Cottage Cheese Cheesecake: The Best High-Protein Cheesecake Recipe You’ll Ever Make
This Cottage Cheese Cheesecake is a creamy, high-protein dessert made with cottage cheese and Greek yogurt. It delivers the rich flavor and smooth texture of classic cheesecake with lighter ingredients, making it perfect for a healthier dessert or snack.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Graham Cracker Crust (Optional)
3/4 cup graham cracker crumbs
1 tablespoon sugar
Pinch of kosher salt
3 tablespoons unsalted butter, melted
For the Cheesecake Filling
1 cup (227g) cottage cheese (2% or any variety)
1/4 cup (57g) Greek yogurt
1 large egg
2½ tablespoons sugar
1½ tablespoons flour or cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon lemon zest
Optional Toppings
Fresh strawberries
Strawberry compote
Greek yogurt
Granola
Fresh berries of choice
Instructions
1. Preheat the oven to 350°F (175°C) and lightly grease a 6-inch springform pan.
2. To prepare the crust, combine the graham cracker crumbs, sugar, and salt in a small bowl.
3. Stir in the melted butter until all crumbs are evenly coated.
4. Press the crumb mixture firmly into the bottom of the prepared pan.
5. Bake the crust for 10–12 minutes until lightly golden and fragrant, then let it cool.
6. Add the cottage cheese, Greek yogurt, egg, sugar, flour (or cornstarch), vanilla extract, and lemon zest to a high-powered blender.
7. Blend until completely smooth and creamy with no visible curds.
8. Pour the cheesecake batter over the cooled crust or directly into the greased pan if making it crustless.
9. Bake for 30–35 minutes, until the edges are set and lightly golden while the center remains slightly jiggly.
10. Remove from the oven and cool completely at room temperature.
11. Refrigerate for at least 4 hours or overnight for the best texture.
12. Top with fresh fruit, strawberry compote, Greek yogurt, or granola before serving.
Notes
Use full-fat, low-fat, or 2% cottage cheese—all work well.
Blend thoroughly to achieve the smoothest cheesecake texture.
Avoid overbaking; the center should still have a slight jiggle.
This recipe can easily be doubled for an 8-inch or 9-inch springform pan.
Store leftovers covered in the refrigerator for up to 5 days.
Freeze individual slices for up to 2 months.
Allow refrigerated cheesecake to sit at room temperature for 10–15 minutes before serving for the creamiest texture.