high protein dessert

These easy, creamy &amp; healthier Low Calorie Baked Oreo Cheesecakes only require 7 ingredients and can be mixed up and baked in less than 20 minutes. It’s the perfect high protein and low calorie dessert that actually tastes good!

Low Calorie Baked Oreo Cheesecakes

120 g light cream cheese (room temp)

170 g high protein yogurt (plain

egg (room temp)

g natural/zero calorie sweetener

tsp vanilla extract

g corn starch (1 heaped tsp)

oreos

Preheat oven to 190c or 374F

Whisk cream cheese with a spoon until broken down

Add sweetener, cornstarch and vanilla and mix until well incorporated

Add yogurt and mix until just combined

Add 1 egg and 1 crushed oreo and mix until just combined and no clumps remain (besides the oreo pieces)

Add 1/2 an oreo cookie into cupcake liners (makes 6- so 3 oreos in total)

Add batter to each cupcake tray (6)

Top with 1 crushed oreo

Bake for 15 minutes

Allow to cool slightly before refrigerating for minimum 1 hour

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Makes one 7" square (or similarly sized) pan (9 servings).

Healthy Pumpkin Pie Bars

almond butter (80 grams)

filtered water (80 milliliters)

vanilla rice

cinnamon (0.5 grams)

pumpkin (213 grams)

pumpkin pie spice (2 grams)

sea salt (1.5 grams)

natural vanilla whey protein powder

filtered water (4 ounces or 120 milliliters)

Preheat oven to 325F (163C).

Mix almond butter and water until combined.

Add rice protein and cinnamon. Mix well to combine.

Spoon and press into the bottom of a 7" square (or similarly sized) pan.

Bake for 12-16 minutes, just until cooked.

Meanwhile, mix pumpkin with spices and salt. Set aside.

Mix whey and water, and then pour into the pumpkin mixture. Mix to combine.

Add egg, and mix well.

Pour over the baked crust, and bake for 40-45 minutes more (just until firm in the center).

Let cool completely. Run a knife around the edges and remove from pan before cutting.

Cut into 9 squares, and then (if desired), cut each square in half.

Enjoy!

Satisfy your sweet cravings while fueling up on protein with this decadent banana bread. Creamy cottage cheese, rich peanut butter, and sugar-free chocolate chips come together in a moist, low-carb loaf that feels indulgent but supports your healthy-eating goals. Perfect as a quick breakfast, post-workout snack, or better-for-you dessert, this high-protein treat delivers big flavor without the guilt.

High-Protein, Low-Carb Chocolate Chip Banana Bread

banana, ripe

eggs

peanut butter (smooth)

cottage cheese

tsp baking powder

chocolate

tbsp unsweetened shredded coconut

walnuts

cinnamon

vanilla

Preheat your oven to 350°F and line a loaf pan with parchment paper. Lightly grease the parchment to prevent sticking.

Place the banana, eggs, peanut butter, cottage cheese, and baking powder in a blender or food processor.

Blend on high until you have a smooth, creamy batter with no visible lumps.

Carefully pour the batter into your prepared loaf pan.

Evenly sprinkle the sugar-free chocolate chips over the top of the batter.

Place the pan in the preheated oven and bake for 50–55 minutes. Check for doneness by inserting a toothpick into the center; if it comes out mostly clean (melted chocolate is fine), your banana bread is ready.

Remove the loaf pan from the oven and let the bread cool for at least 15 minutes before slicing to help it set.

Slice into 8 portions and enjoy warm or at room temperature.

Creamy, dreamy, and packed with protein, this high-protein pumpkin cheesecake is a keto-friendly dessert that hits all the right notes. Cottage cheese makes the perfect protein base, while pumpkin purée and pumpkin spice add the ultimate fall flavors. Top it off with whipped cream for an indulgent finish that’s still guilt-free. Whether you’re looking for a post-dinner treat or a midday snack, this sugar-free and low-carb dessert will satisfy your cravings without derailing your goals.

High-Protein Pumpkin Cheesecake: Delicious Fall Dessert

oz cottage cheese (full-fat

pumpkin purée (unsweetened)

tsp pumpkin pie spice

whipped cream (optional,

tbsp ChocZero Pumpkin Spice Syrup,

oz cream cheese,

cinnamon,

almond

Add the cottage cheese, pumpkin purée, egg, powdered sweetener, pumpkin pie spice, and vanilla extract to a food processor or blender.

Blend on high until smooth and creamy, making sure all ingredients are fully combined.

Pour the mixture into two greased ramekins, filling them evenly.

Bake at 350°F (175°C) for 15 minutes until the cheesecake sets but is still slightly soft in the middle.

Remove from the oven and allow the cheesecakes to cool to room temperature, then refrigerate for at least 1 hour before serving.

Top with whipped cream and a sprinkle of extra pumpkin pie spice for garnish.

Enjoy your high-protein, low-carb pumpkin cheesecake!

Blueberry Cottage Cheese Cheesecake (Gluten Free, High Protein)

vanilla protein powder

blueberries ((fresh

Preheat oven to 350F and lightly grease an 8oz ramekin or baking dish.

Add everything to the cup of a high speed blender. Blend until completely smooth.

Pour mixture into the baking dish and bake for 25min until risen and slightly firm.

Let cool slightly, add toppings of choice, and enjoy!

Cottage Cheese Banana Pudding (Gluten Free, High Protein)

banana

tbsp honey

vanilla extract

Blend all ingredients in a high-speed blender or food processor until smooth.

Transfer banana pudding to a serving cup or dish.

Top with additional banana slices and crushed graham crackers. Enjoy!

Three Ingredient Protein Cookies (High Protein, Low Carb)

spotty banana

peanut butter ((or any nut/seed butter))

protein powder ((flavor of choice))

chocolate chips ((for topping))

Preheat oven to 350F and line a baking sheet with parchment paper.

Mix all ingredients except chocolate chips until a dough forms.

Scoop dough onto parchment paper lined tray - amount of cookies will vary depending on the size you make them.

Top with chocolate chips.

Bake for 10 min or until slightly golden.

Let cool for a few minutes, top with flakey sea salt, and enjoy!

High Protein Cottage Cheese Fudge (Gluten Free, Low Sugar)

chocolate chips

coconut oil

Line a loaf pan with parchment paper.

Blend the cottage cheese until a smooth consistency forms.

Melt the chocolate chips and coconut oil by combining in a bowl, microwave for 30 sec., stir, and repeat until smooth.

In a bowl, mix the blended cottage cheese, melted chocolate, and vanilla together (if using sweetener, add that here).

Pour the mixture into the line dish and freezer for 1-2 hours.

Slice and enjoy!

Love it! I found that putting in the fridge made it more like a really thick mousse. I added chopped pecans with gave it a bit more protein and great flavor. Definitely a keeper!

The cottage cheese fudge is absolutely the best dessert ever!! Kids love it too. Made it with super dark chocolate chips and 3Tbs maple syrup. So so delicious!! Definitely a keeper!

I made the cottage cheese Fudge with sugar free chocolate chips sweetened with Stevia. Great for ys with diabetes. 
Loved it.

Reese's Protein Balls (Gluten Free, Low Sugar)

peanut butter powder

applesauce

sea salt

tbsp honey ((optional))

Line a plate with parchment paper, making sure it can fit in the fridge.

In a large mixing bowl, combine all ingredients except chocolate chips and coconut oil until a thick dough forms.

Roll the dough into 16 balls.

Make the chocolate coating by combining chocolate chips and coconut oil. Microwave for 30sec, stir, and repeat until smooth.

Dip each ball into the melted chocolate.

Place in the fridge for 10 min until hardened.

Store in the fridge and enjoy!

They taste great!  I was disappointed in the quantity and size, though.  Recipe said a tablespoon each and would make 16 balls.  I did maybe 1/2 tablespoon each and the mixture only made 10 balls.

I have to say, these were quite tasty. But like a comment above, they were very sticky. I put them in the fridge for an hour before coating them in chocolate hoping they would get a little more solid. Unfortunately, they were still super sticky and stuck to the parchment paper.  So even though they were nowhere near looking like a ball, they still tasted yummy and I will make again. My family also liked how "gooey" they are inside the chocolate shell. I think I will modify the amount of PB powder next time and see if more will help the consistency.  Thank you for posting this recipe.  :)

How much protein is in each ball? Thank you!

High Protein Pumpkin Cheesecake (Gluten Free, Low Carb)

pumpkin puree

Preheat oven to 350F and lightly grease an 8oz ramekin.

In a high-speed blender or food processor, blend all ingredients until smooth.

Transfer mixture to the baking dish and bake for 30min until slightly golden and firm.

Once done, let cool and then place in the fridge for at least 30min to chill.

Option to top with Greek Yogurt and more pumpkin spice. Enjoy!

Really good! I had only 2% cottage cheese, so I drained off the little bit of water after it was cooked, before refrigerated for the night.  The next day, it was delicious, creamy, and not watery on the bottom.  Am going to make it for Thanksgiving dessert (and before!) for my husband and myself!

Indulge guilt-free with this Cottage Cheese Cheesecake, a healthier take on the classic dessert. Made with cottage cheese and Greek yogurt, this high-protein, low-calorie cheesecake delivers rich, creamy flavor without compromising on texture or taste. Perfect for a light dessert or snack!

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Cottage Cheese Cheesecake

graham crackers

unsalted butter

maple syrup

(390 g) cottage cheese (minimum 2% fat)

(80 g) Greek yogurt (5% fat)

(80 g) maple syrup or honey

(40 g) cornstarch

lemon juice

Prepare the Crust

Grease or line a 9-inch (20 cm) springform pan with parchment paper.

Blend graham crackers, butter, and maple syrup in a food processor until crumbly.

Press the mixture into the pan and bake for 20 minutes.

Prepare the Filling

Blend cottage cheese, Greek yogurt, maple syrup, eggs, cornstarch, vanilla extract, and lemon juice until smooth.

Pour filling over the crust and spread evenly.

Bake the Cheesecake

Cool to room temperature, then refrigerate for at least 8 hours before serving.

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Top Tags

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