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Cottage Cheese Cheesecake Bars (No Bake!)

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By Lee Funke

1/20/2026

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These cottage cheese cheesecake bars are the frozen dessert of your dreams! With protein powder in both layers and cottage cheese in the cheesecake layer, these bars pack a whopping 20g of protein each. I love making a batch and keeping them in a bag in my freezer for a yummy cheesecake treat at my fingertips anytime ❤️.

Nine chocolate dessert bars topped with chopped peanuts, mini chocolate chips, and colorful candy-coated chocolates sit on a parchment-lined surface next to a knife and bowls of toppings.
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what makes this recipe great ⤵️

  • No bake! That’s right, all you need is a food processor and your freezer for these amazing bars.
  • Protein-packed: Thanks to the yummy combination of cottage cheese and protein powder, these bars pack Xg of protein per bar.
  • Easily customizable: I topped these with mini m&ms, mini chocolate chips and chopped peanuts, but honestly they’d be amazing with literally any of your favorite ice cream toppings 😋😋.

How to Make Cottage Cheese Cheesecake Bars

  1. Make the bottom layer: Place peanut butter, chocolate protein powder, rolled oats, chia seeds, and honey into a bowl. Use a wooden spoon or your hands to mix the dough together. Transfer the dough to the lined baking sheet and press into an even layer. This is your crust!
  2. Make the cheesecake layer: Add the cottage cheese, oats, peanut butter, vanilla protein powder, honey, and vanilla extract to a high-speed blender or food processor and blend until smooth. Transfer the cottage cheese mixture to the top of the crust.
  3. Add your toppings: Top with M&M’s, chocolate chips, chopped peanuts — or any of your favorite ice cream toppings. Crushed Oreos would be incredible. 
  4. Freeze, slice and enjoy! Freeze for at least 6 hours, and then cut into 9 bars and store in an airtight freezer container.
A glass bowl contains thick chocolate cookie dough with oats, being mixed with a wooden spoon, on a light textured surface.
Top-down view of a food processor bowl containing oats, cocoa powder, cottage cheese, peanut butter, and an egg, ready to be blended.
A food processor filled with a smooth, light brown mixture, shown from above on a light-colored surface.
A square white baking dish lined with parchment paper holds an uncut batch of baked oat bars on a light textured surface.

Top Tips

  • Protein powders: This recipe will NOT work with plant-based protein powder! I only recommend using whey protein, but you CAN use either vanilla or chocolate whey protein powders. Both work great, and were equally delicious. It depends on whether you’re looking for a vanilla cheesecake or chocolate cheesecake vibe, so you do you here!
  • Cottage cheese: I prefer to use a full-fat cottage cheese for this recipe. Why? Lower fat cottage cheese contains more water, which can produce an “icy” texture when frozen.  
  • Nut butters: You can use any nut butter in this recipe! Cashew butter would be absolutely creamy and delicious, and so would almond butter.
Three stacked chocolate fudge bars topped with chopped nuts, mini chocolate candies, and chocolate chips on a wooden surface, with scattered candies around.

More High-Protein Desserts

No Bake Cottage Cheese Cheesecake Bars

These cottage cheese cheesecake bars are my new favorite frozen dessert! These bars pack a whopping 20g of protein each. I love making a batch and keeping them in a bag in my freezer for a yummy cheesecake treat anytime.
By: Lee Funke

 Prep: 20 minutes

Freezing Time: 6 hours

Total: 6 hours 20 minutes
Servings: 9
Close-up of dessert bars topped with colorful candy-coated chocolates, chocolate chips, and chopped nuts on a brown surface.

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Ingredients 

Bottom Layer

  • 1 cup drippy peanut butter
  • ⅓ cup chocolate whey protein powder
  • ½ cup rolled oats
  • 1 tablespoon chia seeds
  • 3 tablespoons honey
  • 3 tablespoons cocoa powder
  • ¼ cup water

Middle Layer

  • 2 cups cottage cheese
  • ¼ cup rolled oats
  • 2 tablespoons drippy peanut butter
  • ⅓ cup vanilla whey protein powder
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract

Topping

Instructions 

  • Line an 8×8-inch baking dish with parchment paper. Set aside.
  • Place peanut butter, protein powder, rolled oats, chia seeds, and honey into a bowl.
    A glass bowl containing rolled oats, chocolate protein powder, chia seeds, peanut butter, and maple syrup on a light-colored surface.
  • Use a wooden spoon or your hands to mix the dough together. Depending on how drippy your peanut butter was, you may need to add water, 1 teaspoon at a time.
    A glass bowl contains thick chocolate cookie dough with oats, being mixed with a wooden spoon, on a light textured surface.
  • Transfer the dough to the lined baking sheet and press into an even layer. Set aside.
    A square white baking dish lined with parchment paper holds an uncut batch of baked oat bars on a light textured surface.
  • Add the cottage cheese, oats, peanut butter, protein powder, honey, and vanilla extract to a high-speed blender. Blend until smooth.
    A food processor filled with a smooth, light brown mixture, shown from above on a light-colored surface.
  • Transfer the cottage cheese mixture to the top of the chocolate layer. Top with M&M’s and chocolate chips.
    A baking dish filled with chocolate dessert topped with chopped nuts, mini chocolate candies, and chocolate chips, surrounded by small bowls of toppings.
  • Freeze for at least 6 hours before serving. Cut into bars and store in an airtight freezer container.
    Three stacked chocolate fudge bars topped with chopped nuts, mini chocolate candies, and chocolate chips on a wooden surface, with scattered candies around.

Tips & Notes

  • I tested this recipe with both vanilla and chocolate protein powders. Both work great.
  • This recipe will NOT work with plant-based protein powder.
  • I prefer to use a full-fat cottage cheese for this recipe.
  • You can use any nut butter in this recipe.

Watch It

Nutrition

Calories: 366 kcal, Carbohydrates: 28 g, Protein: 20 g, Fat: 22 g, Fiber: 4 g, Sugar: 17 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Photography by: The Wooden Skillet

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