Light & Creamy Cottage Cheese Cheesecake (High-Protein, Delicious, Foolproof)
This Cottage Cheese Cheesecake transforms simple, wholesome ingredients into a creamy, high-protein dessert that tastes just as indulgent as classic cheesecake. Perfect for healthier baking without sacrificing flavor.
A silky, lightly sweetened cheesecake made with blended cottage cheese for a creamy texture and naturally higher protein. This healthier twist delivers the rich flavor of classic cheesecake with a lighter, smoother finish.
Cottage cheese has become one of my favorite secret ingredients for desserts, and this Cottage Cheese Cheesecake proves why. When blended, cottage cheese turns incredibly smooth, making it perfect for lighter cheesecake recipes.
Why You’ll Love This Recipe
- High-Protein & Healthier: A lighter alternative to dense, heavy cheesecake.
- Ultra Creamy Texture: Blending cottage cheese creates a velvet-smooth filling.
- Easy & Beginner Friendly: Simple ingredients and minimal steps.
- Customizable: Works with many cottage cheese toppings—fruit, honey, chocolate, nuts.
- Naturally Balanced Flavor: Perfect for those who love cottage cheese fluff or healthy pudding-style desserts.
Light & Creamy Cottage Cheese Cheesecake
Ingredients
- For the Crust
- 1 ½ cups graham cracker crumbs
- 5 tablespoons melted butter
- 2 tablespoons sugar
- For the Cheesecake Filling
- 2 cups cottage cheese full-fat works best
- 8 oz cream cheese softened
- ½ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch or 2 tablespoons all-purpose flour
- ½ cup Greek yogurt optional for extra creaminess
- Optional Toppings
- Perfect for elevating your cheesecake into a cottage cheese dessert healthy masterpiece:
- Fresh berries
- Honey drizzle
- Crushed nuts
- Light cottage cheese frosting sweetened whipped cottage cheese + vanilla
- Fruit compote from cottage cheese pudding recipes
Instructions
- Prepare the Crust
- Preheat your oven to 325°F (160°C).
- Mix graham crumbs, sugar, and melted butter.
- Press the mixture firmly into an 8-inch or 9-inch springform pan.
- Bake for 8 minutes, then set aside to cool.
- Blend the Cottage Cheese
- Add cottage cheese to a blender.
- Blend on high until completely smooth and creamy—no lumps.
- This step is crucial for that perfect cheesecake texture.
- Make the Cheesecake Filling
- In a bowl, beat softened cream cheese until smooth.
- Add blended cottage cheese and mix until combined.
- Add sugar and vanilla; mix well.
- Blend in Greek yogurt (if using).
- Add eggs one at a time, mixing gently.
- Mix in cornstarch—this helps the cheesecake set without cracking.
- Bake the Cheesecake
- Pour the filling over the cooled crust.
- Tap the pan to release air bubbles.
- Bake for 45–55 minutes, until edges are set but the center is slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
- Chill
- Refrigerate for at least 4–6 hours. Overnight chilling gives the cleanest slices and best flavor.
Nabeela’s Pro Tips
1. Blend the cottage cheese really well
The secret to a silky Cottage Cheese Cheesecake is fully blended cottage cheese. If even tiny lumps remain, the filling won’t be perfectly smooth—blend until completely creamy, almost like yogurt.
2. Add Greek yogurt for extra creaminess
If you prefer a richer texture, a little Greek yogurt adds body and smoothness without extra heaviness. It also boosts the protein content naturally.
3. Don’t skip the cooling time
Cottage-cheese–based desserts need proper chilling to set. Overnight chilling gives the cheesecake that classic, sliceable firmness.
4. Use full-fat cottage cheese
Low-fat versions have more water and can make the cheesecake softer than desired. Full-fat cottage cheese produces a velvety, stable filling.
5. Avoid overbaking
Just like traditional cheesecake, this version should have a soft jiggle in the center when you remove it from the oven. It firms as it cools.
6. Go creative with toppings
This cheesecake pairs beautifully with fresh fruit, honey, nuts, dark chocolate, or even whipped cottage cheese frosting if you want a lighter finish.
7. Try flavor variations
Add lemon zest, cinnamon, or a swirl of berry puree to transform it into different styles of cottage cheesecake recipes.
FAQs
1. Can I make this cheesecake without cream cheese?
Yes! You can replace the cream cheese with extra blended cottage cheese plus 2–3 tablespoons of Greek yogurt. The cheesecake will be slightly lighter and more pudding-like but still delicious. This variation is popular in cottage cheese dessert healthy recipes.
2. Why did my cheesecake crack on top?
Cracking usually happens from overmixing, baking at too high a temperature, or rapid cooling. Mix the batter gently, bake low and slow, and let the cheesecake cool gradually inside the oven before refrigerating.
3. Can I turn this into a no-bake version?
You can! Skip the eggs and replace the cornstarch with 1 cup heavy cream whipped to stiff peaks. Fold it into the blended cottage-cheese mixture and refrigerate overnight. This method gives a mousse-like texture similar to cottage cheese fluff.
4. How long does cottage cheese cheesecake last?
Store it covered in the refrigerator for 4–5 days. It keeps its structure well and tastes even better after the first day. You can also freeze slices for up to 2 months—just thaw in the refrigerator before serving.
