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This cottage cheese cheesecake is rich, creamy, packed with protein, lightly sweetened with honey, and tastes like it came straight from a bakery. Perfect for holidays, Sunday brunch, or anytime you want a treat that loves you back.
You may also love my No Bake Protein Cheesecake Cups – creamy, portable, and no oven needed!
Honestly, I was a little skeptical the first time I swapped out traditional cream cheese for cottage cheese. Like… really? Cottage cheese? But after one bite, I was completely on board.
This isn’t just a lighter spin on cheesecake – it’s smooth, tangy-sweet, and has that rich, creamy texture you want, without feeling heavy. And the best part? It’s made with simple, nourishing ingredients that make you feel good after the last bite, too.
Recipe Overview
Ingredients needed
Here’s what you’ll need to make this creamy, protein-packed cottage cheese cheesecake. Full measurements are listed further down in the recipe card.
- Graham crackers: gluten-free if needed
- Salted butter: melted
- Cottage cheese: full-fat or low-fat
- Eggs
- Vanilla extract
- Honey or maple syrup
- Vanilla protein powder: your favorite brand works here. You may also use plant-based.
- Fresh berries: optional, for topping
How to make Cottage Cheese Cheesecake
Preheat the oven to 375°F and line a round cake pan with parchment paper.
Step 1: Add graham crackers and melted butter to a food processor and pulse until you get wet crumbles.
Step 2: Press the mixture firmly into the bottom of your prepared pan to form an even crust. Bake the crust for 5–7 minutes, then set it aside. Lower the oven temperature to 325°F.
Step 3: In the same food processor, combine cottage cheese, eggs, honey, vanilla extract, and protein powder. Blend just until smooth – small cheese bits are okay so don’t overblend the mixture.
Step 4: Place the cake pan in a rimmed baking dish on the middle oven rack. Add water to the dish and bake for 60-70 minutes, until the edges are set and the center jiggles slightly. Turn off the oven, crack the door, and let it cool inside for 15-20 minutes. Cool completely, cover, and refrigerate for at least 4 hours – or overnight for the best texture.
Tips from my kitchen
- Use full-fat cottage cheese for the creamiest texture – low-fat works, but it’s a bit less rich.
- Let the cheesecake cool gradually to help prevent cracks – that cracked oven door trick is gold.
- Refrigerate overnight if possible – the texture gets even dreamier.
- Add fresh berries just before serving so they stay vibrant and juicy.
- A springform pan makes slicing and serving a breeze, but a regular round pan still gets the job done.
Variations
Once you’ve got the base down, it’s super easy to change things up. Here are a few fun ways to do it:
- Citrus twist: Add lemon zest and a splash of juice for a bright, citrusy twist.
- Chocolate chips: Stir in mini dark chocolate chips for a little extra indulgence.
- Flavor swirls: Swirl in a spoonful of berry jam or peanut butter before baking for added flavor and flair.
- Skip the crust: Make it crustless for a lighter, low-carb version – it still holds up beautifully.
Common Questions
Yes! This cheesecake actually gets better with time. Make it the day before and let it chill overnight.
Not at all. Once blended and baked, the texture is smooth and the flavor is mellow – no curds in sight.
A plain or vanilla whey or plant-based protein powder works great – just avoid anything too grainy.
Most likely, it cooled too quickly or was overbaked. Letting it rest in the oven with the door cracked really helps.
Storing and reheating
- Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze slices for up to 2 months – just wrap them well in parchment and foil.
- No reheating needed! Just let chilled slices sit at room temp for 10-15 minutes before serving for the best texture.
You may also like
- No-Bake Blueberry Cheesecake
- Healthy Mini Cheesecake Recipe
- No-Bake Pumpkin Cheesecake
- No-Bake Keto Cheesecake Cups
- Strawberry Cheesecake Overnight Oats
- Keto Chocolate Cheesecake Mousse
Thanks for stopping by. If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it!
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Cottage Cheese Cheesecake
Ingredients
Crust
- 4 ounces graham crackers, gluten-free if needed
- 3 tablespoons salted butter
Cheesecake
- 6 large eggs
- 3 cup cottage cheese
- 2 teaspoon vanilla extract
- ½ cup honey
- ½ cup vanilla protein powder
- Fresh berries, Optional decoration
Instructions
To make the crust:
- Preheat the oven to 375°F.
- Place the 4 ounces graham crackers and 3 tablespoons salted butter in a food processor. Process until wet crumbles.
- Transfer the crumbles into a lined round cake pan and press to form an even base.
- Bake for 5-7 minutes.
To make the cheesecake:
- Reduce the temperature of your oven to 325 F.
- To the same food processor, add all the ingredients for cheesecake (6 large eggs, 3 cup cottage cheese, 2 teaspoon vanilla extract, ½ cup honey, and ½ cup vanilla protein powder). Process just until smooth. A few small lumps from the cheese are fine, as long as you don't overmix.
- Pour the mixture over the base in the pan. Place the pan on a rimmed baking dish.
- Place the dish on a rack in the middle of the preheated oven. Fill the dish with about 2 cups of water, making sure you don’t split into the cheesecake.
- Bake for 60-70 minutes, until the cheesecake has a slight jiggle in the middle.
- Once the time is up, turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 15-20 minutes.
- Take out of the oven and let it completely cool, then wrap it up, and refrigerate for at least 4 hours to fully set (overnight is best).
- Top with Fresh berries.
Notes
- Use full-fat cottage cheese for the smoothest, creamiest texture
- Strain cottage cheese if it’s watery to avoid a runny batter
- Honey can be swapped with maple syrup or agave
- Vanilla protein powder can be replaced with Greek yogurt if needed
- For a gluten-free crust, use gluten-free graham crackers or almond flour
- Chill overnight for the best texture and cleanest slices
- Skip the crust entirely for a lighter, crustless version
- A warm knife makes for neater, cleaner slices when serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
