Cottage Cheese Cheesecake – Skinnytaste
This New York-style cheesecake is made with a combination of cottage cheese and cream cheese, blended together for a creamy and delicious low-calorie dessert! No one will even know!
Cottage Cheese Cheesecake
Since cottage cheese is having a moment, why not make a cottage cheese cheesecake?! I played around with this recipe, and my husband Tommy, who loves cheesecake, gave it two thumbs up! It’s delicious with a velvety smooth texture and is great on its own or with fresh fruit. More cheesecake recipes you may love are this No-Bake Strawberry Cheesecake, Cranberry Swirl Cheesecake Squares, and Chocolate Cheesecake Cups.
Why This Cheesecake with Cotttage Cheese Recipe Works
- Healthier Dessert: The low-fat cottage cheese combined with cream cheese gives this cheesecake more protein than most other recipes. Plus, one slice has only 159 calories and 15 grams of carbs.
- Easy: While you’ll need to pull out your food processor and blender to make this cheesecake recipe, it’s a really easy one to whip up. Pulse the crust ingredients and blend the batter, then pop it in the oven!
- Perfect for Entertaining: Since cheesecakes must chill in the fridge, this dessert is excellent for making the day before a party, so you can check one more thing off your to-do list.
Cheesecake Ingredients
- Cheesecake Crust: Graham crackers, monk fruit or sugar, and cold whipped butter create a buttery, sweet base.
- Cheese: I used cream cheese and 2% cottage cheese for a velvety cheesecake with lots of protein.
- Lemon Zest: You’ll need one medium-sized lemon to get one teaspoon of zest.
- Eggs: Use two large eggs.
- Sweetener: Monk fruit or granulated sugar will work.
- Flour: You only need two tablespoons of all-purpose flour.
- Vanilla Extract enhances the cake’s flavor.
- Topping: Top your cheesecake with fresh fruit, like berries or figs.
How to Make Cottage Cheese Cheesecake
- Make the Graham Cracker Crust: Pulse the graham crackers, sugar, and butter in a food processor. Add a tablespoon of water and pulse a few more times until it has a coarse meal texture. Press the crust into a parchment-lined spring form pan.
- Make the Cheesecake Batter: Blend the cream cheese, cottage cheese, and lemon zest in a blender until smooth. Add the eggs one at a time, then the vanilla, sugar, and flour.
- Bake: Pour the batter into the pan and bake it for 45 minutes at 350°F until the cake is set.
- Let the cheesecake cool on a wire rack and then refrigerate it for at least four hours or as long as overnight before cutting.
Variations
- Crust: Swap graham crackers for chocolate graham crackers or vanilla wafer cookies.
- Fruit: Substitute a fruit compote for fresh fruit.
- Cheesecake Toppings: Instead of fruit, drizzle chocolate or caramel over the cake.
Storage
Refrigerate cheesecake in an airtight container for up to five days.
More Cottage Cheese Recipes You’ll Love
Yield: 12 servings
Serving Size: 1 /12th slice
To make the crust:
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Place graham crackers, sugar and butter into a food processor and pulse a few times. Add 1 tbsp water and pulse a few more times until it has a texture of coarse meal.
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Gently press the crust into the lined pan. Set aside.
To make the cheesecake filling:
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In a blender add the cream cheese, cottage cheese and lemon zest and blend together until it is really smooth.
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Add the eggs one at a time and mix.
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Add the vanilla extract, sugar and flour into the cottage cheese mixture and pulse until blended.
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Pour the cheesecake batter into the pan. Bake in the oven for about 45 minutes, until the cheesecake is set.
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Let it cool on a rack, then place in fridge for at least 4 hours or as long as overnight.
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Top with fresh berries if using (or topping of your choice) and cut into 12 slices.
Last Step:
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Serving: 1 /12th slice, Calories: 159 kcal, Carbohydrates: 15 g, Protein: 6.5 g, Fat: 10.5 g, Saturated Fat: 6 g, Cholesterol: 60 mg, Sodium: 243 mg, Fiber: 0.5 g, Sugar: 3 g
