No-Bake High-Protein Cheesecake
This No-Bake High-Protein Cheesecake is a creamy, satisfying dessert made with Greek yogurt, cottage cheese, and a nut-based crust. It’s an easy make-ahead treat with a lighter, healthier twist and it's gluten-free.
- Suitable for diets:
- Gluten Free
- High-Protein
- Vegetarian
Servings:
Why Diabetes Friendly?
- High Protein: Greek yogurt, cottage cheese, and cream cheese provide protein that helps stabilize blood sugar.
- Low Added Sugar Option: Using sugar-free maple syrup significantly reduces overall sugar content.
- Healthy Fats: Nuts and dairy fats help slow glucose absorption and improve satiety.
- Low Refined Carbs: Almond flour replaces traditional graham cracker crust, lowering glycemic impact.
- Portion Control: Individual jars make it easier to manage serving size and carbohydrate intake.
- Balanced Macronutrients: The mix of protein, fat, and minimal carbs supports steady energy levels.
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Equipment
- Mixing bowl
- Blender (or food processor)
- Small jars (or serving glasses)
Ingredients
Crust layer
- almond flour 3 tbsp
- walnuts ( or pecans, chopped) 1 tbsp
- butter (melted ) 1 tbsp
- maple syrup (or sugar-free syrup) 1 tsp
- salt 1 pinch
Cheesecake filling
- Greek yogurt (plain 2%) ⅓ cup
- cottage cheese ⅓ cup
- cream cheese (softened ) 3 tbsp
- maple syrup (or sugar-free syrup) ½ tbsp
- vanilla extract 1 tsp
- lemon juice 1 tsp
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Cooking Tips
- Ultra Smooth Texture: Blend the filling thoroughly to eliminate cottage cheese curds for a classic cheesecake consistency.
- Softened Cream Cheese: Let cream cheese come to room temperature for easier blending.
- Firm Crust: Press the crust layer firmly so it holds together when serving.
- Chill Time: Refrigerate for at least 1–2 hours to allow the cheesecake to fully set.
- Flavour Boost: Add lemon zest for extra brightness without extra sugar.
- Make Ahead: Prepare the jars a day in advance for best texture and convenience.
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Instructions
- In a small bowl, mix almond flour, chopped nuts, melted butter, maple syrup, and salt until crumbly. Divide between two small jars and press gently to form the crust.3 tbsp almond flour, 1 tbsp walnuts, 1 tbsp butter, 1 tsp maple syrup, 1 pinch salt
- Blend the Greek yogurt, cottage cheese, cream cheese, maple syrup, vanilla, and lemon juice in a blender or food processor until completely smooth and creamy.⅓ cup Greek yogurt, ⅓ cup cottage cheese, 3 tbsp cream cheese, ½ tbsp maple syrup, 1 tsp vanilla extract, 1 tsp lemon juice
- Spoon the cheesecake mixture over the crust layer.
- Refrigerate for at least 1–2 hours to thicken.
- Top with berries, nuts, or whipped cream before serving.
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FAQ
- Can I make this fully sugar-free?
Yes. Use a sugar-free maple syrup or sweetener alternative. - Can I use only cream cheese?
Yes, but it will be richer and higher in fat with slightly less protein. - How long does it last in the fridge?
Up to 3 days when stored covered. - Can I freeze it?
Yes, though the texture may become slightly firmer after thawing. - Can I make it dairy-free?
Yes, with dairy-free yogurt and cream cheese alternatives, though protein content may vary.
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Nutrition
Per serving
Calories: 302.2kcal
Carbohydrates: 12.7g
Fiber: 1.5g
Sugar: 8.8g
Fat: 23.3g
Saturated Fat: 9.3g
Trans Fat: 0.2g
Protein: 11.7g
Nutrition Facts
No-Bake High-Protein Cheesecake
Serving Size
1 jar
Amount per Serving
Calories
302.2
% Daily Value*
Fat
23.3
g
36
%
Saturated Fat
9.3
g
58
%
Trans Fat
0.2
g
Cholesterol
44.6
mg
15
%
Sodium
256
mg
11
%
Potassium
160.5
mg
5
%
Carbohydrates
12.7
g
4
%
Fiber
1.5
g
6
%
Sugar
8.8
g
10
%
Protein
11.7
g
23
%
Vitamin C
1
mg
1
%
Vitamin D
0.04
µg
0
%
Calcium
125.4
mg
13
%
Iron
0.6
mg
3
%
Magnesium
18.6
mg
5
%
Zinc
0.6
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
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