Cottage Cheese Cheesecake

5 from 1 vote

Cottage Cheese Cheesecake is rich, creamy and packed with protein. It's simple to make and you can enjoy dessert guilt free.

Prep Time20

Cook Time35

Refrigerate2

Total Time2 55

Course: Dessert

Cuisine: American

Keyword: Cottage Cheese Cheesecake

Servings:

Calories: 185kcal

Author: Carrie Barnard

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

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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!

Notes

Cover and store in the refrigerator for up to 5 days.

Adjust the sweetener in the filling to preference. Taste before adding the eggs and see if you need more sweetener. Start with 2 tablespoons and add more if needed. I used 4 tablespoons of monk fruit sweetener.

Make sure all the ingredients are at room temperature before combining for the best texture of the cheesecake.

Nutrition