Introduction

This Cottage Cheese Cheesecake offers a lighter twist on a classic dessert without sacrificing flavor or creaminess. It’s smooth, slightly tangy, and perfect for those looking to enjoy a satisfying treat with wholesome ingredients.

Cottage Cheese Cheesecake Recipe - Recipe Image

Ingredients

3/4 cup graham cracker crumbs
1 tbsp sugar
Pinch kosher salt
3 tbsp unsalted butter, melted
1 cup cottage cheese (2% or any kind) (227g/8oz)
1/4 cup Greek yogurt (nonfat, 2%, or full-fat) (57g/2oz)
1 large egg
2.5 tablespoons sugar (32g)
1.5 tablespoons flour or cornstarch (12g)
1/2 teaspoon vanilla extract
1/2 teaspoon lemon zest
Optional: yogurt, strawberries, and granola for topping

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 6-inch springform pan. You can double the recipe to fit an 8 or 9-inch cake pan if preferred.
Step 2: In a small bowl, mix graham cracker crumbs, 1 tablespoon sugar, and a pinch of salt. Add melted butter and stir until evenly moistened.
Step 3: Press the crumb mixture evenly into the bottom of the prepared pan. Bake for 10-12 minutes or until the crust is golden and fragrant. Remove from oven and set aside.
Step 4: Place cottage cheese, Greek yogurt, egg, 2.5 tablespoons sugar, flour or cornstarch, vanilla extract, and lemon zest into a high-powered blender. Blend until very smooth and combined.
Step 5: Pour the cheesecake mixture over the baked crust (or directly into a greased pan if skipping the crust).
Step 6: Bake the cheesecake for 30-35 minutes, until edges are set and just starting to brown with a matte surface. The center should still be slightly jiggly but not liquid.
Step 7: Allow to cool to room temperature, then refrigerate for several hours or overnight to fully set.
Step 8: Before serving, add toppings like yogurt, fresh strawberries, or granola for added texture and flavor.

Tips & Variations

For a smooth cheesecake, make sure to blend the cottage cheese thoroughly or use a food processor if you don’t have a high-powered blender.
You can swap the lemon zest for orange zest for a different citrus note.
Try adding a splash of almond extract for extra flavor depth.
Use gluten-free graham crackers to make this crust suitable for gluten sensitivity.
For a fruit topping, simmer frozen berries with a little water and sugar until thickened for a quick compote.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. Reheat is not recommended as the texture can change, but bringing it to room temperature before serving will soften the texture and enhance flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without the crust?

Yes, you can bake the cheesecake mixture directly in a greased pan without the crust for a crustless version. The baking time remains the same.

What kind of cottage cheese works best?

Any type of cottage cheese will work, from nonfat to full-fat. For the creamiest texture, use 2% or full-fat cottage cheese and blend thoroughly to avoid lumps.

Cottage Cheese Cheesecake Recipe

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★★★★★

4.7 from 77 reviews

This Cottage Cheese Cheesecake is a lighter, protein-packed twist on the classic dessert, featuring a graham cracker crust and a creamy filling made with cottage cheese, Greek yogurt, and a hint of lemon zest. Perfect for a comforting treat that feels indulgent yet wholesome.

Author: zara
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 4 hours including chilling time
Yield: 6 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Graham Cracker Crust

3/4 cup graham cracker crumbs
1 tbsp sugar
Pinch kosher salt
3 tbsp unsalted butter, melted

Cheesecake Filling

1 cup cottage cheese (2% or any kind) (227g/8oz)
1/4 cup Greek yogurt (nonfat, 2% or full-fat) (57g/2oz)
1 large egg
2.5 tablespoons sugar (32g)
1.5 tablespoons flour or cornstarch (12g)
1/2 teaspoon vanilla extract
1/2 teaspoon lemon zest

Optional Toppings

Yogurt
Strawberries (fresh or as a quick compote)
Granola

Instructions

Prepare the graham cracker crust: Preheat your oven to 350°F (175°C) and grease a 6-inch springform pan. In a small bowl, combine the graham cracker crumbs, sugar, and a pinch of kosher salt. Stir in the melted butter until the mixture is evenly moistened. Press this crumb mixture firmly and evenly into the bottom of the prepared pan.
Bake the crust: Place the pan in the oven and bake for 10-12 minutes until the crust is golden brown and fragrant. Remove from the oven and set aside to cool slightly.
Make the cheesecake filling: In a high-powered blender, combine cottage cheese, Greek yogurt, egg, sugar, flour or cornstarch, vanilla extract, and lemon zest. Blend until the mixture is completely smooth and thoroughly combined, ensuring a creamy texture without lumps.
Assemble and bake the cheesecake: Pour the blended cottage cheese mixture over the baked crust in the springform pan. Return to the oven and bake for 30-35 minutes until the edges are set, beginning to brown, and the surface appears matte. The center should still jiggle slightly but not be liquid or sloshy.
Cool and chill: Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for several hours or overnight to set properly and develop flavors.
Add toppings and serve: Before serving, optionally spread or sprinkle your choice of toppings such as yogurt, fresh strawberries or a quick strawberry compote, and granola for added texture and flavor.

Notes

The crust is optional; you can bake the cheesecake without it in a greased pan if preferred.
Use a high-powered blender to ensure the cottage cheese filling is completely smooth.
Lemon zest adds a fresh brightness but can be omitted if desired.
For the strawberry compote, cook frozen strawberries with a little water, a cornstarch slurry, and sugar until thickened.
Chilling the cheesecake overnight improves texture and flavor.
To make this cheesecake gluten-free, ensure the graham crackers used are gluten-free.

Keywords: cottage cheese cheesecake, healthy cheesecake, graham cracker crust, protein-packed dessert, creamy cheesecake, easy cheesecake recipe