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Cottage cheese cheesecake served on a plate with berries

Name: Cottage Cheese Cheesecake

Summary: A creamy, protein-packed cheesecake made with cottage cheese instead of cream cheese—perfect for a healthier dessert that doesn’t compromise on taste.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 1 cup 2% cottage cheese or full-fat for creamier result
  • ¼ cup vanilla protein powder
  • ¼ cup plain non-fat Greek yogurt
  • 1 large egg
  • 2 tablespoons coconut sugar or honey/maple syrup
  • 1 tablespoon coconut flour or almond flour for keto version
  • ½ tablespoon lemon zest
  • ½ teaspoon vanilla extract
  • Pinch of salt optional

Equipment

  • Equipment:
  • Blender or food processor
  • Mixing bowl
  • Measuring cups and spoons
  • 6-inch or 8-inch round cake or pie pan
  • Oven
  • Spatula

Method
 

  1. Instructions:
  2. Preheat your oven to 350°F (175°C).
  3. Lightly grease a small round cake pan or line with parchment paper.
  4. In a blender or food processor, add all ingredients: cottage cheese, protein powder, Greek yogurt, egg, sweetener, coconut flour, lemon zest, vanilla extract, and salt.
  5. Blend until completely smooth and creamy.
  6. Pour the mixture into the prepared pan and smooth the top with a spatula.
  7. Bake for 30 to 40 minutes or until the edges are slightly golden and the center is set but still a little jiggly.
  8. Remove from oven and let cool at room temperature.
  9. Transfer to the refrigerator and chill for at least 2 hours (preferably overnight) before serving.
  10. Garnish with fresh fruit, a drizzle of honey, or crushed nuts as desired.

Notes

Notes:
For a no-bake version, use gelatin or agar to set the filling and chill for 4+ hours instead of baking.
Adjust sweetness to taste if using flavored protein powder or different sweeteners.
Best served chilled for a firmer texture.
Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.