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5 from 1 review

The “Cloud” Protein Blender Cheesecake

Recipe by Kristina Hanson

This is a lighter, fluffier evolution of the viral cottage cheese dessert. By adjusting the ratios to favor more protein-packed curds and slightly less chocolate, this version achieves a mousse-like consistency that is less dense than the original. It’s a simple, gluten-free, and sugar-free treat designed to satisfy cheesecake cravings with a lighter nutritional profile.

  • Total Time55 minutes
  • Yield1 6-inch cake (8 slices) 1x

Ingredients

Scale
  • 3 large eggs (brought to room temperature)
  • 1 ¼ cups (280g) whole milk cottage cheese (4% milkfat, small curd, room temperature)
  • 2/3 cup (100g) sugar-free white chocolate chips (stevia or erythritol sweetened)

Instructions

  1. Prep the Oven and Pan: Preheat your oven to 350°F (177°C). Use a solid 6-inch aluminum cake pan (avoid springform pans to prevent leaks). Spray the bottom and sides with cooking oil, then place a parchment round at the bottom for easy release.
  2. Melt the Chocolate: Place the white chocolate chips in a heat-safe bowl. Microwave in 20-second intervals, stirring vigorously after each, until smooth. Let it cool for 3-5 minutes so it is liquid but not hot enough to scramble the eggs.
  3. Blend the Base: Add the cottage cheese and eggs to a blender. Blend on high speed for 30-60 seconds until the mixture is completely liquefied and velvety smooth (no graininess should remain).
  4. Combine: Pour the slightly cooled melted chocolate into the blender. Pulse 3-4 times just until the chocolate is fully incorporated into the batter.
  5. Create Water Bath: Pour the batter into your prepared cake pan. Place this pan inside a larger baking dish (like a 9×9 square). Fill the outer dish with hot tap water until it reaches about one inch up the side of the cake pan.
  6. Bake: Bake for 40-45 minutes. The edges should look set and firm, while the center should still wobble slightly like Jell-O.
  7. Cool and Set: Remove from the water bath and let cool on a wire rack. Once cool, cover and refrigerate for at least 4 hours (overnight is best) to allow the texture to firm up from a custard to a sliceable cake.

Notes

  • Texture Check: Because this version uses slightly more cheese and less chocolate than standard recipes, the texture is lighter—closer to a Japanese cheesecake or thick custard pie than a dense New York cheesecake.
  • Ingredients Matter: Use full-fat (4%) cottage cheese. Low-fat versions have too much water and will result in a wet cake.
  • Allergy Alert: This recipe contains Eggs, Milk, and often Soy (lecithin in chips). Ensure your chocolate chips are certified gluten-free if needed.

Personal Twist

  • Warm Spice: A tiny pinch of cinnamon or nutmeg (technically a 4th ingredient, but optional) added to the blender brings a warmth that mimics a custard tart.
  • Savory Note: Use a high-quality salted butter to grease the pan; the hint of salt on the crustless edge pops against the sweet white chocolate.
  • Espresso Shot: Serve with a shot of hot espresso poured over the slice (Affogato style) for a sophisticated finish that cuts through the creaminess.

Nutrition Facts (1 slice): Calories: 107 kcal | Total Fat: 6.5 g (Saturated Fat: 3.5 g) | Cholesterol: 75 mg | Sodium: 145 mg | Total Carbs: 7 g (Fiber: 2 g, Sugars: 1.5 g, Sugar Alcohol: 3 g) | Net Carbs: 2 g | Protein: 7.5 g

These values are approximate and may vary based on ingredients and preparation.

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking (Water Bath)
  • Cuisine: American

Find it online: https://dailyzests.com/the-cloud-protein-blender-cheesecake/