Cottage Cheese Cheesecake

A slice of creamy cheesecake made with smooth cottage cheese is topped with whipped cream, fresh blueberries, and a halved strawberry on a white plate, with a fork nearby.

5 from 1 vote

Make this Cottage Cheese Cheesecake for a twist on a classic cheesecake recipe. This will become your new favorite high-protein dessert!

Prep Time20

Cook Time35

Refrigerate2

Total Time2 55

Course: Dessert

Cuisine: American

Servings:

Author: Carrie Barnard

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

Instructions

Preheat Oven to 350 degrees F. Prepare a 6" Springform Pan with non-stick cooking spray.
Stir together all of the crust ingredients in a mixing bowl until well combined.
Press into the bottom of the pan and bake for 8 minutes or until golden brown.
While the crust cools, make the cheesecake filling.
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.
Pour the mixture on the cooled crust.
Bake for 25-30 minutes until set but still slightly jiggly.
Refrigerate for 2 hours.
Carefully remove the cheesecake from the spring form pan and serve topped with berries and whipped cream. Enjoy!

Notes

Cover and store in the refrigerator for up to 5 days.

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.

Make sure all the ingredients are at room temperature before combining for the best texture of the cheesecake.

Nutrition