This flourless berry protein cheesecake is proof that dessert can be both indulgent and light. A smooth baked base meets a creamy no-bake berry layer set with just a touch of gelatin. Packed with protein and crowned with fresh berries, it is the kind of guilt-free treat you will make on repeat.
If you love berry desserts, try my Light Berry Cheesecake (Low-Calorie) or these Mini Berry Cottage Cheesecakes next. For more cheesecake inspiration and technique tips, Allrecipes has a wonderful collection of baker-tested recipes.
Ingredients
- For the base: 250 g (9 oz) light cream cheese or light ricotta
- 1 egg
- 60 g (about 2 scoops) vanilla protein powder
- Sugar substitute to taste
- For the berry layer: 200 g (7 oz) soft cottage cheese or thick natural yogurt
- 15 g (1/2 scoop) protein powder (optional)
- 100 g (3.5 oz) berries (raspberries used here)
- Sugar substitute to taste
- 6 g gelatin + 40 ml (3 tbsp) water
- For decorating: 100 g (3.5 oz) fresh berries
Instructions
- Mix the cream cheese, egg, vanilla protein powder and sugar substitute until smooth. Spread into a round, shallow baking dish.
- Bake at 140 C (285 F) for 30–40 minutes. Remove from the oven and let cool completely.
- Soak the gelatin in 40 ml of water and let it bloom.
- Meanwhile, blend the berries in a blender, then combine with the soft cottage cheese, protein powder and sugar substitute.
- Warm the bloomed gelatin without bringing it to a boil, remove from the heat and stir it into the berry mixture until fully combined.
- Spread the berry layer over the cooled base and refrigerate until completely set.
- Decorate with fresh berries before serving.
Tips
- Let the base cool completely before spreading on the berry layer, or the gelatin will not set properly.
- Warm the gelatin gently and never boil it — high heat destroys its setting power.
- Use any berries you like; frozen berries work too, just thaw and drain them first.
Nutrition (per 100 g): 139.4 kcal, protein 12.8 g, fat 7.5 g, carbs 4.8 g.