The perfect Healthy Ricotta Cheesecake that's high protein, sugar free, low carb, low fat and low calorie! Made with Greek yogurt, part skim ricotta and protein powder, this easy ricotta cheesecake recipe is a flourless, keto-friendly, and guilt-free.
Ever wondered if you could make a protein cheesecake? Well, after you try this recipe, you're going to know for sure you can!
I actually got home a giant tub of part skim ricotta cheese from a brand when I went to a food show - the Winter Fancy Food Show last month. It was the last day of the show and a lot of companies were just going to throw away their product, so I took home this tub.
Definitely didn't realize how much ricotta cheese that was for just my husband and I to finish, so I ended up making some recipes to use it up. This one's a real gem!
Why You'll Love This High Protein Ricotta Cheesecake
- High in Protein: With whey-casein protein powder, Greek yogurt, and ricotta cheese, this cheesecake packs a triple protein punch.
- Sugar-Free & Low Calorie for Weightloss: Made with no added sugar (since it uses stevia-sweetened protein power), this low-calorie ricotta cheesecake is perfect for weight loss or healthy eating.
- Flourless & Low Carb: This flourless ricotta cheesecake is naturally gluten-free and ideal for keto or low-carb diets.
- Easy to Make: No complicated steps-just blend, mix, and bake!
Ingredients You'll Need for Healthy Ricotta Cheesecake:
This Healthy Ricotta Cheesecake is the perfect treat! Made with low-fat ricotta, Greek yogurt, and protein powder, this cheesecake is flourless, low-carb, and guilt-free. The best part about the ingredient list though - it's only 6 ingredients!
- Low-Fat Ricotta Cheese - Creates a rich, creamy texture while keeping it low-calorie.
- Nonfat Plain Greek Yogurt - Adds protein and tanginess without extra fat.
- Unsweetened Almond Milk - A dairy-free, low-calorie liquid to blend the ingredients smoothly.
- Whey-Casein Vanilla Protein Powder - Adds the sweetness and vanilla flavor with a boost of extra protein. I used the vanilla protein powder from Quest for this recipe since it's a whey-casein and bakes well.
- Cornstarch - Helps stabilize the cheesecake without flour.
- Eggs - Bind the ingredients together for a perfect cheesecake texture.
Alternate Ingredients for Low Calorie Cheesecake:
Want to make your own variation of this low calorie high protei Ricotta Cheesecake? Or have some other ingredients on hand? Try these swaps:
- Protein Powder: Swap whey-casein for plant-based protein powder for a alternative. Also add a bit of vanilla extract and sweetener like stevia to cover up the earthy flavor.
I haven't tried a whey protein so I don't know how it will work, but avoid the milk if you use whey protein. - Milk Options: Try cashew, oat, or coconut milk instead of almond milk.
- Cornstarch: Replace this with Tapioca Starch
Want to get extra creative?
- Flavor Boost: Add lemon zest or cinnamon for extra flavor.
- Add in some sugar free chocolate chips and call it a high protein healthy cannoli cheesecake!
How to Make Easy Ricotta Cheesecake Recipe
Just as the ingredient list, the process to make this weighloss-friendly low calorie ricotta cheesecake is really quick and easy. Here's what it takes -
Step 1: Prep the Pan & Oven
Preheat your oven to 325°F (163°C). Grease the inside of a 7-inch springform pan and line the bottom with parchment paper. Wrap the outside of the pan in (good quality) aluminum foil to prevent water from seeping in.
See the photo I put up for this.
Step 2: Set Up a Water Bath
Fill a large baking pan with 2-3 inches of water and place it in the oven while it preheats. This water bath helps prevent cracks and keeps the cheesecake silky smooth.
Step 3: Blend the Ricotta
In a blender or food processor, blend the ricotta cheese for about a minute until smooth and creamy. This step ensures a light, lump-free texture.
Step 4: Mix the Cheesecake Batter
Transfer the blended ricotta to a large bowl. Add the Greek yogurt and almond milk, and beat until fully combined.
Next, mix in the protein powder and cornstarch, scraping down the sides as needed.
Finally, add the eggs and beat just until incorporated-do not over-mix, as this can affect the texture of the baked ricotta cheesecake.
Step 5: Bake the Cheesecake
Pour the batter into the prepared pan and smooth the top. Carefully place the cheesecake pan into the preheated water bath.
Bake for 30 minutes until the center (about 2 inches wide) remains slightly jiggly when touched.
Step 6: Cool Gradually
Turn off the oven and crack the oven door open about 4-5 inches. Let the cheesecake sit for 1-2 hours to slowly adjust to room temperature-this prevents sinking or cracking from sudden temperature change.
Step 7: Chill & Serve
Once completely cooled, cover the cheesecake with plastic wrap and refrigerate for 2-4 hours. Slice and enjoy this guilt-free ricotta cheesecake!
Tips for making the perfect Cottage Cheese Cheesecake with Protein Powder
Here's some pointers to keep in mind when making this cottage cheese cheesecake with protein powder.
- Use the water bath!
This lets the cheesecake cook slowly and evenly, and also prevents the rise and fall. - Grease inside of pan so the cheesecake doesn't stick to it.
- Line outside of pan with foil to prevent water from getting in.
- Process ricotta till smooth
Plain ricotta cheese has small lumps in it and you want to make it smooth first to get a smooth cheesecake texture. - Use a low speed to beat.
If you don't use the low speed setting on the hand mixer or paddle stand mixer, you will get too much air inside the cheesecake. - Don't overmix the final batter!
This again will cause too much air to get beat into the batter, and may cause the cheesecake to rise and fall. - Stop baking when the center is still slightly soft to touch (about 2" wide should be soft)
The ricotta cheesecake will continue to cook a bit in the hot pan, and you don't want it to crack from over-baking.
How to store Sugar Free Ricotta Cheesecake?
If you want a meal prep a cheese cake, you're in the right place. This sugar free ricotta cheesecake recipe is a great one for making ahead of time. Here's how you store it -
Refrigerator: Store in an airtight container for up to 5 days.
Make sure you use an airtight container or the cheesecake will absorb food odors from the fridge.
Freezer: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Becoming a Viral Flourless Ricotta Cheesecake
This No-Sugar-Added Ricotta Cheesecake has all the potential to go viral! With its flourless, high-protein, low-carb and low fat profile, it's the perfect macro friendly recipe!
Some more high protein cheesecake recipes to try:
- Cottage Cheese Protein Cheesecake
- Protein Blueberry Cheesecake
- Single Serving Protein Cheesecake
- Mini Protein Cheesecakes on Protein Bar Crust
- No Bake Mini Protein Cheesecake Bites
- Protein Blueberry Cheesecake Bars
Healthy Ricotta Cheesecake - High Protein, Low Carb Magic
Ingredients
- 1 cup Low Fat Ricotta Cheese, 224g
- 1 cup Nonfat Plain Freek Yogurt, 225g
- 3 tablespoon Unsweetened Almond Milk, 45ml
- ½ cup Whey-Casein Vanilla Protein Powder, 45g
- 1 tablespoon Cornstarch, 15g
- 2 Eggs
Are you Making This?
Please leave a ⭐⭐⭐⭐⭐ comment below letting me know what you think! This supports my page so I can continue to give you free recipes. Even 1 sentence is enough 🙂
Instructions
- Preheat oven to 325°F.Grease the insides of a 7” springfoam pan (or cake pan) with oil.Line bottom with parchment paper round.Wrap foil around outside of pan (like placing pan in foil-bowl).
- Water bath: Fill a large, deep baking pan with 2-3" water, and place in oven while preheating.
- Blend ricotta cheese in a blender or food processor for a minute until very smooth.
- Transfer to a large bowl, add in yogurt and milk, and beat until combined.Beat in vanilla protein powder and cornstarch, scraping down the sides if needed.Add eggs and beat until just combined. Do not over-mix.
- Pour mixture into prepared pan and smoothen top.
- Remove water bath from oven, and carefully place the cheesecake pan inside.
- Return to oven and bake for 30 minutes. Center of the top (around 2" wide) should be jiggly or soft to the touch.
- Turn off oven, open the oven door about 4-5" and leave for 1-2 hours to adjust to room temperature.
- Remove from oven and let cool completely.
- Place in the fridge (cover with plastic wrap) for a 2-4 hours to chill.
- Slice and enjoy!
Video
Notes
- Nutrition value is calculated using reduced fat cream cheese and products recommended below.
- See post for alternate ingredients, tips and storage options.
- Quest Nutrition Vanilla Whey-Casein Protein Powder
- Yield: 8 slices | Serving size: 1
- Calories: 97cal
- Fat: 3.3g | Saturated fat: 2.1g
- Carbohydrates: 3.4g | Fiber: 0g | Sugar: 2.1g
- Protein: 12.3g
Robyn says
Can you use tapioca starch if you don't have corn starch?
Haylee Jane Monteiro says
Hi Robyn!
Absolutely; Tapioca starch will work just as well 🙂
I can't wait to know what you think when you try it out!
Mollie says
This cheesecake turned out great and it was so easy to make. Next time I make it, I am going to add some Stevia as I like a little sweetness to my cheesecake. I also want to double the recipe to make a thicker cheesecake. It's so good, that I wanted a thicker piece!! Thank you Haylee for always sharing your high protein recipes! I am so grateful!
Haylee Jane Monteiro says
Hi Mollie, thank you so much for trying the recipe and leaving a review 🙂 So glad it satisfied you! The sweetness really depends on the protein powder you used so adding stevia will definitely help 🙂
Donna Martucci says
I was wondering if I make this recipe into custard or cup cake tin lined with liner. sprayed. how long should I cook the ricotta bake for.
Haylee Jane Monteiro says
Hi Donna! I'm so excited you want to try this out as little cupcakes! You can certain do it!
I would check it at 15 minutes. The edges should look set, but the center should still have a slight jiggle when you tap the pan.
It should take 15–18 minutes.
Jody says
I’ve tried several protein cheesecake recipes and this one is by far my favorite! Now I need to buy a springform pan because my casserole dish kinda messed up the aesthetics but the flavor was excellent…even with my substitutes based on what I had. Thank you for the fantastic recipe!
Haylee Jane Monteiro says
Omigosh Jody I am honored! I'm really go happy you loved this recipe! It really is a keeper of a cheesecake!
I can't wait for you enjoy the spingfoam pan version even more!