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Squares of protein cheesecake bars with raspberry swirl on parchment.
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5 from 9 votes

Protein Cheesecake

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.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert, Snack
Servings: 9
Calories: 250kcal
Author: Courtney Paige

Equipment

  • Mixing Bowl
  • electric hand mixer
  • Food Processor
  • Measuring cups and spoons
  • Rubber Spatula
  • parchment
  • 8x8 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 8x8 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.
    crushed graham crackers in glass mixing bowl.
  • 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.
    whipped cottage cheese in food processor.
  • 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.
    whipped protein cheesecake filling in glass mixing bowl.
  • 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.
    cheesecake filling in square baking dish topped with swirls of raspberry jam.
  • 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!!)
    Squares of protein cheesecake bars with raspberry swirl on parchment.
  • You might want to add more jam to the tops after baking as it will sink a bit! Up to you. Enjoy!

Video

Notes

Store in the refrigerator for 4-5 days.  You must use a higher fat/whole milk cottage cheese!
Use any jam, jelly or marmalade flavor of your choice.

Nutrition

Serving: 1square | Calories: 250kcal | Carbohydrates: 26g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 82mg | Sodium: 263mg | Potassium: 67mg | Sugar: 21g