This cottage cheese cheesecake is one of those desserts that completely surprised me the first time I made it. It’s got that smooth, creamy feel of a classic cheesecake, but it’s built from lighter, high-protein ingredients like cottage cheese and Greek yogurt. And get this—you don’t even need a mixer. Just toss everything in the blender, hit start, and pour it into your pan. It’s that simple.
I’ve made this cheesecake more times than I can count—sometimes topped with a quick berry compote, sometimes plain, and once with a swirl of peanut butter (don’t knock it till you try it). It never lasts long in the fridge, which tells you everything you need to know.
What Makes This Cheesecake Worth It
Hands-off prep
You don’t have to fuss with creaming or folding—just blend it up and pour. Great when you want dessert but don’t want to pull out all your tools or make a mess.
Protein boost
I love a dessert that doesn’t leave me feeling like I need a nap. Thanks to cottage cheese and yogurt, this one’s satisfying but not heavy.
Tweak it how you like
The base has a subtle lemony note and light vanilla vibe, but you can totally take it in different directions. I’ve done jam swirls, melted chocolate streaks, even baked it crustless for a no-fuss treat.
Ingredients (and a Few Things I’ve Learned)
Cottage Cheese
I usually go for 2%—it adds a bit of richness without making the cheesecake too heavy. I’ve also tried nonfat versions when that’s what I had, and they still worked fine. Just give it a good blend to break up the curds completely.
Greek Yogurt
This adds creaminess and balances the tang. Both 0% and 2% have worked for me. If you’re using a brand that’s really thick, like skyr, you might want to thin it slightly with milk or water.
Sugar
Plain white sugar is the safest choice here if you want that classic cheesecake flavor. I did try one version with maple syrup—it was good, but tasted more like a fall dessert. Stick to sugar unless you want that maple twist.
Flour or Cornstarch
You just need a little to bind it all together. If I’m making this for friends who eat gluten-free, I go for cornstarch and it works great.
Lemon Zest
This tiny addition adds brightness and keeps the cheesecake from feeling too flat. I skip it when I want a more neutral base, especially if I’m topping it with fruit.
Graham Crackers
If I have store-bought crumbs, great. Otherwise, I toss full crackers in a zip bag and roll them out with a rolling pin. You’ll need about 10–11 sheets to get ¾ cup of crumbs.
My Notes from the Test Kitchen
I’ll be honest—this recipe took me a couple of tries to get right. The first time, I used honey instead of sugar and way too much liquid. I chilled it overnight only to wake up to a soggy cheesecake with a puddle in the pan. Not fun.
After tweaking things—less egg, dry sugar instead of liquid sweetener, and just a spoonful of flour—it turned into something I’d actually serve to guests. And they wouldn’t guess it’s made from cottage cheese.
The blender does all the work here, which is one of my favorite parts. I usually grease my springform pan and line the bottom with parchment just to make clean-up easier. If you don’t have a springform pan, use a regular round cake pan and create a little parchment sling to help lift the cheesecake out after it cools. It works like a charm.
How I Like to Serve It
This cheesecake is lovely on its own, but a fruit topping really brings it to life. I keep a stash of frozen berries in the freezer and make a quick compote with a splash of lemon juice and a spoon of sugar. Just simmer everything in a pan until it thickens slightly, then let it cool while the cheesecake bakes.
Fresh berries work too, especially when they’re in season. Once, I even made a mango puree and drizzled it on top—total summer vibe.
Leftovers and Storage
I usually keep this cheesecake in an airtight container in the fridge. It holds up for about a week—though it rarely lasts more than a couple of days around here. The texture actually gets better after it sits overnight, so I often make it the day before I plan to serve it.
I wouldn’t recommend freezing it. I’ve tried once, and while it still tasted good, the texture got a bit watery after thawing.
Common Questions from Friends
Can I use low-fat ingredients?
Yes! I’ve made this with nonfat cottage cheese and yogurt and it still turned out creamy. Full-fat just gives it a bit more richness.
Do I need to use a crust?
Not at all. I’ve baked this in a greased dish without any crust and it turned out great. It’s more of a custard-style cheesecake that way, but still delicious.
Will people know it’s made from cottage cheese?
Not if you blend it well. The texture is surprisingly smooth, and most people can’t guess the main ingredient unless you tell them. Even then, they’re impressed.
Can I make this ahead of time?
Absolutely. I often make it the night before and let it chill in the fridge overnight. It firms up beautifully and slices cleanly the next day.
Cottage Cheese Cheesecake
This protein-packed cottage cheese cheesecake is rich, creamy, and surprisingly light. It delivers all the indulgence of traditional cheesecake with a boost of Greek yogurt and cottage cheese. Perfect on its own, but even better topped with fresh berries, fruit compote, or crunchy granola.
Ingredients
For the crust (optional)
- 3/4 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- Pinch of kosher salt
For the cheesecake filling
- 1 cup cottage cheese (any kind works—2% is a great choice)
- 1/4 cup Greek yogurt (nonfat or full-fat)
- 1 large egg
- 2.5 tablespoons sugar
- 1.5 tablespoons all-purpose flour or cornstarch
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
Optional toppings
- Yogurt
- Fresh strawberries
- Granola
Instructions
- To make the crust (optional): Preheat your oven to 350°F and lightly grease a 6-inch springform pan. If you’re scaling the recipe up, you can use an 8- or 9-inch cake pan instead.
- In a small mixing bowl, stir together the graham cracker crumbs, melted butter, sugar, and a pinch of salt until the mixture resembles wet sand.
- Press it evenly into the bottom of your prepared pan and bake for 10–12 minutes, just until golden and fragrant. Let it cool slightly while you prepare the filling.
- To make the cheese cake: Add the cottage cheese, Greek yogurt, egg, sugar, flour (or cornstarch), vanilla, and lemon zest to a high-speed blender.
- Blend until completely smooth—this gives the cheesecake its silky texture.Pour the mixture over the crust (or directly into a greased pan if skipping the crust), and bake for 30–35 minutes. You'll know it's done when the edges are set and lightly golden, and the center still has a slight wobble.
- Remove from the oven and allow to cool at room temperature. Then, chill it in the fridge for a few hours or overnight to let it fully set.Before serving, add your favorite toppings—like a quick strawberry compote, some tangy yogurt, or a sprinkle of granola for crunch.
Notes
- No springform pan? No problem. Line a regular cake pan with parchment paper to lift the cheesecake out easily.
- Want a bigger batch? This recipe doubles well for a standard 9-inch pan.
- To make the strawberry compote, simmer a few frozen berries with a splash of water, a touch of sugar, and a bit of cornstarch slurry until thickened.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 395Total Fat 18gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 8gCholesterol 82mgSodium 348mgCarbohydrates 43gFiber 2gSugar 24gProtein 15g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This cottage cheese cheesecake has become one of those reliable, no-fuss desserts that I reach for when I want something sweet, satisfying, and a little lighter than the usual cheesecake. It’s simple, surprisingly elegant, and endlessly adaptable. Whether you’re topping it with jam, compote, or just digging in plain, it’s a feel-good treat you’ll want to make again.
Try Other Cottage Cheese Recipes:
