This high-protein cookie dough cheesecake combines low-fat cream cheese, blended cottage cheese, four eggs, and a full vanilla protein shake in one crustless dessert. An entire 8-ounce package of chocolate chip protein cookie dough is divided between the filling and the chilled topping, so every slice has cheesecake, chocolate chips, and a real cookie dough component.
Cut into eight slices, each piece is approximately 385 calories, 23 grams of protein, 27 grams of carbohydrates, and 21 grams of fat. Nutrition can vary based on the ingredients and brands used.
Recipe at a Glance
- Yield: One 8-inch cheesecake
- Servings: 8 slices
- Prep time: 15 minutes
- Bake time: About 1 hour 10 minutes
- Minimum chill time: 4–6 hours
- Oven: 325°F
- Protein: Approximately 23 grams per slice
Why You’ll Love This Cookie Dough Protein Cheesecake
- Approximately 23 grams of protein per slice: Cottage cheese, cream cheese, eggs, the vanilla shake, and protein cookie dough all contribute.
- A full package of cookie dough: Half is baked into the cheesecake and half becomes the topping.
- No crust required: Cookie dough pieces and chocolate chips already provide plenty of texture.
- No protein powder in the filling: A ready-to-drink vanilla protein shake adds protein, liquid, and flavor.
- Easy blender filling: The base comes together in a blender or food processor before the mix-ins are folded in.
- Make-ahead dessert: The required chill makes this easy to prepare the day before serving.
The Cookie Dough Layering Strategy
The full package of cookie dough is used in two different ways. Half goes inside the cheesecake before baking. Breaking it into bite-size pieces spreads cookie dough throughout the filling instead of leaving one large frozen section in the center of a slice.
The remaining half stays refrigerated until the cheesecake is completely cold. Adding it after chilling gives the finished dessert a stronger cookie dough flavor and a more obvious texture on top. The extra chocolate chips distribute chocolate throughout the filling instead of relying only on the chips already in the dough.
Ingredients
- 2 (8-ounce) blocks low-fat cream cheese, softened
- 1 pound fat-free cottage cheese
- 1 (11-ounce) Equate Max Protein vanilla shake or a similar vanilla protein shake
- 4 large eggs
- 1 cup granulated cup-for-cup sugar substitute
- 1 tablespoon cornstarch
- Vanilla extract or brown sugar flavoring, to taste
- Dash of salt
- ⅓ cup semisweet chocolate chips
- 1 full 8-ounce package FUUL Chocolate Chip Protein Cookie Dough, divided
- Cooking spray, for the pan
- Pillsbury Zero Sugar Vanilla Flavored Frosting, whipped until light, for an optional topping
Ingredient Notes
Low-fat cream cheese: Use block-style cream cheese instead of a soft spread from a tub. Let it soften so the filling blends without small cream cheese lumps.
Fat-free cottage cheese: Cottage cheese adds protein and moisture. Blend until every visible curd disappears.
Vanilla protein shake: The full 11-ounce shake adds liquid, vanilla flavor, and protein. The unbaked batter will look thinner than traditional cheesecake filling.
Eggs and cornstarch: Four eggs help the liquid filling set, while cornstarch gives it additional structure.
Cup-for-cup sweetener: Use a granulated product designed to replace sugar at a 1:1 volume. Do not measure a concentrated sweetener at one full cup.
Vanilla or brown sugar flavoring: Vanilla creates a familiar cheesecake base. Brown sugar flavoring pushes the filling closer to chocolate chip cookie dough.
Protein cookie dough: Use the entire 8-ounce package. Fold half into the filling and reserve half for the chilled topping.
Optional sugar-free frosting: Whip Pillsbury Zero Sugar Vanilla Flavored Frosting until lighter and easier to spread. Add a thin layer only after the cheesecake is completely chilled, then arrange the reserved cookie dough bites on top. The frosting is optional and is not included in the nutrition estimate.
Equipment
- 8-inch springform pan
- Blender or food processor
- Large mixing bowl
- Silicone spatula
- Parchment paper
- Sharp knife
Tools I Use for This Recipe
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How to Make High-Protein Cookie Dough Cheesecake
1. Prepare the oven and pan
Preheat the oven to 325°F. Line the bottom of an 8-inch springform pan with parchment paper and lightly spray the sides with cooking spray.
2. Blend the filling
Add the softened cream cheese, cottage cheese, vanilla protein shake, eggs, sugar substitute, cornstarch, vanilla or brown sugar flavoring, and salt to a blender or food processor. Blend until uniform and creamy, stopping to scrape the sides and bottom as needed. There should be no visible cottage cheese curds, cream cheese lumps, or pockets of cornstarch.
Pro tip: Once the filling is smooth, stop blending. Blending longer than necessary can incorporate more air into the cheesecake.
3. Divide the cookie dough
Split the full package of cookie dough into two roughly equal portions. Break the portion going inside the cheesecake into small bite-size pieces. Keep the remaining half refrigerated for the topping.
4. Fold in the mix-ins
Pour the filling into a large bowl if needed. Gently fold in the chocolate chips and half of the cookie dough pieces. Use only enough mixing to distribute them. Do not blend the cookie dough or chips.
5. Fill the pan
Pour the batter into the prepared springform pan. Smooth the surface with a spatula and gently tap the pan against the counter to release large air bubbles.
6. Bake
Bake at 325°F for about 1 hour 10 minutes. Baking time may vary with the diameter of the springform pan and the thickness of the cheesecake, so use the visual doneness cues rather than the clock alone. The outer edges should look set. The center should wobble slightly when you gently move the pan, but it should not look like loose liquid.
7. Cool and chill
Let the cheesecake cool completely at room temperature in the pan. Cover and refrigerate for at least 4–6 hours, preferably overnight. Do not remove the springform ring while the cheesecake is still warm and soft.
8. Add the optional frosting and cookie dough topping
Once the cheesecake is thoroughly cold, release the springform ring. For the optional frosting layer, whip Pillsbury Zero Sugar Vanilla Flavored Frosting until light, then spread a thin, even layer over the chilled cheesecake. Break the reserved cookie dough into bite-size pieces and arrange all of them across the top. Add a few extra chocolate chips if desired.
9. Slice and serve
Dip a sharp knife into hot water, wipe it dry, and cut the cheesecake into eight slices. Clean and warm the knife between cuts for the neatest slices.
Expert Tips
- Soften the cream cheese first. Cold cream cheese is one of the easiest ways to end up with lumps.
- Blend the cottage cheese completely. Remaining curds can create a grainy texture after baking.
- Keep the inside cookie dough pieces small. Large frozen pieces can make individual slices difficult to cut.
- Use the center wobble as the final test. Springform-pan size and cheesecake thickness can change the bake time. Remove it when the edges are set and the center still has a slight wobble.
- Cool before refrigerating. Putting a steaming cheesecake directly into the refrigerator can create condensation.
- Chill before decorating. The optional frosting spreads cleanly and the cookie dough bites stay more distinct on a cold, firm cheesecake.
- Use a hot knife. This prevents cookie dough and chocolate chips from dragging through the filling.
Variations and Suggested Substitutions
These are suggested substitutions rather than individually tested versions. Results may vary by brand or product, and small adjustments to moisture, timing, or texture may be needed.
- Vanilla protein shake: Use another 11-ounce vanilla shake with approximately 30 grams of protein.
- Low-fat cream cheese: Full-fat cream cheese or Neufchâtel will change the richness and nutrition.
- Fat-free cottage cheese: Low-fat cottage cheese creates a slightly richer filling.
- Sugar substitute: Regular granulated sugar or another cup-for-cup alternative can be used, but the nutrition changes.
- Semisweet chocolate chips: Mini chips, dark chocolate chips, or sugar-free chips will distribute differently and change the estimate.
- FUUL cookie dough: Another ready-to-eat chocolate chip cookie dough may work, but package size, texture, and macros vary.
- 9-inch pan: The cheesecake will be thinner and may set faster, so begin checking it earlier.
Storage and Freezing
Store the cheesecake covered in the refrigerator and serve within five days. Keep it cold until close to serving because the cream cheese, cottage cheese, eggs, and cookie dough topping are perishable.
For longer storage, freeze individual slices for up to two months. For the cleanest topping, freeze the slices before adding the reserved cookie dough when possible. Thaw overnight in the refrigerator and add fresh cookie dough pieces before serving.
Frequently Asked Questions
Can you taste the cottage cheese?
You should not see or feel obvious curds if the filling is blended completely smooth. The cream cheese, vanilla shake, sweetener, chocolate chips, and cookie dough create the dominant cheesecake flavor.
Why does the batter look thin?
The full protein shake adds more liquid than a classic cheesecake filling. The eggs, cornstarch, baking time, cooling period, and refrigerator chill help it set.
How do I know when the cheesecake is done?
The outer edge should look set and slightly raised. The center should jiggle gently as one section when the pan moves, not look like liquid sloshing beneath the surface. Jacob’s 8-inch cheesecake baked for about 1 hour 10 minutes, but a wider or narrower springform pan can change the timing.
Can I use protein powder and milk instead of the shake?
That changes the balance of liquid and dry ingredients. Use a ready-to-drink shake for the recipe as written.
Is the cookie dough topping included in the nutrition?
Yes. The estimate includes the entire 8-ounce package: half inside the cheesecake and half added after chilling. Optional Pillsbury Zero Sugar frosting is not included.
You Might Also Like
- Double Chocolate High-Protein Cheesecake for another full-size cottage cheese cheesecake.
- Single-Serve Oreo Cottage Cheese Cheesecake when you want a smaller dessert.
- High-Protein No-Bake Cookie Dough for cookie dough flavor without baking a cheesecake.
Final Thoughts
This is one of the richer BakedLean desserts, but it uses the full package of protein cookie dough instead of treating it like a small garnish. Half inside and half on top is the move. Blend the filling completely smooth, stop baking while the center still jiggles, and give it the full refrigerator chill before slicing.
If you make this high-protein cookie dough cheesecake, leave a rating and tell me how it turned out in the comments. You can also tag me at @bakedlean.
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Cookie Dough Protein Cheesecake
Ingredients
- 2 8-ounce blocks low-fat cream cheese softened
- 1 pound fat-free cottage cheese
- 1 11-ounce bottle vanilla protein shake Equate Max Protein or a similar vanilla shake
- 4 large eggs
- 1 cup granulated cup-for-cup sugar substitute
- 1 tablespoon cornstarch
- vanilla extract or brown sugar flavoring to taste
- salt a dash
- 1/3 cup semisweet chocolate chips
- 1 8-ounce package FUUL Chocolate Chip Protein Cookie Dough divided; half for the filling and half for the chilled topping
- cooking spray for the pan
- Pillsbury Zero Sugar Vanilla Flavored Frosting whipped until light; optional topping; not included in nutrition
Equipment
- 8-inch springform pan
Method
- Preheat the oven to 325°F. Line the bottom of an 8-inch springform pan with parchment paper and lightly spray the sides with cooking spray.
- Add the softened cream cheese, cottage cheese, vanilla protein shake, eggs, sugar substitute, cornstarch, vanilla or brown sugar flavoring, and salt to a blender or food processor.
- Blend until completely smooth, stopping to scrape down the sides and bottom as needed. There should be no visible cottage cheese curds, cream cheese lumps, or pockets of cornstarch.
- Divide the cookie dough into two roughly equal portions. Break the portion going inside the cheesecake into small bite-size pieces and keep the remaining half refrigerated for the topping.
- Gently fold the chocolate chips and half of the cookie dough pieces into the cheesecake filling. Do not blend the mix-ins.
- Pour the batter into the prepared springform pan. Smooth the top and gently tap the pan against the counter to release large air bubbles.
- Bake at 325°F for about 1 hour 10 minutes. Baking time may vary with springform-pan diameter and cheesecake thickness. The outer edges should look set and the center should still have a slight wobble when the pan is gently moved.
- Remove the cheesecake from the oven and let it cool completely at room temperature in the pan.
- Cover and refrigerate for at least 4–6 hours, preferably overnight, until thoroughly chilled and firm.
- Release the chilled cheesecake from the springform pan. For the optional frosting layer, whip Pillsbury Zero Sugar Vanilla Flavored Frosting until light and spread a thin layer over the chilled cheesecake. Break the reserved cookie dough into bite-size pieces and arrange all of them over the top.
- Cut into eight slices using a sharp knife warmed in hot water and wiped dry between cuts.
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