Cottage Cheese Cake

Making dessert recipes with Cottage Cheese is one of my favorite ways to use this high protein ingredient. High-Protein Cheesecake is made with a creamy texture that melts in your mouth for a blended cottage cheese dessert everyone will love.

If you have any cottage cheese leftover, you may like to use it to make Cottage Cheese Pancakes or Cottage Cheese Flatbread.

Why You’ll Love this Viral High Protein Dessert

Cottage Cheese Cake is a healthier version of traditional cheesecake made with blended cottage cheese instead of cream cheese, which makes it a high protein dessert. Don’t worry – It doesn’t taste like cottage cheese!

It has a smooth, creamy texture, slightly tangy flavor just like traditional cheesecake, and can be enjoyed plain or topped with fresh fruit, jam, fresh berries or a dusting of powdered sugar.

Cottage Cheese Cake vs. Classic Cheesecake – What’s Different?

Both these popular desserts are different because of their texture and ingredients.

• Classic Cheesecake – This rich and indulgent dessert is made with the main ingredient of cream cheese. Which gives the dessert a rich and creamy texture. It is typically made with a graham cracker crust and served with your favorite toppings.
• Cottage Cheese Cake – The cream cheese is substituted with cottage cheese that is blended to a creamy base. The texture is lighter and airy and can be enjoyed with no crust. It is an healthier alternative and higher in protein.

Ingredients

• All Purpose Flour – Helps to thickening the batter
• Baking Powder – Leavening Agent
• Sugar – Helps adds the perfect amount of sweetness. Feel free to use other type of sweetener
• Eggs – Use room temperature
• Butter – Use unsalted butter
• Cottage Cheese – We used small curd full fat cottage cheese
• Vanilla Extract – Adds warm flavors
• Blueberries – Use dried blueberries in this recipe

Scroll to the bottom for the full recipe in the recipe card.

How to Make Cottage Cheese Cake

• Step 1 – Preheat the oven to 350 degrees F. Prepare a 9″ cake pan with nonstick cooking spray. You can even line with parchment paper
• Step 2 – Combine the flour, sugar, baking powder and salt in a medium size mixing bowl.  

Step 3 – Add the cottage cheese to a food processor or blender. Blend until smooth (it’s ok if there are a few lumps).  

Step 4 – Add the blended cottage cheese, eggs and vanilla to a separate mixing bowl. Mix together with a hand held mixer until just combined. Be careful not to over mix the batter. Carefully fold the flour mixture into the wet ingredients. Stir in by hand until just combined. 

Step 5 – Add the melted butter, slightly cooled, and combine. Set aside ½ cup of the blueberries. Stir the remaining berries into the cake batter.

Step 6 – Pour the batter into the cake pan. You may need to gently tap the pan on the counter to remove air bubbles and even out the batter. If it still looks uneven, gently smooth with a rubber spatula.

Step 7 – Top with the remaining blueberries. Don’t stir into the batter but place on top and carefully press into the batter slightly.

Step 8 – Bake the cake for 45- 50 minutes until a toothpick inserted into the center of the cake comes out clean. Allow to cool on a wire rack and then remove from the pan and place on a platter. 

• Step 9 – While the cake cools, combine the glaze ingredients in a small bowl. Whisk together the powdered sugar and lemon juice until smooth. We have even added in lemon zest to the glaze for even more flavor.
• Step 10 – Drizzle over the cake.
• Step 11 – Then the cake is ready to slice, serve and enjoy!  

Recipe Tips

• Glaze Topping – The glaze is optional, and you do not have to use it on the cake. The cake is delicious as is or topped with the glaze.  
• Prevent Burning – If the cake starts to get too brown before it’s finished baking, gently tent the cake with foil to prevent it from getting too brown.  
• Combining Batter – When combining the ingredients, make sure not to over mix the cake batter.

Variations Ideas

• Chocolate – If you prefer a chocolate Cottage Cheese Cake, add 2 tablespoons cocoa powder and 2 tablespoons maple syrup.
• Crust – Make this cake with a crust by pressing a graham cracker crumbs or oat crust into the bottom before baking.
• Berry Swirl – Swirl in blueberry, strawberries or raspberry jam before baking for a marbled effect.

Storage Tips

• Storing – Store leftovers at room temperature 3-4 days. You can also place in the refrigerator covered or in an airtight container.
• Freezer – For longer storage, freeze up to a month. Just make sure to wrap in plastic wrap and foil before freezing.