This cottage cheese cheesecake is a healthier take on a classic New York style cheesecake. It has a lovely creamy texture and is not overly sweet like your typical cheesecake tends to be. Made with fat-free cottage cheese and Greek yoghurt and much less sugar. The perfect lighter alternative when you’re craving cheesecake, but want something more nourishing that’s also satisfying.
Cheesecake is a beloved dessert, celebrated for its creamy texture and rich flavour. But for those of us who are health-conscious, it’s nice to have a lighter, better-for-you option available in case you want it. Enter cottage cheese cheesecake – a delightful twist on the classic recipe that promises all the lusciousness of traditional cheesecake with fewer calories and less fat. This dessert is not just a trend; it’s a delicious revelation that marries taste and nutrition.
What is cottage cheese cheesecake?
Cottage cheese cheesecake is exactly what it sounds like: a cheesecake made using cottage cheese as a primary ingredient. In combination with Greek yoghurt, it creates the perfect cheesecake texture, but slightly lighter and healthier than the classic cheesecake made with cream cheese and cream. These simple swaps dramatically changes the nutritional profile of the dessert without sacrificing the creamy texture and rich taste that makes cheesecake so irresistible.
Why I love making this cottage cheese cheesecake:
I can’t say I’m the biggest cheesecake fan and would never order it at a restaurant. I find them too sickly sweet and all the heavy fat content doesn’t sit well in my stomach. However, when I came across the concept of a lighter, healthier version using cottage cheese, I knew I had to give it a try!
I have to admit I was really skeptical of the results, but I was very pleasantly surprised – both by the taste AND texture! Cottage cheese isn’t known for its tasty flavour and enjoyable texture, I actually don’t like either. I don’t usually eat it on it’s own, but since trying my popular cottage cheese pudding last year, I now have a new found appreciation for the humble cottage cheese and what it has to offer. Especially when it comes to using it in desserts. It may sound strange, but cottage cheese actually works so well in so many sweet treats. Especially when blended into a smooth texture with other flavours like maple syrup or chocolate.
To make it even lighter and healthier I chose to use a fat-free cottage cheese as well as a fat-free Greek yoghurt variety. I also used only 4 tbsp of sweetener in the filling, so a serving of this cottage cheese cheesecake is much lower in sugar compared to your average slice of cheesecake.
I’m of the opinion that a cheesecake just isn’t a cheesecakes without a crust, but I know many prefer making crustless cheesecakes to make them healthier and less calorific. If you do want to make this cottage cheese cheesecake even lighter with lower calories, carbs and sugar, feel free to make this recipe a crustless one. It will also make the recipe gluten-free.
Speaking of gluten-free – if you want to keep the crust, but looking for a gluten-free option, make sure you use gluten-free digestive biscuits. They’re very easy to find in most major supermarkets.
Why you should try this cottage cheese cheesecake:
Lower in Calories and Fat – Traditional cheesecake is high in fat and calories due to the heavy use of cream cheese, butter, and sugar. Cottage cheese and yoghurt are much leaner alternatives, significantly reducing the calorie and fat content while maintaining a similar taste and texture.
High in Protein – Cottage cheese is known for being a protein powerhouse. Incorporating it into your cheesecake not only cuts down on fat but also boosts the protein content, making this dessert more filling and satisfying.
Lower in Carbs – This cottage cheese cheesecake recipe also lower in sugar. I only used 4 tablespoons of sweetener in the cheesecake layer. This makes it an excellent option for those following low-carb diets, especially if you opt for the crustless option.
Rich in Nutrients – Cottage cheese is packed with essential nutrients like calcium, phosphorus, and B vitamins, which are great for bone health and energy metabolism.
What you’ll need to make this cottage cheese cheesecake:
Cottage cheese – I like to use fat-free cottage cheese to reduce the saturated and total fat content. Feel free to use a full fat cottage cheese if you’re looking for a creamier cheesecake texture.
Greek yoghurt – Again, I used fat-free Greek Yoghurt. I find the thicker types of Greek yoghurt like Fage work best in terms of giving the cheesecake a firmer texture.
Egg– this will help the cheesecake set in the oven, but will also increase the protein content.
Maple syrup – I always have maple syrup on hand, so that’s what I usually use. You can use another sweetener like honey or even caster sugar if you prefer.
Cornflour – This will also help firm up your cheesecake as it cooks. You can use plain flour if you don’t have any cornflour.
Lemon zest – Just like when making a classic New York cheesecake, adding a bit of lemon zest adds a bright flavour and a bit of tartness to this cottage cheese cheesecake.
How to make this cottage cheese cheesecake:
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Preheat oven to 180C/160C fan/350F.
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Add your digestive biscuits to a blender and blend into crumbs, then mix in the melted butter.
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Press the mixture into a 7″ round loose bottom cake tin and bake for 10 minutes.
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In the meantime prepare the cheesecake mixture by blending all the cheesecake ingredients together, then pour over the base.
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Return back to the oven and bake for 25-30 minutes.
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Leave to cool, then chill in the fridge for a couple of hours before serving.
Serving suggestions:
You can enjoy this cottage cheese cheesecake as is, or you can serve it with a homemade healthier compote. I usually have blueberries in my freezer, so I like to make a simple blueberry compote. I simply add 1 cup of blueberries to a saucepan along with 1 tbsp caster sugar and 1-2 tbsp of water. Cook on a medium heat until it starts to bubble and leave it to reduce for a few minutes. That’s it! Allow it to cool completely before serving.
You can use other berries too like raspberries, cherries or strawberries.
How to store your cottage cheese cheesecake:
Store leftover cheesecake in an air-tight container in the fridge for up to 3 days.
This cottage cheese cheesecake is:
- Healthier
- Lower in fat
- Lower in sugar
- Much lighter than your average cheesecake
- A great lighter dessert option
- Easily adjusted
- Perfect served with some fruit/homemade compote
- Tastes amazing!
Cottage Cheese Cheesecake
Ingredients
For the base
- 130g digestive biscuits see notes
- 3 tbsp butter/dairy-free butter melted
For the cheesecake
- 300g fat-free cottage cheese see notes
- 125g fat-free Greek yoghurt see notes
- 1 medium egg
- 4 tbsp maple syrup
- 2 tbsp cornflour see notes
- Zest of 1/2 lemon
- Pinch of salt
Instructions
- Preheat oven to 180C/160C fan/350F.
- Add your digestive biscuits to a blender and blend into crumbs, then mix in the melted butter.
- Press the mixture into a 7" round loose bottom cake tin and bake for 10 minutes.
- In the meantime prepare the cheesecake mixture by blending all the cheesecake ingredients together, then pour over the base.
- Return back to the oven and bake for 25-30 minutes.
- Leave to cool, then chill in the fridge for a couple of hours before serving.
Notes
Nutrition
Cottage Cheese Cheesecake (without the crust)
Ingredients
- 300g fat-free cottage cheese see notes
- 125g fat-free Greek yoghurt see notes
- 1 medium egg
- 4 tbsp maple syrup
- 2 tbsp cornflour see notes
- Zest of 1/2 lemon
- Pinch of salt
Instructions
- Preheat oven to 180C/160C fan/350F.
- Add all the cheesecake ingredients into a blender and by blend until smooth, then pour over the base.
- Return back to the oven and bake for 25-30 minutes.
- Leave to cool, then chill in the fridge for a couple of hours before serving.
Notes
Nutrition
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