Cheese cake is one of my favorite desserts. Using cottage cheese is a great way to bring a more protein filled and healthier take on traditional cream cheese.
These 11 recipes showcase how to do it right!
The 11 Best cottage cheese cheesecake and recipes
1. Classic Cottage Cheese Cheesecake
I love the old-world flavor of cottage cheese in a cheesecake and this cheesecake makes a smooth, creamy dessert that always satisfies. It’s easy to make and seems to me to have just the right ratio of richness to light texture that this dessert should.
Everything, it seems to me, is right with every bite.
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- 2 tablespoons granulated sugar (for crust)
- 3 cups cottage cheese, pureed until smooth
- 1 cup granulated sugar (for filling)
- 4 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
Instructions
1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Mix graham cracker crumbs, melted butter, and 2 tbsp sugar; press into bottom of pan for crust.
3. In a large bowl, beat pureed cottage cheese, 1 cup sugar, the eggs, sour cream, the vanilla extract, the flour and the salt until smooth and well combined.
4. Pour the filling into the pan over the crust and spread the top.
5. Bake in the preheated oven for 50-60 minutes, or until the centre is just set and a bit jiggly. Turn off the oven, crack open the door and let the cheesecake cool in the oven for an hour.
6. Refrigerate the cheesecake for at least 4 hours or overnight before serving.Enjoy your Classic Cottage Cheese Cheesecake!
2. Lemon Cottage Cheese Cheesecake
I’ve long loved baking with unusual and unexpected combinations, and a recipe that has recently caught my eye features lemony freshness with light and creamy cottage cheese. This lemon cheesecake is a joy to make, and the final dish is remarkable – the tang of lemon really works against the richness of the cheese, and it’s light and not too heavy.
My kitchen is flooded with a delicious scent every time I bake this.
Ingredients
- 1 1/2 cups cottage cheese
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup all-purpose flour
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
- 1 pre-made graham cracker crust
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a blender or food processor, blend cottage cheese until smooth.
3. In a large bowl, combine the cottage cheese mixture (from above) with the sugar, eggs, flour, lemon juice, lemon zest, salt and vanilla. Mix thoroughly.
4. Stir in the melted butter until just incorporated.
5. Pour the mixture into the pre-made graham cracker crust and spread evenly.
6. Bake for 45 to 50 minutes, until the centre is set and the edges lightly golden. Let the cheesecake cool to room temperature, then chill for at least 3 hours before serving.
3. Berry Swirl Cottage Cheese Cheesecake
If you’re looking for a dessert that manages to be as creamy and rich as it is zingingly fruity, this cheesecake is it. I’ve found it’s the cottage cheese that does the trick, giving the cheesecake a texture that’s remarkably light.
And of course, the swirl of berries is not only a bright and cheerful adornment, but a refreshing contrast that sets off the main event so perfectly.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 16 oz cottage cheese (small curd)
- 8 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/4 cup mixed berry puree (strawberries, blueberries, raspberries)
- 2 tbsp cornstarch
Instructions
1. Preheat oven to 325°F (163°C). Combine graham cracker crumbs and butter, then press into bottom of 9-inch springform pan. Place a round of parchment paper on bottom of pan, then set crust aside.
2. Add cottage cheese to the bowl of a food processor and blend until creamy. Then add softened cream cheese, sugar, eggs and vanilla. Blend until fully incorporated.
3. Stir in the sour cream and cream until blended, then pour over the crust.
4. In another bowl, whisk together the berry puree and cornstarch until smooth, then spoon drops of the berry mixture over the cheesecake filling.
5. Using a toothpick or skewer swirl the berry mixture through the filling to marble it.
6. Bake for 50 to 60 minutes, until the centre is set. Leave the cheesecake to cool in the oven with the door ajar, then refrigerate for at least 4 hours before serving.
4. Chocolate Cottage Cheese Cheesecake
Well, I discovered this majestic concoction and how awesome it was. There is nothing like the creamy goodness of cottage cheese and the sinful sexiness of chocolate combined to create a smooth and tangy dessert.
This surprised me so much that I couldn’t stop devouring it, bite by bite, for days. Now I am extremely proud to be its creator, for it is unique and it hooks anyone who tries it in the most delightful and innovative way imaginable.
Ingredients
- 1 cup cottage cheese
- 1 cup Greek yogurt
- 1/2 cup sugar
- 3 large eggs
- 1/4 cup unsweetened cocoa powder
- 1/2 cup semi-sweet chocolate chips, melted
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1 pre-made graham cracker crust
Instructions
1. Preheat your oven to 325°F (163°C).
2. In a blender or food processor, blend the cottage cheese until smooth.
3. In a large bowl, stir the blended cottage cheese, Greek yoghurt and sugar together until combined.
4. Beat in the eggs, one at a time, beating well after each one. Beat in the cocoa, melted chocolate chips, and vanilla.
5. Sift in the flour and salt, then fold it into the batter until just mixed in.
6. Pour the filling into the pre-baked graham cracker pie crust, then spread it out evenly. Bake for 50-55 mins, or until the centre is just hardened. Cool the pie completely, then cover and refrigerate for at least 4 hours, or overnight.
5. Pumpkin Cottage Cheese Cheesecake
So when I came across this unusual combination, I just had to try it: pumpkin and cottage cheese. What an elegant twist on a traditional dessert!
I hope you enjoy this as much as I do. I’ve been experimenting, finding a cheesecake that is creamy and rich yet healthy enough for dessert.
This is now a staple in my repertoire.
Ingredients
- 1 cup cottage cheese
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 pre-made graham cracker crust
Instructions
1. Preheat the oven to 350°F (175°C).
2. Blend cottage cheese until smooth using a food processor or blender.
3. Combine everything in a large mixing bowl – processed cottage cheese, pumpkin puree, eggs, brown sugar, granulated sugar, cinnamon, ginger, nutmeg and vanilla extract – and beat together well.
4. Add the flour and salt to the mixture and blend until fully incorporated.
5. Pour the mixture into the pre-made graham cracker crust.
6. Bake for about 50-60 minutes or until the centre is set and a knife inserted in the middle of the cheesecake comes out clean. Let it come to room temperature and then refrigerate for at least 4 hours before serving.
6. No-Bake Cottage Cheese Cheesecake
When I found this recipe, I knew immediately it was something special. The light, creamy texture combined with how easy it is to make makes it a recipe I return to time and time again.
I love that it allows me to have a luscious dessert without the need to bake. My friends and family always praise it when I bring it along somewhere because it is so light and easy to eat.
For times when I want something sweet but also want it to be simple and easy, this is it!
Ingredients
- 2 cups cottage cheese
- 1 cup Greek yogurt
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon gelatin powder
- 1/4 cup cold water
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
Instructions
1. In a small bowl, bloom gelatin in cold water for 5 minutes with the gelatin and cold water.
2. Pulse the cottage cheese in a food processor until smooth, then add the Greek yogurt, powdered sugar, lemon juice and vanilla, blending until smooth and combined.
3. Melt the bloomed gelatin in the microwave about 15 seconds, then pour into cottage cheese mixture and blend till smooth.
4. Crumble graham crackers in a bowl with melted butter and press it into the bottom of a springform pan so it covers the bottom evenly. You’ve now formed the crust.
5. Pour cottage cheese filling over crust and attack it with a spatula to smooth things out.
6. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set, before serving.
7. Raspberry Cottage Cheese Cheesecake
There is something wonderfully refreshing about combining the tangy tartness of fresh raspberries packed with bright color and flavor, contrasted with the rich creaminess of cottage cheese, that makes for a great raspberry cheesecake! I was really pleased with the result of the first time I tried this.
Ingredients
- 2 cups cottage cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/2 cup raspberry jam (optional for topping)
Instructions
1. Preheat oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs and melted butter until well combined. Arrange in the bottom of springform pan for the crust.
2. Blend the cottage cheese in a blender or food processor until smooth; add granulated sugar, eggs, vanilla, and lemon juice; blend until well mixed and creamy.
3. In a separate bowl, sift together the flour, baking powder and salt. Add water to the cheese mixture and stir to combine. Gradually add the dry ingredients, mixing just until combined.
4. Gently fold in the fresh raspberries, being careful not to crush them.
5. Pour the cheesecake batter over the crust in the springform pan.
6. Bake until set around the edges and the centre is still a bit jiggly, 50-55 minutes. Cool to room temperature before refrigerating for at least 4 hours before serving. (You can also top with raspberry jam right before serving, if you’re feeling fancy.)
8. Mango Cottage Cheese Cheesecake
The first time I discovered this dessert I fell in love with tropical taste and texture of mango, and soft, refreshing taste of cottage cheese. This is a great snack for hot summer days, when I crave for something refreshing, but at the same time creamy and sweet.
I enjoy magical mixture of smooth cheesecake with juicy, sweet, sweet mango chunks. I just love the way it taste.
Whenever I make it, I’m just indulging into every bite and appreciating taste of this fusion.
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 1 1/2 cups cottage cheese
- 1 cup mango puree (fresh or canned)
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- Fresh mango slices for garnish (optional)
Instructions
1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Stir together the graham cracker crumbs and melted butter, then evenly press over the bottom of the prepared pan to form the crust.
3. Pulse the cottage cheese in a high-speed blender or food processor until smooth: add the mango purée, granulated sugar, heavy cream, eggs, vanilla extract and cornstarch and blend till smooth and well mixed.
4. Spoon the mango-cottage cheese mixture onto the crust in the springform pan. Smooth out the top with a spatula.
5. Bake for 50-60 minutes, or until the centre is set and the top is just barely golden. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
9. Key Lime Cottage Cheese Cheesecake
I found the balance I have been searching for between the decadent and the light when preparing this dessert. The tangy flavor of the key lime together with the smoothness of the cottage cheese ensure there is nothing to lose and everything to gain when preparing this dessert.
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 16 oz cottage cheese
- 8 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup fresh key lime juice
- 1 tbsp key lime zest
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup powdered sugar
Instructions
1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Combine the graham cracker crumbs and melted butter in a medium bowl. Press the mixture into the bottom of the prepared pan to form the crust.
3. Put the cottage cheese in the food processor and blend until smooth. Add the cream cheese, granulated sugar, key lime juice, and a little grated zest of the key lime and blend until fully combined.
4. Add one egg at a time, mixing well between each addition. Add vanilla extract.
5. Pour into the crust in a pan and bake for 50-60 minutes, or till centre is quite set.
6. Beat sour cream and powdered sugar together and spread over cheesecake. Let cool to room temperature, then refrigerate for at least 4 hours and serve.
10. Honey Almond Cottage Cheese Cheesecake
This light, layered cheesecake is a healthy treat for when I crave the sweet tooth but want to be a tad healthier. The creaminess of cottage cheese is perfectly balanced with sweet honey and almond crunch – everything blends so well.
It has been a revelation adding this to my recipe collection.
Ingredients
- 1 cup almond flour
- 2 tablespoons honey
- 3 tablespoons melted butter
- 2 cups cottage cheese
- 1 cup Greek yogurt
- 3/4 cup honey
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- Sliced almonds (for topping)
- Fresh berries (optional, for garnish)
Instructions
1. Preheat your oven to 350°F (175°C) and grease a springform pan.
2. In a bowl, combine the almond flour, 2 tablespoons honey and the melted butter and press it into the bottom of the springform pan to form the crust.
3. Pulse cottage cheese to blend in a blender or food processor until smooth. Add the Greek yogurt, ¾ cup honey, eggs, vanilla extract, almond extract, cornstarch and salt; blend until combined.
4. Pour the cheese mixture over the prepared crust in the springform pan. 5 Let bake for 50-60 minutes or until the center is set, but slightly jiggly. Remove from the oven and allow to cool completely on a rack.
6. Cool the cheesecake in the fridge for a minimum of 4 hours. Serve, if desired, with sliced almond and fresh berries on top.
11. Peanut Butter Cottage Cheese Cheesecake
When I saw that peanut butter and cottage cheese were the secret ingredients in a cheesecake, I really couldn’t wait to try it out. I hopped straight to the kitchen because, from the start, the two rich, creamy textures and flavors of the peanut butter and cottage cheese served to ignite my curiosity.
For someone like me who loves all things unexpected with food, and who is a total sucker for sweet, nutty-tangy desserts, this ended up being the glorious surprise I didn’t know I needed.
Ingredients
- 2 cups cottage cheese
- 1 cup creamy peanut butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- 1 pre-made graham cracker crust
- 1/2 cup crushed peanuts (optional, for topping)
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a food processor, blend the cottage cheese until smooth and creamy.
3. Put the peanut butter, sugar, eggs, vanilla extract and the heavy cream into a food processor and process until everything is mixed well and smooth.
4. Pour the mixture into the pre-made graham cracker crust, spreading it evenly.
5. Bake at 375 degrees for 45-50 minutes, or until set but jiggly in the centre.
6. Cool the cheesecake thoroughly, then refrigerate at least 4 hours or even better, overnight, before serving. Garnish with crushed peanuts if you like before serving.
