You know those recipes that surprise you by being both indulgent and secretly good for you? That’s exactly what happened when I first made this Cottage Cheese Yogurt Egg Cheesecake for my family last summer. My kids were begging for dessert, but I wanted something with protein that wouldn’t leave us all in a sugar coma. After some serious kitchen experiments (and a few hilarious failures involving lumpy fillings), I landed on this magical combo – creamy cottage cheese and Greek yogurt with eggs for structure, all nestled in that classic graham cracker crust we all love. The best part? My picky eater didn’t even notice the “healthy” ingredients – she just kept asking for seconds!
Table of Contents
Table of Contents
Why You’ll Love This Cottage Cheese Yogurt Egg Cheesecake
This isn’t just any cheesecake—it’s the dessert that checks all the boxes. Here’s why it’s become a staple in my kitchen:
- Packed with protein: With cottage cheese, Greek yogurt, and eggs, each slice gives you a satisfying protein boost (perfect for post-workout treats or sneaky nutrition into dessert).
- No cream cheese needed: Forget running to the store—this recipe uses ingredients you probably already have.
- Lighter texture: The combo of yogurt and cottage cheese creates a cloud-like creaminess that’s less dense than traditional cheesecake.
- Meal-prep friendly: It keeps beautifully in the fridge for days (if it lasts that long!).
Trust me, once you try this Cottage Cheese Yogurt Egg Cheesecake, you’ll wonder why you ever bothered with fussier versions. If you love high-protein desserts, check out this Blueberry Cottage Cheese Mug Cake Recipe for another quick fix!
Cottage Cheese Yogurt Egg Cheesecake Ingredients
Gather these simple ingredients – I promise you won’t need anything fancy! The magic happens when these humble staples come together.
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs (that’s about 10–12 full sheets, crushed until fine – I just toss them in a zip-top bag and roll with a rolling pin!)
- 5 tablespoons unsalted butter, melted (salted works in a pinch, but skip the extra pinch of salt later)
- 2 tablespoons granulated sugar (this little bit helps the crust get that perfect snap)
For the Creamy Filling:
- 2 cups full-fat cottage cheese (4% milkfat is ideal – trust me, the texture suffers with low-fat versions)
- 1 cup plain Greek yogurt (2% or whole milk variety – again, full-fat for that luxurious mouthfeel)
- 3 large eggs, room temperature (cold eggs can make the filling separate – I just pop them in warm water for 5 minutes if I forgot to take them out)
- ½ cup honey (or pure maple syrup if you prefer)
- 3 tablespoons cornstarch (our secret weapon against weepy cheesecakes!)
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest (just a whisper – it brightens everything up without tasting lemony)
- Pinch of salt (balances all the sweetness)
Ingredient Notes & Substitutions
After making this cheesecake more times than I can count, here’s what I’ve learned about these ingredients:
Cornstarch is non-negotiable – it binds the extra moisture from the cottage cheese and yogurt so your cheesecake doesn’t get soggy. Arrowroot powder can work in a pinch, but cornstarch gives the best results.
Full-fat dairy matters – I tried this once with low-fat cottage cheese and the texture turned out grainy. The fat helps everything blend smooth and creamy.
Easy swaps: Use gluten-free graham crackers if needed, or swap honey for maple syrup (reduce to ⅓ cup if using syrup as it’s sweeter). No lemon zest? A splash of lemon juice works too.
How to Make Cottage Cheese Yogurt Egg Cheesecake
Now, let’s get to the fun part! Making this Cottage Cheese Yogurt Egg Cheesecake is easier than you might think, but there are a few key steps that make all the difference. Follow along and you’ll have a perfect, creamy cheesecake every time.
Step 1: Prepare the Graham Cracker Crust
First things first – that buttery, crunchy crust we all love. In a medium bowl, mix your graham cracker crumbs, melted butter, and sugar until it looks like wet sand. Pour it into your greased springform pan and press it firmly into the bottom and slightly up the sides. I like to use the bottom of a measuring cup to really pack it down – this keeps it from crumbling when you slice later!
Pop it in your preheated 350°F (175°C) oven for 8-10 minutes just until it smells toasty and turns slightly golden. This “par-baking” step is crucial – it gives the crust structure so it doesn’t get soggy when we add the filling. Let it cool slightly while you make the filling, but don’t worry if it’s still a bit warm when you add the batter.
Step 2: Blend the Cottage Cheese Filling
Here’s where the magic happens! Add all your filling ingredients – cottage cheese, Greek yogurt, eggs, honey, cornstarch, vanilla, lemon zest, and salt – to your blender. Now blend away! At first it’ll look lumpy (don’t panic), but keep blending until it’s completely smooth, scraping down the sides as needed. This usually takes me about 2-3 minutes in my blender.
Pro tip: If you still see tiny cottage cheese curds, keep blending! The smoother it is now, the creamier your finished Cottage Cheese Yogurt Egg Cheesecake will be. Pour this silky mixture over your prepared crust and gently tap the pan on the counter to release any air bubbles.
Step 3: Bake and Cool Properly
Bake your cheesecake at 350°F (175°C) for 45-55 minutes. You’re looking for the edges to be set but the center to still have a slight wobble when you gently shake the pan – like jello that’s almost set. This is your wobble test!
Here’s the most important step: turn off the oven and crack the door open with a wooden spoon. Let your cheesecake cool gradually inside for about 30 minutes. This slow cooling prevents cracks (and tears!). Then move it to the counter to cool completely before refrigerating for at least 4 hours – though overnight is truly best for that perfect, sliceable texture.
Tips for the Perfect Cottage Cheese Yogurt Egg Cheesecake
After making this cheesecake dozens of times (and yes, learning from my mistakes), here are my golden rules for the absolute best results:
- Room temp eggs are key – Cold eggs can make the filling separate. If you forgot to take them out early, just soak them in warm water for 5 minutes.
- Blend until you think it’s too smooth – Those last few seconds of blending make all the difference in getting that dreamy, creamy texture.
- Don’t rush the chill time – I know it’s tempting, but that overnight rest in the fridge lets the cornstarch work its magic for perfect slices.
- Use a water bath if anxious – While not strictly necessary, wrapping your springform in foil and baking in a water bath guarantees no cracks.
- Slice with a hot knife – Dip your knife in hot water and wipe between cuts for those picture-perfect slices every time.
Creamy 5-Ingredient Cottage Cheese Yogurt Egg Cheesecake
A creamy and protein-rich cheesecake made with cottage cheese, Greek yogurt, and eggs, featuring a graham cracker crust.
- Total Time: 5 hours 15 minutes (includes cooling and chilling)
- Yield: 8 servings 1x
Ingredients
- 1 ½ cups Graham cracker crumbs (about 10–12 full sheets, crushed finely)
- 5 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar (helps the crust snap)
- 2 cups Cottage cheese (Full-fat or 4% is best for texture)
- 1 cup Plain Greek yogurt (2% or Whole Milk)
- 3 large Eggs (Room temperature)
- 1/2 cup Honey (or maple syrup)
- 3 tablespoons Cornstarch (The secret ingredient: this binds the water so the cheesecake doesn’t “weep” or get soggy)
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Lemon zest (Brightens the flavor so it doesn’t taste “eggy”)
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 7-inch or 8-inch springform pan lightly with cooking spray.
- In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar with a fork until it looks like wet sand. Pour the mixture into the pan. Press firmly into the bottom and slightly up the sides.
- Par-bake the crust for 8–10 minutes until fragrant and slightly golden. Remove and let cool slightly.
- Blend cottage cheese, yogurt, eggs, honey, vanilla, salt, lemon zest, and cornstarch until completely smooth.
- Pour the batter over the crust. Tap the pan gently to remove air bubbles.
- Bake at 350°F (175°C) for 45–55 minutes. The edges should be firm, but the center should wobble slightly.
- Turn off the oven and crack the door open. Let the cheesecake cool inside for 30 minutes.
- Remove and cool completely on the counter. Refrigerate for at least 4 hours (overnight is best).
- Slice and serve with fresh berries.
Notes
- Use full-fat cottage cheese and Greek yogurt for the best texture.
- Blend the filling until completely smooth to avoid graininess.
- Let the cheesecake cool slowly in the oven to prevent sinking.
- Refrigerate for at least 4 hours to allow the cornstarch to firm up.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 90mg
Serving & Storage
Now for the best part – eating your gorgeous Cottage Cheese Yogurt Egg Cheesecake! I love serving this slightly chilled with a handful of fresh berries on top. The tartness of raspberries or strawberries cuts through the sweetness beautifully. For special occasions, a quick drizzle of honey or a dusting of powdered sugar makes it feel extra fancy.
Leftovers (if you’re lucky enough to have any!) keep wonderfully. Just cover the springform pan with plastic wrap or transfer slices to an airtight container. It’ll stay fresh in the fridge for about 3 days – the texture actually gets even creamier by day two!
Want to save some for later? You can freeze individual slices too. Wrap each piece tightly in plastic wrap, then foil, and stash them in a freezer bag for up to 2 months. Thaw overnight in the fridge – the cottage cheese keeps its texture much better than traditional cheesecake when frozen. My kids love when I surprise them with a “hidden” slice in their lunchboxes!
Cottage Cheese Yogurt Egg Cheesecake FAQs
I’ve gotten so many questions about this recipe from friends and readers – here are the ones that come up most often with my tried-and-true answers!
Can I use low-fat cottage cheese?
I know it’s tempting to cut calories, but trust me on this one – full-fat cottage cheese makes all the difference. Low-fat versions tend to make the filling grainy rather than luxuriously smooth. The extra fat helps everything blend together perfectly and gives that rich mouthfeel we love in cheesecake. If you’re really watching fat, try 2% cottage cheese rather than non-fat, but 4% is truly ideal.
Why cornstarch?
Ah, my secret weapon! Cornstarch acts like a sponge for all the moisture in the cottage cheese and yogurt. Without it, your cheesecake would weep liquid and get soggy. The three tablespoons in this recipe bind everything together while keeping the texture light and creamy. I learned this the hard way after a particularly sad, soupy cheesecake disaster early in my testing! If you want to see more of our kitchen adventures, follow us on Facebook!
Can I skip the crust?
Absolutely! While I adore the buttery graham cracker base, you can absolutely make this crustless. Just pour the filling directly into a well-greased baking dish (an 8×8 inch works well). You might need to reduce baking time by 5-10 minutes since there’s no crust to insulate the bottom. The result will be more like a creamy custard – still delicious, just different. My kids actually prefer it this way sometimes! For other crustless ideas, check out this Crustless Pumpkin Pie Recipe.
Nutritional Information
Now, I’m no nutritionist, but I do love knowing what’s going into my family’s treats! This Cottage Cheese Yogurt Egg Cheesecake packs a surprising nutritional punch compared to traditional cheesecakes. Each creamy slice gives you about 280 calories with 10g of protein – not bad for dessert, right?
The honey adds natural sweetness (about 20g sugar per serving), while the cottage cheese and Greek yogurt bring calcium and probiotics to the party. That said, these values are just estimates – your exact nutrition will vary based on the specific brands of ingredients you use and how generously you slice it!
My philosophy? Enjoy this cheesecake knowing it’s got more going for it nutritionally than most desserts, but don’t stress about exact numbers. After all, the best nutrition comes from sharing good food with people you love. If you are looking for more savory cottage cheese recipes, try this Fajita Chicken Cottage Cheese Bake.
