You just need 5 basic ingredients and a blender for this easy, protein-packed cottage cheese and Greek yogurt-based cheesecake!
This healthy cottage cheese cheesecake is not only incredibly easy to make, it might fool some into thinking it’s normal cheesecake! It’s light but creamy and smooth with just a hint of vanilla and lemon juice. The best part? All it takes is throwing a few ingredients into a blender!
Why you’ll love this recipe
- Quick to make: Made entirely in a blender or food processor, this cheesecake is a breeze to make. It only takes 5-10 minutes to assemble and around 30 minutes to bake. Even without a water bath, this bakes up perfectly smooth and creamy.
- Packed with protein: Thanks to simple ingredients like cottage cheese and Greek yogurt, you get all the smooth creaminess of a classic cheesecake with extra protein. No cream cheese or sour cream needed–a great option for a healthier dessert!
- Versatile: While this base yields a simple, lightly lemony cheesecake, you can customize this any way you like. Try swirling in a strawberry jam, Nutella, or peanut butter!
Ingredient notes
- Cottage cheese: This is the key ingredient that provides structure and flavor to the cheesecake. I’ve tried using both nonfat and low-fat cottage cheese (2%) for this recipe, but you can use any fat content. More fat will yield a slightly richer flavor.
- Greek yogurt: I’ve tried this with both nonfat and 2% Greek yogurt successfully. Again, you can use yogurt of any fat content without significantly changing the texture.
- Sugar: I’ve only used granulated sugar in this recipe for a neutral flavor base. I successfully made my pumpkin cheesecake version with maple syrup, but I wouldn’t recommend this unless you want a maple flavor in your cheesecake. I haven’t tried substituted another dry sweetener like Monkfruit or Stevia (but several commenters have tried with success!).
- Flour or cornstarch: The tiny bit of flour is key for binding the filling and helping to keep it creamy. You can use cornstarch if you’d like to make this gluten-free.
- Lemon zest: I like the zing that comes from the lemon flavor, but you can omit it if you’d rather have a plain cheesecake.
- Graham crackers: If you’re not using ready-made graham cracker crumbs, you can crush whole graham crackers. You’ll need between 10-11 full graham cracker sheets to yield 3/4 cup of crumbs.
Recipe notes
Although this healthy cheesecake recipe is simple, it took a few iterations to develop.
- The first iteration used cottage cheese, yogurt, honey, eggs and vanilla. A lot of liquid seeped out of the pan when it chilled overnight and it deflated into a soggy pile of curds.
- In the next version, I tried to reduce the amount of liquid by swapping the honey for sugar, reduced the amount of egg and added a little flour to help set the cheesecake and soak up any excess liquid.
This made all the difference! This cheesecake is completely creamy and not at all soggy.
This cheesecake can be made entirely in a blender. Simply add all the ingredients to a high-powered blender and blend until smooth. Pour onto your prepared graham cracker crust (or make it crustless and pour it into a greased pan) and bake until it’s set!
Equipment note: although it’s easiest to bake cheesecake in a springform pan for easier removal, you can also bake this in a regular cake pan. Simply line the bottom of the pan with a round of parchment paper and add two 2″ strips of parchment underneath the bottom to create a “sling” to help you remove the cheesecake.
I love serving this cottage cheese cake with a simple berry compote or fresh berries.
Storage
Cheesecake can be stored in an airtight container in the fridge for up to one week. I wouldn’t recommend freezing the baked cheesecake.
If you liked this cheesecake, you may also like:
- This cozy cottage cheese pumpkin cheesecake
- The search to find the best cheesecake recipe in the best cheesecake bake off
- For a chocolate-y treat with no refined sugar, these vegan mini chocolate muffins are another classic recipe that uses date paste as a wholesome sweetener.
- A decadent flourless chocolate cake with an aquafaba meringue
- This lemon meringue pie has a tofu-based filling with an aquafaba meringue
Cottage Cheese Cheesecake
Ingredients
For the graham crust (optional)
- 3/4 cup graham cracker crumbs
- 1 tbsp sugar
- pinch kosher salt
- 3 tbsp unsalted butter, melted
For the cheesecake
- 1 cup cottage cheese (I used 2% but any kind will work) 227g/8oz
- 1/4 cup Greek yogurt (nonfat, 2% or full-fat will all work) 57g/2oz
- 1 large egg
- 2.5 tablespoons sugar 32g
- 1.5 tablespoons flour or cornstarch 12g
- ½ teaspoon vanilla extract
- ½ teaspoon lemon zest
- Optional: yogurt, strawberries and granola for topping
Instructions
For the graham crust (optional)
- Preheat oven to 350 and grease a 6-inch springform pan. Alternatively, you can double this recipe and use a larger pan, like an 8 or 9-inch cake pan.
- Combine the graham crumbs, sugar and salt in a small bowl. Stir in the melted butter until evenly moistened.
- Press crumbs evenly into the bottom of the prepared pan and bake for 10-12 minutes, or until golden and fragrant.
For the cheesecake
- Combine all ingredients in a high-powered blender and process until smooth and combined.
- Pour cottage cheese mixture into prepared crust (or into a greased 6-inch springform pan) and bake for 30-35 minutes, or until the edges are set and just starting to brown with a matte surface. The center should be slightly jiggly, but not sloshy.
- Let cool to room temperature before refrigerating for several hours or overnight.
- Spread or sprinkle on desired toppings before serving. I topped mine with some homemade granola and a really quick strawberry compote. Just a few frozen strawberries brought to a boil in a small saucepan with a tiny splash of water, a tiny bit of a water + cornstarch slurry, and a pinch of sugar.
Alyssa Eldredge
Thanks for the recipe! I’ve tried a few of this kind of recipe, and yours worked out excellently. My sister-in-law has a stomach condition where she can’t eat fat or fiber, but this recipe works for her–and cheesecake is one of her favorite foods! 🙂
Two comments I had:
1. I recommend washing the cottage cheese in cold water. The dressing they use–especially in fat-free versions–tends to have a lot of whey in it, which gives it that wet-paper-towel flavor (ick!).
2. I’d recommend using a flavorful Greek yogurt, like Zoi. The tanginess is going to come almost entirely from the yogurt, and if you get something bland like Chobani, your cake isn’t going to have much flavor.
erika
Alyssa, this is GREAT advice!!! Thank you so much for your thoughtful comment; definitely going to try both of your tips in the future (I’ve never even heard of Zoi! Excited to try a new fabulous yogurt flavor!)!
Verônica
Thanks for sharing! I wasn’t looking for a healthy cheesecake recipe, I just had to find a cottage cheese recipe because I could only find creamcheese in 6 pounds packages (what would I do with that much?). But this recipe turned out delicious!
erika
That’s so great to hear that you enjoyed the recipe even though you weren’t exactly looking for a healthy recipe!! (I wouldn’t know what to do with 6 pounds of cream cheese either!) Thanks so much for reporting back, Veronica!
Laura
Hi, This looks amazing!! Do you think I could try a banana as the sweeter instead of sugar and decrease the cheese? Do you think I would need some extra dry ingredients then?
Thank you 🙂
erika
Hi Laura! Thanks for the question–unfortunately, I don’t know what would happen if you made those subs. I know the texture would be different but it is possible that adding additional dry ingredients would help. If you try it, please report back and let us know how it works out! 🙂
Jerry Miller
Actually, the reason I found this recipe is because I was _specifically_ looking for one like the first (and best) cheesecake I ever had, which especially impressed me at the time, because I wasn’t too keen on cheese in general, _let alone_ cottage cheese! (That was probably 60 years ago, give or take.)
sima
Ah. Is the best. I couldn’t wait till get cold and had a piece.
Thano so much.
erika
Ahh so glad to hear you enjoyed it, Sima!! Hope you have a wonderful holiday! 🙂
sima
The recepi sounds really healthy.
I am about to make it. Hope it will come out good. Is for our holiday, shavout.
Gabrielle
Ooh! Thank you for this recipe! I haven’t tried it yet but the reviews have me very excited. I was craving cheesecake but I’m lactose intolerant and cream cheese just doesn’t come lactose free. But cottage cheese and yogurt do! Now, will my husband want to know before or after that it has cottage cheese in it? (He’s not a fan either).
erika
Yay, so glad to hear it, Gabrielle!! Funny that you should mention being lactose-intolerant because I think I recently developed an intolerance to some dairy–Greek yogurt and feta seem to be the worst offenders so far (very odd). But now I’m curious to try lactose-free cottage cheese and yogurt in this recipe…thanks for the tip and hope you enjoy!!
erika
PS–your husband will never know if you don’t tell him 😉
Barbi
I have been looking for a cottage cheese cheesecake recipe and this recipe is just the one I’m looking for! I’m wondering though, if I just used all cottage cheese instead of cottage cheese and yogurt, would it be a problem? Why do so many recipes include cottage cheese AND yogurt or cream cheese? There must be a reason…
erika
Hi Barbi! I’ve always used a combination of the two because Greek yogurt is denser and less watery than cottage cheese, which helps the cheesecake turn out less watery (though it will still leak a bit of liquid after sitting in the fridge). I would be a bit wary to try all cottage cheese, but I could see it working–just with a slightly different texture. Hope that helps!
Ting
I don’t normally give reviews, but this time i just had to. THIS IS AWESOME. It tasted almost IDENTICAL to the creamy cheesecake i love, with half the decadence! Gonna be my favourite cheesecake to make from now on!
erika
YAY!!!! I’m so glad to hear it and thanks for leaving a comment!!! :)))
Anna
Do I need to let the cheesecake cool completely before I put it in the refrigerator?
erika
Hi Anna–great question and sorry for the delay! Yes, it’s best to let the cheesecake cool completely before refrigerating since immediately refrigerating a hot cheesecake can trap moisture in the cake and make it soggy. Hope this helps! Let me know how you like the cheesecake!
Anna
I LOVE THIS SO MUCH. It’s both satisfying and healthy, and probably my new favorite breakfast! I love your blog so much.
erika
Anna, I’m so happy to hear that!!! Thanks so much for reporting back–you made my day 🙂 (I’ve also added a note on chilling to the recipe instructions, so thanks for that too! :))
Anna
Just so you know, I have tried three of your recipes since i found your blog a week ago and I thoroughly enjoyed making them and eating them!
erika
Anna!! You have seriously made my day multiple days in a row with your sweet comments <3 I'm so thrilled to hear that!!!! :)))
vic@cakebook
woohoo! def trying this! 😀
michael
That looks amazingly delicious, I love cheesecakes! 🙂
Natasha @ The Cake Merchant
Healthy cheesecake! How do you come up with these things, girl? Pure genius. This one’s going on my to do list!
erika
Oh *blush* You’re the genius!
Cate @ Chez CateyLou
There is cottage cheese in here?! I can’t believe it! This looks so delicious, I seriously can’t believe it is healthy! I am having the hardest time breaking my holiday eating habits – this is just the kind of recipe I need!
erika
Aww thanks girl! I felt the EXACT same way, believe me! 🙂
Kelly
Definitely agree, I’ve been trying to eat healthier lately but have been helping myself to treats when cravings hit in moderation too 🙂 This cheesecake looks fantastic though and I love that you made it healthier and acceptable to eat for breakfast 🙂 Love that!