This Cottage Cheese Cheesecake is rich, smooth, and creamy like a traditional New York-style cheesecake but made healthier with cottage cheese and Greek yogurt. It’s the perfect high-protein, low-calorie treat that doesn’t compromise on flavor.
Why You’ll Love This Recipe
- Quick and Easy: Prepared in a blender or food processor, this cheesecake requires minimal effort and no water bath.
- Healthy and High Protein: Refined sugar-free, low fat, and low calorie, each slice offers over 8 grams of protein for just 127 calories.
- Rich and Tasty: Despite being a healthier version, it maintains the rich and sweet flavor of traditional cheesecake.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- 3.5 oz (100 g) graham crackers
- 2 tablespoons unsalted butter
- 1 tablespoon maple syrup or honey
For the Filling:
- 1¾ cups (390 g) cottage cheese (minimum 2% fat)
- ⅓ cup (80 g) Greek yogurt (5% fat)
- 2 large eggs
- ¼ cup (80 g) maple syrup or honey
- ⅓ cup (40 g) cornstarch
- 1 teaspoon vanilla extract
- 1½ teaspoons lemon juice
Directions
- Prepare the Crust:
- Preheat the oven to 320°F (160°C).
- Grease the bottom and sides of a 9-inch (20 cm) springform pan with butter or line it with parchment paper.
- In a food processor or high-speed blender, pulse the graham crackers, butter, and maple syrup until they form fine crumbs resembling wet sand.
- Press the mixture evenly into the prepared pan.
- Bake for 20 minutes.
- Prepare the Filling:
- After baking the crust, increase the oven temperature to 350°F (180°C).
- In a blender or food processor, combine the cottage cheese, Greek yogurt, maple syrup, eggs, cornstarch, vanilla extract, and lemon juice. Blend until smooth and creamy.
- Pour the filling over the baked crust, spreading it evenly with a spatula.
- Bake the Cheesecake:
- Bake for 40 to 45 minutes, or until the cheesecake has set.
- Once baked, let it cool to room temperature, then refrigerate for at least 8 hours before serving.
Servings and Timing
- Servings: 12 slices
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
Variations
- Crustless Option: Omit the crust and bake the filling directly in the prepared pan.
- Keto-Friendly: Use keto-friendly crackers for the crust and sugar-free syrup as a sweetener.
- Protein Boost: Add a scoop of your favorite protein powder to the filling mixture.
- Lactose-Free: Substitute with lactose-free cottage cheese and Greek yogurt.
- Toppings: Serve with fresh fruits, jams, or a drizzle of chocolate sauce.
Storage/Reheating
- Storage: After cooling, cover the cheesecake and refrigerate for up to 5 days.
- Freezing: Freezing is not recommended as it may affect the creamy texture.
FAQs
1. Can I use low-fat cottage cheese?
Yes, but using at least 2% fat cottage cheese provides a creamier texture.
2. Is Greek yogurt necessary?
Greek yogurt adds creaminess and protein; however, you can substitute it with sour cream if preferred.
3. Can I use a different sweetener?
Yes, honey, agave nectar, or date syrup can replace maple syrup.
4. How can I make it gluten-free?
Use gluten-free graham crackers for the crust.
5. Do I need to strain the cottage cheese?
If your cottage cheese is very watery, straining can help achieve a smoother texture.
6. Can I add flavors?
Absolutely! Add lemon zest or almond extract for a flavor twist.
7. What if I don’t have a springform pan?
A regular cake pan can work; line it with parchment for easy removal.
8. How do I prevent cracks?
Ensure all ingredients are at room temperature and avoid overbaking.
9. Can I make mini cheesecakes?
Yes, use a muffin tin and adjust the baking time accordingly.
10. Is a water bath necessary?
No, this recipe doesn’t require a water bath.
Conclusion
This Cottage Cheese Cheesecake offers a healthier twist on a classic dessert without sacrificing flavor or texture. It’s an easy-to-make, high-protein treat that’s sure to satisfy your sweet tooth. Enjoy it plain or with your favorite toppings for a delightful indulgence.
Print
Cottage Cheese Cheesecake
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Description
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!
Ingredients
For the Crust:
- 3.5 oz (100 g) graham crackers
- 2 tablespoons unsalted butter
- 1 tablespoon maple syrup or honey
For the Filling:
- 1¾ cups (390 g) cottage cheese (minimum 2% fat)
- ⅓ cup (80 g) Greek yogurt (5% fat)
- 2 large eggs
- ¼ cup (80 g) maple syrup or honey
- ⅓ cup (40 g) cornstarch
- 1 teaspoon vanilla extract
- 1½ teaspoons lemon juice
Instructions
- Prepare the Crust:
- Preheat the oven to 320°F (160°C).
- 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:
- Increase oven temperature to 350°F (180°C).
- 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:
- Bake for 40-45 minutes or until set.
- Cool to room temperature, then refrigerate for at least 8 hours before serving.
Notes
To make it crustless, skip the crust preparation and bake the filling directly in the pan.
For a gluten-free version, use gluten-free graham crackers.
Adding a scoop of protein powder to the filling boosts the protein content further.
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