This New York-style cheesecake is made with a combination of cottage cheese and cream cheese, blended together for a creamy and delicious low-calorie dessert! No one will even know!
Cottage Cheese Cheesecake
Since cottage cheese is having a moment, why not make a cottage cheese cheesecake?! I played around with this recipe, and my husband Tommy, who loves cheesecake, gave it two thumbs up! It’s delicious with a velvety smooth texture and is great on its own or with fresh fruit. More cheesecake recipes you may love are this No-Bake Strawberry Cheesecake, Cranberry Swirl Cheesecake Squares, and Chocolate Cheesecake Cups.
Why This Cheesecake with Cotttage Cheese Recipe Works
- Healthier Dessert: The low-fat cottage cheese combined with cream cheese gives this cheesecake more protein than most other recipes. Plus, one slice has only 159 calories and 15 grams of carbs.
- Easy: While you’ll need to pull out your food processor and blender to make this cheesecake recipe, it’s a really easy one to whip up. Pulse the crust ingredients and blend the batter, then pop it in the oven!
- Perfect for Entertaining: Since cheesecakes must chill in the fridge, this dessert is excellent for making the day before a party, so you can check one more thing off your to-do list.
- Cheesecake Crust: Graham crackers, monk fruit or sugar, and cold whipped butter create a buttery, sweet base.
- Cheese: I used cream cheese and 2% cottage cheese for a velvety cheesecake with lots of protein.
- Lemon Zest: You’ll need one medium-sized lemon to get one teaspoon of zest.
- Eggs: Use two large eggs.
- Sweetener: Monk fruit or granulated sugar will work.
- Flour: You only need two tablespoons of all-purpose flour.
- Vanilla Extract enhances the cake’s flavor.
- Topping: Top your cheesecake with fresh fruit, like berries or figs.
How to Make Cottage Cheese Cheesecake
- Make the Graham Cracker Crust: Pulse the graham crackers, sugar, and butter in a food processor. Add a tablespoon of water and pulse a few more times until it has a coarse meal texture. Press the crust into a parchment-lined spring form pan.
- Make the Cheesecake Batter: Blend the cream cheese, cottage cheese, and lemon zest in a blender until smooth. Add the eggs one at a time, then the vanilla, sugar, and flour.
- Bake: Pour the batter into the pan and bake it for 45 minutes at 350°F until the cake is set.
- Let the cheesecake cool on a wire rack and then refrigerate it for at least four hours or as long as overnight before cutting.
- Crust: Swap graham crackers for chocolate graham crackers or vanilla wafer cookies.
- Fruit: Substitute a fruit compote for fresh fruit.
- Cheesecake Toppings: Instead of fruit, drizzle chocolate or caramel over the cake.
Refrigerate cheesecake in an airtight container for up to five days.
More Cottage Cheese Recipes You’ll Love
Yield: 12 servings
Serving Size: 1 /12th slice
To make the crust:
Place graham crackers, sugar and butter into a food processor and pulse a few times. Add 1 tbsp water and pulse a few more times until it has a texture of coarse meal.
Gently press the crust into the lined pan. Set aside.
To make the cheesecake filling:
In a blender add the cream cheese, cottage cheese and lemon zest and blend together until it is really smooth.
Add the eggs one at a time and mix.
Add the vanilla extract, sugar and flour into the cottage cheese mixture and pulse until blended.
Pour the cheesecake batter into the pan. Bake in the oven for about 45 minutes, until the cheesecake is set.
Let it cool on a rack, then place in fridge for at least 4 hours or as long as overnight.
Top with fresh berries if using (or topping of your choice) and cut into 12 slices.
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Serving: 1 /12th slice, Calories: 159 kcal, Carbohydrates: 15 g, Protein: 6.5 g, Fat: 10.5 g, Saturated Fat: 6 g, Cholesterol: 60 mg, Sodium: 243 mg, Fiber: 0.5 g, Sugar: 3 g