A The article is devoted to the study of the influence of psyllium on the quality and nutritional value of cheesecakes in order to enrich them with minerals, vitamins and dietary fibers. One of the most important tasks of the food industry is to provide all categories of consumers with high-quality and safe food products, taking into account the necessary amount of micro- and macronutrients. The unfavorable environmental situ-ation in large cities causes the need to enrich products with biologically active substances, balancing the amino acid, fatty acid composition. Much attention is paid to the content of minerals, vitamins and dietary fi-ber in the products. Cottage cheese, as one of the fermented milk products, belongs to the most popular prod-ucts of daily demand among different groups of the population. Therefore, it is advisable to enrich it with food and biologically active additives, which include psyllium, which in some countries is classified as super-foods. The use of psyllium in the production technology of cottage cheese products can enrich their composi-tion, increase their nutritional and biological value and give new taste properties. In this regard, the aim of the research was to study the effect of psyllium on the quality and nutritional value of cheesecakes. To achieve this goal, a number of tasks were set. With the introduction of psyllium in an amount of 50% by weight of wheat flour, the finished products retained their shape, consistency, while acquiring a sweet taste and aroma. This dish can enrich the human body with the necessary micronutrients. The energy value in comparison with the control decreased by 18.3 kcal, the amount of vitamins increased, the mineral composi-tion was replenished, the ash content index became higher than the control by 0.15 mg, the amount of dietary fiber in comparison with the control sample increased more than 10 times. The profitability of cheesecakes with the addition of psyllium increased by 2.5%.