This easy protein cheesecake blends cottage cheese, Greek yogurt, eggs, oats, and protein powder into a smooth filling over a premade graham cracker crust. Banana protein makes the version pictured; vanilla works well with other toppings.
A QUICK NOTE
Let the cheesecake cool, then refrigerate it overnight if you can. The filling firms up and tastes more like cheesecake after a good chill. A few hours in the fridge also works when you want it sooner.
INGREDIENTS
1 premade graham cracker crust
½ cup rolled oats
2 large eggs
2 scoops banana protein powder, or vanilla or another flavor
1 tsp vanilla extract
3 oz plain Greek yogurt
1½ cups low-fat cottage cheese
Chocolate chips or other toppings, optional
DIRECTIONS
1. Preheat the oven to 375°F. Bake the premade crust for 5 minutes. If desired, brush it with beaten egg before baking.
2. Reduce the oven temperature to 325°F. Add the oats, eggs, protein powder, vanilla, Greek yogurt, and cottage cheese to a food processor or powerful blender. Blend until smooth.
3. Pour the filling evenly into the crust. Add chocolate chips or another topping, if desired.
4. Bake for about 30–35 minutes. Let cool, then refrigerate for a few hours or, ideally, overnight before serving.
