High-Protein Lemon Poppyseed Cheesecake

A bright, creamy high-protein lemon poppyseed cheesecake made with cottage cheese, Greek yogurt, and almond flour.

Course Dessert

Cuisine American, French

Keyword cottage cheese recipe, easy cheesecake, fudgy high protein cheesecake, gluten free cheesecake, healthy cheesecake, healthy cottage cheese dessert, high protein cheesecake, lemon cheesecake, poppyseed cheesecake, summer cheesecake

Prep Time 5

Cook Time 45

Chill Time 8

Total Time 8 50

Servings

Calories 211kcal

Author Chef Josh

Equipment

blender
6-inch Round Baking Dish
Parchment Paper

Ingredients

1 cup cottage cheese
1 cup Greek yogurt
2 large eggs
Juice and zest of 1 Meyer lemon or regular lemon
½ cup maple syrup or honey
½ cup almond flour or oat flour
1 teaspoon vanilla extract

Toppings

2 teaspoons poppyseeds
1 teaspoon chia seeds

Instructions

Preheat the oven to 325°F (165°C).
Add all ingredients except the poppyseeds and chia seeds to a blender and blend until completely smooth.
Pour the batter into a parchment-lined 6-inch round baking dish.
Stir the poppyseeds and chia seeds gently into the batter.
Bake for 40 to 45 minutes, until the edges feel set and the center still jiggles slightly.
Cool completely, then refrigerate for at least 8 hours, preferably overnight, before slicing.
Finish with a little fresh lemon zest just before serving.

Notes

Meyer lemon gives a softer, slightly sweeter citrus flavor, but regular lemon works perfectly.
Do not overbake! or you’ll lose the fudgy texture.
This cheesecake slices cleanly once fully chilled and stores well in the fridge for up to 4 days.

Nutrition