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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

1. 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.
2. 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.
3. Bake: Pour the batter into the pan and bake it for 45 minutes at 350°F until the cake is ready.
4. 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 mins

Cook: 44 minutes mins

Refrigeration time: 4 hours hrs

Total: 4 hours hrs 59 minutes mins

Yield: 12 servings

Serving Size: 1 /twelfth slice

To make the crust:

• 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.

• Gently press the crust into the lined pan. Put aside.

To make the cheesecake filling:

• In a blender add the cream cheese, cottage cheese and lemon zest and mix together until it is basically smooth.

• Add the eggs one by one and blend.

• Add the vanilla extract, sugar and flour into the cottage cheese mixture and pulse until blended.

• Pour the cheesecake batter into the pan. Bake within the oven for about 45 minutes, until the cheesecake is ready.

• Let it cool on a rack, then place in fridge for a minimum of 4 hours or so long as overnight.

• 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