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

Mix all ingredients together until smooth and creamy.
Pour into a lined baking dish.
Bake for 40 minutes at 220°C / 430°F until set with a slightly soft centre.
Let it cool completely, then refrigerate overnight for best texture.
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.