No-Bake High-Protein Cheesecake (Easy | Low-Carb)

Today is a good day because it’s cheesecake day. And lucky for you (and me) this easy no-bake low-carb high-protein cheesecake is perfect if you have a sweet tooth, but don’t want all the extra sugar and unhealthy-ness of a regular cheesecake. It is also a good low-glycemic dessert that shouldn’t spike your blood sugar, so it’s a great option for pre-diabetics.

If you’re gifted with patience and the ability to stay quiet, you can leave the cheesecake for a few hours in the fridge before you attack it. This will result in better-looking slices.

As you can tell from the photo above, those aren’t my strengths. Still tastes delicious though. If you’re very impatient – just eat straight out of the glass container over the sink…which is obviously something I’ve never done. Sometimes, I use a bowl or a small plate.

No-Bake High-Protein Cheesecake

To make this healthy no-bake high-protein cheesecake, you’ll need:

• cottage cheese
• stevia
• vanilla
• berries
• nuts (sometimes cashews, sometimes almonds – all kinds of nuts)
• seeds & oats (like flax – oats if you’re not very strict low-carb)
• a glass container
• a food processor or hand blender
• and almost no effort.

I said almost.

This Cheesecake Can Be Good To Your Blood Sugar

This is the cheesecake I made for my sister almost every week during her pregnancy.

After she found out she had gestational diabetes, she was devastated because now she really had to stop buying panna cotta from the store and eating it every night.

Unfortunately, it turned out it wasn’t just panna cotta she needed to stop eating. It was also almost everything I knew to be healthy.

Like plants.

True there are plants that are high-protein, low-carb & vegan, but if you’re not careful, you might be getting too many carbs.

First, it was bananas, then it was oatmeal, then potatoes.

But the most surprising to me was lentils.

LENTILS!!!!! What a naughty, guilty pleasure. I repeat: Lentils.

It was bad.

The only things that wouldn’t raise her blood sugar were eggs, meat and cheese. And nuts, berries and vegetables.

Now, we had no problem coming up with recipes for healthy lunches and low-carb dinners.

But she loves sweet stuff. And she was pregnant. And I didn’t want to deny a pregnant woman something that can make her happier.

So we started making this cheesecake.

I had made a similar healthier cheesecake before.

But now that we were making it so often, we had to simplify the recipe even more. And use even fewer carbs.

And so the low-carb no-bake high-protein cheesecake was born. That also tasted good. Score.

How To Make The Cheesecake And Options

Now, we did use some oats here, but to make it even more low-carb-y we would simply leave the oats out.

And if you’re very lazy – you just skip the crust. Chop some walnuts and almonds, add them on top and you’re ready.

With this version you basically blend/food process the ingredients for each layer separately and then layer them one after another in a glass container, so that they look cheesecake-ish.

After all the sweaty blending and layering, you put the cheesecake in the fridge or freezer.

An hour or so after, you take it out, eat and enjoy life, even if you need to lose 10 pounds until next month or have gestational diabetes.

No regrets and no worries.

Look, it’s beautiful. And it’s so, so easy and delicious.

In the end, everyone is good, baby and mom are fine and we’re all still eating this beautiful and tasty cheesecake from time to time.

It’s super easy to make and even if you don’t have any health or fitness goals – it will make you happier.

Meal Prep Option

I made this no-bake cheesecake in a glass container, but if you want to meal prep it and make it look more presentable:

• split into small jars / smaller containers for more convenience.
• Then refrigerate for up to 3-4 days

In my experience, this recipe makes 4 servings (I’m trying to tame my sweet tooth), but depending on the size of your jars, it can vary.

You can also switch layers. My sister sometimes does nuts+oats, then filling, then berries, then filling again and berries again. Tastes like heaven to me either way, so do what you like more.

Also, I know there are many different stevia options. I’m not an expert and this is the only recipe I used stevia in, I always did it to taste.

Now let’s start “baking”.

Alright, guys, I hope you enjoyed this recipe – let me know how it goes and don’t hesitate to ask if you have any questions!

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No-Bake High-Protein Cheesecake

Yield: 6

Prep Time: 10 minutes

Inactive Time: 15 minutes

Total Time: 25 minutes

No-bake, low-carb high-protein cheesecake that is super delicious and easy to make! This recipe calls for 7 easy to find ingredients like cottage cheese and nuts and is the perfect light, healthy dessert!

5.0 Stars (5 Reviews)

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Ingredients

• 2 cups cottage cheese
• 2 tsp vanilla
• stevia to taste*
• ¼ cup almonds
• ¼ cup walnuts
• ¼ cup oats
• ½ tsp cinnamon
• mixed frozen berries

Instructions

1. Using a hand blender combine cottage cheese, vanilla and sweetener. Blend until really smooth (takes me about 4-5 minutes). Have a taste and if needed - add more sweetener (I usually like my desserts more on the creamy and rich side, rather than sweet).
2. Grind oats and nuts in a high-speed blender or a nut-grinder. Add some cinnamon, if you enjoy it (I did!).
3. Spread the oat and nut mixture in a large glass container that you can put in the freezer/fridge. Press the mixture down using your hands and the back of a spoon so that it starts looking like a crust.
4. Then layer the cottage cheese filling and spread all over.
5. Top with berries of your liking – I used frozen berries, because that’s what I had at home.
6. Let sit for an hour or so and enjoy! If you have the patience to let the cheesecake sit longer in the fridge, you might actually get some better-looking slices (though the first one might be messy). Either way it tastes great!

Notes

• * I used 1 tsp of stevia, but I found there are types where this might be too much/too little. The recipe I made with honey, I used 2 Tbsp honey, which is around 3 Tbsp sugar. You can either convert to the stevia brand you'll be using or add to taste.
• For a lower-carb version of the crust, use 1 tbsp ground flaxseed instead of the oats, or add more almonds & other nuts, leaving the oats out.
• If you don't need the recipe to be low-carb, you can also use 2 tbsp of honey.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 170Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 12mgSodium: 293mgCarbohydrates: 10gFiber: 2gSugar: 4gProtein: 11g

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I first published this healthy cheesecake recipe in August 2017 and last updated it in May 2026 with new images and tips.