Dessert
High-Protein Berry Cheesecake
A creamy crustless cheesecake made with cottage cheese and Greek yogurt. No protein powder needed.
8 small slices or 4 larger servings
Calories≈85
Protein≈8 g
Carbs≈8 g
Fat≈2.5 g
Estimated nutrition per small slice, one-eighth of the recipe. A larger one-quarter serving is about 170 calories, 16 g protein, 16 g carbohydrates, and 5 g fat.
Ingredients
- 1 cup 2% cottage cheese
- 1 cup plain 2% Greek yogurt
- 2 large eggs
- 2 tablespoons sugar-free maple-flavored syrup
- 1/4 cup cornstarch
- 1 cup fresh berries, such as 1/2 cup raspberries and 1/2 cup blackberries
- 1 teaspoon vanilla extract
- Optional: 1/2 teaspoon finely grated lemon zest
Method
- Preheat the oven to 350°F. Line an 8 1/2 × 4 1/2-inch loaf pan with parchment paper, leaving an overhang for lifting. Lightly grease any exposed pan.
- Blend the cottage cheese, yogurt, eggs, syrup, cornstarch, and vanilla until completely smooth. Add the lemon zest, if using.
- Gently fold in the washed, well-dried berries. Pour into the prepared pan and smooth the top.
- Bake for about 35–45 minutes. The edges should be set and the center should have a gentle jiggle, without looking liquid.
- Let cool in the pan until no longer hot, then refrigerate. Chill for at least 3 hours, preferably overnight, until firm enough to slice.
- Lift out using the parchment and cut into 8 small slices or 4 larger servings. Serve cold.
A personal recipe, not professional advice.
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Nutrition figures are estimates and can change with brands, portions, and preparation. This is what worked in my own routine, not medical or nutritional advice.