Cottage Cheese Cheesecake

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.

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.