High Protein Banana Cottage Cheese Cheesecake is a creamy, naturally sweet dessert that tastes indulgent while still being nutritious. It blends ripe bananas with cottage cheese and greek yogurt for a smooth, cheesecake-like texture that’s lighter than the classic but just as satisfying. Perfect for a healthier dessert, post-workout treat, or make-ahead snack when you want something sweet that still supports your health goals.
I love a good cottage cheese recipe. For more cottage cheese recipes try my cottage cheese tomato soup, salted caramel ice cream, or pear cottage cheese toast.
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Why you'll love this recipe
High-protein + healthy. Cottage cheese, Greek yogurt, and eggs make this cheesecake creamy, filling, and more balanced than traditional versions.
Refined sugar free. Banana and honey provide just the right amount of sweetness without any refined sugar.
Rich + creamy texture. Blended cottage cheese bakes up smooth and cheesecake-like with no tangy flavor.
Simple to make. Everything comes together easily in a blender with minimal prep.
Ingredients
- Cottage cheese – Full-fat for the creamiest texture and high protein base
- Greek yogurt – Full-fat, plain Greek yogurt adds richness and helps the cake set
- Eggs – Provide structure and that classic cheesecake-like consistency
- Ripe banana – Naturally sweetens the cake and adds moisture
- Honey – A refined sugar–free sweetener that keeps the flavor balanced
- Vanilla extract – Enhances the overall flavor
- Almond flour – Creates a tender, slightly nutty base
- Cinnamon – Adds warmth and complements the banana flavor
See the recipe card for full information on ingredients and quantities.
Substitutions
- Honey: Maple syrup works as a 1:1 swap. Start with the lower amount if you prefer a lightly sweet dessert.
- Greek yogurt/cottage cheese: Although you can use all greek yogurt or all cottage cheese I have found that combining them creates the best texture.
- Almond flour: i think you could sub oat flour, but I would use 2 tablespoon instead of ¼ cup.
Step-by-Step Instructions
Step 1
Blend together all ingredients.
Step 2
Add batter to pan, cover with foil and bake for 50-60 minutes.
Step 3
Let cool, serve and enjoy.
Storage instructions
You can store the cheesecake in a sealed container in your fridge for up to 5 days.
Equipment for gluten free banana cheesecake
You need a 6 inch spring form pan for this recipe.
Recipe FAQS
Cottage cheese is high in protein, which supports muscle repair, satiety, and balanced blood sugar. It also provides calcium and probiotics that support bone health and gut health, especially when made with live cultures.
It has less sugar and more protein than traditional cheesecake, making it more satisfying and balanced. It’s also completely refined sugar–free and grain free.
Yes! This is the perfect recipe to prep ahead of time as it takes time to set.
Recipe Pro-Tips
Make sure to let the cheesecake fully cool otherwise it will not set.
I have not tried this recipe with anything other than full fat cottage cheese. I do think 2% would work the cheesecake would probably just be less decadent tasting which is fine. I also always recommend grass fed dairy as it is healthier and tastes less sour.
Make sure to use very ripe bananas, this is key for a strong banana flavor.
Other high protein desserts
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High Protein Banana Cottage Cheese Cheesecake
Ingredients
- 1 ¼ cup cottage cheese I used full fat, don't use fat free
- ¾ cup greek or skyr yogurt I used full fat, don't use fat free
- 2 eggs
- 1 ½ ripe bananas
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract or paste
- ¼-1/3* cup honey maple syrup also works
- ⅓ cup almond flour
topping
- ½ banana sliced
Instructions
- Preheat oven to 350 degrees.
- Add all ingredient to a blender or food processor and blend until smooth. You may have to stop and scrape down the blender to ensure that the banana gets fully blended.
- Pour batter into a 6 inch spring form pan lined with parchment paper. Cover with foil.
- Bake for 50 minutes - 1 hour, until cooked, removing the foil after 20 minutes. You will know it is done being cooked when the edges are browned and the cake is not gooey. It will still be a little jiggly when taken out.
- Let cake cool for 20 minutes sitting out in the pan. Then remove from the pan, add to a plate (leaving on the parchment paper) and refrigerate for at least 5 hours. I left mine overnight to set.
- Add toppings, divide out and serve.
Bob says
Insanelyyyy good