This high-protein cottage cheese cheesecake is ultra-creamy, rich, and tastes just like the classic cheesecake you know and love—only with a healthier, low-carb spin! Made with simple, wholesome ingredients, this lightened-up version packs in all the indulgent flavor without the added sugar or guilt.
Thanks to the magic of cottage cheese, this cheesecake is smooth, protein-packed, and surprisingly satisfying. And let’s not forget the bright notes of lemon and vanilla—they give it a fresh, uplifting flavor that makes every bite feel special.
Whether you’re following a low-carb, keto, or high-protein diet, or you’re simply looking for a lighter dessert option, this cottage cheese cheesecake is a must-try. It’s proof that healthy desserts can be just as rich and creamy as the real thing.
I’m super excited to share a recipe that’s been on my radar for weeks now—Cottage Cheese Cheesecake! With cottage cheese trending everywhere, I knew I had to try creating a cheesecake that’s not only rich and creamy but also loaded with protein and low in carbs. If you’ve enjoyed my cottage cheese ice cream, cottage cheese brownies, or even the viral cottage cheese wrap, then you’re going to love this one too.
Why You’re Going to Love This Cottage Cheese Cheesecake
- Healthy and Low-Carb – This cottage cheese cheesecake is not your typical sugar-loaded dessert. It’s low in carbs, sugar-free, and made with wholesome ingredients—perfect if you’re following a keto diet, low-carb lifestyle, or just want a guilt-free treat.
- High in Protein – Made with cottage cheese, Greek yogurt, and a scoop of vanilla protein powder, this cheesecake isn’t just creamy—it’s also satisfying and filling. Each slice packs a serious protein punch that can help keep cravings at bay and support your daily nutrition goals.
- Super Easy to Make – No need for complicated techniques. All you need is a blender or food processor, a mixing bowl, and your oven. It’s a beginner-friendly cheesecake recipe that’s ideal for busy weekdays or make-ahead desserts.
- Incredibly Creamy & Delicious – Despite being a lighter version, this cheesecake is rich, velvety, and absolutely decadent. The blend of cottage cheese and yogurt creates a silky smooth texture that tastes like classic cheesecake—only healthier.
- Naturally Gluten-Free & Sugar-Free – This is a great option if you’re avoiding gluten or refined sugars. It uses keto-friendly sweeteners like monk fruit or erythritol, making it a diabetic-friendly and blood sugar-conscious dessert.
- Refreshing Flavor – Hints of fresh lemon zest and pure vanilla extract make this cheesecake bright, flavorful, and not overly sweet—perfect for spring and summer or when you want something light and satisfying.
- Freezer-Friendly and Meal Prep Approved – Store leftovers in the fridge or freeze individual slices for a quick, healthy dessert anytime. It’s perfect for weekly meal prep or portion control.
Ingredients Breakdown
Let’s take a closer look at the wholesome, low-carb ingredients that make this cottage cheese cheesecake creamy, protein-rich, and downright irresistible.
For the Crust:
- Almond Flour (1 cup) – This gluten-free, low-carb flour is a staple in keto baking. It gives the crust a subtle nutty flavor and the perfect crunchy texture—no need for traditional graham crackers!
- Coconut Oil or Butter (2 tbsp) – Both options work great to bind the crust. Use coconut oil for a dairy-free version or butter for that rich, classic flavor.
- Sweetener (2 tbsp) – Choose your favorite keto sweetener like erythritol, allulose, or monk fruit. It keeps the crust sweet without any added sugar.
- Vanilla Extract (1 tsp) – A splash of pure vanilla extract adds warmth and enhances the overall flavor of the crust.
For the Filling:
- Cottage Cheese (2 cups) – The star of the show! Use full-fat cottage cheese and blend it until smooth for a super creamy, protein-packed cheesecake base. It’s a healthy and delicious twist on traditional cream cheese.
- Greek Yogurt (½ cup) – Adds extra creaminess and a light tang that perfectly balances the richness of the filling. Opt for full-fat, unsweetened Greek yogurt.
- Vanilla or Unflavored Protein Powder (½ cup) – This is a game-changer! It boosts the protein content and adds structure without altering the texture. Make sure to use a clean, low-carb protein powder.
- Eggs (3 large) – Eggs help bind everything together and give the cheesecake that classic baked texture—firm on the outside, creamy in the middle.
- Sweetener (⅔ cup) – A must for achieving just the right level of sweetness without the carbs. Powdered erythritol or allulose blend beautifully into the batter.
- Vanilla Extract (1 tsp) – Enhances the flavor of the filling and pairs perfectly with the subtle sweetness of cottage cheese.
- Lemon Juice + Zest (1 tsp each, optional but recommended) – Adds a pop of brightness and a citrusy lift that cuts through the richness, making each bite fresh and flavorful.
Simple Steps to Cottage Cheese Cheesecake Heaven
This easy high-protein cottage cheese cheesecake recipe comes together in just a few simple steps. You don’t need fancy equipment—just a blender, a pan, and an oven. Let’s get baking!
- Making the crust: Combine the almond flour, your choice of oil or butter, sweetener, and vanilla extract. Press this blend firmly into your pan to set the foundation of your cheesecake.
- Blend the Filling: Smoothly blend the cottage cheese first to ensure there are no lumps. Add the remaining filling ingredients to the food processor and blend until everything is perfectly combined.
- Bake: Pour the creamy filling over your crust, smoothing out the top for an even bake. Place it in the oven and watch as it transforms into a beautifully set cheesecake with a slight jiggle at the center.
Expert Tips for Success with Cottage Cheese Cheesecake
Want to make the creamiest, smoothest high-protein cheesecake ever? These expert baking tips will guarantee a perfect result every time.
- Blend Cottage Cheese Until Ultra Smooth – For a truly creamy and velvety cheesecake filling, make sure to blend the cottage cheese thoroughly in a high-speed blender or food processor until no lumps remain. This step is essential since cottage cheese can have a grainy texture straight from the tub.
Pro tip: Blend it first on its own before adding other ingredients to ensure a smooth base. - Use Room Temperature Ingredients – Always bring your eggs, Greek yogurt, and cottage cheese to room temperature before mixing. Cold ingredients can create a clumpy batter and lead to uneven baking.
Room-temp ingredients blend more smoothly, resulting in a consistent and professional-quality cheesecake filling. - Add Delicious Toppings for Extra Flavor – While this cottage cheese cheesecake tastes amazing on its own, a few low-carb toppings can take it to the next level. Try one of these keto-friendly options:
- Fresh Berries – A drizzle of sugar-free chocolate syrup or keto caramel sauce.
- Whipped cream or a dollop of full-fat Greek yogurt.
- Let It Cool Gradually – Once baked, allow your cheesecake to cool inside the oven with the door cracked for about an hour. This gentle cooling helps prevent cracks and keeps the texture dense yet creamy. After that, refrigerate it for at least 4 hours (overnight is best) for the perfect slice.
- Slice with a Warm Knife – For clean, perfect slices every time, run your knife under warm water and wipe it clean between cuts. This helps glide through the cheesecake without dragging or crumbling.
Storing and Serving
Store the cottage cheese cheesecake in the refrigerator, covered, for up to 5 days.
It’s also freezer-friendly for longer storage.
Serve chilled, and for an extra touch, top with fresh berries, sugar-free maple syrup, or a drizzle of sugar-free chocolate syrup.
There you have it—a cheesecake that’s bound to impress with its health benefits and mouthwatering flavors. Give it a try, and don’t forget to share your results with me!
More Easy Desserts
Cottage Cheese Cheesecake
Description
Ingredients
For the Crust:
- 1 cup almond flour
- 2 tbsp coconut oil melted, or butter
- 2 tbsp sweetener such as Erythritol, Swerve or Allulose
- 1 tsp vanilla extract
For the Filling:
- 2 cups cottage cheese
- 1/2 cup Greek yogurt
- 1/2 cup protein powder vanilla or unflavored
- 3 eggs large, room temperature
- 1/2 cup sweetener or another low-carb sweetener
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1 tsp lemon zest optional
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8-inch springform pan.
Prepare the Crust:
- In a medium bowl, mix the almond flour, melted coconut oil, erythritol, and vanilla extract until well combined.
- Press the mixture evenly into the bottom of the prepared springform pan to form the crust.
- Bake the crust for about 8-10 minutes, or until it’s lightly golden. Remove from the oven and let it cool while you prepare the filling.
Prepare the Filling:
- In a blender or food processor, blend the cottage cheese until smooth and creamy.
- Add the Greek yogurt, eggs, erythritol, vanilla extract, lemon juice, lemon zest (if using), and protein powder or coconut flour. Blend until the mixture is completely smooth.
Bake the Cheesecake:
- Pour the filling over the cooled crust. Tap the pan gently on the counter to remove any air bubbles.
- Bake for about 45-55 minutes, or until the center is set and a toothpick inserted comes out clean. The center might still be slightly jiggly, but it will firm up as it cools.
- Allow the cheesecake to cool at room temperature for about an hour. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set completely.
Serve:
- Slice and serve chilled. You can top it with fresh berries, keto caramel, or raspberry jam, or chocolate frosting.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
1 comment
Looks amazing. Will definitely try it very soon