This Cottage Cheese Cheesecake is a lighter, healthier twist on the classic dessert. Made with cottage cheese instead of cream cheese, it offers a creamy, rich texture packed with protein. It’s a perfect guilt-free indulgence for anyone looking to enjoy a delicious cheesecake without all the heaviness.

Why You’ll Love This Recipe

Healthier Twist: Made with cottage cheese and Greek yogurt, this cheesecake is lighter but still rich in flavor.
High in Protein: Thanks to the cottage cheese and Greek yogurt, this cheesecake provides extra protein, making it a healthier dessert option.
Easy to Make: The ingredients are simple, and the recipe is easy to follow, with minimal prep time.
Versatile: You can add your favorite toppings, such as fresh fruit or fruit compote, to personalize the flavor.

Ingredients

For the Crust:

Graham crackers (or graham wafer crumbs)
Butter (melted)
Sugar (granulated or cane sugar)

For the Filling:

Cottage cheese (2% or 4% for creaminess)
Greek yogurt (plain, 2% or higher fat)
Eggs
Pure vanilla extract
Cornstarch (or arrowroot powder)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Crust: Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan with parchment paper. Blend graham crackers until fine, then combine with melted butter and sugar. Press into the bottom of the pan and bake for 10 minutes. Let it cool.
Prepare the Filling: Blend cottage cheese, Greek yogurt, eggs, sugar, vanilla extract, and cornstarch in a high-speed blender until smooth. Pour the mixture over the cooled crust.
Create a Water Bath: To prevent cracks, place the pan on a baking sheet and pour hot water into the baking sheet, surrounding the pan. Bake for 50-60 minutes until the center is set but slightly wobbly.
Cool and Chill: Turn off the oven and let the cheesecake cool for 1 hour with the oven door slightly ajar. Then, refrigerate for at least 4 hours or overnight.
Serve: Slice and enjoy chilled. You can top with fresh fruit or a drizzle of honey for extra flavor.

Servings and Timing

Servings: 8
Prep Time: 15 minutes
Cook Time: 50-60 minutes
Cooling and Chilling: 5-6 hours (or overnight)

Variations

Nut-Based Crust: For a gluten-free version, use ground nuts instead of graham crackers for the crust.
Crustless Cheesecake: Omit the crust for a lighter version.
Toppings: Add fresh berries, fruit compote, or a drizzle of honey on top for added flavor.

Storage/Reheating

Storage: Store leftovers in the refrigerator for up to 5 days. It can also be frozen for up to 1 month.
Reheating: Best served chilled. Let it come to room temperature before serving or refrigerate overnight for a refreshing treat.

FAQs

Can I use a different type of cheese for the filling?

While cottage cheese is key for this recipe’s texture, you can try ricotta for a slightly different flavor.

Can I use low-fat Greek yogurt?

Yes, but using full-fat Greek yogurt will give the cheesecake a creamier texture.

How do I prevent cracks on the cheesecake?

Baking with a water bath and allowing the cheesecake to cool slowly in the oven will help prevent cracks.

Can I make this cheesecake in advance?

Yes, it’s best to prepare it a day ahead as it needs time to chill and set properly.

Can I substitute sugar with an alternative?

Yes, erythritol or stevia can be used for a low-sugar version.

Conclusion

This Cottage Cheese Cheesecake offers a lighter, healthier alternative to traditional cheesecakes, without compromising on flavor. With a creamy texture, protein-packed filling, and simple ingredients, it’s perfect for anyone looking to indulge without the guilt.