Cottage Cheese Cheesecake
Since cottage cheese is having a moment, why not make a cottage cheese cheesecake?! I played around with this recipe, and my husband Tommy, who loves cheesecake, gave it two thumbs up! It’s delicious with a velvety smooth texture and is great on its own or with fresh fruit. If you’re not on board with cottage cheese, don’t worry, I have plenty of recipes without out like this No-Bake Cheesecake, Cranberry Swirl Cheesecake Squares, and Lemon Cheesecake Yogurt Cups.
Cheesecake Ingredients
Here’s everything you’ll need to make this healthier cottage cheese cheesecake. See recipe card below for exact measurements.
Healthier: The low-fat cottage cheese combined with cream cheese gives this cheesecake more protein than most other recipes. One slice has only 159 calories and 15 grams of carbs. Easy: While you’ll need to pull out your food processor and blender to make this cheesecake recipe, it’s a really easy one to whip up. Pulse the crust ingredients and blend the batter, then pop it in the oven! Perfect for Entertaining: Since cheesecakes must chill in the fridge, this dessert is excellent for making the day before a party, so you can check one more thing off your to-do list.
Cheesecake Crust: Graham crackers, monk fruit or sugar, and cold whipped butter create a buttery, sweet base. Cheese: I used cream cheese and 2% cottage cheese for a velvety cheesecake with lots of protein. Good Culture is my favorite brand. Lemon Zest: You’ll need one medium-sized lemon to get one teaspoon of zest. Eggs: Use two large eggs. Sweetener: Monk fruit or granulated sugar will work. Flour: You only need two teaspoons of all-purpose flour. Vanilla Extract enhances the cake’s flavor. Topping: Top your cheesecake with fresh fruit, like berries or figs.
How to Make Cottage Cheese Cheesecake
Make the Graham Cracker Crust: I pulsed the graham crackers, sugar, and butter in a food processor. Add a tablespoon of water and pulse a few more times until it has a coarse meal texture. Then I pressed the crust into a parchment-lined spring form pan. Make the Cheesecake Batter: Blend the cream cheese, cottage cheese, and lemon zest in a blender until smooth. Add the eggs one at a time, then the vanilla, sugar, and flour. Bake: Pour the batter into the pan and bake it for 45 minutes at 350°F until the cake is set. Let the cheesecake cool on a wire rack and then refrigerate it for at least four hours or as long as overnight before cutting.
Variations
Crust: You can swap graham crackers for chocolate graham crackers or vanilla wafer cookies. Gluten-free graham crackers if you can’t have gluten. Fruit: Substitute a blueberry compote for fresh fruit. Cheesecake Toppings: Instead of fruit, drizzle chocolate or caramel over the cake. If you make this let me know how you modify it!
Storage
Refrigerate cottage cheese cheesecake in an airtight container for up to five days.
More Cottage Cheese Recipes You’ll Love
Pineapple Chia with Cottage Cheese Berry Cottage Cheese Breakfast Bowl Cottage Cheese Egg and Sausage Frittata Greek Cottage Cheese Bowl Roasted Strawberry Protein Cheese
