Description
This Strawberry Cottage Cheese Cheesecake is a high-protein, low-fat dessert that’s naturally sweetened with honey and topped with fresh strawberries. Made with cottage cheese and Greek yogurt, it’s a creamy yet light alternative to traditional cheesecake—perfect for a guilt-free indulgence!
Ingredients
- 2 cups cottage cheese
- 1 cup Greek yogurt
- ¾ cup honey
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ cup cornstarch
- 1 cup fresh strawberries, sliced
- 2 tablespoons honey (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a blender, combine cottage cheese, Greek yogurt, honey, eggs, vanilla extract, and cornstarch. Blend until smooth.
- Pour the mixture into the prepared pan and smooth the top.
- Bake for 45-50 minutes, or until the cheesecake is set and slightly golden on top.
- Let cool completely before removing from the pan.
- In a small bowl, mix the sliced strawberries with 2 tablespoons of honey. Top the cooled cheesecake with the strawberries.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- Make it gluten-free: This recipe is naturally gluten-free, but ensure all ingredients are certified GF.
- Sweetener swap: Replace honey with maple syrup or agave nectar for a different flavor.
- Crust option: Add a graham cracker crust if desired by mixing crushed graham crackers with melted butter.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.