Cottage Cheese Cheesecake

This Cottage Cheese Cheesecake is a wholesome twist on the classic dessert, offering all the creamy, rich flavor you love—with a lighter, protein-packed base. Made with blended cottage cheese and Greek yogurt, this cheesecake is smooth, satisfying, and perfect for any occasion. Whether you’re looking for a less indulgent treat or simply want to try something new, this easy cheesecake is a delicious alternative that doesn’t compromise on taste.

Why You’ll Love This Recipe

This cheesecake is lighter than traditional versions but still incredibly creamy and flavorful. Cottage cheese provides a boost of protein while keeping the texture smooth once blended. With just a handful of simple ingredients, it’s easy to prepare and perfect for holidays, birthdays, or casual family desserts. Plus, it’s lower in fat than standard cream cheese-based recipes, making it a smart choice without sacrificing flavor or texture.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust

• graham cracker crumbs (or plain cookie crumbs)

• sugar

• unsalted butter, melted

Filling

• cottage cheese (room temperature)

• sugar

• lemon zest

• Greek yogurt

• vanilla extract

• salt

• large eggs (room temperature)

Directions

1. Preheat Oven
   Preheat your oven to 350°F (180°C).

2. Prepare the Crust
   In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
   Press firmly into the bottom of a 9-inch springform pan.
   Bake for 5–6 minutes, then set aside to cool while you make the filling.

3. Blend the Cottage Cheese
   Blend the cottage cheese in a food processor or blender until completely smooth.

4. Make the Filling
   In a large mixing bowl, combine the blended cottage cheese, sugar, lemon zest, Greek yogurt, vanilla, and salt. Mix until fully incorporated.
   Add the eggs one at a time, beating well after each addition until smooth.

5. Bake the Cheesecake
   Pour the filling over the pre-baked crust.
   Bake for 50–55 minutes, or until the top is set and lightly golden.
   Turn off the oven and let the cheesecake cool inside with the door slightly open.

6. Chill
   Once cooled to room temperature, refrigerate for at least 1 hour, or overnight, before serving.

Servings and timing

This recipe makes 12 servings.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Variations

• Gluten-Free: Use gluten-free graham crackers or cookies for the crust.

• Fruit Swirl: Swirl in blueberry or raspberry preserves before baking.

• Chocolate Version: Add 1/4 cup cocoa powder to the filling for a chocolate cheesecake.

• Citrus Twist: Increase the lemon zest or add orange zest for a brighter flavor.

• No-Crust Option: Bake the filling in a parchment-lined dish for a crustless cheesecake.

Storage/Reheating

Store leftovers covered in the refrigerator for up to 5 days.
To freeze, wrap slices individually in plastic wrap and place in a freezer-safe container for up to 2 months.
Thaw in the refrigerator overnight before serving.
This cheesecake is best enjoyed cold, so reheating is not necessary.

FAQs

Can I use low-fat cottage cheese?

Yes, but full-fat cottage cheese yields the creamiest results. Low-fat versions may produce a slightly less rich texture.

Do I need to strain the cottage cheese?

No straining needed—just blend it until smooth before mixing with the other ingredients.

Can I use cream cheese instead of cottage cheese?

Yes, though it will no longer be a cottage cheese cheesecake. Cream cheese will make it richer and more traditional.

What type of Greek yogurt should I use?

Use plain, full-fat Greek yogurt for the best texture and flavor.

Can I make this cheesecake without a springform pan?

Yes, a standard 9-inch round pan will work, though a springform makes for easier removal and presentation.

Is this cheesecake suitable for diabetics?

You can reduce the sugar or use a sugar substitute like erythritol to make it more diabetic-friendly.

What can I serve with this cheesecake?

Top with fresh berries, fruit compote, whipped cream, or a drizzle of honey.

How do I know when it’s done baking?

The center should be just set and no longer jiggly. A slight golden top is normal.

Can I freeze the whole cheesecake?

Yes, wrap it tightly and freeze for up to 2 months. Thaw in the fridge before serving.

Is this cheesecake high in protein?

Yes, thanks to the cottage cheese and Greek yogurt, it’s higher in protein than traditional cheesecakes.

Conclusion

Cottage Cheese Cheesecake is a lighter, protein-rich alternative to the classic dessert that doesn’t skimp on flavor or indulgence. With its creamy texture, zesty lemon notes, and smooth vanilla base, it’s the perfect healthier treat for cheesecake lovers. Whether you’re looking to cut back on fat or add a bit more nutrition to your dessert, this recipe is a deliciously satisfying solution.