High Protein strawberry cottage cheese cheesecake - your new favorite high protein dessert recipe. This cheesecake is so good while being healthier for you and lower in sugar. The pink color also makes it so fun for valentines day!
I love a good cottage cheese recipe. For more cottage cheese recipes try my cottage cheese breakfast biscuits or my cottage cheese bagels.
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Why you'll love this recipe
It is easy to make.
It is gluten free and lower in sugar.
Thanks to the cottage cheese this recipe is high in protein.
Ingredients for high protein valentines cheesecake
- cottage cheese
- honey
- cinnamon
- vanilla
- salt
- eggs
- corn starch
- strawberries
See the recipe card for full information on ingredients and quantities.
Substitutions
- starch - either corn starch or arrowroot works here.
- I do not suggest any other substitutes for this recipe as I have not tested them and can not guarantee that they will work.
Step-by-Step Instructions
Step 1
Blend together cheesecake.
Step 2
Add batter to pan and bake.
Step 3
Let cheesecake cool.
Step 4
Step 4 text
Storage instructions
You can store the cheesecake in a sealed container in your fridge for up to 5 days.
Equipment
You need a 6 inch spring form pan for this recipe.
Recipe FAQS
Cottage cheese is high in protein as well as b vitamins and calcium.
It has much less sugar and way more protein than normal cheesecake.
Recipe Pro-Tips
Make sure to let the cheesecake fully cool otherwise it will not set.
Good quality cottage cheese will make this recipe. I love Good Culture or Kalona Superfoods.
Other cheesecake recipes to try
If you make this High protein strawberry cottage cheese cheesecake, please leave me a rating and review on this blog post. This is the best way to support me!
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High protein strawberry cottage cheese cheesecake
Equipment
Ingredients
- 1 ¼ cup full fat cottage cheese
- ¼ cup thick raw honey*
- pinch salt
- 5 strawberries
- 4 tablespoons corn starch or arrowroot
- 1 teaspoon vanilla extract
- 2 eggs
- 1 ½ teaspoons beet powder or desired amount of pink food coloring, optional*
Optional toppings
- 3-4 tablespoons chopped strawberries or berry of choice I used about 4 chopped strawberries to top
Instructions
- Preheat oven to 350 degrees.
- Add all ingredient to a blender or food processor and blend until smooth.
- 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.
- 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 2 hours.
- Add your favorite toppings and serve.
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