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Creamy and dense with real birthday cake flavor, these protein cheesecake cookies bake up soft, rich, and indulgent while staying low calorie, high protein, and surprisingly easy to make.

I know these totally look like bakery-style cheesecake cookies with that Crumbl inspired appearance.

Try these if you want something fun and nostalgic but still practical for everyday macros. High-protein, low-carb.

Creamy, dense, and packed with nostalgic birthday cake flavor, these protein cheesecake cookies deliver a Crumbl-style dessert experience with around 200 calories and 26 grams of protein per serving.

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Why You Will Love This Recipe

Delivers classic birthday cake flavor without excess sugar
High protein dessert with about 26 grams of protein per serving
Creamy, dense cheesecake texture that sets beautifully
No crust needed, keeping carbs lower
Great for meal prep and make-ahead desserts
Freezer-friendly for longer storage
Feels indulgent without feeling heavy

These birthday cake protein cheesecake cookies are low calorie, macro-friendly, and naturally high in protein.

Plus they are lower carb than traditional cheesecake cookies thanks to sugar-free pudding mix and zero-cal sweetener.

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Ingredients You Need

Plain non-fat Greek yogurt

Adds creaminess and protein without extra fat. Full-fat yogurt will increase calories and slightly soften the structure.

2% cottage cheese

Must be blended smooth to avoid a grainy texture. This ingredient adds structure and boosts protein.

Fat-free cream cheese

Essential for classic cheesecake flavor. Regular cream cheese can be used but will significantly change the nutrition.

Large egg

Provides structure and helps the cheesecakes set.

Egg whites

Balances the whole egg and keeps the texture light without drying it out.

Cake batter extract

This is the key flavor component. Vanilla extract alone will not give the same birthday cake taste.

Vanilla whey/casein blend protein powder

A blend works best for texture. Whey-only powders can become spongy if overbaked.

Sugar-free, fat-free cheesecake pudding mix

Stabilizes the batter and creates a dense cheesecake consistency. Skipping this will result in a soft, unset center.

Zero-cal sweetener

Use a granulated sweetener for best texture. Adjust to taste.

Sprinkles

Adds color and texture. Too many will affect structure, so measure accurately.

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Step-by-Step Directions

Add the Greek yogurt, cottage cheese, cream cheese, whole egg, egg whites, and cake batter extract to a small blender. Blend on low for 5–7 seconds until smooth. Stop as soon as the mixture is creamy. Overblending will whip in air and cause cracking.

In a separate bowl, combine the protein powder, pudding mix, and sweetener. Mix thoroughly to prevent clumps.

Slowly fold the blended wet mixture into the dry ingredients. Mix gently until just combined. The batter should be thick but still pourable.

Fold in the sprinkles carefully. Do not overmix at this stage.

Divide the batter evenly between four 4-inch springform pans. Wrap the bottoms tightly with foil to prevent water from seeping in.

Place the pans into a larger oven-safe dish. Add warm water halfway up the sides to create a water bath. This step ensures even baking and prevents sinking.

Bake at 300°F for 30 minutes. Turn the oven off, crack the oven door slightly, and leave the cheesecakes inside for another 25 minutes.

Remove from the oven and let cool at room temperature for 30 minutes. Transfer to the refrigerator and chill for at least 4–6 hours, preferably overnight.

Before serving, top with fat-free Cool Whip and extra sprinkles if desired. Freeze for 30–60 minutes to allow the topping to set.

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Tips for Success

Do not skip the water bath. I tested a batch without it and the centers collapsed badly.
Blend only until smooth. Too much air leads to cracks and uneven texture.
Keep the oven temperature low. Higher heat causes rubbery edges.
Chill fully before removing from the pans or adding toppings.
Use a whey/casein protein blend for best results.

Frequently Asked Questions

Are these keto?

They are low carb and can be keto-friendly depending on the protein powder and pudding mix you use. Always check labels.

How many net carbs are in each serving?

Net carbs vary by brand, but they are significantly lower than traditional cheesecake cookies.

How should I store them?

Store covered in the refrigerator for up to five days or freeze for up to one month.

Can I substitute the protein powder?

Whey-only powders can work but may change the texture. Avoid plant-based powders for this recipe.

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