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Slice of cheesecake on a plate with strawberries, blueberries, and a strawberry half on top.
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5 from 1 vote

Cottage Cheese Cheesecake 

Cottage cheese cheesecake is rich, creamy, and packed with protein. It's a feel-good dessert made with simple, wholesome ingredients.
Prep Time5 minutes
Cook Time1 hour 5 minutes
Cooling Time15 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Diet: Low Salt
Skill Level: Beginner
Servings: 6 -8 Servings
Author: Rena

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.
    Melted butter being poured into food processor with broken graham crackers in it.
  • Transfer the crumbles into a lined round cake pan and press to form an even base.
    Graham cracker crust pressed into a springform pan.
  • 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.
    Food processor with cottage cheese cheesecake filling ingredients in it before blending.
  • Pour the mixture over the base in the pan. Place the pan on a rimmed baking dish.
    Cheesecake filling being poured into crust in a round baking pan.
  • 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.
    Whole baked cheesecake with one slice cut out, sitting next to fresh berries.
  • 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.
    A slice of cottage cheese cheesecake served with mixed 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

Calories: 399kcal | Carbohydrates: 48g | Protein: 24g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 205mg | Sodium: 677mg | Potassium: 304mg | Fiber: 1g | Sugar: 30g | Vitamin A: 422IU | Vitamin C: 0.1mg | Calcium: 186mg | Iron: 2mg