You just need 5 basic ingredients and a blender for this easy, protein-packed cottage cheese and Greek yogurt-based cheesecake!

A slice of cheesecake with strawberry compote on a white plate.

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!

A cheesecake topped with a raspberry compote with a slice missing on a white plate.

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.

A close up on the interior of a cottage cheese cheesecake topped with a raspberry compote.

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.

A close up on a bite taken out of a cottage cheese cheesecake topped with a raspberry compote.

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

Erika Kwee

This cheesecake is high in protein and retains all the creaminess of traditional cheesecake with a light yet dense texture. Top this with a fruit compote, fresh fruit or granola for a fun texture contrast!

4.85 from 59 votes

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Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 274 kcal

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.

Notes

This recipe is easily doubled for baking in a larger pan.

If you don’t have a 6-inch springform pan, you can line the pan with a parchment sling to help you easily remove the cheesecake.

Adapted from here.

Nutrition

Serving: 1 /4 entire cheesecakeCalories: 274kcalCarbohydrates: 27gProtein: 10gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 79mgSodium: 294mgPotassium: 107mgFiber: 1gSugar: 16gVitamin A: 412IUVitamin C: 0.3mgCalcium: 83mgIron: 1mg

Tried this recipe?Let us know how it was!