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My cottage cheese cheesecake recipe is rich, creamy, and tangy. It needs little prep an is so easy to make.
If you need another reason to hop on the cottage cheese bandwagon, let this cottage cheese cheesecake be it.
Traditional cheesecake is all well and 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 tangy and decadent but with less fat and ten times the protein.
Table of Contents
Why I love this recipe
- Tastes like regular cheesecake. The cheesecake is naturally rich and creamy and there is a gorgeous sweet tang. I promise you, there is no cottage cheese flavor.
- Easy to customize. My base cottage cheesecake recipe makes for a delicate, slightly lemony flavor, but you can modify it however you like. I’ll be sure to give you plenty of suggestions later on.
- A low-calorie dessert. Compared to traditional cheesecake, mine comes in at half the calories!
If you love dessert recipes with cottage cheese as much as we do, try my cottage cheese ice cream, cottage cheese pudding, cottage cheese brownies, or cottage cheese cookies next.
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 if you want 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 in 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 work just as well.
- 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
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make and bake the crust. In a large bowl, combine the crust ingredients. Once mixed, press the mixture into the bottom of a 9-inch springform pan.
Step 2- Make the filling. Blend the cottage cheese until smooth. Add it to a bowl with the remaining ingredients.
Step 3- Bake. Pour the cottage cheese mixture over the crust and bake it until the top is set and slightly brown. Turn the oven off and let it cool with the oven door slightly open.
Step 4- Chill. 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 just barely set. A tiny jiggle when you move it is okay.
- Use a good quality cottage cheese. I like to use either Daisy’s or Good Culture cottage cheese because they aren’t as salty as other brands and blend seamlessly.
- You must allow the cheesecake to cool before slicing, or else you risk the cheesecake not being set.
Storage 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.
Yes, you can. However, you will need to add one tablespoon of cornstarch to the filling to prevent it from sinking once baked.
If you don’t mind a thinner filling, you can omit the crust completely. You’ll need to bake the filling in a glass baking dish (9 x 4-inches) to prevent burning.
More easy cheesecakes
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.
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).
Great taste and consistency! Couldn’t tell the difference from regular cheesecake.
This cheesecake was amazing! So rich, creamy, and I can’t believe it’s high protein. I’m planning to make it again for my friends and family to try as well!
This recipe looks amazing. Creamy, healthy. Great!
Would you think it would taste better if I put inside whey protein vanilla flavour ?
Gorgious
Wow this recipe is so healthy and high protein! I must use it!
Just made this cheesecake for my family and it is SO good! Rich, creamy, and melts-in-your-mouth!
How good is it!
How much sugar do you use in the filling it does not say in the recipe or i am over looking i
One cup.
I fantastic recipe nice and creamy. I put fresh blackberries in mine yummy.
Friends! This cottage cheese cheesecake recipe has been a staple in my kitchen for years- I can’t believe its taken me so long to share it with you!!!