This post may contain affiliate links. See my disclosure policy.
My cottage cheese cheesecake recipe is rich, creamy, and tangy. Made with your handy blender, the filling is ready in seconds.
Craving more healthy cheesecake recipes? Try my protein cheesecake, healthy cheesecake, and keto cheesecake next.
If you need another reason to hop on the cottage cheese bandwagon, let this be it!
Traditional cheesecake is all well and good, but it’s hardly a ‘healthy’ dessert. 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. Since we’re not substituting a ton of ingredients, you’ll be left with a healthy cheesecake that actually tastes like cheesecake.
- No protein powder. I understand that not everyone wants protein powder in their desserts, and this recipe doesn’t even need it. All of the protein comes from real ingredients.
- 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!
Ingredients needed
For the crust:
- Graham cracker crumbs. You’ll need about 12 graham crackers in total. If you don’t have graham crackers, use any type of cookies.
- Sugar. I used white sugar, but brown sugar works too.
- Butter. As always, I prefer using unsalted butter.
For the cheesecake filling:
- Sugar. I used white sugar.
- Lemon zest. For a fresh lemony flavor.
- 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.
- Greek yogurt. For tanginess and creaminess. I used full-fat yogurt, but low-fat works well too.
- Vanilla extract. A must for any good cheesecake.
- Salt. Just a pinch to elevate the other ingredients.
- Eggs. Room temperature is best.
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. Using a blender or food processor, blend the cottage cheese until smooth. Add it to a bowl along with the sugar, lemon zest, yogurt, vanilla, and salt. Mix to combine, then add the eggs and beat until smooth.
Step 3- Bake the cheesecake. 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 and serve. Once cool, refrigerate the cheesecake for at least an hour or overnight.
Arman’s recipe tips
- Don’t overbake the cheese cake. 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.
- Cut the carbs. Use a sugar-free sweetener (like allulose!) and make my keto graham cracker crust.
- 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.
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
No, unless the recipe specifically calls for cottage cheese, the two can’t be automatically substituted.
Yes, in most cases, cottage cheese and ricotta cheese are similar enough in texture and flavor to be used interchangeably.
More cottage cheese recipes
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 your 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.
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!!!