Cottage Cheese Cheesecake Recipe

Introduction

This Cottage Cheese Cheesecake offers a lighter twist on the classic dessert, balancing creamy texture with subtle tanginess. It’s simple to make and perfect for a comforting treat or special occasion.

Ingredients

• 3/4 cup graham cracker crumbs
• 1 tbsp sugar
• pinch kosher salt
• 3 tbsp unsalted butter, melted
• 1 cup cottage cheese (227g/8oz, any fat percentage works)
• 1/4 cup Greek yogurt (57g/2oz, nonfat, 2%, or full-fat)
• 1 large egg
• 2.5 tablespoons sugar (32g)
• 1.5 tablespoons flour or cornstarch (12g)
• ½ teaspoon vanilla extract
• ½ teaspoon lemon zest
• Optional: yogurt, strawberries, and granola for topping

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease a 6-inch springform pan. If making a larger cheesecake, double the recipe and use an 8 or 9-inch pan.
2. Step 2: In a small bowl, combine graham cracker crumbs, 1 tablespoon sugar, and a pinch of kosher salt. Stir in the melted butter until the mixture is evenly moistened.
3. Step 3: Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Bake for 10–12 minutes until golden and fragrant. Remove from oven and set aside.
4. Step 4: In a high-powered blender, combine cottage cheese, Greek yogurt, egg, 2.5 tablespoons sugar, flour or cornstarch, vanilla extract, and lemon zest. Blend until smooth and fully combined.
5. Step 5: Pour the creamy mixture over the baked crust or directly into a greased 6-inch springform pan if skipping the crust.
6. Step 6: Bake for 30–35 minutes, until the edges are set and lightly browned with a matte finish. The center should be slightly jiggly but not liquid.
7. Step 7: Let the cheesecake cool to room temperature, then refrigerate for several hours or overnight for best texture.
8. Step 8: Before serving, add your favorite toppings like yogurt, fresh strawberries, or homemade granola for extra flavor and texture.

Tips & Variations

• For a smoother filling, blend the cottage cheese thoroughly or strain before mixing.
• Use lemon zest for a fresh citrus note; orange zest can be a tasty alternative.
• Try topping with a quick strawberry compote made by simmering frozen strawberries with a splash of water, sugar, and a little cornstarch slurry for a sweet, glossy finish.
• You can substitute the graham cracker crust with crushed digestive biscuits or skip the crust for a crustless cheesecake.

Storage

Store the cheesecake covered in the refrigerator for up to 3–4 days. Keep it well wrapped or in an airtight container to prevent it from absorbing any odors. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular blender instead of a high-powered one?

Yes, you can use a regular blender, but it may take a bit longer to achieve a completely smooth filling. Pulse repeatedly and scrape down the sides to fully blend the cottage cheese.

Is it necessary to bake the crust before adding the filling?

Baking the crust helps it set and become crisp, avoiding a soggy bottom. However, if short on time, you can press the crust and add the filling directly, but the texture may be softer.

Cottage Cheese Cheesecake Recipe

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★★★★★

4.6 from 137 reviews

This Cottage Cheese Cheesecake offers a lighter, protein-rich alternative to traditional cheesecake by using creamy cottage cheese and Greek yogurt. The luscious filling paired with a crisp graham cracker crust creates a delightful, slightly tangy dessert that’s perfect for any occasion. Serve it chilled with fresh strawberries and granola for added texture and flavor.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 4 hours (including chilling time)
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Crust

• 3/4 cup graham cracker crumbs
• 1 tbsp sugar
• Pinch kosher salt
• 3 tbsp unsalted butter, melted

Cheesecake Filling

• 1 cup cottage cheese (2% or any kind), 227g / 8oz
• 1/4 cup Greek yogurt (nonfat, 2% or full-fat), 57g / 2oz
• 1 large egg
• 2.5 tablespoons sugar (32g)
• 1.5 tablespoons flour or cornstarch (12g)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon zest

Optional Toppings

• Greek yogurt
• Strawberries (fresh or quick compote)
• Granola

Instructions

1. Prepare the Crust: Preheat your oven to 350°F (175°C) and grease a 6-inch springform pan. In a small bowl, combine the graham cracker crumbs, sugar, and a pinch of kosher salt. Stir in the melted butter until the mixture is evenly moistened. Press this crumb mixture firmly and evenly into the bottom of the pan.
2. Bake the Crust: Place the pan in the oven and bake the crust for 10-12 minutes until it turns golden and fragrant. Remove from the oven and allow it to cool slightly while preparing the filling.
3. Prepare the Cheesecake Filling: In a high-powered blender, add the cottage cheese, Greek yogurt, egg, sugar, flour or cornstarch, vanilla extract, and lemon zest. Blend on high until the mixture is very smooth and fully combined, ensuring no lumps remain.
4. Assemble and Bake: Pour the smooth cottage cheese mixture over the baked graham cracker crust in the springform pan. Place it back in the oven and bake for 30-35 minutes. The cheesecake edges should be set with a matte finish and slight browning, while the center should remain slightly jiggly but not liquid.
5. Cool and Chill: Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate it for several hours or overnight to allow it to set completely and develop flavors.
6. Add Toppings and Serve: Before serving, spread or sprinkle your desired toppings such as Greek yogurt, freshly made strawberry compote (made by boiling frozen strawberries with a little water, sugar, and a cornstarch slurry), and granola for crunch and added sweetness.

Notes

• You can double the recipe to bake in an 8 or 9-inch pan if a larger cake is preferred.
• The crust is optional but adds a lovely crunch and traditional cheesecake texture.
• The cheesecake should not be overbaked; the center will continue to set as it cools.
• Using a high-powered blender ensures a smooth, creamy filling without lumps.
• The lemon zest adds a subtle citrus brightness enhancing the flavor profile.
• Leftovers keep well in the refrigerator for up to 3-4 days.

Keywords: Cottage Cheese Cheesecake, Low Fat Cheesecake, Healthy Cheesecake, Greek Yogurt Dessert, Easy Cheesecake Recipe