepare the crust
Mix ground oats with honey to form a sticky base.
5 min
2
Press crust into pan
Press oat-honey mixture evenly into the bottom of a baking dish.
5 min
3
Blend the filling
Blend cottage cheese until smooth, then mix with yogurt, eggs, cornstarch, and vanilla.
10 min
Blend cottage cheese thoroughly to avoid lumps
4
Bake the cheesecake
Pour filling over the crust and bake at 160°C until just set.
55 min160°Ctimer 55 min
Do not overbake; center should still have a slight wobble
Original recipe
Storage
Fridge: 4 days
Freezer: 30 days
Reheat: Serve cold or warm slightly in microwave 20 seconds
Store in an airtight container to maintain texture.
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