This New York-style cheesecake is made with cottage cheese and cream cheese, blended for a creamy, delicious high-protein dessert. Cottage cheese cheesecake is lower in fat and calories, and so good!
Cottage Cheese Cheesecake
Since cottage cheese is having a moment, why not make a cottage cheese cheesecake?! I played around with this recipe, and my husband Tommy, who loves cheesecake, gave it two thumbs up! It’s delicious with a velvety smooth texture, great on its own or with fresh fruit. You can see more cottage cheese recipes here if you need breakfast, lunch, or dinner ideas. And, if you’re not on board with cottage cheese, don’t worry. I have plenty of recipes without it, like my No-Bake Cheesecake, Strawberry Cheesecake Dip, and Cheesecake Cupcakes.
Why Cottage Cheese Works So Well in Cheesecake
I had the idea to use cottage cheese in my cheesecake, and the results were creamy, rich, and surprisingly light. I tested this dessert a few times. The first round, I skipped the cream cheese, but I didn’t care for it. It tasted more like an Italian cheesecake, and we love NY-style cheesecake, so with a few changes I was really happy with the results.
- Protein-packed: The low-fat cottage cheese combined with cream cheese gives this cheesecake more protein than most other recipes. One slice has only 159 calories and 15 grams of carbs.
- Make it in the blender: While you’ll need to pull out your food processor or blender to make this cheesecake recipe, it’s a really easy one to whip up. Pulse the crust ingredients and blend the batter, then pop it in the oven!
- Perfect for entertaining: Since cheesecakes must chill in the fridge, this is a great make-ahead dessert to prepare the day before a party, so you can check one more thing off your to-do list.
Ingredients You’ll Need
Here’s everything you’ll need to make this healthier cottage cheese cheesecake. See recipe card below for exact measurements.
- Cheesecake Crust: Graham crackers, monk fruit or sugar, and cold whipped butter create a buttery, sweet base.
- Cream cheese: Make sure it’s the cream cheese that comes in bricks, not tubs. I use Philadelphia.
- Cottage cheese: I use 2% cottage cheese for a velvety cheesecake with lots of protein. Good Culture is my favorite brand.
- Lemon Zest: You’ll need one medium-sized lemon to get one teaspoon of zest.
- Eggs: Use two large eggs.
- Sweetener: Monk fruit or granulated sugar will work.
- Flour: You only need two teaspoons of all-purpose flour.
- Vanilla extract enhances the cake’s flavor.
- Topping: Top your cheesecake with fresh fruit, like berries or figs.
How to Make Cottage Cheese Cheesecake
The crust and filling for this cottage cheese cheesecake both come together quickly and easily in the food processor. Check the recipe card at the bottom for printable instructions.
- Make the Graham Cracker Crust: I pulsed the graham crackers, sugar, and butter in a food processor. Add a tablespoon of water and pulse a few more times until it has a coarse meal texture. Then I pressed the crust into a parchment-lined spring form pan.
- Make the Cheesecake Batter: Blend the cream cheese, cottage cheese, and lemon zest in a blender until smooth. Add the eggs one at a time, then the vanilla, sugar, and flour.
- Bake: Pour the batter into the pan and bake it for 45 minutes at 350°F until the cake is set.
- Let the cheesecake cool on a wire rack and then refrigerate it for at least four hours or as long as overnight before cutting.
Variations
- Crust: You can swap graham crackers for chocolate graham crackers or vanilla wafer cookies.
- Gluten-free graham crackers if you can’t have gluten.
- Fruit: Substitute a blueberry compote for fresh fruit.
- Cheesecake toppings: Instead of fruit, drizzle chocolate or caramel over the cake.
Storage
Refrigerate cottage cheese cheesecake in an airtight container for up to five days.
More Cottage Cheese Recipes You’ll Love
Cottage Cheese Cheesecake Recipe
Equipment
Ingredients
For the crust:
- 6 sheets graham crackers, 3.5 oz total*
- 2 tablespoons monk fruit sweetener, or use granulated sugar
- 3 tablespoons cold whipped butter
For the cheesecake:
- 8 ounces cream cheese, I like Philadelphia
- 2 1/3 cups 2% cottage cheese
- 1 teaspoon lemon zest, not packed
- 2 large eggs
- 1/3 cup monk fruit , or sugar
- 2 teaspoons all purpose flour
- 1 tablespoon vanilla extract
- optional fruit, for topping
Instructions
- Line a 9-inch spring form pan with parchment paper on the bottom. Spray the sides of the pan with cooking spray.
- Preheat oven to 350°F
To make the crust:
- Place graham crackers, sugar and butter into a food processor and pulse a few times. Add 1 tbsp water and pulse a few more times until it has a texture of coarse meal.
- Gently press the crust into the lined pan. Set aside.
To make the cheesecake filling:
- In a blender add the cream cheese, cottage cheese and lemon zest and blend together until it is really smooth.
- Add the eggs one at a time and mix.
- Add the vanilla extract, sugar and flour into the cottage cheese mixture and pulse until blended.
- Pour the cheesecake batter into the pan. Bake in the oven for about 45 minutes, until the cheesecake is set.
- Let it cool on a rack, then place in fridge for at least 4 hours or as long as overnight.
- Top with fresh berries if using (or topping of your choice) and cut into 12 slices.