Cottage Cheese Cheesecake is rich, creamy and packed with protein. It’s simple to make and you can enjoy dessert guilt free.
This Cottage Cheese Cheesecake turned out fabulous and I think you will be impressed. I love traditional cheesecake and these yummy Cheesecake Bars but wanted to make something healthier.
With just a handful of ingredients, this recipe is really easy to make. The texture is smooth and creamy just like normal cheesecake. Each bite tastes rich and indulgent with the best creamy texture.
You will probably have leftover cottage cheese so try Cottage Cheese Pudding, Cottage Cheese Cookie Dough and Cottage Cheese Brownies.
Table of contents
Why We Love This
It’s a really delicious alternative to normal cheesecake and allows you to satisfy your sweet tooth. The Greek yogurt and cream cheese give it the best flavor.
My family was super impressed with how it turned out. It was so amazing with whipped cream and fresh berries. I think you will love this high protein dessert for the best healthy cheesecake recipe.
Ingredients
Crust
- Almond Flour. This makes a delicious crust and taste similar to traditional graham cracker crust when combined with the other ingredients. It’s a great low carb option.
- Butter. Always use real butter for the best flavor. This should be melted and slightly cooled.
- Monk Fruit Sweetener. This blends together easily and bakes perfectly into the other ingredients.
Filling
- Cottage Cheese. Whole fall cottage cheese gives the filling the richest taste and flavor.
- Plain Greek Yogurt. This adds tanginess to the filling and more protein. You can swap sour cream instead, but I tried both and it taste more authentic with Greek Yogurt.
- Cream Cheese. Make sure to use full fat, block style cream cheese or the texture will not be the same if using low-fat cottage cheese.
- Monk Fruit Sweetener. This is a great alternative to traditional granulated sugar. You can try using honey or maple syrup.
- Eggs. Use large eggs.
Step By Step Instructions
- Step 1. First, preheat the oven to 350 degrees. Spray the Springform Pan with nonstick cooking spray.
Step 2. Next, mix together all of the crust ingredients until well blended. Then press the mixture into the bottom of the pan.
Step 3. Bake the crust for 8 minutes or until golden brown. Then allow to cool.
Step 4. Make the cheesecake filling while the crust cools. Combine the cottage cheese, Greek Yogurt, cheesecake and monk fruit sweetener in a blender or food processor until smooth.
Step 5. Add the eggs to the batter once combined.
Step 6. Finally, wrap foil around the outside of the pan. Spray the inside of the pan again around the sides before you add the filling. Pour the mixture on the cooled crust. Make a water bath and place the springform pan in a large baking pan. Then add 1″ hot water.
Step 7. The cheesecake needs to bake for 25-30 minutes until set but still slightly jiggly. Then place in the fridge 1.5 to 2 hours and let the cheese cake cool. When serving, top with strawberries or blueberries and whipped cream if desired.
Storage Instructions
Cover the cheesecake leftovers in plastic wrap or place inside an airtight container. Store in the refrigerator up to 5 days.
How to Serve
We love to top each slice with Homemade Whipped Cream and fresh strawberries and blueberries.
Pro Tips
- Sweetener. Adjust the sweetener in the cheesecake filling to preference. Taste before adding the eggs and see if you need more. I would start with 2 tablespoons and add more if needed. I used 4 tablespoons of monk fruit sweetener.
- Allow to set. The cheesecake needs to set in the refrigerator before slicing and serving. It will be hard to cut if you try too soon.
- Handle with care. The cheesecake is thin so be careful slicing.
- Water Bath. This step will help to prevent the cheesecake from cracking.
- Skip the crust. If you want to reduce the carbs, skip the crust. The filling is really delicious.
- Sweetener. You can use another type of sweetener of choice if desired. Just keep in mind it will change the nutritional content and may also alter the texture.
- Make ahead. This cheesecake is perfect to make in advance because it needs to chill in the fridge.
- Blend until smooth. In order for the cheese cake to have the best texture, blend until smooth and without lumps.
More Cheesecake Recipes
Make this luscious recipe for Cottage Cheese Cheesecake recipe. Please leave a comment once you make it. I can’t wait to hear your feedback.
Cottage Cheese Cheesecake
Ingredients
For the Crust:
- 1 Cup Almond Flour
- 2 Tablespoons Butter melted
- 2 Tablespoons Monk Fruit Sweetener
For the Filling:
- 1 Cup Cottage Cheese
- 1/4 Cup Sour Cream
- 1/4 Cup Cream Cheese
- 4 Tablespoons Monk Fruit Sweetener
- 2 Eggs room temperature
Instructions
- Preheat Oven to 350 degrees F. Prepare a 6″ Springform Pan with non-stick cooking spray.
- Stir together all of the crust ingredients in a mixing bowl until well combined.
- Press into the bottom of the pan and bake for 8 minutes or until golden brown.
- While the crust cools, make the cheesecake filling.
- Combine the cottage cheese, sour cream, cheesecake and monk fruit sweetener in a blender or food processor.
- Once combined and smooth, add the eggs and combine.
- Wrap foil around the outside of the pan. Spray the inside of the pan again around the sides before you add the filling.
- Pour the mixture on the cooled crust. Make a water bath and place the springform pan in a large baking pan. Then add 1" hot water.
- Bake for 25-30 minutes until set but still slightly jiggly.
- Refrigerate for 2 hours.
- Carefully remove the cheesecake from the spring form pan and serve topped with berries and whipped cream. Enjoy!
This turned out really good and I love that it’s healthy!