I tried this yesterday and it tastes awsome!
Just mix the following together:
1x tub fat free cottage cheese (200gr)
1x scoop vanilla whey
2-3 packets sweetener (depends how sweet u want it to be)
2x tablespoons chopped almonds (optional)

Let it stand in the freezer overnight and vioala, tasty cheesecake ice cream! :eat:

Nutritional value WITHOUT chopped almonds
256cal
46.4g pro
9.2g carb
3.4g fat
Nutritional value may vary according to brand of CC used, whey, etc.

I think I may have to give this a whirl. Do you think it would be good with chocolate protein instead?

Never tried it but I'm sure it'll taste great ;)

You used regular old vanilla whey?!?! I can't stand the taste of that stuff but I guess it's worth a try since my cottage cheese will soon expire.

m-m.... that has caught my attention LOL
The best tasting vanilla whey powder I have found is Whey Tech from VitaminShoppe.....mmmmm........

I will make this stuff tomorrow!!! :eat:

This is similar to what I have at night.

Chocolate works well. You can intensify it with pure unsweetened cocoa as well.

You can also use the 0 cal flavor syrups (like they sell for coffee) to give it flavor, or try it with some SFFF jello pudding in a flavor of your choice. You could even do cheesecake flavor to better fit the title :)

I do this kind of stuff all the time. I also blend it with ice into smoothies with the various flavors of Nitrean.

I think I may have to give this a whirl. Do you think it would be good with chocolate protein instead?
I tried Mixed Berry protein from GNC. Overnight the mixture froze up hard as a rock, but after 5 hours thawing in the refrigerator the consistency was more maleable.
I'll try chocolate Nitrean next time.

I tried Mixed Berry protein from GNC. Overnight the mixture froze up hard as a rock, but after 5 hours thawing in the refrigerator the consistency was more maleable.
I'll try chocolate Nitrean next time.
I don't like the taste of any of the GNC proteins other than chocolate. Mixed berry still makes me shiver.

I just made something like it, but I used my blender because I don't love the texture of cottage cheese. It probably would have worked better if I had a food processor, but I don't. It's in the freezer now getting cold, but initial taste was pretty good.

1 c. FF cottage cheese
2 scoops chocolate whey powder
1 TBSP natural PB
about 2/3 cup skim milk

I'll probably eat half tonight and half tomorrow, but the overall stats are:

444 calories
11 g fat
24 g carbs
59 g protein

edit: I think next time I'll use flax oil or olive oil to get some healthy fat instead of the peanut butter. It kinda had the consistency of a Wendy's frosty, but I wasn't a big fan of the peanut butter taste.

i feel i'm always the nay sayer on this board, but it lacks the crushed up biscuit part... Has anyone tried oats? I think actual biscuits would be a bit high on the carbs.

i feel i'm always the nay sayer on this board, but it lacks the crushed up biscuit part... Has anyone tried oats? I think actual biscuits would be a bit high on the carbs.


May be able to concoct a crust with wheat germ somehow. Wheat germ at least LOOKS like the typical graham cracker crust one might find on this type of cheesecake.

I wanted to bump this because I found it on Google and MUST try it on Sunday. I've been looking for another way to eat cottage cheese and get a better protein source in my diet.

Bravo for the recipe! One of the tastiest things possible to make with non-junk food, I can tell you that. Well, actually, my protein cheesecake isn't frozen yet, but I could tell from licking the sides of the blender that it will taste great. Here is my version:

Bobby's Protein Cheesecake

FF Cottage cheese: 200g
Universal Nutrition vanilla whey: 1 scoop
Peanut butter: 50g

(makes two servings)

Calories: 535
Protein: 56g
Carbs: 15g
Fat: 28g (Sat.Fat 5g)

Per serving:

Calories: 267
Protein: 28g
Carbs: 7.5g
Fat: 14g (Sat. Fat 2.5g)


There is no need to add any sweeteners, the peanut butter and whey make it sweet enough, it tastes just like cheesecake. Thanks again to the OP for the recipe, I'll use that from now on instead of my P/F last meal before bed. The only downside is that it tastes so good you'll find it hard to believe you won't get fat from eating it :).

I have just tried the cheesecake. It's frozen solid after 5-6 hours and ready to be eaten. The consistency is a cross between ice cream and cake.

All I can say is that licking the sides of the blender doesn't come close to actually eating it when it is ready. Out of all the stuff I've tasted in my life (junk and clean food) this would probably rank 3rd or 4th.
What's best about it is that you can eat it guilt-free (unless you start replacing every meal with it of course :D), and the taste is out of this world. I can't possibly describe how great this is, but I hope this picture will help...at least a tiny bit ;).

I'm just a newbie to this site and have lost over 80 pounds and have 20 more to go --and eating low carb--but not overly high protein (as my doc says this can lead to kidney stones). The photo looks very appetising--I just wanted to mention that for those who want some additional goodies that are somewhat guilt-free, I find some nice recipes on www.lowcarbeating.com (http://www.lowcarbeating.com) They use the SF-FF Jello Puddings and Jello geletins in alot of dishes--have a look...

I'm just a newbie to this site and have lost over 80 pounds and have 20 more to go --and eating low carb--but not overly high protein (as my doc says this can lead to kidney stones). The photo looks very appetising--I just wanted to mention that for those who want some additional goodies that are somewhat guilt-free, I find some nice recipes on www.lowcarbeating.com (http://www.lowcarbeating.com) They use the SF-FF Jello Puddings and Jello geletins in alot of dishes--have a look...

I've never heard about protein causing kidney stones before...

I've never heard about protein causing kidney stones before...


My mom told me that one too, but i still don't believe it, haha.

I have just tried the cheesecake. It's frozen solid after 5-6 hours and ready to be eaten. The consistency is a cross between ice cream and cake.

All I can say is that licking the sides of the blender doesn't come close to actually eating it when it is ready. Out of all the stuff I've tasted in my life (junk and clean food) this would probably rank 3rd or 4th.
What's best about it is that you can eat it guilt-free (unless you start replacing every meal with it of course :D), and the taste is out of this world. I can't possibly describe how great this is, but I hope this picture will help...at least a tiny bit ;).



My GOD!! That looks insanely good...I'm having an extra hard time believing that isnt a slowly churned wholemilk, sugar, cream, and butter concotion

What did I do wrong here, mine came out as solid as an ice cube. The taste is good, but not exactly ice cream and VERY hard to eat.

If you wanted to add a crust, you could also use Granola. Maybe roll it around in the granola before you stick it in the freezer.

What did I do wrong here, mine came out as solid as an ice cube. The taste is good, but not exactly ice cream and VERY hard to eat.

Try stirring it every 20 minutes or so while it's in the freezer, that will give it a more ice creamy texture. If that's too much of a hassle, then try letting it that for a bit then mixing it up.

What did I do wrong here, mine came out as solid as an ice cube. The taste is good, but not exactly ice cream and VERY hard to eat.

Wonder if it has to do with salt content. Most CC is high sodium, but if yours is lower it might be more likely to freeze solid. :confused:

Could also be dependent on freezer temperature settings.

Try stirring it every 20 minutes or so while it's in the freezer, that will give it a more ice creamy texture. If that's too much of a hassle, then try letting it that for a bit then mixing it up.
Is this what everyone else has been doing, or am I the only one who's not having luck with the "frozen-ness"?
Good idea though, I'm going to try that next time I make it and see if that helps.

Wonder if it has to do with salt content. Most CC is high sodium, but if yours is lower it might be more likely to freeze solid. :confused:

Could also be dependent on freezer temperature settings.
My CC has nearly 1200mg of sodium per cup:eek:, so I don't think thats it, but my fridge is brand new and the freezer in it does seem VERY cold compared to my old one.

Seems this stuff will just freeze, unfortunatly since flaxseed and other oils freeze i can't think of how to keep it from turning into a flavoured ice cube.

Perhaps geletin in the mixture may work, not sure really.

Ah well!

Rolling the substance in granola is delicious... thanks reker.

Is this what everyone else has been doing, or am I the only one who's not having luck with the "frozen-ness"?
Good idea though, I'm going to try that next time I make it and see if that helps.


My CC has nearly 1200mg of sodium per cup:eek:, so I don't think thats it, but my fridge is brand new and the freezer in it does seem VERY cold compared to my old one.

Ehh I think I'm probably the only one, I do it for a cottage cheese ice cream recipe I made.