High-Protein Cottage Cheese Cheesecake Recipe

I had a tub of cottage cheese in the fridge, a serious cheesecake craving, and zero desire to do a grocery run. So I got curious—could I make a proper, creamy cheesecake with what I had on hand?

Spoiler: yes. And it turned out good. Like, rich, silky, full-on cheesecake good. It’s sweet, satisfying, and 100% worth every bite.

And the cottage cheese just happens to make it super smooth and gives the texture a little extra magic. So, yeah, if you’re in the mood for something classic with a little twist, this one’s calling your name. Let’s bake.

Why This Might Be Your New Favorite Dessert

• Creamy
• Protein-packed
• Tangy
• Easy

Cottage Cheese Cheesecake Recipe

Here’s everything needed for the crust and cheesecake, listed in order with amounts and descriptions.

For the Crust

Ingredient	Amount	Description
Graham cracker crumbs	3/4 cup	Forms a crisp, buttery base.
Sugar	1 tbsp	Adds subtle sweetness to crust.
Kosher salt	Pinch	Balances flavors in the crust.
Unsalted butter, melted	3 tbsp	Binds crumbs for a golden crust.

For the Cheesecake

Ingredient	Amount	Description
Large egg	1	Binds filling for a cohesive texture.
Cottage cheese	1 cup	Creates a creamy, protein-rich filling.
Greek yogurt	1/4 cup	Adds tangy, smooth richness.
Sugar	2 1/2 tbsp	Sweetens the filling delicately.
Flour or cornstarch	1 1/2 tbsp	Thickens for a firm, sliceable texture.
Vanilla extract	1/2 tsp	Infuses warm, aromatic depth.
Lemon zest	1/2 tsp	Brightens with a citrusy note.

Optional Add-Ons

• 1/4 cup berry compote – Adds a sweet-tart topping.
• 1 tbsp crushed almonds – Sprinkles on nutty crunch.
• 1 tsp powdered sugar – Dusts for a sweet finish.

Tools You’ll Need

• 6-inch springform pan – Ensures easy release and neat slices.
• High-powered blender – Blends filling to silky smoothness.
• Small mixing bowl – Combines crust ingredients evenly.
• Spatula – Presses crust and scrapes filling.
• Fine grater – Zests lemon precisely for flavor.

Step-by-Step Instructions

Step 1: Preheat Oven

Set the oven to 350°F (175°C), allowing 10-12 minutes to reach temperature for even baking. Grease a 6-inch springform pan with butter or cooking spray, ensuring all sides and bottom are coated to prevent sticking.

Step 2: Mix Crust Ingredients

In a small mixing bowl, combine 3/4 cup graham cracker crumbs, 1 tbsp sugar, and a pinch of kosher salt—stir with a fork for 20 seconds to blend evenly. Pour in 3 tbsp melted unsalted butter and mix until the crumbs are uniformly moist, resembling wet sand.

Step 3: Form and Bake Crust

Press the crumb mixture firmly into the bottom of the greased springform pan using a spatula or the back of a spoon—create an even, compact layer about 1/4 inch thick. Bake for 10-12 minutes until golden and fragrant, then cool for 5 minutes on a wire rack.

Step 4: Blend Cheesecake Ingredients

Add 1 large egg, 1 cup cottage cheese, 1/4 cup Greek yogurt, 2 1/2 tbsp sugar, 1 1/2 tbsp flour or cornstarch, 1/2 tsp vanilla extract, and 1/2 tsp lemon zest to a high-powered blender. Blend on high for 45-60 seconds, pausing once to scrape sides, until the mixture is completely smooth with no curds.

Step 5: Check Filling Texture

Scoop a small amount of the filling—it should be creamy and pourable, like thick pancake batter. If too thick, add 1 tsp milk and blend for 10 seconds; if too thin, add 1/2 tsp flour or cornstarch. Blend briefly to ensure a velvety consistency without lumps.

Step 6: Pour into Pan

Pour the blended cheesecake mixture over the cooled crust in the springform pan—use a spatula to spread evenly and smooth the top for a polished look. Tap the pan gently on the counter to release any air bubbles, ensuring a dense, even texture.

Step 7: Bake Cheesecake

Bake for 30-35 minutes until the edges are set and lightly browned, with a slightly jiggly center (not liquidy). Check at 30 minutes by gently shaking the pan—avoid overbaking to keep the texture creamy. Remove and cool on a wire rack for 1 hour.

Step 8: Chill and Serve

Refrigerate the cooled cheesecake for at least 4 hours, ideally overnight, to fully set and develop flavors. Run a knife around the edges, release the springform, and slice. Serve with optional berry compote or nuts, enjoying the creamy, tangy goodness.

Storage and Serving

Store in an airtight container in the fridge for up to 5 days or freeze slices for 1 month—thaw in the fridge overnight. Serve chilled as a dessert or indulgent breakfast with coffee or fruit.

Substitutions & Custom Ideas

• Crust Swap – Use crushed digestive biscuits or almond flour for gluten-free.
• Yogurt Twist – Swap Greek yogurt for sour cream for extra tang.

Nutritional Breakdown

Nutrient	Per Slice (6 slices total)
Calories	220 kcal
Fat	10g
Protein	8g
Total Carbs	24g
Fiber	1g
Net Carbs	23g

Note: Values are approximate and vary by brands.

Pairing Suggestions

• Serve with fresh raspberries for a tart contrast.
• Pair with an espresso for a bold afternoon lift.
• Serve with a drizzle of honey and a sprinkle of toasted almonds.
• Enjoy with a few dark chocolate shavings or curls on top.

Common Mistakes to Avoid

Early attempts hit snags, so here’s how to avoid them:

1. Under-blending the filling and getting a grainy cheesecake – Unblended cottage cheese leaves curds, ruining the creamy texture; a gritty slice was a letdown—blend until silky smooth.
2. Skipping crust cooling and getting a soggy base – Pouring filling onto a hot crust makes it mushy; a soft base was disappointing—cool crust for 5 minutes first.
3. Overbaking and drying out the cheesecake – Baking past 35 minutes makes the filling dense and cracked; a dry bite was frustrating—check for a jiggly center at 30 minutes.
4. Not chilling long enough and slicing a soft cheesecake – Cutting too soon results in messy, unset slices; a runny piece was annoying—chill at least 4 hours.

FAQs

Can I make this crustless?

Yes, grease the pan well and pour the filling directly in—bake as directed.

Can I double the recipe?

Yes, use an 8- or 9-inch pan and increase baking time to 40-45 minutes.

Can I add fruit to the filling?

Yes, fold in 1/4 cup mashed berries after blending for a fruity twist.

Summing Up

Once it’s chilled and sliced, you’ll see what I mean—smooth, rich, and just the right amount of indulgent.

Dress it up with fresh berries or a drizzle of chocolate, or leave it plain and let the texture do the talking. However you serve it, this cheesecake earns its spot in your regular dessert lineup.

One bite in, and you’ll forget all about the cream cheese version. This one holds its own.