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Chocolate cheesecake with strawberries on top and drizzled chocolate
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5 from 1 vote

Sugar-Free Protein Cheesecake

Sugar-free Protein Cheesecake is high in protein, low carb, super creamy and a healthy way to satisfy your sweet tooth cravings anytime!

Prep Time15 mins
Cook Time1 hr 15 mins
Resting time5 hrs
Total Time6 hrs 30 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: almonds, cheesecake, cottage cheese, erythritol, lchf, proteins, quark, sugarfree
Servings: 10 servings
Author: Dea Kepic


Almond crust

  • 70 g almond flour
  • 60 g whole-wheat flour
  • 50 g erythritol
  • 50 g coconut oil
  • 1/4 tsp salt
  • zest of 1 lemon
  • 1/2 tsp vanilla extract
  • 1/2 tbsp water

Protein Cheesecake

  • 210 g quark or cottage cheese
  • 350 g greek yogurt
  • 15 g vanilla whey protein a bit more than 1 scoop
  • 2 eggs
  • 50 g erythritol
  • 1/2 lemon juice
  • 1 tsp vanilla extract


  • 2-4 tbsp white chocolate protein spread
  • 80 g milk chocolate I used Balance sweetened with stevia
  • handful of strawberries


  • Preheat the oven to 150°C and line the bottom of a 20 cm springform pan with parchment paper.


  • Mix together all the ingredients to make a uniform dough.
  • Press the dough to the bottom of the prepared pan with the bottom of a glass, place in the preheated oven and bake for 20 minutes.
  • Meanwhile, make the cheesecake.


  • Put all the ingredients in one bowl and mix with an immersion blender for a few seconds until you have a well-combined batter. Try to put as little air in the batter as possible with keeping the immersion blender under the batter.
  • Pour the batter on the baked crust and bake for around 55 minutes or until the cheesecake is still a bit wobbly in the center.
  • Take out of the oven and run a knife around the cheesecake to separate from the pan so it doesn't crack. Let it cool for 2 hours and then 3 hours in the fridge.
  • Top with white chocolate protein spread, halved strawberries and drizzle some melted chocolate on top.
  • Enjoy!


  • Use a protein powder that you like the taste of.
  • You can swap the almonds for walnuts.
  • Add cocoa powder to the crust by replacing 10 g of the flour with cocoa powder and use chocolate whey protein for a chocolate protein cheesecake.
  • You can use other zero calorie sugar substitutes.
  • You could leave out the toppings or use other berries or fruit sauce for the topping.
  • The cheesecake can be made into bars, be careful about baking time in this case.
  • The protein cheesecake is done when there is still a wobble in the center.
  • This cheesecake doesn't need to be baked in a water bath.
  • Running a knife along the baked cheesecake will prevent it from cracking.
  • You can cut and enjoy this cheesecake slightly warm if that is what you like.
  • The white chocolate spread I used is from Easis.
  • The stevia sweetened milk chocolate I used is from Balance.
Tried this recipe?Mention @FreakyBlond or tag #prettysweetblog!