Cottage Cheese Cheesecake Recipe: Creamy, High Protein & Light

From Grandma’s Mixing Bowl to a Lighter Classic

Growing up in a tiny Queens apartment, Sunday afternoons meant cheesecake. Not the fluffy, New York-style kind with a graham crust and a sky-high filling. Ours was humbler, baked low and slow in a dented pie tin, the recipe scribbled on a flour-dusted index card in my grandma’s handwriting. She used cream cheese, of course, but also cottage cheese when money was tight.

Back then, I didn’t realize how smart she was. Today, I reach for that same trick not out of necessity, but because cottage cheese makes one of the creamiest, lightest cheesecakes you’ll ever taste. This cottage cheese cheesecake recipe is a modern take on that old-school favorite: high in protein, low in sugar, and unbelievably smooth without the heaviness of traditional versions.

No one at your table will guess it’s made with blended cottage cheese, and trust me, they don’t need to. What they will notice is how rich and balanced it tastes with just the right amount of tang, and a texture that melts in your mouth. Whether you opt for a crustless option for a keto cheesecake vibe or use your favorite nutty base, it’s as versatile as it is cozy.

This cheesecake is a love letter to those of us who want something sweet, smart, and soul-satisfying. It’s easy enough for weeknights, impressive enough for company, and honestly it’s good straight from the fridge the next morning.

If you’re already loving lighter desserts like my whipped cottage cheese dessert or this no-bake cottage cheese cheesecake, then this baked version is your next go-to.

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What Makes This Cottage Cheese Cheesecake Better for You

High Protein, Low Carb, Totally Indulgent

What sets this cottage cheese cheesecake apart from the classic version isn’t just its creamy texture; it’s what’s inside. With cottage cheese as the star, you get a high-protein dessert that satisfies without weighing you down. Each slice packs around 12–15 grams of protein, making it perfect for anyone trying to balance cravings with nutrition.

Unlike traditional recipes loaded with sugar and heavy cream, this one leans light. You can use a keto-friendly sweetener like erythritol or monk fruit for a completely sugar free version, or stick to maple syrup if you’re simply aiming for a low carb dessert. Either way, it’s sweet enough to feel indulgent, but smart enough to eat any day of the week.

The texture is what surprises most people. Blending full-fat cottage cheese with a bit of cream cheese creates a smooth, thick batter that bakes up rich and velvety. Whether you choose to include the almond flour crust or go crustless for a keto cheesecake twist, the filling itself carries all the flavor and structure you need.

I love this recipe because it delivers that same cozy bite of cheesecake from my childhood but with a modern, feel-good upgrade. No sugar crashes. No guilt. Just pure, creamy comfort.

And if you love this kind of flexible dessert, check out my whipped cottage cheese dessert, light, airy, and ready in minutes with no refined sugar.

Step-by-Step Cottage Cheese Cheesecake Recipe

Ingredients, Substitutions & Tools

This cottage cheese cheesecake keeps things simple but satisfying. You’ll need only a few wholesome staples to create a rich, high-protein dessert with bakery-worthy flavor.

Crust (optional for keto version):

• 4 oz graham crackers (use gluten-free if needed)
• 3 tbsp salted butter, melted

Filling:

• 3 cups full-fat cottage cheese
• 6 large eggs
• ½ cup honey (or sugar free sweetener of choice)
• ½ cup vanilla protein powder (or Greek yogurt for extra creaminess)
• 2 tsp vanilla extract

Tools:

• Food processor or high-speed blender
• 9-inch springform or round cake pan
• Rimmed baking dish for water bath
• Parchment paper

For a lighter option, skip the crust entirely and opt for a crustless cheesecake perfect for a keto treat that’s still creamy and indulgent. And if you love this kind of flexible dessert, check out my whipped cottage cheese dessert, light, airy, and made with no refined sugar.

How to Make Cottage Cheese Cheesecake

Step 1: Prep the crust
Start by preheating your oven to 375°F and lining a round cake or springform pan with parchment paper. In a food processor, pulse together graham crackers and melted salted butter until the mixture turns into wet, sandy crumbles. Press the crust firmly into the base of the prepared pan, forming an even layer. Bake for 5–7 minutes until lightly golden, then set aside. Lower your oven temperature to 325°F for the cheesecake.

Step 2: Blend the filling
In the same food processor (no need to rinse), add the full-fat cottage cheese, eggs, honey or sugar-free sweetener, vanilla extract, and vanilla protein powder. Blend the mixture just until smooth. A few small curds are totally fine overbending can make the batter too airy and lead to cracks later. The goal is a thick, creamy texture with a little character.

Step 3: Bake the cheesecake
Pour the cheesecake batter over the pre-baked crust in the pan. Place that pan inside a larger rimmed baking dish. Carefully pour about 2 cups of hot water into the larger dish to create a water bath. This keeps the heat gentle and even, helping the cheesecake bake without drying out or cracking. Bake at 325°F for 60–70 minutes. You’re looking for set edges and a slight jiggle in the center.

Step 4: Cool and chill
When baking time is up, turn off the oven and crack the door open. Let the cheesecake rest inside for 15–20 minutes. This gradual cooling helps prevent sinking or cracking. Then remove it from the oven, cool fully at room temperature, wrap it well, and refrigerate for at least 4 hours (overnight is ideal). The texture firms up perfectly, making it easy to slice and even better the next day.

Serving, Storing & Customizing Your Cheesecake

How to Store, Slice, and Serve Smoothly

Once your cottage cheese cheesecake has chilled and set, you’re ready for that first clean slice. Here’s how to make sure every serving is smooth, structured, and bakery-beautiful.

• Chill for at least 4 hours or overnight for the best texture. This helps the filling firm up without becoming too dense.
• Use a warm, sharp knife to cut slices. Run it under hot water, wipe between cuts, and you’ll get neat pieces every time.
• Serve chilled straight from the fridge is perfect, especially on warm days.
• Top with fresh berries, a dollop of whipped cream, or a drizzle of sugar-free chocolate or fruit compote.

Storing is just as easy. Cover tightly and keep in the fridge for up to 5 days, or freeze slices individually for up to 2 months. When ready to enjoy, let a frozen slice thaw in the fridge overnight or at room temp for about 30 minutes.

Need a travel-friendly option? My mini cottage cheese cheesecake bites are perfect for parties and snack boxes, no slicing required!

Add-Ins, Toppings & Keto-Friendly Variations

This high protein dessert is endlessly customizable. Whether you’re going for indulgent or extra-light, there’s a version that fits your vibe:

• Crustless: Skip the crust completely for a lighter, keto cheesecake with fewer carbs and less prep.
• Sweeteners: Swap honey with monk fruit, stevia, or erythritol for a fully sugar-free version.
• Toppings: Add a swirl of jam, peanut butter, or lemon curd before baking. Or top slices with fresh fruit, crushed nuts, or low-carb whipped cream.
• Flavor twists: Mix in lemon zest, cinnamon, or a splash of almond extract to change the base flavor.
• Chocolate option: Stir in sugar-free chocolate chips or cocoa powder for a low carb, chocolatey variation.

Want more ways to turn cottage cheese into dessert? Don’t miss my frozen cottage cheese bark sweet, crunchy, and totally freezer-friendly.

Frequently Asked Questions (FAQ)

A Light, Creamy Take on a Classic

This cottage cheese cheesecake is more than just a high-protein dessert; it’s a celebration of comfort food made better. With its silky texture, customizable flavors, and smart ingredients, it’s proof that healthy desserts can still feel indulgent. Whether you’re going crustless for a low-carb treat or layering on the berries, this recipe is easy, delicious, and always worth a second slice.

Made with real ingredients and kitchen confidence, this cheesecake fits every season, every celebration, and every craving. From my family to yours, let’s keep things sweet, simple, and a little smarter.

You May Also Like

Looking for more cozy, feel-good desserts with a protein-packed twist? Try these Globe Recipe favorites:

• Berries Cottage Cheese Ice Cream: A frozen treat that’s fruity, creamy, and no-churn
• Cottage Cheese Cookie Dough: Edible, protein-rich cookie dough magic
• Whipped Cottage Cheese Dessert: Light, whipped, and endlessly customizable
• Frozen Cottage Cheese Bark: Crunchy, cold, and perfect from the freezer