Cottage Cheese Cheesecake

5 from 4 votes

Cottage Cheese Cheesecake

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!

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert, Snack

Cuisine: High Protein, Keto, Low calorie, Low carb

Keyword: baking, cottage cheese, Greek yogurt

Servings: servings

Equipment

high speed blender or food processor

Ingredients

Cheesecake Crust

3.5 oz (100 g) graham crackers
2 tbsp unsalted butter melted
1 tbsp maple syrup or honey

Cottage Cheese Cream

1 ¾ cups (390 g) cottage cheese minimum 2% fat
⅓ cup (80 g) Greek yogurt 5% fat
2 whole eggs
¼ cup (80 g) maple syrup or honey
⅓ cup (40 g) cornstarch or all purpose flour
1 tsp vanilla extract
1 ½ tsp lemon juice

Metric - US Customary

Instructions

Preheat oven to 320°F (160°C). Grease bottom and sides of a 9 inch (20 cm) springform mold with butter or line it with parchment paper.

Cheesecake Crust

Place graham crackers, melted butter and maple syrup in a food processor or high speed blender and pulse until they become fine crumbs. The mixture should resemble wet sand.
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 the graham crackers crust for 20 minutes while preparing the cream.

Cottage Cheese Cream

After baking the crust, preheat the oven to 350°F (180°C).
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 cottage cheese mixture over the baked crust, then use a spatula or spoon to spread it evenly.
Bake cottage cheese cheesecake for 40 to 45 minutes, or until it has set.
Once the cheesecake is baked, let cool at room temperature first, then refrigerate for at least 8 hours before serving.
Serve with fresh fruit, jam, or your favorite sauce

Video

Nutrition