cottage cheese cheesecake

Satisfy your cheesecake cravings while dieting with this easy to make and healthy Cottage Cheese Cheesecake that&#039;s packed with protein!

Easy Cottage Cheese Cheesecake

Large Whole Egg

½ Teaspoon Vanilla Extract

Tablespoon Sweetener (Your Choice)

Scoop Protein Powder (Your Choice)

Greek Yogurt (Complimenting Flavor)

Graham Cracker Crumbs (Your Choice (I use around 15 grams))

Butter (Your Choice (I use around 1/2 Tablespoon))

Add all of your ingredients for the Cheesecake into a food processor or blender.

Process or blend everything together until smooth.

Pour your mix into your Cheesecake dish or pan.

Bake on 325F/162C for around 20-25 minutes.

Let it cool, wrap it up, and put it into the fridge for a few hours.

Cheesecake

Mix together your Graham Cracker Crumbs and Butter.

Press it into your Cheesecake dish or pan.

Bake on 375F/192C for around 5-7 minutes.

Crust

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Satisfy your cheesecake cravings while dieting with this easy to make and healthy Cottage Cheese Cheesecake that's packed with protein!

Now you really can have your cake and eat it with this healthy high protein cheesecake. Low on sugar but not low on yum!

Cottage Cheese Cheesecake

½ cups low sugar granola

tbsp butter

cheese cottage cheese if you'd prefer))

eggs

cornstarch

cream

tbsp sugar

salt

lemon ((zested))

tsp vanilla extract ((or ½ vanilla bean))

raspberries

Preheat

Process

Process or grin the granola (or biscuits if using) roughly. Place it on a baking pan.

Melt the butter and drizzle over the granola. Mix until incorporated.

Press

Press the granola mix into the base of a circular 26cm baking tin (or rectangle 20cm x 28cm) with your hands until you have an even layer.

Bake

Put the pan into the oven for about 6-8 minutes, until lightly golden brown. Then take it immediately out of the oven.

Blend

Meanwhile, blend the cottage cheese, eggs, cornstarch, cream, sugar, lemon zest, vanilla extract and salt until completely homogenous, shiny and creamy.

Pour

Pour batter over the cookie base and scatter the berries on top.

Bake for 30 minutes until most of the cheesecake is solid and the center still has a bit of a jiggle when moved and the edges have some browning.

Rest

Take out of the oven and rest for at least 2 hours in the fridge.

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Cottage Cheese Cheesecake (High Protein and Healthy) - Ready in 45 minutes | Hurry The Food Up

You’d never guess that this No Bake Cottage Cheese Cheesecake is made without cream cheese. Featuring healthy-ish and protein-packed ingredients in the filling and crust, it’s an easy dessert that’s just as rich and indulgent as the classic.

No Bake Cottage Cheese Cheesecake

walnuts

almonds

dates

maple syrup

tsp salt

cottage cheese

raw cashews* (soaked)

tbsp oat milk (or milk of choice)

lemon juice

tbsp vanilla extract

Spray an 8-inch springform pan with nonstick spray along the bottom and sides; set aside.

Add the walnuts and almonds to a food processor and pulse for 20 seconds. Then, add the dates and pulse for 20 seconds before finally adding in the maple syrup and salt and pulsing until everything is combined.

Add the crust ingredients to the springform pan and press into an even layer. Place the pan in the freezer while you make the filling.

In a high-speed blender, blend the cottage cheese, cashews, milk, lemon juice, maple syrup, vanilla, and salt together for 1 minute until smooth. The mixture should be thick but smooth; you may need to stop the blender and scrape down the sides once or twice.

Add the cheesecake filling to the springform pan with the crust and smooth out the filling into an even layer. Place the cheesecake into the freezer for at least 4 hours.

Before serving, remove cheesecake from the freezer and wait 5-10 minutes before cutting. Enjoy!

This Homemade Cheesecake without Cream Cheese is creamy, light, and a little tangy. It&#39;s super easy to make, with no water bath needed! Enjoy with your favorite fruit jam or syrup!

Easy Cheesecake Without Cream Cheese (with Cottage Cheese)

graham crackers

+ 1 tbsp (100 grams) unsalted melted butter

tbsp (30 grams) granulated sugar

cheese

(200 milliliters) sweetened condensed milk

eggs (or 3 small eggs)

tsp vanilla extract

sugar

Preheat oven to 350°F (177°C). Layer a piece of parchment paper or aluminum foil to a  9-inch springform pan (for easier removal later).

To a food processor or a high-speed blender, add the crackers/cookies and blend until you have fine crumbs. Then add the melted butter and sugar and pulse for a little bit to mix.

Pour the mixture into the prepared pan. Using a rubber spatula, press down the crumbs firmly into a tight crust. Freeze for 10 minutes.

To the same food processor bowl, add cottage cheese and blend until smooth. Then, add the condensed milk, eggs, vanilla extract, and lemon juice. Blend for 10-15 seconds, or until the filling is smooth and creamy. Make sure to not over-lend!

Once the crust has hardened, pour the filling and tap the pan on the counter a few times to release air bubbles. Bake for 25-30 minutes. Your cheesecake is ready when the edges are set, but the center is still wobbly.

Take the cheesecake out of the oven and let it cool to room temperature, for at least 1-2 hours. Refrigerate for 4 hours or overnight before slicing and serving!

For the topping, add raspberries to a small pot alongside the sugar. Simmer over medium-low heat, stirring occasionally, for 10 minutes, or until thickened. Remove from the heat and let cool completely before spreading on the cooled cheesecake.

Creamy, dreamy, and packed with protein, this high-protein pumpkin cheesecake is a keto-friendly dessert that hits all the right notes. Cottage cheese makes the perfect protein base, while pumpkin purée and pumpkin spice add the ultimate fall flavors. Top it off with whipped cream for an indulgent finish that’s still guilt-free. Whether you’re looking for a post-dinner treat or a midday snack, this sugar-free and low-carb dessert will satisfy your cravings without derailing your goals.

High-Protein Pumpkin Cheesecake: Delicious Fall Dessert

oz cottage cheese (full-fat

pumpkin purée (unsweetened)

tsp pumpkin pie spice

whipped cream (optional,

tbsp ChocZero Pumpkin Spice Syrup,

oz cream cheese,

cinnamon,

almond

Add the cottage cheese, pumpkin purée, egg, powdered sweetener, pumpkin pie spice, and vanilla extract to a food processor or blender.

Blend on high until smooth and creamy, making sure all ingredients are fully combined.

Pour the mixture into two greased ramekins, filling them evenly.

Bake at 350°F (175°C) for 15 minutes until the cheesecake sets but is still slightly soft in the middle.

Remove from the oven and allow the cheesecakes to cool to room temperature, then refrigerate for at least 1 hour before serving.

Top with whipped cream and a sprinkle of extra pumpkin pie spice for garnish.

Enjoy your high-protein, low-carb pumpkin cheesecake!

This Keto Chocolate Cottage Cheese Cake is rich, creamy, and made with just three ingredients. It’s low in carbs, low in sugar, high in protein, and unbelievably easy—just blend, bake, and chill. A perfect no-fuss dessert.

3 Ingredient Chocolate Cottage Cheese Cake

(125 grams) Lily's milk chocolate chips

(226 grams) 4% cottage cheese

Preheat the oven to 350°F (177°C). Grease a 6 inch cake pan (a one piece pan and not springform pan) with cooking oil spray and line the bottom with a parchment round. Make sure to thoroughly grease the sides but you do not need to line the sides with parchment paper.

Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Let cool slightly, about 5 minutes.

Add cottage cheese and eggs to a blender and blend until completely smooth.

Add the melted chocolate to the blended mixture and blend again until the mixture is uniform in color.

Pour the batter into the prepared pan and smooth the top.

Bake for about 30-35 minutes, or until the edges are set and the center is slightly jiggly. The cake should also have pulled away from the edges of the pan.

Cool to room temperature, then transfer to the fridge and chill for at least 3 hours or overnight. The cake will deflate a little as it cools, this is normal. To remove cake from pan, gently loosen the edges and then flip the cake pan upside down onto a plate. Then turn the cake again so that it is right side up.

If desired, dust cake with powdered sweetener before serving. I used powdered monkfruit. Use a sharp knife to slice the cake. Store any uneaten cake in the fridge or freezer in an airtight container.

This 4-Ingredient Keto Cottage Cheese Protein Cheesecake is light, creamy, and surprisingly satisfying — with no crust and no fuss. Made with cottage cheese, eggs, protein powder, and a touch of sweetener, it&#39;s a low-carb, low sugar and high-protein treat. Baked in a water bath for a silky texture, it&#39;s perfect chilled straight from the fridge and makes a great make-ahead snack or dessert.

4 Ingredient Keto Cottage Cheese Cheesecake

eggs, room temperature

tbsp (0.5 fl oz/15 milliliters) sugar free honey sweetener

(27 grams) vanilla protein powder

Preheat the oven to 325°F (160°C). Lightly grease a 6-inch round cake pan or springform cake pan and line the bottom with a parchment round.

Blend all ingredients in a blender until smooth and creamy. Scrape down the sides to ensure no lumps remain.

Pour the mixture into the prepared pan.

Place the pan inside a larger baking dish and fill the outer dish with hot water halfway up the sides of the cheesecake pan. Bake for about 40 minutes, or until the center is set. The surface may be lightly browned. The surface of the cake will not look like traditional cheesecake but it still will taste creamy inside.

Cool completely at room temperature, then refrigerate for at least 4 hours (or overnight). If desired, you can decorate the cake before serving. Store any uneaten cheesecake in an airtight container in the fridge or freezer.

Indulge guilt-free with this Cottage Cheese Cheesecake, a healthier take on the classic dessert. Made with cottage cheese and Greek yogurt, this high-protein, low-calorie cheesecake delivers rich, creamy flavor without compromising on texture or taste. Perfect for a light dessert or snack!

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unsalted butter

(390 g) cottage cheese (minimum 2% fat)

(80 g) Greek yogurt (5% fat)

(80 g) maple syrup or honey

(40 g) cornstarch

vanilla extract

Prepare the Crust

Grease or line a 9-inch (20 cm) springform pan with parchment paper.

Blend graham crackers, butter, and maple syrup in a food processor until crumbly.

Press the mixture into the pan and bake for 20 minutes.

Prepare the Filling

Blend cottage cheese, Greek yogurt, maple syrup, eggs, cornstarch, vanilla extract, and lemon juice until smooth.

Pour filling over the crust and spread evenly.

Bake the Cheesecake

Cool to room temperature, then refrigerate for at least 8 hours before serving.

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Top 9 cottage cheese cheesecake recipes from across the web

The most viewed cottage cheese cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Cottage Cheese Cheesecake

Cottage Cheese Cheesecake

No Bake Cottage Cheese Cheesecake

Easy Cheesecake Without Cream Chees...

High-Protein Pumpkin Cheesecake: De...

3 Ingredient Chocolate Cottage Chee...

4 Ingredient Keto Cottage Cheese Ch...

Cottage Cheese Cheesecake

Cottage Cheese Cheesecake

The most viewed cottage cheese cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine