Go Back
Cottage Cheese Cheesecake slice

Light & Creamy Cottage Cheese Cheesecake

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.
257
Print Recipe Pin Recipe
Course Dessert
Cuisine American

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.
Keyword Light & Creamy Cottage Cheese Cheesecake
Tried this recipe?Let us know how it was!