This isn’t your average cheesecake—cottage cheese, Greek yogurt, and cream cheese come together for a protein-packed twist that’s every bit as creamy and indulgent as the classic. With just 10 minutes of prep, endless topping options, and a luscious texture, these Protein Cheesecake Bars are a treat you’ll want to keep on repeat.
My family LOVED this Protein Cheesecake Recipe
WHAT CAN’T COTTAGE CHEESE DO?! Ok, sorry for the screaming. But when it makes an already delectable, fluffy dessert even BETTER, screaming is necessary! Between the cottage cheese, greek yogurt and cream cheese this recipe is a protein packed version of your classic cheesecake.
The BEST part about this recipe is it’s a strong base, making it super customizable. You can add whatever fruit preserves you’d like to the top and the options are endless!
Just 10 minutes to prep and to the oven the easy protein cheesecake goes. A decadent, homemade dessert has never been so simple.
The perfect dessert for an holiday, backyard barbecue or make on a sunday to enjoy throughout the week. And if you love cottage cheese treats, also try my Cottage Cheese Cookie Dough Dip or this Oreo Dip, too!
Recipe Ingredients
- Crust: Made from graham crackers, brown sugar and butter.
- Cream Cheese: We will still use some cream cheese, like traditional cheesecake.
- Cottage Cheese: It is crucial to use whole-fat cottage cheese because we don’t want it liquidy. I have made this recipe with both Country Fresh and Good Culture!
- Greek Yogurt: To up the protein and contribute to the tangy flavor. I also tested this recipe with sour cream and it worked well, but I prefer the taste with yogurt more.
- Sugar: We’ll add plain white sugar to sweeten the cheesecake.
- Eggs: For structure.
- Jam: I used raspberry jam. Seedless prefered.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Any fruit topping would work! Strawberry, blueberry, or blackberry jam. Even a lemon curd or orange marmalade.
- Not a cottage cheese fan? Simply omit and use another 8oz block of cream cheese.
- For extra protein, add a scoop or two of your favorite vanilla protein powder. Keep a careful eye towards the end of the bake time, however, as different protein powder brands react differently in the oven.
How to Make This Recipe
1. Preheat the oven to 350°F and line an 8×8 pan with parchment paper.
2. In a food processor, pulse the graham crackers until smooth. Melt butter in a medium mixing bowl. Pour the graham crackers into the melted butter, add brown sugar, and fold together until combined.
3. Pour the mixture into the parchment lined pan and press down to form a crust. I like to use the back of a metal measuring cup to flatten it. Bake for 10 minutes.
4. Make the cheesecake filling. In a medium sized mixing bowl, use an electric hand mixer to beat the softened cream cheese until smooth and silky. Whip the cottage cheese in a food processor until smooth. Add the whipped cottage cheese and greek yogurt, beating together while scraping the edges of the bowl down.
5. Once smooth and creamed together, add the vanilla extract, and sugar. Beat again. Add in an egg, one at a time, mixing together until smooth. Again, scrape the sides of the bowl to ensure it’s a smooth, luscious mixture.
6. Pour the cheesecake filling into the half baked graham cracker crust. Microwave the raspberry jam for 30 seconds to thin it out then use a spoon to drizzle over fruit preserve topping.
7. Reduce the oven temperature to 325°F and bake the cheesecake bars for 40-50 minutes.
8. Remove from the oven and let the cheesecake cool, completely. Then transfer to the refrigerator for at least 20 minutes to firm up before cutting into (they’re worth the wait!!)
Fun Idea
Make individual protein cheesecakes in a muffin tin as opposed to a square pan. Note: It will take less time to fully bake (30-35 minutes) as a result of the smaller portions with mini cheesecakes.
PRO TIPS
- Because cottage cheese doesn’t set as firmly as cream cheese when baked, chilling is necessary to help the dessert hold together. Cream cheese has a naturally stronger “bake structure,” while cottage cheese is softer and looser, so be patient and let the refrigeration firm up the protein cheesecake to give it the right texture.
- We want the cottage cheese super smooth. You may need to blend more cottage cheese than the recipe calls for to get it smooth so it doesn’t just splatter to the sides.
Recipe FAQs
Since this high-protein cheesecake has multiple perishable ingredients, be sure to store in the refrigerator for both texture and food safety reasons. They will last up to 5 days.
The cottage cheese does create a softer texture than your traditional cheesecake so it may be difficult to tell when it is full baked based on structure alone. You’ll want to look for a slight golden color on the top of the bars and it should only jiggle slightly when you shake the pan.
Certainly! Press your graham cracker crust into a circular, springform pan (or use a store-bought crust instead) and once baked, slice into traditional pie slices.
Serving suggestions
Serve each slice topped with fresh fruit like fresh strawberries, blueberries or raspberries. Add a dollop of whipped cream, drizzle of honey or even a scoop of ice cream!
More Recipes You’ll Love
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Protein Cheesecake
Equipment
- Mixing Bowl
- electric hand mixer
- Food Processor
- Measuring cups and spoons
- Rubber Spatula
- parchment
- 8×8 pan
Ingredients
Crust
- 9 graham cracker sheets
- 5 tbsp butter, melted
- 2 tbsp brown sugar
Cheesecake
- 8 oz cream cheese, room temperature
- 2/3 cup cottage cheese, 4% whole fat
- 1/2 cup whole milk greek yogurt
- 1/4 cup sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup raspberry jam, plus more for topping
Instructions
Make the graham cracker crust
- Preheat the oven to 350°F and line an 8×8 pan with parchment paper.
- In a food processor, pulse the graham crackers until smooth. Melt butter in a medium mixing bowl. Pour the graham crackers into the melted butter, add brown sugar, and fold together until combined.
- Pour the mixture into the parchment lined pan and press down to form a crust. I like to use the back of a metal measuring cup to flatten it. Bake for 10 minutes.
Make the cheesecake filling
- In a medium sized mixing bowl, use an electric hand mixer to beat the softened cream cheese until smooth and silky. Whip the cottage cheese in a food processor until smooth. Add the whipped cottage cheese and greek yogurt, beating together while scraping the edges of the bowl down.
- Once smooth and creamed together, add the vanilla extract, and sugar. Beat again. Add in an egg, one at a time, mixing together until smooth. Again, scrape the sides of the bowl to ensure it’s a smooth, luscious mixture.
- Pour the cheesecake filling into the half baked graham cracker crust. Microwave the raspberry jam for 30 seconds to thin it out then use a spoon to drizzle over fruit preserve topping.
- Reduce the oven temperature to 325°F and bake the cheesecake bars for 40-50 minutes.
- Remove from the oven and let the cheesecake cool, completely. Then transfer to the refrigerator for at least 20 minutes to firm up before cutting into (they’re worth the wait!!)
- You might want to add more jam to the tops after baking as it will sink a bit! Up to you. Enjoy!
Nutrition
Video
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find Protein Cheesecake calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
SO DELICIOUS!!! Can’t taste the cream cheese at all
eating this for breakfast, oops!
These might be my favorite thing on the blog. Can’t even tell that they are healthy/high protein.
6/5 Stars 🙂
These are delicious. I could eat them every day…..and I would so it’s good that I don’t make them every day!!
FIREEEEEE these are AMAZING
It’s so good, I ended up eating 2 squares at once.
shhh, you don’t even know there is cottage cheese in here. WINNER.
This was a huge hit with my family at Thanksgiving!! It was a light and fluffy and not a soul knew there was cottage cheese in it. LOL
Ok cottage cheese is everywhere these days and I love it! So simple, protein packed and looks so presentable for a holiday table.