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This Recent York-style cheesecake is made with a mix of cottage cheese and cream cheese, blended together for a creamy and delicious low-calorie dessert! Nobody will even know!
Cottage Cheese Cheesecake
Since cottage cheese is having a moment, why not make a cottage cheese cheesecake?! I played around with this recipe, and my husband Tommy, who loves cheesecake, gave it two thumbs up! It’s delicious with a velvety smooth texture and is great by itself or with fresh fruit. More cheesecake recipes it’s possible you’ll love are this No-Bake Strawberry Cheesecake, Cranberry Swirl Cheesecake Squares, and Chocolate Cheesecake Cups.
Why This Cheesecake with Cotttage Cheese Recipe Works
- Healthier Dessert: The low-fat cottage cheese combined with cream cheese gives this cheesecake more protein than most other recipes. Plus, one slice has only 159 calories and 15 grams of carbs.
- Easy: When you’ll need to drag out your food processor and blender to make this cheesecake recipe, it’s a extremely easy one to whip up. Pulse the crust ingredients and mix the batter, then pop it within the oven!
- Perfect for Entertaining: Since cheesecakes must chill within the fridge, this dessert is great for making the day before a celebration, so you may check another thing off your to-do list.
Cheesecake Ingredients
- Cheesecake Crust: Graham crackers, monk fruit or sugar, and cold whipped butter create a buttery, sweet base.
- Cheese: I used cream cheese and a pair of% cottage cheese for a velvety cheesecake with plenty of protein.
- Lemon Zest: You’ll need one medium-sized lemon to get one teaspoon of zest.
- Eggs: Use two large eggs.
- Sweetener: Monk fruit or granulated sugar will work.
- Flour: You simply need two tablespoons of all-purpose flour.
- Vanilla Extract enhances the cake’s flavor.
- Topping: Top your cheesecake with fresh fruit, like berries or figs.
Find out how to Make Cottage Cheese Cheesecake
- Make the Graham Cracker Crust: Pulse the graham crackers, sugar, and butter in a food processor. Add a tablespoon of water and pulse a couple of more times until it has a rough meal texture. Press the crust right into a parchment-lined spring form pan.
- Make the Cheesecake Batter: Mix the cream cheese, cottage cheese, and lemon zest in a blender until smooth. Add the eggs one by one, then the vanilla, sugar, and flour.
- Bake: Pour the batter into the pan and bake it for 45 minutes at 350°F until the cake is ready.
- Let the cheesecake cool on a wire rack after which refrigerate it for a minimum of 4 hours or so long as overnight before cutting.
Variations
- Crust: Swap graham crackers for chocolate graham crackers or vanilla wafer cookies.
- Fruit: Substitute a fruit compote for fresh fruit.
- Cheesecake Toppings: As an alternative of fruit, drizzle chocolate or caramel over the cake.
Storage
Refrigerate cheesecake in an airtight container for as much as five days.
More Cottage Cheese Recipes You’ll Love
Prep: 15 minutes
Cook: 44 minutes
Refrigeration time: 4 hours
Total: 4 hours 59 minutes
Yield: 12 servings
Serving Size: 1 /twelfth slice
To make the crust:
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Place graham crackers, sugar and butter right into a food processor and pulse a couple of times. Add 1 tbsp water and pulse a couple of more times until it has a texture of coarse meal.
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Gently press the crust into the lined pan. Put aside.
To make the cheesecake filling:
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In a blender add the cream cheese, cottage cheese and lemon zest and mix together until it is basically smooth.
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Add the eggs one by one and blend.
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Add the vanilla extract, sugar and flour into the cottage cheese mixture and pulse until blended.
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Pour the cheesecake batter into the pan. Bake within the oven for about 45 minutes, until the cheesecake is ready.
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Let it cool on a rack, then place in fridge for a minimum of 4 hours or so long as overnight.
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Top with fresh berries if using (or topping of your alternative) and cut into 12 slices.
Last Step:
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Serving: 1 /twelfth slice, Calories: 159 kcal, Carbohydrates: 15 g, Protein: 6.5 g, Fat: 10.5 g, Saturated Fat: 6 g, Cholesterol: 60 mg, Sodium: 243 mg, Fiber: 0.5 g, Sugar: 3 g