24 Sep No-Bake High Protein Cheesecake
If you’re craving cheesecake but don’t want the fuss of baking, this no-bake high-protein cheesecake is the perfect solution. It’s rich, creamy, and secretly wholesome — with up to 14 grams of protein per slice!
Made with cottage cheese, Greek yogurt, and cream cheese, this cheesecake is naturally lighter while still indulgent. The best part? The filling comes together in a blender in just minutes, making it beginner-friendly and stress-free.
Top it with fresh berries, strawberry jam, or your favorite fruit for a dessert that looks beautiful and tastes amazing. Perfect for weeknight treats, meal prep, or even a protein-boosted breakfast!
Ingredients
For the Crust:
- 1 to 1 ½ packs digestive cookies
- 80 g softened butter
For the Filling:
- 350 g full-fat cottage cheese, room temperature
- 150 g full-fat Greek yogurt, room temperature
- 350 g full-fat cream cheese, softened
- 150 g date syrup, date puree, or 4–5 tbsp powdered sugar
- 2 scoops vanilla protein powder (optional)
- 1 tbsp vanilla extract
Topping Ideas:
- Fresh fruit
- Strawberry jam or canned fruit
- Drizzle of honey
Instructions
Prepare the crust
- Crush digestive cookies in a food processor.
- Mix with softened butter until it holds together.
- Press evenly into the bottom of a springform pan using the back of a spoon or glass. Chill in the fridge while making the filling.
2. Make the filling
- In a blender or food processor, combine cottage cheese, Greek yogurt, cream cheese, date syrup (or sweetener), protein powder, and vanilla.
- Blend until silky smooth.
3. Assemble the cheesecake
- Pour the filling over the prepared crust. Smooth the top with a spatula.
- Refrigerate for at least 3–4 hours, ideally overnight.
4. Serve
- Top with fresh fruit, jam, or a drizzle of honey. Slice, serve, and enjoy!
Storage Tips
- Refrigerate covered for up to 1 week.
- To freeze, wrap slices tightly, place in freezer bags, and store up to 2 months. Thaw overnight in the fridge.
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