Cottage Cheese Cheesecake
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My New York-style cottage cheese cheesecake recipe is easy to make and yields the richest and creamiest dessert ever. You won’t taste cottage cheese flavor, but will reap the high-protein and lower-calorie benefits.
Let this cottage cheese cheesecake be it if you need another reason to hop on the cottage cheese bandwagon.
Traditional cheesecake is all good, but it’s hardly a ‘healthy’ dessert unless you make my healthy cheesecake or protein cheesecake. That is, until you pair wholesome ingredients like cottage cheese and Greek yogurt. The results are just as creamy and decadent but with less fat and ten times the protein. It’s easy to make and tastes like actual New York cheesecake. Trust me, I tested this on my family and friends MANY times to ensure it was perfect.
Table of Contents
Why I love this recipe
- No cottage cheese flavor. The cheesecake is naturally rich and creamy, with a gorgeous sweet tang.
- Easy to customize. I like it New York-style, but it’s so easy to customize.
- Healthy. The cheesecake is higher in protein, lower in fat, and lower in calories than traditional cheesecakes.
Key Ingredients
- Cottage cheese. I tested both full-fat and low-fat cottage cheese, and while I preferred the texture of the full-fat variety, either could be used. You can also use my dairy-free cottage cheese to cut back on the lactose/dairy.
- Sugar. I used white sugar, but raw, uncut sugar also works. I’d avoid using brown sugar or coconut sugar as the cheesecake will be darker in color.
- Lemon zest. I like to add some citrus to all my recipes to balance out the tart and sweet flavors.
- Greek yogurt. For tanginess and creaminess. I like to use full-fat yogurt because it’s super creamy, but low-fat and non-fat yogurt also work.
- Vanilla extract. A must for any good cheesecake.
- Salt. Just a pinch to elevate the other ingredients.
- Eggs. Room temperature, please.
- Cheesecake crust. I use a mix of Graham crackers, sugar, and melted butter.
How to make cottage cheese cheesecake
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1– Combine the crust ingredients in a large bowl. Once mixed, press the mixture into the bottom of a 9-inch springform pan.
Step 2- Blend the cottage cheese until smooth. Add it to a bowl with the remaining ingredients.
Step 3- Pour the cottage cheese mixture over the crust and bake it until the top is set and slightly brown.
Step 4- Once cool, refrigerate the cheesecake for at least an hour or overnight.
Arman’s recipe tips
- Don’t overbake the cheesecake. Since it’ll continue to cook as it cools, pull it from the oven once the center is barely set. A tiny jiggle when you move it is okay.
- Use a good quality cottage cheese. I like using Daisy’s or Good Culture cottage cheese because they aren’t as salty as other brands and blend seamlessly. Use whichever cottage cheese brand you prefer.
- You must allow the cheesecake to cool before slicing, or else you risk the cheesecake not being set. I typically allow for two hours before slicing just to be safe!
Storage and make ahead instructions
To store: Store leftover cheesecake in an airtight container in the refrigerator for up to one week.
To freeze: Transfer leftover cheesecake slices to a freezer-safe container and freeze it for up to three months. Let them thaw overnight in the fridge.
Frequently asked questions
Not for this recipe. I use a specific combination of cottage cheese and Greek yogurt to add the right balance of tartness and thickness that cream cheese provides.
If you prefer a thinner filling, you can omit the crust completely. To prevent burning, you’ll need to bake the filling in a glass baking dish (9 x 4 inches).
More cottage cheese desserts
- Cottage cheese ice cream
- Cottage cheese pudding
- Cottage cheese brownies
- Cottage cheese cookies
- Or any of these cottage cheese recipes
If you tried this Cottage Cheese Cheesecake recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Cottage Cheese Cheesecake
Video
Ingredients
- 1 1/2 cups graham cracker crumbs or any plain cookie crumbs of choice
- 1/4 cup sugar * See notes
- 5 tablespoons unsalted butter melted
Filling
- 3 cups cottage cheese room temperature
- 1 cup sugar * See notes
- 1 tablespoon lemon zest
- 1/2 cup Greek yogurt
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 4 large eggs room temperature
Instructions
- Preheat the oven to 180C/350F.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 5-6 minutes. Remove from the oven and let it cool while you prepare the filling.
- Blend the cottage cheese until smooth. Add the blended cottage cheese to the bowl, along with the sugar, lemon zest, Greek yogurt, vanilla extract, and salt. Mix until well combined. Add the eggs one at a time, beating well after each addition until the mixture is smooth and fully incorporated.
- Pour the filling over the crust and bake the cheesecake for 50-55 minutes, or until the top is set and slightly brown. Turn off the oven and let the cheesecake cool in it with the oven door slightly open.
- Once cool, refrigerate the cheesecake for at least an hour or overnight.
Notes
- Add more lemon flavor. Add a few teaspoons of fresh lemon juice.
- Make it fruity. Right before baking, swirl in a few tablespoons of raspberry or blueberry compote.
- Garnish. Top the cheesecake with fresh berries or a drizzle of caramel sauce.
- Cut the carbs. Use a sugar-free sweetener (like allulose!) and make my keto graham cracker crust.
Nutrition
Originally published July 2024, updated and republished June 2025
I havent tasted it yet but mine rose up a bit and looks like a sponge cake… maybe i whisked too much? Not sure how much beating you meant by “beating well”
Hmmm Kumo- Have you watched the recipe video? It shouldn’t look like a sponge cake. I’d be curious to hear how it tasted.
Have you tried it with date sugar? If so what measurement since it isn’t as sweet as sugar 1 to 1.
I haven’t Jill- Any tested recommendations are included in the post. If you do try it with date sugar, please let me know how it goes 🙂
Looks great but sooooo much
Sugar
Hi Marilyn- it does have quite abit of sugar, so I’ve tested this with allulose and monk fruit sweetener for you (so you have some options :)). Allulose worked best (it dissolves like white sugar). Monk fruit was a little gritty but still worked out okay!
I cannot believe this cheesecake batter was made with cottage cheese and yogurt instead of cream cheese or ricotta. The only thing I would do differently is put the cottage cheese in the food processor until smooth. I didn’t care for the lumpy texture but the flavor made up for it.
Is it possible to use a protein yogurt instead?
Absolutely! As long as it has a similar consistency to Greek yogurt.
Have you tested out any sugar substitutions with stevia or monkfruit? I can’t tolerate allulose or erythritol and generally try to avoid regular sugar/honey, etc.
Hi Maria- we did test it with allulose which worked well, but not stevia or monkfruit. With previous recipes, monkfruit tends to leave creamy desserts a little grainy, and we try to avoid stevia, because different brands yield different results.
I am curious if you have tried making this without the graham cracker crust?
Hi Jean- we did! A reader asked for it so we tested it, and didn’t love the texture. This cheesecake really does benefit from having a crust.
I love this cheese cake recipie and it’s a real crowd pleaser at my home!
Thank you, Sheila!
Can I make without the crust?
Hi Pamela- sorry for the late response, me and my team wanted to test it out to give you accurate information. You can make this without a crust, but it just doesn’t have the same texture because the base cooks more than the top, and we found it was less creamy.
So many wonderful and healthy recipies and I intend to try them all in the weeks ahead! I especially like the cheese cake recipies!
Would it work with light cottage cheese ?
Could I use splenda in this recipe?
Hi Mae- I don’t usually use splenda myself, so I can’t vouch for it in this cheesecake. We’ve only tested it with allulose 🙂
very good
Can I substitute the sugar with honey or maple syrup? Trying to avoid refined sugar and sugar ‘diet’ sugars.
Thanks.
This was amazing! I made it dairy free with good culture lactose free cottage cheese and lactose free yogurt. I also used only stevia and next time I think I’ll use less because it was a little sweet for my liking. But I can’t wait to try different flavors using this recipe!
Love to hear that, Lee!
Looks so good! Can I use homemade yogurt in place of the greek? I make my yogurt really thick (strain with paper towels on it until no more whey comes out) and use a protein drink in it but I don’t ferment it long enough to get it tangy like greek (which I don’t like).
I made this sugar free with a Stevia sugar substitute. Also made crust with almond flour, shredded coconut, powdered sugar substitute and some coconut oil. Turned out outstanding! Will replace our regular full fat / sugar cheese cake with this. So nice to be able to have a treat and stay within our eating goals. I scaled this to the 250g tub of cottage cheese I had, baking time about 40 min. Don’t skip the lemon zest and vanilla. Keen to try crustless like a basque cheesecake. Thank for another great recipe.
Thanks for sharing your substitutions, other readers will find it super helpful 🙂