Indulge in a delicious dessert while adding more proteins to your diet! This Protein Cheesecake is easy to make with simple ingredients and will satisfy your sweet tooth.

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This creamy Protein Cheesecake is light, delicious, and naturally gluten-free. Made with a delicate almond and coconut flour crust, it's the perfect dessert for any occasion.

Learn how to make step-by-step this simple and elegant cheesecake and bring lots of proteins to your diet while you indulge in a sweet treat!

Why You'll Love This Recipe

Gluten-free and low-carb - Made with almond meal and coconut flour.
Light texture - Ricotta and cottage cheese make it soft and delicious
Easy to prepare - No complicated techniques, just simple ingredients.
Packed with proteins - most ingredients in this recipe are a great source of natural proteins

a whole cheesecake with berries on a green table

What ingredients you need

almond meal
coconut flour
butter
powdered sugar or any other sweetener by choice
cottage cheese
ricotta
eggs
vanilla extract
Fresh berries for decoration - optional but highly recommended

Step-by-Step Instructions

1. Prepare the Crust

Line a 7-inch (18 cm) springform pan with parchment paper and wrap it in two layers of aluminum foil.
Preheat your oven to 320°F (160°C).
In a bowl, mix almond meal, coconut flour, melted butter, and powdered sugar.
Press the mixture into the bottom of the pan and set aside.

2. Make the Cheesecake Filling

In a large bowl, mix cottage cheese, ricotta, and powdered sugar using an electric mixer on high speed until well combined. Alternatively, blend in a food processor for a smoother texture.
Add eggs and vanilla extract, then mix on medium speed until just combined.

instructions to make the crust and filling

3. Bake the Cheesecake

Pour the filling over the crust in the pan.
Place a larger pan with cold water on the lower rack of your oven.
Bake for about 1.5 hours or until the edges turn golden brown and the center is slightly jiggly.

4. Cooling & Serving

Let the cheesecake cool in the oven for 30 minutes with the door ajar.
Once completely cool, cover with foil and refrigerate for at least 6 hours or overnight.
Decorate with fresh berries before serving.

instructions: make the filling, bake and decorate

Tips for Success

Use full-fat ricotta and cottage cheese for a rich, creamy texture.
Don't overmix the batter after adding eggs to keep the cheesecake light and without cracks
Water bath tip: Placing a pan of water under the oven rack also helps prevent cracks and keeps the airy texture of the cheesecake

Storage & Make-Ahead Tips

Store in the fridge for up to 4 days in an airtight container.
Freeze for up to 2 months, then thaw overnight in the fridge before serving.

woman's hands holdinga. slice of cheesecake over the whole

More Cheesecake Recipes to Try

You know I love cheesecake even if it does not contain so much proteins. I am sure you would love these recipes too:

a flat lay of a cheesecake with a half eaten slice and berries aside

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