Cottage Cheese Cheesecake: The Delicious And Easy Cheesecake Recipe

This Cottage Cheese Cheesecake is rich, smooth, and creamy like New York-style cheesecake but made healthy in a blender with cottage cheese and Greek yogurt. It’s the best high-protein, low-calorie treat! Greek Yogurt is a pure delight in desserts and i have used it to make many desserts in the past

The self-declared Cottage Cheese King is back with a new recipe. Welcome to Cottage Cheese Cheesecake, the best healthy cheesecake ever made. Previously I made many dishes using cottage cheese like flatbread and ice cream but today, it is time to turn things up with a cottage cheese cheesecake.

But with cottage cheese in the spotlight right now, I decided to make a protein cheesecake with cottage cheese. No protein powder, no artificial sweetener—just cottage cheese and Greek yogurt, coming together in a rich and velvety dessert that’s impossible to resist.

Some Knowledge About Cottage Cheese Cheesecake

Cottage cheese cheesecake, known as “Zapekanka”, is a beloved dessert in Eastern Europe. This traditional baked dish, similar to a casserole, features a creamy blend of cottage cheese, eggs, and dried fruits like raisins.  Zapekanka makes a delicious and satisfying treat, perfect for dessert or breakfast, offering a tasty substitute to cottage cheese pancakes (“Syrniki“).

Why Love This Recipe Of Cottage Cheese Cheesecake?

Making healthy cheesecake with cottage cheese is incredibly easy. Leave the mixing bowl – just use a blender or food processor, reducing prep time and cleanup. Plus, no water bath needed! This cheesecake is a nutritional powerhouse, packed with protein and free of refined sugar, low in fat and calories.

Each slice carries over 8 grams of protein for only 127 calories. Forget protein powder; this recipe relies on the goodness of cottage cheese and Greek yogurt. Don’t be fooled by the healthy ingredients – this cheesecake is significantly rich and flavorful. The creamy texture and savory vanilla flavors will satisfy your sweet tooth without abandoning your healthy lifestyle.

Ingredients And Alternatives For This Cottage Cheese And Greek Yogurt Cheesecakes

This velvety cottage cheese cheesecake boasts a simple graham cracker crust, intensified with butter and a touch of maple syrup or honey.  For the best healthy cheesecake, go for cottage cheese with at least 2% fat; I recommend 4% fat for a rich, creamy texture without an excess of calories. 

Greek yogurt, particularly the 5% variety, makes a fantastic alternative for cream cheese or sour cream, while keeping calories in check. You can use 2% Greek yogurt for a lighter option, but avoid low-fat choices.

Lactose-free Greek yogurt works well too. Two large eggs are essential for this recipe; egg whites alone won’t be sufficient. This cheesecake embraces natural sweetness with maple syrup, removing sugar and artificial sweeteners. 

Honey, agave nectar, date syrup, coconut syrup, or keto maple syrup can also be used. Cornstarch is a must for setting the cheesecake and preventing cracks, though all-purpose flour might work as a replacement. Finally, a teaspoon of vanilla extract and a splash of lemon juice infuse this dessert with the typical New York cheesecake flavor.

Making This Cottage Cheese Cheesecake

Creating a healthy cheesecake with cottage cheese is remarkably easy, requiring no mixing and no water bath for baking. You can easily prepare it directly in a blender or food processor. Below is a general and quick overview of the process; more detailed instructions are provided in the recipe card below.

Make the Crust

• Combine graham crackers, butter, and maple syrup in a food processor or high-speed blender. Pulse until the mixture forms fine crumbs.
  
• Transfer the crumb mixture to a prepared springform pan. Gently press it down evenly using your hands, a spoon, or the bottom of a glass.
  
• Bake in a preheated oven at 320°F (160°C) for 20 minutes.

Make the Cottage Cheese Cream

• Add cottage cheese, Greek yogurt, maple syrup, eggs, cornstarch, vanilla extract, and lemon juice to a food processor or blender.
  
• Process until the mixture is smooth and creamy.
  
• Pour the cream over your baked crust and use a spatula to spread it evenly.
  
• Bake at 350°F (180°C) for 40 to 45 minutes.

Cooling

• After baking, allow the cheesecake to cool completely at room temperature.
  
• Then refrigerate for at least 8 hours before serving.

Variations In Flavor For This Recipe Of Cottage Cheese Cheesecake

• Crustless: Bake the cottage cheese mixture in a prepared springform pan, eliminating the base.

• Keto: Replace graham crackers with keto crackers or skip the crust entirely. Replace sugar-free syrup for maple syrup.

• Protein-Packed: Blend the cheese with a scoop of your favorite protein powder and 2 additional tablespoons of Greek yogurt. Vanilla whey protein powder is a great option.

• Lactose-Free: Use dairy-free butter for the crust and make the cream with lactose-free cottage cheese and lactose-free Greek yogurt.

• Topped with Delight: Serve with fresh fruit like strawberries or berries, jam, keto caramel sauce, or a drizzle of chocolate cream. 

More Cottage Cheese And Greek Yogurt Recipes

• Cottage Cheese Flatbread
• Cottage Cheese Ice Cream
• Cottage Cheese Banana Bread
• Protein Cookies With Greek Yogurt
• Protein Cookie Dough With Greek Yogurt

FAQs