This Cottage Cheese Cheesecake is rich, smooth and creamy like New York-style cheesecake. But made healthy in a blender, with cottage cheese and Greek yogurt. The best high protein, low calorie treat!

If you are looking for more cottage cheese recipes, try my cottage cheese brownie, my cottage cheese muffins, my cottage cheese cookie dough, and this cheesecake!

Cottage cheese cheesecake

The self-proclaimed Cottage Cheese King is back with a new recipe. Welcome to Cottage Cheese Cheesecake, the best healthy cheesecake ever made. I already have a protein cheesecake recipe on my blog, and it's a real winner, satisfying my cravings with just 99 calories.

But with cottage cheese in the spotlight right now, I decided to make a protein cheesecake with cottage cheese. No protein powder, no artificial sweetener — just cottage cheese and Greek yogurt, coming together in a rich and velvety dessert that's impossible to resist.

Why you will love this recipe

• Quick and easy. Making healthy cheesecake with cottage cheese is so simple. No mixing bowl, just a blender or a food processor...Which means less prep time and less cleaning. No water bath required!
• Healthy and high protein. Refined sugar-free, low fat, low calorie, and nutritious. A slice of this cheesecake has over 8 g of protein for just 127 calories. Without the need for protein powder, because this recipe uses cottage cheese and Greek yogurt.
• Rich and tasty. Unlike other healthy cheesecake recipes, this creamy dessert tastes rich and sweet like the original. Have a bite and you'll love the zesty, vanilla flavors in your mouth.

Ingredients and substitutes

• Cheesecake crust. This velvety dessert features a simple crust made with graham crackers, butter, and maple syrup or honey.
• Cottage cheese. For the best healthy cheesecake, use cottage cheese with at least 2% fat. My recommendation is 4% fat cottage cheese, it lends a rich and creamy texture without too many calories.
• Greek yogurt. I used and recommend 5% Greek yogurt—it perfectly replaces cream cheese or sour cream with fewer calories. For a lighter option, you can use 2% Greek yogurt, but avoid low-fat options. Lactose-free Greek yogurt works well too.
• Eggs. You'll need two large eggs, only egg whites are not suitable for this recipe.
• Maple syrup. This is a cottage cheese cheesecake with no sugar and no artificial sweetener. It is sweetened naturally with maple syrup, which you can replace for honey, agave nectar, date syrup, or coconut syrup. Keto maple syrup will also work.
• Cornstarch. Cornstarch helps the cheesecake set and prevents it from breaking. I don't recommend substituting it, but all-purpose flour might work as an alternative.
• Flavors. A teaspoon of vanilla extract and a splash of lemon juice give this dessert the classic taste of a New York cheesecake.

How to make cottage cheese cheesecake

Making healthy cheesecake with cottage cheese is very simple, no mixing and no water bath for baking. You can prepare it straight in a blender or in a food processor. Here's an overview of the process, more details can be found in the recipe card down below.

1. Make the Crust: Place graham crackers, butter and maple syrup in a food processor or high speed blender and pulse until they become fine crumbs. Transfer the mixture into the prepared springform mold, and gently press it down with your hands, a spoon, or the bottom of a glass. Bake in hot oven at 320°F (160°C) for 20 minutes.
2. Make the Cottage Cheese Cream: Add to a food processor or blender cottage cheese, Greek yogurt, maple syrup, eggs, cornstarch, vanilla extract and lemon juice. Process until smooth and creamy. Pour the mixture over your baked crust and use a spatula to spread it out. Bake at 350°F (180°C) for 40 to 45 minutes.
3. Let cool: Once the cheesecake is baked, let cool at room temperature first and then refrigerate for at least 8 hours before serving.

Watch the video recipe

Storage instructions

To store, let the cake cool to room temperature first. Transfer the cottage cheesecake to an airtight container and refrigerate for a maximum of 5 days. I do not recommend freezing this dessert, as it will lose its creamy, velvety texture.

Recipe variations

• Crustless cottage cheese cheesecake: Bake the cottage cheese mixture in a prepared springform mold, without the base underneath.
• Keto cottage cheese cheesecake: Swap out graham crackers for keto crackers or omit the crust, and use sugar-free syrup as a replacement for maple syrup.
• Cottage cheese cheesecake with protein powder: Blend cheese with a scoop of your favorite protein powder and 2 additional tablespoons of Greek yogurt. I recommend vanilla whey protein powder.
• Lactose-free cottage cheese cheesecake: Use dairy-free butter for the crust, then make the cream with lactose-free cottage cheese and lactose-free Greek yogurt.
• Cottage cheesecake with toppings: Serve with fresh fruit such as strawberries or berries, jam, keto caramel sauce, or a drizzle of chocolate cream.

More cottage cheese recipes

• Cottage cheese cookie dough
• Cottage cheese muffins
• Whipped cottage cheese
• Cottage cheese brownies
• Cottage cheese banana bread
• Healthy Syrniki pancakes
• Cottage cheese pancakes
• Cottage cheese Alfredo pasta