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Keto High Protein Cheesecake

Looking for a creamy high protein dessert that supports weight loss and balanced blood sugar? 🍰✨ This keto-style cheesecake is light, smooth and perfectly satisfying without being heavy. Chilled overnight for the best texture — soft, creamy centre and sliceable finish. This recipe makes about 4–6 serving
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Ingredients Method Notes

Ingredients
  

  • 150 g / 5.3 oz Greek yoghurt
  • 150 g / 5.3 oz cottage cheese
  • 10 g / 0.35 oz corn starch
  • 2 eggs
  • Vanilla extract
  • 50 g / 1.8 oz xylitol
  • 1 tablespoon heavy cream
  • Mixed berries for topping

Method
 

  1. Mix all ingredients together until smooth and creamy.
  2. Pour into a lined baking dish.
  3. Bake for 40 minutes at 220°C / 430°F until set with a slightly soft centre.
  4. Let it cool completely, then refrigerate overnight for best texture.
  5. Top with your favourite berries before serving

Notes

Pro tip: For the cleanest slices, make sure the cheesecake is fully chilled and use a warm knife, wiping it clean between cuts.
Macros (approx. per serving, based on 4 servings without topping): 180–220 kcal | 12–15 g protein | 8–11 g fat | 5–7 g net carbs (may vary depending on the dairy products used. Berry topping not included).
Storage: Store covered in the fridge for up to 5 days, or freeze individual slices for up to 1 month.
Thaw in the fridge before serving.
Can I swap the xylitol?: Any keto-friendly granulated sweetener works in the same amount.

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