This cottage cheese cheesecake recipe is a total game-changer for cheesecake lovers! It’s a lighter, protein-packed twist everyone loves!
If you’re craving cheesecake but looking for a lighter option, this cottage cheese cheesecake is the answer to your dessert dreams! Made with creamy cottage cheese, this recipe is a healthier take on the classic, without compromising on that rich, indulgent flavor.
Cottage cheese might not be the first ingredient you think of for cheesecake, but it works beautifully! When blended, cottage cheese turns into a velvety, smooth base that mimics the texture of cream cheese.
Once you try this healthy cheesecake recipe with cottage cheese, it’s sure to become a staple in your dessert rotation. I love serving it when I have guests—it’s incredibly easy to prepare, can be made a day in advance, and is endlessly customizable with your favorite toppings!
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Why You’ll Love This Recipe
Ingredients
See recipe card for quantities.
- Cottage Cheese: For the creamiest texture. I use a low-fat (2%) cottage cheese, but full-fat works too. I recommend using a cottage cheese that is not too runny!
- Cream Cheese: Adds richness and balances the texture. I recommend to use a fat reduced cream cheese.
- Eggs: Helps bind everything together.
- Lemon Zest and Lemon Juice: Add a refreshing citrusy brightness to the filling.
- Vanilla Extract: For that classic cheesecake flavor.
- Sugar: Sweetens the cheesecake perfectly while keeping the recipe sugar-reduced! If you prefer it sweeter, try adding delicious toppings like fresh fruit, chocolate drizzle, or a touch of honey.
- Graham Crackers & Butter: For the classic crunchy, buttery crust. If you can get your hands on Gran Cereale cookies, give them a try—they make an incredibly flavorful and delicious crust! For convenience, a premade 9-inch graham cracker crust is also a great option.
Visual Step-by-Step Instructions
- Line an 8-inch spring form pan with parchment paper and grease the sides with some butter.
- Place graham crackers and butter in a food processor and pulse a few times into a fine, crumbly texture. Press the graham cracker crumbs into the bottom of the spring form pan.
- In a blender or food processor, combine the cottage cheese, cream cheese, sugar, vanilla extract, lemon juice, and zest. Blend until smooth.
- Add both eggs and pulse until blended. → Avoid overblending, as this can incorporate too much air into the batter, creating bubbles that may rise to the surface during baking and affect the smooth appearance of your cheesecake.
- Pour the filling over the crust.
- Bake the cheesecake for 45 minutes in the preheated oven until the edges are set, but the center still jiggles slightly.
- Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours or overnight for the best texture.
- Serve with a topping of your choice! I love to garnish mine with fresh passion fruit and raspberries!
Tips for Success
- Blend Until Smooth: Ensure the cottage cheese and cream cheese are fully blended to achieve a silky, lump-free texture for your cheesecake. A high-speed blender or food processor works best. BUT, avoid overblending, as this can incorporate too much air into the batter, creating bubbles that may rise to the surface during baking and affect the smooth appearance of your cheesecake. This is especially important if you’re using a stand mixer, as it tends to incorporate more air into the batter, increasing the chances of bubbles. I’ve noticed fewer issues with bubbles when using a food processor, which blends the ingredients more gently compared to a stand mixer.
- Chill Overnight: Cheesecake tastes best when it’s fully set, so refrigerate it for at least 4 hours, or better yet, overnight. This also makes it easier to slice cleanly.
- Gluten-Free: Use gluten-free graham crackers.
- Topping Ideas: Add fresh berries, fruit compote, chocolate drizzle, or caramel sauce. For a touch of elegance, garnish with fresh passion fruit and raspberries.
- Storing Tips: Keep the cottage cheese cake in the fridge covered, or packed in an airtight container, for 4–5 days.
More Healthy Dessert Recipes
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📖 Recipe
Cottage Cheese Cheesecake
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Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
Crust
- 3.5 oz graham crackers, or Gran Cereale cookies
- 2 tbsp butter
Cheesecake
- 1 cup cream cheese, (I use a low-fat)
- 2 cups cottage cheese, (I use a low-fat)
- ½ lemon, grated zest
- 1 tbsp lemon juice
- 1 tsp vanilla
- ¼ cup white sugar
- 2 eggs
Instructions
- Preheat the oven to 350°F (180°C). Line an 8-inch spring form pan with parchment paper and grease the sides with some butter.
- Place graham crackers and butter in a food processor and pulse a few times into a fine, crumbly texture. Press the crust into the bottom of the spring form pan.
- In a blender or food processor, combine the cottage cheese, cream cheese, sugar, vanilla extract, lemon juice, and zest. Blend until smooth.
- Add both eggs and pulse until blended. → Avoid overblending, as this can incorporate too much air into the batter, creating bubbles that may rise to the surface during baking and affect the smooth appearance of your cheesecake.
- Pour the filling over the crust, then bake the cheesecake for 45 minutes in the preheated oven until the edges are set, but the center still jiggles slightly.
- Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours or overnight for the best texture.
- Serve with a topping of your choice! I love to garnish mine with fresh passion fruit and raspberries!
Notes
- Spring Form Pan: I used an 8-inch spring form pan, but the recipe also works with a 9-inch spring form pan. For convenience, a premade 9-inch graham cracker crust is also a great option.
- Storage: Keep the cheesecake in the refrigerator, covered, for 4–5 days.
Nutrition
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Thank you for sharing this recipe!
It’ my pleasure, Dorothy! ❤️🙌✨