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

https://embed.mediavine.com/videos/r6wz3dsjumga4mgsiotl

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.

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Top 4 cottage cheese cheesecake recipes from across the web

The most viewed cottage cheese cheesecake recipes by Recipe Cart users, saved from over 6,000 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...

The most viewed cottage cheese cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine