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.
Lisa
Delicious and easy to make! I made the recipe as written with a graham cracker crust and served with a rhubarb- strawberry compote. I used a 6 inch tall sided cake pan with a parchment sling with no issues removing it. Can’t wait to make it again!
Lori
I tripled it in a casserole dish with Oreo crust. It’s so much better than traditional heavy cheesecake! It’s light, creamy, and so satisfying, everyone loved it! I won’t be making the heavy, cream cheese one anymore. Will definitely be making another one soon.
Bill
Fat itself is not the problem. The 32g of sugar is as I have diabetes. I’ve been making my own yogurt since the early 80’s and have fermented it for 20 hours for the last 5 years in my Instant Pot. This reduces the lactose so much that the result is somewhat sour. Then I use Stevia or allulose if I need any sweetness, and once in a blue moon a wee bit of maple syrup. I also make kefir which also uses up most of the lactose, but by simply sitting on the counter overnight. I drain both to make cheese, If you would like to obtain some kefir milk grains I will spot you a very good price,
Rosalind
Perfect! Thank you. I used Truvia instead of sugar, added a bit more.
Donna Sue
Thank you Erika for this amazing receipe.
I am on weight watchers and always looking for receipe’s that are healthy with low fat and high protein.
I added a Graham crust and berry compote with stevia. Had to splurge cause I made it for valentine’s day.
erika
Love it, that sounds fantastic!! Thanks for the comment Donna!
Zeynep Kızmaz
Hi,
I would like to say that I adore cottage cheese unlike you <3 Both its nutritional values and its taste is incredible. I love milk and I can thoroughly feel milk when I am eating cottage cheese, I guess that’s why. Anyway, while I was looking for a cheesecake that had cottage cheese in it-because when it’s processed in blender, it really works for cream cheese and it’s much healthier than cream cheese-and I encountered your recipe. To be honest, it seemed perfect for me to moderate and make it healthier! I eat sugar-free and mostly my recipes are fat-free and flourless. Therefore; I decided to substitute some ingredients with healthier options and it was A-MA-ZING! I know you adapted the recipe from another recipe, so mine becomes an adaption of both yours and that recipe 🙂 If you look at my blog, you can see the newly posted recipe (Orange Cheesecake) and don’t worry, I gave you credit 😉 Hope you will like it!
https://sugarfreepassion.wordpress.com/2017/01/20/sugar-free-fat-free-flourless-cheesecake/
Nodsu
Hello!
I made tbis recipe too and changed some things and it turned out awesome!
I tripled the amount, added a bit more sugar, a bit more flour (and baking soda) and plain yogurt instead of greek, just in case a bit butter too … not sure if needed :D) and threw in some prune chunks – it was so tasty! Great way to get kids off the real cheesecake and slowly move to healthier treats 🙂
Thank you!
erika
So glad to hear it! Thanks for commenting with your modifications–they sound fabulous!! 🙂
TDolci
Made the cheesecake according to your directions. I have made a lot of cheesecakes in my day (being Italian and all) and was hoping this one was a keeper! Unfortunately, it tasted more like a slightly sweetened quiche. So sad???? Thanks anyway.
erika
Sorry you weren’t happy with it! It’s definitely a slightly different texture since it’s a “healthier” cheesecake. I’m sure you’ve made some luscious ones–you’ll have to share your favorite recipes with me!
Omair Shakil
Erika, I have tried many many healthy cheesecake recipes and by far yours is the best! and the healthiest. Thank you so much! I followed your recipe exactly but did increase the amount of sugar as per taste. I topped off my cake with nuts and ate the entire thing after dinner tonight 🙂
I also made a different version of your cake in which I substituted the flour with PB2 (powdered peanut butter) and the sugar with Splenda. Will try that tomorrow and report back.
I was wondering if I were to use this recipe as a base, what would I have to do to make a chocolate cheesecake, or a banana cheesecake? Look forward to your reply and thanks again!
erika
Omair, thank you so much for your incredibly kind comment!!! I can’t wait to hear how the PB2 variation turns out. I am honestly not a cheesecake expert, so if I were to try a chocolate cheesecake, I think I would first try adding maybe 3-4 tablespoons of cocoa powder to the recipe, decreasing the flour a bit and increasing the sugar. If you’re okay with incorporating a bit more fat, I would try adding 4-6 tablespoons of melted semi-sweet chocolate to the batter. (This is just me thinking out loud, I haven’t tried these changes!) Banana is trickier…would adding sliced banana to the cheesecake do the trick? Or maybe try pureeing some ripe banana into the batter and increasing the flour by a few tablespoons? These are great questions, you have me interested in getting back in the kitchen and trying out some variations! Keep me posted and thanks again!
erika
Omair, thank you so much for your incredibly kind comment!!! I can’t wait to hear how the PB2 variation turns out. I am honestly not a cheesecake expert, so if I were to try a chocolate cheesecake, I think I would first try adding maybe 3-4 tablespoons of cocoa powder to the recipe, decreasing the flour a bit and increasing the sugar. If you’re okay with incorporating a bit more fat, I would try adding 4-6 tablespoons of melted semi-sweet chocolate to the batter. (This is just me thinking out loud, I haven’t tried these changes!) Banana is trickier…would adding sliced banana to the cheesecake do the trick? Or maybe try pureeing some ripe banana into the batter and increasing the flour by a few tablespoons? These are great questions, you have me interested in getting back in the kitchen and trying out some variations! Keep me posted and thank YOU!
Vanessa M.
Very tasty! I doubled the recipe and replaced the sugar with a banana, and also replaced the flour with a scoop of banana flavored protein powder (because I apparently ran out of flour at some point). Very good! I’ll definitely be keeping this for my regular arsenal of high protein treats!
erika
Glad to hear you enjoyed the recipe with your recipe swaps! Thanks for leaving the awesome feedback Vanessa!!
PeekaBoo
Hi Erika,
Thank you so much for this recipe. My husband loves cheese cake,but I don’t like it much.But this recipe changed everything..Now even I love Cheesecake.Thank you..My husband showered me with compliments after eating just one slice:-) I have a question. Can I substitute sugar with stevia?
Thank you once again..
erika
Aww thank you so much for the sweet comment! I was the same way–I didn’t like cheesecake for the longest time! Glad we have both seen the light 😉
About your question, I’ve never tried making this with stevia. I generally steer away from sugar substitutes because I find that it increases my sugar cravings, but if you do try it out, please comment back and let other readers know how it turns out! I would imagine it wouldn’t affect the cheesecake too much, but I know stevia is sweeter than sugar and I’m not sure what the substitution ratio would look like. Good luck and thanks again for the comment!
Robin
Ok, so I definitely need more reassurance on a few things before I make it. First, we just started 21 Day Fix and my husband’s birthday is coming up soon. Cheesecake is his fave. I wanted to make him one that was healthy so he wouldn’t feel guilty– and ruin his progress. He does not like cottage cheese. Or sour cream. Or anything white and creamy EXCEPT cheesecake. Is the texture of this different than that of a “regular” cheesecake? Can I double it or triple it since we will likely have a crowd over here? I don’t want everyone to be grossed out, expecting yummy cheesecake! It sounds like an awesome recipe and the feedback is good–most people are just commenting that they will try it… I’m looking for descriptive reviews from those who have. THANKS FOR YOUR HELP!!
erika
Hi Robin! I’m so sorry for the delay; I’ve been out of the country and away from my computer! I have a feeling I might be too late to help with your question, but I just wanted to say for future reference that this cheesecake, while pretty similar in my eyes to regular cheesecake, is not exactly the same texture as super-creamy traditional cheesecake. It is a little more grainy and slightly more watery, if that makes sense. I would be a little wary of doubling/tripling the recipe and baking it in a larger pan since the baking time may differ–however, if you did this with success, please let me know! I hope you found a successful recipe for your husband’s birthday and good luck with the 21 Day Fix!!
Robin
Hey Erika! Ok, I doubled the recipe and cooked it for about 45 minutes if I remember correctly. I pretty much cooked it until it was no longer jiggly or swooshy! And it worked! It was real thin, but I drizzled melted chocolate on top to hide some of the brown cooked spots, as well as the wrinkles that formed. I also made a crust out of dates and pecans. It was the FIRST cheesecake I have ever made and it got rave reviews from all of my not-so-healthy-eating family! I stuck some chocolate covered strawberries on top to jazz it up a bit, since it was a birthday cheesecake. I’m grateful for the recipe and will definitely make it again!
erika
Ahh so glad to hear it worked out for you, Robin! That is brilliant to top it with chocolate AND chocolate-covered strawberries and make such a wholesome crust!! I’m THRILLED to hear it got rave reviews (you just made my day!) and thanks for the fantastic decorating ideas–I’m going to have to put some of those to work in the future 😉
Laurene
Hello, I made this recipe twice and it’s really flat. What kind of flour is it? I feel like the ingredients makes a very small amount and it’s not rising.
erika
Hi Laurene–I use all-purpose flour in this recipe! This definitely makes a very small batch of cheesecake, but it should be at least a few inches tall. It’ll sink a little after refrigeration, but how flat is yours turning out?
Grace
Just made this and ate a piece before letting it cool all the way- I couldn’t resist- it so good!
A few places were I strayed from the directions:
– didn’t have a 6 inch springform pan, but my loaf pan worked fine with the 30 minute cook time. Sprayed the sides with non-stick spray first and then coated the pan with a few tablespoons of graham cracker crumbs.
-used plain non-fat greek yogurt and fat-free cottage cheese- worked out fine in terms of texture
-skipped the sugar,vanilla, and orange zest and used a few sweetener packets and a quick pour of maple syrup instead. Added a little over the recommended amount of flour to compensate for the additional liquid.
Turned out great! I will be making this again and again, and will certainly be eating it for breakfast. Looking forward to experimenting with the recipe more 🙂
erika
Love it!! Thanks for reporting back Grace–I’ll have to try your tweaks in the near future! Please feel free to come back and share your future experiments–I’d love to hear about them!!
ThePhreshMaker
Absolutely SCRUMPTIOUS! Thank you!
erika
Awesome!! You’re very welcome! 🙂