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Protein Cheesecake Without Protein Powder

Protein cheesecake without protein powder showing a close-up of the creamy filling, oat base, honey drizzle, and fresh raspberries
A baked protein cheesecake without protein powder, made with cottage cheese and Greek yogurt for a smooth, lightly sweet texture that sets cleanly once chilled.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert, Snack
Cuisine High Protein
Servings 8 slices
Calories 150 kcal

Ingredients  

Base

  • 80 g rolled oats
  • 25 g butter melted
  • 20 g honey about 1 tbsp
  • Pinch of fine salt

Filling

  • 300 g cottage cheese
  • 200 g Greek yogurt
  • 2 large eggs
  • 1 large egg white
  • 80 g honey about 4 tbsp, plus more to taste
  • Seeds from ¼ vanilla pod or 1 tsp vanilla extract
  • Pinch of fine salt
  • Optional: ½ tsp lemon zest

Instructions 

  • Heat the oven to 180°C fan and line an 18–20 cm round cake tin with baking paper.
  • Blitz the rolled oats to a fine crumb and mix with the melted butter, honey, and salt. Press thinly and evenly into the base of the tin and bake for 8–10 minutes, until lightly golden and dry. Remove from the oven and reduce the temperature to 165–170°C fan.
  • Blend the cottage cheese, Greek yogurt, eggs, egg white, honey, vanilla, and salt until completely smooth and pourable, scraping down the sides as needed.
  • Pour the filling over the baked base, tap the tin gently to remove air bubbles, and level the surface.
  • Bake for 35–45 minutes, until the edges are set and the centre still wobbles slightly when nudged.
  • Turn the oven off and cool the cheesecake inside with the door slightly open for 20 minutes, then cool further in the tin until just warm. Chill for at least 4 hours, preferably overnight, before removing from the tin and slicing.

Notes

  • Lemon + raspberry: Add 1 tsp lemon zest to the filling and serve with a few fresh raspberries. Keeps the flavour sharp and balanced.
  • Maple + cinnamon: Swap honey for maple syrup (same weight) and add ½ tsp cinnamon to the filling for a warmer finish.
  • Chocolate version: Add 15–20 g cocoa powder to the filling and an extra spoon of honey if needed to offset bitterness.
Useful substitutions
  • No oats for the base: Use 120 g crushed digestive biscuits + 40 g melted butter for a more traditional crumb.
  • No vanilla pod: Use 1 tsp vanilla extract.
Storage and freezing
  • Store covered in the fridge for up to 4 days.
  • Freeze in slices for up to 2 months; thaw overnight in the fridge for the cleanest texture.
Keyword cottage cheese cheesecake, greek yogurt cheesecake, high protein dessert, no protein powder dessert, protein cheesecake without protein powder