COTTAGE CHEESE RECIPES · HIGH-PROTEIN DESSERTS
This healthy cheesecake uses blended cottage cheese and Greek yogurt in place of cream cheese, so the filling is lighter and each slice has about 16 g of protein. It bakes on a simple graham cracker crust with no water bath, then chills until it slices cleanly.
Jump to Recipe
- Serves
- 8 slices
- Total time
- 6 hours, mostly chilling
- Pan
- 9-inch springform
- Protein
- About 16 g per slice
- Bake at
- 325°F / 165°C
Why You’ll Love This Healthy Cheesecake
- No cream cheese. Cottage cheese and Greek yogurt give a creamy filling with far more protein.
- No water bath. A low oven and a slow cool-down keep the top from cracking.
- Make-ahead. It needs to chill, so it is ready when guests arrive.
Ingredient Notes
Blend the cottage cheese for a full minute. The filling should be perfectly smooth before the eggs go in.
Use plain low-fat or whole-milk Greek yogurt. Flavored yogurt adds sugar and changes the taste.
Cornstarch helps the filling set without cream cheese. Do not skip it.
The recipe card below lists every quantity in one place.
How to Make Healthy Cottage Cheese Cheesecake
Make the crust and blend the filling
Press buttery graham cracker crumbs into the pan and bake briefly. Blend the cottage cheese smooth, then blend in the yogurt, sugar, cornstarch, lemon and vanilla, and finally the eggs.
Bake, cool slowly and chill
Bake until the edges are set and the center still jiggles. Cool it in the turned-off oven, then chill for at least 4 hours before slicing.
Photos in this article are AI-generated illustrations of the recipe, created for AllRecipeEasy.
Tips and Troubleshooting
- Room-temperature ingredients. Cold eggs and yogurt can make the batter lumpy. Set them out for 30 minutes first.
- Do not overmix the eggs. Blend the eggs in for just a few seconds. Too much air makes the cheesecake puff and crack.
- Look for the jiggle. The outer 2 inches should be set and the center should wobble like gelatin. It finishes setting as it cools.
- Cool slowly. One hour in the turned-off oven with the door cracked prevents a sudden temperature drop.
Substitutions and Variations
- Crustless: Skip the crust and grease the pan well. Each slice has about 100 fewer calories.
- Sweetener: Maple syrup or honey can replace the sugar; use ⅓ cup and add 1 extra teaspoon cornstarch.
- Flavor: Add lemon zest, or swirl 2 tablespoons of berry jam into the top before baking.
- Gluten-free: Use gluten-free graham-style crackers or a crushed almond crust.
Budget Tips
A tub of cottage cheese and a cup of yogurt usually cost less than the three blocks of cream cheese a classic cheesecake needs. Use store-brand graham crackers and top with whatever fruit is in season or frozen berries.
Serving Suggestions
Serve chilled with fresh berries or a spoonful of fruit compote. For a smaller treat, the cottage cheese chocolate chip cookies use the same blended cottage cheese. If you like cottage cheese for breakfast too, try the baked blueberry cottage cheese breakfast bowls. More ideas are in our cottage cheese recipes.
Storage, Reheating and Meal Prep
Cover and refrigerate for up to 5 days. To freeze, wrap individual slices tightly and freeze for up to 2 months; thaw overnight in the fridge. The texture is a little softer after freezing.
Food safety: The filling contains eggs, so bake until the center reaches 150°F / 65°C or the edges are set and the center just jiggles. Refrigerate within 2 hours of cooling.
Recipe Questions
Can you make cheesecake with cottage cheese instead of cream cheese?
Yes. Blend the cottage cheese until completely smooth and add an extra binder such as cornstarch. The result is lighter and less dense than a cream cheese cheesecake.
Does cottage cheese cheesecake taste like regular cheesecake?
It is tangy and creamy, a little lighter and less rich. Lemon and vanilla bring it close to the classic flavor.
Why did my cheesecake crack?
Usually from overbaking, too much air in the batter or cooling too fast. Bake at a low temperature and cool it in the oven with the door cracked.
Is cottage cheese cheesecake healthy?
It has more protein and less saturated fat than a classic cream cheese cheesecake, but it still contains sugar and a butter crust. A slice of this recipe has about 310 calories and about 16 g of protein.
Healthy Cottage Cheese Cheesecake
Ingredients
Method
- Heat the oven to 325°F / 165°C. Mix the graham cracker crumbs with the melted butter, press firmly into the bottom of a 9-inch springform pan and bake for 8 minutes.
- Blend the cottage cheese for about 1 minute, until completely smooth, scraping down the sides.
- Add the Greek yogurt, sugar, cornstarch, lemon juice and vanilla and blend until combined. Add the eggs and blend for 5 to 10 seconds, just until mixed.
- Pour the filling over the crust. Bake for 45 to 50 minutes, until the edges are set and the center still jiggles slightly.
- Turn off the oven, crack the door open and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight. Run a knife around the edge, release the pan and serve with berries.