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–+ servings
Jacob Hensley

Cookie Dough Protein Cheesecake

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A crustless high-protein cheesecake made with low-fat cream cheese, fat-free cottage cheese, eggs, a vanilla protein shake, chocolate chips, and an entire package of chocolate chip protein cookie dough.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Minimum Chill Time 4 hours
Total Time 5 hours 25 minutes

Ingredients
  

Cookie Dough Protein Cheesecake
  • 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

Method
 

  1. 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. 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.
  3. 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.
  4. 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.
  5. Gently fold the chocolate chips and half of the cookie dough pieces into the cheesecake filling. Do not blend the mix-ins.
  6. Pour the batter into the prepared springform pan. Smooth the top and gently tap the pan against the counter to release large air bubbles.
  7. 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.
  8. Remove the cheesecake from the oven and let it cool completely at room temperature in the pan.
  9. Cover and refrigerate for at least 4–6 hours, preferably overnight, until thoroughly chilled and firm.
  10. 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.
  11. Cut into eight slices using a sharp knife warmed in hot water and wiped dry between cuts.

Nutrition

Calories: 385kcalCarbohydrates: 27gProtein: 23gFat: 21g

Notes

Cookie Dough Protein Cheesecake Tips

TEXTURE: The batter is thinner than a traditional cheesecake filling because it contains a full protein shake. It firms as it bakes, cools, and chills.
BLEND COMPLETELY: Process the cottage cheese until no curds remain.
COOKIE DOUGH: Fold half of the package into the filling and reserve half for the chilled topping.
MIX-INS: Fold in the cookie dough and chocolate chips by hand rather than blending them.
DONENESS: Jacob’s 8-inch cheesecake baked for about 1 hour 10 minutes. Springform-pan diameter and cheesecake thickness can change the timing, so remove it when the edges are set and the center still has a slight wobble.
CHILLING: Refrigerate for at least 4–6 hours before slicing.
OPTIONAL FROSTING: Whip Pillsbury Zero Sugar Vanilla Flavored Frosting until light, spread a thin layer over the fully chilled cheesecake, then add all reserved cookie dough bites. The frosting is not included in the nutrition estimate.
STORAGE: Keep the cheesecake covered in the refrigerator and serve it chilled.
NUTRITION: One of eight slices is approximately 385 calories, 23 grams protein, 27 grams carbohydrates, and 21 grams fat. Nutrition can vary based on the ingredients and brands used.

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