Too hot to turn on the oven? This high protein coffee cheesecake is the perfect refreshing treat for warm days.
It delivers all the creamy goodness you crave. You get a gentle caffeine boost too. This recipe makes your healthy reset feel like a total indulgence.
Why This Recipe Is a Winner
This recipe is a winner because it feels fancy but stays simple. It is packed with protein to keep you satisfied. You only need a few minutes of active work. It is perfect for busy weeknights when you want something sweet.
The texture is incredibly smooth and light. Using cottage cheese and yogurt keeps it lean. Your family will never guess it is healthy. It is a guilt-free way to enjoy your favorite latte flavors.
Simple Method
Making this dessert is so simple. You just blend the filling and let it chill. There is no need for messy water baths. Even if you have never baked, you can do this. The blender does all the hard work for you.
Ingredients You’ll Need
Most of these items are likely in your pantry already. Fresh coffee and simple dairy make the best flavor.
- 1.5 cups rolled oats, ground into flour
- 2 tablespoons coconut oil, melted
- 1 tablespoon sugar-free maple syrup
- 16 ounces low-fat cottage cheese
- 1 cup non-fat plain Greek yogurt
- 2 scoops (60g) vanilla whey-casein protein powder blend
- 2 tablespoons instant espresso powder
- 1/4 cup hot water
- 1 packet (7g) unflavored gelatin
- 1/2 cup granulated erythritol or monk fruit sweetener
Step-by-Step
- Combine ground oats, melted coconut oil, and sugar-free syrup in a bowl until a sandy texture forms.
- Press the oat mixture firmly into the bottom of a 7-inch springform pan and place in the freezer to set.
- In a small bowl, whisk the instant espresso powder and gelatin into the hot water until fully dissolved.
- Add cottage cheese, Greek yogurt, protein powder, and sweetener to a high-speed blender; process until completely smooth and aerated.
- Pour the espresso-gelatin liquid into the blender and pulse for 10 seconds to incorporate thoroughly.
- Pour the cheesecake batter over the prepared oat crust and smooth the surface with an offset spatula.
- Refrigerate the cheesecake for at least 4 hours, or until the gelatin has fully set the structure.
- Carefully release the springform sides and slice into 8 equal portions using a warm, wet knife.
Best Ways to Enjoy It
Serve this chilled with a dollop of whipped cream. A few fresh berries add a bright pop. It makes a wonderful afternoon pick-me-up. Pack a slice into a container for an easy weekday lunch. Sit back, relax, and enjoy your coffee shop treat at home.
Keep It Fresh
Store your leftovers in the fridge for up to five days. Keep it covered to maintain that fresh taste. You can also freeze individual slices for later. Wrap them tightly in plastic wrap. Thaw for twenty minutes before you want to eat. This makes meal prep a breeze.
Tips for Best Results
- Use a warm, wet knife for perfectly clean slices.
- Don’t skip the blending step to ensure total smoothness.
- Choose a high-quality protein powder for the best flavor.
- Let the cheesecake set fully for at least four hours.
- Whisk the gelatin quickly so it does not clump.
- Use decaf espresso if you are sensitive to caffeine.
- Press the crust firmly to avoid any crumbling.
Ways to Switch It Up
- Add a teaspoon of cocoa for a mocha twist.
- Top with crushed walnuts for a lovely crunch.
- Use almond extract instead of vanilla for a different aroma.
- Swap the oat crust for crushed chocolate rice cakes.
Common Questions
Can I use regular coffee instead of espresso?
Instant espresso powder provides a much stronger flavor. Regular coffee may be too weak. It could also make the filling too runny.
Do I have to use cottage cheese?
Cottage cheese provides the high protein and creamy base. When blended, the texture becomes perfectly smooth. It is the secret ingredient for this recipe.
I hope this creamy treat brings a little joy to your week. It is such a simple way to stay on track. Enjoy every delicious, coffee-filled bite!
— Katie Wood
Ingredients
- 1.5 cups rolled oats, ground into flour
- 2 tablespoons coconut oil, melted
- 1 tablespoon sugar -free maple syrup
- 16 ounces low -fat cottage cheese
- 1 cup non -fat plain Greek yogurt
- 2 scoops (60g) vanilla whey-casein protein powder blend
- 2 tablespoons instant espresso powder
- 1/4 cup hot water
- 1 packet (7g) unflavored gelatin
- 1/2 cup granulated erythritol or monk fruit sweetener
Instructions
- Combine ground oats, melted coconut oil, and sugar-free syrup in a bowl until a sandy texture forms.
- Press the oat mixture firmly into the bottom of a 7-inch springform pan and place in the freezer to set.
- In a small bowl, whisk the instant espresso powder and gelatin into the hot water until fully dissolved.
- Add cottage cheese, Greek yogurt, protein powder, and sweetener to a high-speed blender; process until completely smooth and aerated.
- Pour the espresso-gelatin liquid into the blender and pulse for 10 seconds to incorporate thoroughly.
- Pour the cheesecake batter over the prepared oat crust and smooth the surface with an offset spatula.
- Refrigerate the cheesecake for at least 4 hours, or until the gelatin has fully set the structure.
- Carefully release the springform sides and slice into 8 equal portions using a warm, wet knife.
