Can I use a different protein powder flavor besides vanilla?

Yes — chocolate, cinnamon, and other flavored protein powders work the same way structurally. Just keep an eye on added sugar content in flavored powders, since it can shift the macros noticeably compared to a plain vanilla or unflavored option.

Why did my cheesecake sink slightly in the middle after cooling?

A small amount of sinking is normal, since the center of a protein cheesecake is the last part to fully firm up during cooling. A more noticeable sink usually points to overmixing before baking, which traps air that later escapes as the structure sets.

Can I double the recipe for a larger batch?

Yes — just use a larger pan so the batter depth stays roughly the same, and add 10–15 minutes to the bake time. A deeper batter in the same pan size will need meaningfully longer to set through the center without overbaking the edges.

Is this recipe safe to eat before it's fully chilled?

Yes — once baked through to a proper set, it's fully cooked and safe to eat warm. The chilling period is about texture and slicing quality, not food safety.

2 Ingredient Protein Cheesecake (Creamy, High Protein & So Easy!)

Description

This 2 Ingredient Protein Cheesecake is creamy, high in protein, and incredibly easy to make with just cottage cheese and protein powder. It bakes into a smooth, sliceable dessert that’s perfect for meal prep, healthy snacking, or satisfying a sweet craving with minimal ingredients.

Ingredients

Units Scale

2 cups (450 g) full-fat cottage cheese
1 cup (100 g) vanilla whey protein powder

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Instructions

Preheat the oven to 325°F (163°C).
Line a 6-inch springform pan or loaf pan with parchment paper.
Add the cottage cheese and protein powder to a blender or food processor.
Blend until completely smooth.
Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, until the edges are set and the center still jiggles slightly.
Turn off the oven and leave the cheesecake inside with the door slightly open for 20 minutes.
Remove from the oven and cool completely.
Refrigerate for at least 3 hours, preferably overnight.
Slice and serve chilled.

Notes

Blend until completely smooth for the creamiest texture.
Avoid overbaking—a slight center jiggle is the sign it’s ready.
Chill overnight for the cleanest slices.
Full-fat cottage cheese produces the best texture.
Whey concentrate creates a creamier cheesecake than whey isolate.

Nutrition

Serving Size: 1 Slice
Calories: 115 kcal
Sugar: 1 g
Sodium: 290 mg
Fat: 4 g
Saturated Fat: 2.3 g
Unsaturated Fat: 1.4 g
Trans Fat: 0 g
Carbohydrates: 2.5 g
Fiber: 0 g
Protein: 13 g
Cholesterol: 15 mg