These no-bake, protein cheesecakes are sweet and creamy, easy to make, and serve as a healthy snack or dessert!

It's hard to pass up these no-bake, mini protein cheesecakes since they're deliciously creamy, simple to make, free of refined sugar, and much healthier than regular cheesecake. And when you top with fresh fruit and low-carb nut granola (or chopped nuts), these mini protein cheesecakes become decadent desserts!

To pack these mini cheesecakes with protein, we ditch the crust and use cottage cheese, low-fat cream cheese, sugar-free sweetener, and protein powder (amount depends on your personal preference). If you use the full amount of protein powder, then you'll create high-protein cheesecakes (in which more than 25% of calories come from protein). If you decide to use less protein powder or none at all, the cheesecakes will still contain a good amount of protein, but to a lesser a degree.

This is an ideal dessert if you're looking for a quick and healthy dessert that's packed with protein. It takes about 10 minutes to prepare before it goes in the fridge to set. We recommend letting the mini cheesecakes set in the fridge for a minimum of 2 hours and up to a day in advance. After that, simply top with fresh fruit and nuts, and enjoy these creamy delights!

What Makes These Mini Cheesecakes Higher in Protein

• Cottage cheese: Cottage cheese is packed with protein, so we use an equal amount of cottage cheese and low-fat cream cheese for the filling. We use full-fat (4% milk fat) cottage cheese since a lower-in-fat cottage cheese doesn't increase the protein percentage by much (already high in protein) and we prefer the taste.
• Low-fat cream cheese: Since cream cheese is quite high in fat, you'll need to use Neufchatel or low-fat cream cream in order to increase the protein percentage.
• Protein powder: If you're looking for a high protein cheesecake, then you'll want to use the full amount of protein powder. If you don't like the taste of protein powder, you can add half the amount of none at all, it will just be lower in protein.
• Powdered, sugar-free sweetener: We use powdered Lakanto monkfruit sweetener for these cheesecakes, but you can use another alternative sweetener of choice if you like. Just be sure to check a sweetener conversion chart.
• No crust: Crust can add carbs and fat, which decreases the level of protein. While we don't include a crust, we do recommend adding a little keto nut granola (or chopped nuts) to give it some crunch.

Ingredients

• Full-fat, small-curd cottage cheese: Cottage cheese is packed with protein, so we use an equal amount of cottage cheese and low-fat cream cheese for the filling. We use full-fat (4% milk fat) cottage cheese since a lower-in-fat cottage cheese doesn't increase the protein percentage by much (already high in protein) and we prefer the taste.
• Low-fat cream cheese: Since cream cheese is quite high in fat, you'll need to use Neufchatel or low-fat cream cream in order to increase the protein percentage.
• Powdered gelatin: Gelatin gives the cheesecake structure, so it sits more like a cheesecake instead of a pudding or mousse.
• Low-carb, vanilla whey protein powder: We use low-carb vanilla whey protein powder to increase the protein in this these mini cheesecakes. Our favorite vanilla protein power is Quest Vanilla Milkshake, but you can use another brand of choice. If you're looking for a high-protein cheesecake, then you'll want to use the full amount of protein powder. If you don't like the taste of protein powder, you can add half the amount of none at all, it will just be lower in protein.
• Powdered, sugar-free sweetener: We sweeten the mousse with powdered Lakanto monkfruit sweetener. However, you can sweeten with another sweetener of preference. Just be sure to check a sweetener conversion chart.
• Lemon: Lemon brightens the flavor of the cheesecake and helps mask the protein powder taste that typically comes with protein powder.

How to Make

STEP 1: Pour water into small microwave-safe bowl and sprinkle the gelatin powder on top. Let sit for several minutes until bloomed.

STEP 2: In a large bowl, combine cottage cheese, cream cheese, sweetener, protein powder and lemon and beat with a mixer on high until smooth.

STEP 3: Microwave bowl of gelatin mixture on high for 15 seconds. Remove and stir to dissolve gelatin. Smash unbroken bits along side of bowl with spoon. If not fully dissolved, microwave on high for another 15 seconds. Remove and stir until dissolved. Let cool.

STEP 4: Slowly pour gelatin mixture into cheesecake mixture while beating with mixer at high speed. Beat on high for 30 seconds.

STEP 5: Evenly pour cheesecake mixture into 4 ramekins or small glasses. Smooth the cheesecake tops to an even level with a spoon or small spatula. Place in the fridge for a minimum of two hours or more to set.

STEP 6: When ready to serve, distribute raspberries and chopped nuts or keto nut granola evenly among the 4 mini cheesecakes. Serve immediately. Store leftovers in the fridge, covered, for 2 to 3 days.

How to Store

Simply store in the fridge, covered, for up to 3 days. That said, it's best when consumed within the first day or two.

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If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

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