Make this Cottage Cheese Cheesecake for a twist on a classic cheesecake recipe. This will become your new favorite high-protein dessert!
Cottage Cheese Cheesecake is a game-changer because it is light, creamy, and packed with protein! It is made with a handful of ingredients and is easy to make. If you are curious about making recipes with cottage cheese, then I would start with this.
You may even like Cottage Cheese Bread, Cottage Cheese Chips, Cottage Cheese Cookies, Cottage Cheese Buffalo Chicken Dip, Cottage Cheese Alfredo Sauce, Cottage Cheese Alfredo Sauce and Cottage Cheese Smoothie which delivers delicious results every time.
What's in this post: Cottage Cheese Cheesecake
Why Make Cottage Cheese Cheesecake
Making Cheesecake can require many steps and ingredients. But this Cottage Cheese Cheesecake requires minimal prep time and is ready in about 30 minutes. It is packed with protein, naturally gluten-free, low carb and keto-friendly.
From the smooth and creamy texture to the made from scratch crust, this healthy cheesecake recipe is great for any occasions and perfect for beginners!
Ingredients
- Almond Flour – Feel free to substitute with graham cracker crumbs
- Butter – We used unsalted, melted butter
- Monk Fruit Sweetener – Use a sweetener of your choice
- Cottage Cheese – We used small curd cottage cheese
- Sour Cream – You can also use Greek Yogurt
- Cream Cheese – Make sure it is softened for the best creamy texture
- Eggs – Use room temperature
Scroll to the bottom for the full recipe and ingredients in the recipe card.
How to Make Cottage Cheese Cheesecake
- Step 1 – Preheat Oven to 350 degrees F. Prepare a 6″ Springform Pan with non-stick cooking spray.
- Step 2 – Stir together all of the crust ingredients in a mixing bowl until well combined.
Step 3 – Press into the bottom of the pan and bake for 8 minutes or until golden brown. While the crust cools, make the cheesecake filling.
Step 4 – Combine the cottage cheese, sour cream, cheesecake and monk fruit sweetener in a blender or food processor. Once combined and smooth, add the eggs and combine.
Step 5 – Pour the batter on the cooled crust. Bake for 25-30 minutes until set but still slightly jiggly.
Step 6 – Place in the fridge for 2 hours. Carefully remove the cheesecake from the cake pan and serve topped with fresh fruit and whipped cream. Enjoy!
Recipe Tips
- Sweetener – Adjust the sweetener in the filling to preference. Taste before adding the eggs and see if you need more sweetener. Start with 2 tablespoons and add more if needed. I used 4 tablespoons of monk fruit sweetener.
- Room Temperature Ingredients – Make sure all the ingredients are at room temperature before combining for the best texture of the cheesecake.
- Prepare Pan – To easily remove the cheesecake from the pan, make that you spray with a non-stick cooking spray. You can even line the pan with parchment paper.
- Blending Ingredients – We used a food processor to blend the ingredients or a blender. This ensure that all the ingredients are blended completely with a smooth texture.
Cheesecake Topping Ideas
Add your favorite cheesecake toppings for even more flavor. These are some of our favorites:
- Fresh Berries with Whipped Cream
- Dark Chocolate Drizzle
- Caramel Sauce
- Cherry Pie Filling Topping
Variations and Substitution Ideas
- Crust – We used almond flour to make the crust by you can make a graham cracker crust if you prefer.
- Chocolate – Mix in ¼ cup of cocoa powder to the cheesecake mixture for a chocolate twist.
- Mini Cheesecake – Make a mini version of this cheesecake and make this cheesecake in a muffin pan. Bake for about 20 minutes or until cook through.
- Protein Powder – For even more protein, add a scoop of protein to the cheesecake batter.
Frequently Asked Questions
The cottage cheese blends right in with the other ingredients so it taste just like regular cheesecake. Cottage cheese has a mild flavor and a creamy texture so you will not even know it has been mixed it.
There is no need to do a water bath in this recipe. The cheesecake bakes easily and removes without any problems from the pan.
Store leftovers in the refrigerator covered with plastic wrap for up to 5 days. You can also place slices in an airtight container.
Yes, you can freeze this high protein cheesecake. We like to place slices wrapped in plastic wrap and aluminum foil in a freezer storage container for about 2 months. Thaw in the fridge when ready to serve.
More Easy Cheesecake Recipes
If you make Cottage Cheese Cheesecake, please leave us a comment or a star review. We love to hear from you.
Cottage Cheese Cheesecake
Ingredients
For the Crust:
- 1 Cup Almond Flour
- 2 Tablespoons Butter melted
- 2 Tablespoons Monk Fruit Sweetener
For the Filling:
- 1 Cup Cottage Cheese
- ¼ Cup Sour Cream
- ¼ Cup Cream Cheese
- 4 Tablespoons Monk Fruit Sweetener
- 2 Eggs room temperature
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Instructions
- Preheat the oven to 350°F. Lightly grease a 6-inch springform pan with nonstick cooking spray.
- In a medium bowl, stir together the almond flour, melted butter, and monk fruit sweetener until well combined.
- Press the crust mixture evenly into the bottom of the prepared pan. Bake for 8 minutes, or until lightly golden. Remove from the oven and let cool while preparing the filling.
- Add the cottage cheese, sour cream, cream cheese, and monk fruit sweetener to a blender or food processor. Blend until smooth and creamy.
- Add the eggs and blend just until combined.
- Pour the cheesecake filling evenly over the cooled crust.
- Bake for 25–30 minutes, or until the edges are set and the center is still slightly jiggly.
- Allow the cheesecake to cool, then refrigerate for at least 2 hours before serving.
- Carefully remove the cheesecake from the springform pan. Slice and serve with berries and whipped cream, if desired.
Recipe Notes
- Cover and refrigerate leftovers for up to 5 days.
- Adjust the monk fruit sweetener in the filling to taste. Start with 2 tablespoons and add more as desired, up to 4 tablespoons. Taste the filling before adding the raw eggs.
- For the smoothest cheesecake filling, blend the cottage cheese until no curds remain.
- Bring the cottage cheese, sour cream, cream cheese, and eggs to room temperature before mixing for the best texture.
- Avoid overmixing after adding the eggs.
- Allow the cheesecake to chill completely before slicing for clean, even slices.
I love how easy this recipe is to make and how it is a high protein dessert. Our entire family loves it!
This is hands down one of my new favorite recipes! I don’t love cottage cheese but couldn’t tell it was in this recipe at all!
Love this cheesecake recipe! The cottage cheese made it so creamy
This turned out perfectly!
I love cheesecake but wanted a high protein dessert! This was the perfect dessert and nobody knew it was made with cottage cheese.