If you’ve ever wanted a cheesecake that’s both creamy and wholesome, this cottage cheese cheesecake recipe will surprise you. It’s lighter than traditional versions, loaded with protein, and still satisfies every sweet craving. In this guide, I’ll walk you through the full recipe, share a personal story behind why it’s become a family favorite in my home, and help answer common questions about using cottage cheese in baking. Whether you’re curious about substitutions or baking techniques, you’re in the right place for a delicious and easy dessert that works every time.
Table of Contents
Table of Contents
Cottage Cheese Cheesecake Recipe You’ll Crave Again and Again
When I Needed Cheesecake Without All the Cream Cheese
I’ll admit it: cheesecake is my weakness. But one evening, as I reached into the fridge, I realized I was completely out of cream cheese. What I did have? A tub of cottage cheese. Inspired (and a bit skeptical), I blended it smooth and gave it a try. The result? My family requested the cheesecake again the following evening since it was so light, creamy, and surprisingly rich. That moment sparked my go-to cottage cheese cheesecake recipe—and trust me, it’s one you’ll want to save.
Since then, it’s become a favorite on our dessert table. Whether it’s a regular Tuesday or a weekend dinner party, this cheesecake fits in beautifully. And the best part? It’s got fewer calories and more protein than the traditional version. I like pairing it with a quick homemade berry compote or even a drizzle of maple syrup.
I’ve even used variations of this recipe in my cottage cheese cookie dough and cottage cheese mousse. It’s such a versatile ingredient once you give it a chance.
Why Cottage Cheese Actually Works in Cheesecake
Now, let’s talk texture. Is it possible to substitute cottage cheese for cream cheese in cheesecake recipes? the answer is yes—if it’s blended smooth. Blending it removes the curds and gives you a rich, thick base. Plus, it cuts down on the heaviness while still holding its structure beautifully when baked.
Another reason to love this version? It bakes without cracking, thanks to the moisture from the cottage cheese. It’s a foolproof, stress-free dessert that turns skeptics into fans. I even serve it as part of a brunch board next to my blueberry cottage cheese breakfast bake for special mornings.
Print
Cottage Cheese Cheesecake Recipe That’s Creamy, Light, and Protein-Packed
This cottage cheese cheesecake is creamy, high-protein, and lighter than traditional recipes—perfect for a wholesome dessert without compromising flavor.
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Ingredients
2 cups full-fat cottage cheese (blended smooth)
3 large eggs
1/2 cup granulated sugar
1 tsp vanilla extract
1 tbsp lemon juice
1/4 cup sour cream
1 tbsp cornstarch
Pinch of salt
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
2 tbsp sugar
Instructions
1. Preheat oven to 325°F and line a springform pan with parchment.
2. Mix graham crumbs, sugar, and melted butter. Press into pan. Bake 8 minutes and cool.
3. Blend cottage cheese until smooth. Add eggs, sugar, lemon, vanilla, sour cream, cornstarch, and salt. Blend again.
4. Pour filling into crust. Tap to remove air bubbles.
5. Place in water bath and bake 45–50 minutes until set.
6. Cool at room temp 1 hour, then refrigerate 4+ hours or overnight.
Notes
For no-bake version, skip eggs and use gelatin.
Add fruit topping like berry compote for extra flavor.
Best served chilled with fresh fruit or light syrup.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 85mg
Ingredients and Prep for the Best Cottage Cheese Cheesecake Recipe
Creamy Meets Wholesome in This Cottage Cheese Cheesecake
What You Need to Make Cottage Cheese Cheesecake Recipe
Creating a perfect cottage cheese cheesecake starts with simple, everyday ingredients. The key, of course, is smooth cottage cheese. Don’t skip the blending step—it’s what transforms the texture from grainy to luxuriously creamy. Here’s what you’ll need:
- 2 cups full-fat cottage cheese (blended until completely smooth)
- 3 large eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1/4 cup sour cream
- 1 tbsp cornstarch
- Pinch of salt
- Crust: 1 1/2 cups graham cracker crumbs, 1/4 cup melted butter, 2 tbsp sugar
For a lighter twist, you can substitute Greek yogurt for sour cream or try honey instead of sugar. I’ve tested this recipe every way imaginable, and it’s beautifully forgiving.
If you’ve tried my protein-packed cottage cheese pancakes, you’ll know cottage cheese can be incredibly versatile in both sweet and savory dishes.
Step-by-Step Method for Foolproof Results
- Preheat and Prepare: Line a springform pan with parchment paper and preheat your oven to 325°F. Mix crust ingredients and press them into the bottom. Bake for 8 minutes, then cool.
- Blend the Base: In a blender, process the cottage cheese until smooth. Add eggs, sugar, lemon juice, vanilla, sour cream, cornstarch, and salt. Blend again until creamy.
- Assemble: Pour filling over cooled crust. Tap gently to release air bubbles.
- Bake: Place pan in a water bath and bake for 45–50 minutes until just set in the center.
- Cool: Let it sit at room temp for an hour, then chill at least 4 hours (overnight is best).
This cheesecake has that delicate, slightly tangy flavor you crave but feels lighter on the palate. And yes—it slices clean, no cracking. Pair it with fresh fruit, or a spoon of compote like I do in this peach salsa recipe for a contrast of sweet and tart.
Why Cottage Cheese Cheesecake Is the Better Choice
A Healthier Cheesecake That Doesn’t Sacrifice Flavor
How Cottage Cheese Makes a Cheesecake Lighter and More Nutritious
If you’re looking for a dessert that feels indulgent but still fits your health goals, this cottage cheese cheesecake recipe is it. Traditional cheesecake is made almost entirely with full-fat cream cheese, which can feel overly rich. However, cottage cheese gives you a nutritious boost, a little tang, and a creamy texture without adding weight.
Cottage cheese is naturally high in protein and lower in fat compared to cream cheese. A single slice of this cheesecake can offer around 12 grams of protein, making it a smarter option for dessert. It’s become a go-to in my home when we want something sweet but still nourishing—kind of like my apple cinnamon cottage cheese breakfast bowl that’s just as satisfying and simple.
Plus, the calcium and B vitamins in cottage cheese make it an ideal baking ingredient for anyone who wants more nutrition in their desserts.
Does It Still Taste Like Cheesecake? Absolutely.
One question I get a lot is: “Do you make cheesecake with cottage cheese and still get that same rich taste?” Yes, absolutely. When it’s blended well and paired with vanilla and lemon, it tastes almost identical to classic cheesecake. The texture is slightly lighter, but it holds together just as well, especially when chilled properly.
If you love recipes that sneak in a little goodness without losing flavor, you’ll also enjoy my cottage cheese veggie bake or lemon raspberry cottage cheese bake, which follow the same philosophy.
Whether you’re serving this cheesecake to kids or dinner guests, no one guesses it’s made with cottage cheese. It’s creamy, tangy, and just the right amount of sweet—perfect for special occasions or weeknight treats alike.
Easy Variations & Common Cottage Cheese Cheesecake Questions
Yes, You Can Make It No-Bake Too
Can You Use Cottage Cheese in a No-Bake Cheesecake?
Absolutely. One of the reasons I love this cottage cheese cheesecake recipe is how flexible it is. For a no-bake version, just skip the eggs and cornstarch, and swap in gelatin for structure. It’s quick, chill-friendly, and perfect when you don’t want to turn on the oven.
To make it no-bake:
- Blend 2 cups cottage cheese, 1/3 cup sugar, 1 tsp vanilla, and 1 tbsp lemon juice.
- Dissolve 1 tbsp unflavored gelatin in 1/4 cup hot water, cool slightly, and blend it into the cottage cheese mixture.
- Pour over a pre-made graham cracker crust and refrigerate for 6–8 hours.
I like using the same topping I use in my zucchini brownies with chocolate glaze—just a thin layer of ganache over the chilled cheesecake for a rich finish.
Using Cottage Cheese in Other Bakes—Even Cake Mix
One of the most fun baking hacks I’ve learned is adding blended cottage cheese to cake mix. It adds moisture, structure, and protein, and it replaces some oil or butter without affecting taste.
If you’re using boxed cake mix, try:
- Replacing half the liquid with blended cottage cheese.
- Reducing oil by 1/3.
- Adding an extra egg for structure.
The result? A cake that’s dense, moist, and more filling—kind of like what I do in my pumpkin cottage cheese bake, which uses similar tricks to stay moist without being heavy.
And yes, I’ve used this cheesecake base in small jars too—just portion, bake or chill, and top with berries. They’re perfect for kids’ lunches or make-ahead dinner party treats.
FAQs: Your Top Questions About Cottage Cheese Cheesecake
Can you use cottage cheese instead of cream cheese for cheesecake?
Yes, when blended smooth, cottage cheese can replace cream cheese. It creates a lighter texture and adds more protein without sacrificing creaminess.
Do you make cheesecake with cottage cheese?
Yes! Blended cottage cheese is the star of this cheesecake recipe. It bakes beautifully and offers the same sweet, tangy flavor as traditional versions.
Can you use cottage cheese in a no bake cheesecake?
You can. Combine blended cottage cheese with gelatin or agar to help it set. Chill thoroughly and enjoy a refreshing, oven-free dessert.
Can cottage cheese be added to cake mix?
Indeed. To add protein and richness, blend it and include it into your batter. It also keeps the cake moist and less oil is needed.
Conclusion: A Cheesecake You Can Feel Good About
This cottage cheese cheesecake recipe proves you don’t have to compromise. It’s light, creamy, and packed with protein—and no one will guess it’s made without cream cheese. Whether you bake it or go no-bake, this recipe delivers comfort and flavor every time. I hope it finds a permanent spot on your dessert rotation, just like it did in mine.
For More recipes Follow me on Facebook!
