Easy No Bake Protein Cheesecake

Why you’ll love it

• This no-bake cheesecake with Greek yogurt and cottage cheese is just as creamy, rich, and indulgent as classic recipes, but without the sugar crash. 
• This recipe sneaks in a solid dose of protein, making it a smart choice for a satisfying snack or after-dinner dessert. 
• Make-ahead friendly. With or without the graham cracker crust, the creamy filling only gets better after a night in the fridge.

Ingredients you’ll need

• Graham cracker crust. You only need 3 ingredients to make this Homemade Graham Cracker Crust, but a store-bought crust works too. Just make sure it’s fully cooled before adding your filling. See the ‘Variations’ section below for the crustless option. 
• Unflavored gelatin + water. Gelatin is what gives this cheesecake its sliceable structure without the need for baking. Blooming it in cold water, followed by a quick zap in the microwave, activates its gelling magic.
• Low-fat cream cheese. Use block-style cream cheese here, not the whipped kind. The block version is denser and more structured, which is exactly what you want in a no-bake cheesecake. Just let it fully soften at room temperature first, so it blends smoothly with the other ingredients.
• Skyr or Greek yogurt. I prefer using plain, low-fat skyr, but plain Greek yogurt works just as well. Either way, the yogurt adds extra creaminess and a subtle tang while keeping things light and packed with protein.
• Whipped cottage cheese. This adds even more protein and contributes to a lighter, more mousse-like feel. I usually just grab a tub of Good Culture and blend it right in the container with a stick blender. 
• Splenda sugar blend. Splenda Sugar Blend is twice as sweet as regular sugar, so if you’re using something like cane sugar or allulose, use double the amount listed for Splenda. Maple syrup is also a great natural sweetener swap here. 
• Vanilla extract. A splash of high-quality vanilla rounds everything out, adding that signature sweet, cozy flavor we all love.
• Lemon juice & zest. The acidity from the juice brightens the filling, while the zest really wakes up the citrusy flavor. It’s easiest to zest the whole lemon before squeezing it. 

Step 5: Fill and chill. Pour the mixture into your prepared crust and smooth out the top with a spatula. Cover and refrigerate for at least 6 hours, preferably overnight. Once firm and fully set, it’s ready to slice and serve!

Recipe tips and FAQs

• Don’t overheat the gelatin. After blooming the gelatin in cool water, microwaving the mixture for 15-20 seconds is plenty. Just give it a good stir and minute or two to cool off (but don’t let it set!) before mixing it into the filling. If it gets too hot, it can lose some of its gelling power, causing the dairy to curdle.
• Make sure the filling is well-blended. Once the assembled cheesecake is in the fridge, it’s not getting any smoother, so take your time slowly stirring in the gelatin and then whipping it all together until the mixture is lump-free and silky smooth. You can also use a food processor instead of a stand mixer for a smooth, creamy consistency.
• Chill at least 6 hours, but overnight is even better. This gives the gelatin time to set fully and helps the flavors meld. Trust me, you’ll get much cleaner slices if it’s had the whole night to chill.

Variations

One of the best parts about this high-protein cheesecake recipe is the many ways to make it your own:

• Go crustless – If you’re looking for a more macro-friendly, low-carb take, skip the crust altogether and spread the filling directly in a 9-inch pie pan before chilling it overnight. You can also divide the filling mixture into small ramekins, parfait glasses, or cute little mason jars to make crustless mini cheesecakes (perfect for portion control!). 
• Natural sweetener – If you’re avoiding Splenda or refined white sugar, you can use ⅓ cup of good-quality maple syrup or honey instead. When I tested these versions, the flavor was spot on, but the filling felt slightly softer immediately after mixing. Don’t worry –after a night in the fridge, it firmed up perfectly. 
• Top it your way – Try spooning a refined sugar-free fruit compote over the top, like Wild Blueberry Lemon, Blackberry, Raspberry, or Cherry. Or splurge on a drizzle of melted dark chocolate, strawberry syrup, or caramel sauce and a dollop of whipped cream.
• Switch up the citrus – Instead of lemon, try lime (or even key lime!) for a slightly tangier, more tropical flavor. Use orange and it will taste like a creamsicle!