My New York-style cottage cheese cheesecake recipe is easy to make and yields the richest and creamiest dessert ever. You won’t taste cottage cheese flavor, but will reap the high-protein and lower-calorie benefits.
Let this cottage cheese cheesecake be it if you need another reason to hop on the cottage cheese bandwagon.
Traditional cheesecake is all good, but it’s hardly a ‘healthy’ dessert unless you make my healthy cheesecake or protein cheesecake. That is, until you pair wholesome ingredients like cottage cheese and Greek yogurt. The results are just as creamy and decadent but with less fat and ten times the protein. It’s easy to make and tastes like actual New York cheesecake. Trust me, I tested this on my family and friends MANY times to ensure it was perfect.
Table of Contents
Why I love this recipe
- No cottage cheese flavor. The cheesecake is naturally rich and creamy, with a gorgeous sweet tang.
- Easy to customize. I like it New York-style, but it’s so easy to customize.
- Healthy. The cheesecake is higher in protein, lower in fat, and lower in calories than traditional cheesecakes.
Key Ingredients
- Cottage cheese. I tested both full-fat and low-fat cottage cheese, and while I preferred the texture of the full-fat variety, either could be used. You can also use my dairy-free cottage cheese to cut back on the lactose/dairy.
- Sugar. I used white sugar, but raw, uncut sugar also works. I’d avoid using brown sugar or coconut sugar as the cheesecake will be darker in color.
- Lemon zest. I like to add some citrus to all my recipes to balance out the tart and sweet flavors.
- Greek yogurt. For tanginess and creaminess. I like to use full-fat yogurt because it’s super creamy, but low-fat and non-fat yogurt also work.
- Vanilla extract. A must for any good cheesecake.
- Salt. Just a pinch to elevate the other ingredients.
- Eggs. Room temperature, please.
- Cheesecake crust. I use a mix of Graham crackers, sugar, and melted butter.
How to make cottage cheese cheesecake
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1– Combine the crust ingredients in a large bowl. Once mixed, press the mixture into the bottom of a 9-inch springform pan.
Step 2- Blend the cottage cheese until smooth. Add it to a bowl with the remaining ingredients.
Step 3- Pour the cottage cheese mixture over the crust and bake it until the top is set and slightly brown.
Step 4- Once cool, refrigerate the cheesecake for at least an hour or overnight.
Arman’s recipe tips
- Don’t overbake the cheesecake. Since it’ll continue to cook as it cools, pull it from the oven once the center is barely set. A tiny jiggle when you move it is okay.
- Use a good quality cottage cheese. I like using Daisy’s or Good Culture cottage cheese because they aren’t as salty as other brands and blend seamlessly. Use whichever cottage cheese brand you prefer.
- You must allow the cheesecake to cool before slicing, or else you risk the cheesecake not being set. I typically allow for two hours before slicing just to be safe!
Storage and make ahead instructions
To store: Store leftover cheesecake in an airtight container in the refrigerator for up to one week.
To freeze: Transfer leftover cheesecake slices to a freezer-safe container and freeze it for up to three months. Let them thaw overnight in the fridge.
Frequently asked questions
Not for this recipe. I use a specific combination of cottage cheese and Greek yogurt to add the right balance of tartness and thickness that cream cheese provides.
If you prefer a thinner filling, you can omit the crust completely. To prevent burning, you’ll need to bake the filling in a glass baking dish (9 x 4 inches).
More cottage cheese desserts
If you tried this Cottage Cheese Cheesecake recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Preheat the oven to 180C/350F.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake the crust for 5-6 minutes. Remove from the oven and let it cool while you prepare the filling.
Blend the cottage cheese until smooth. Add the blended cottage cheese to the bowl, along with the sugar, lemon zest, Greek yogurt, vanilla extract, and salt. Mix until well combined. Add the eggs one at a time, beating well after each addition until the mixture is smooth and fully incorporated.
Pour the filling over the crust and bake the cheesecake for 50-55 minutes, or until the top is set and slightly brown. Turn off the oven and let the cheesecake cool in it with the oven door slightly open.
Once cool, refrigerate the cheesecake for at least an hour or overnight.
- Add more lemon flavor. Add a few teaspoons of fresh lemon juice.
- Make it fruity. Right before baking, swirl in a few tablespoons of raspberry or blueberry compote.
- Garnish. Top the cheesecake with fresh berries or a drizzle of caramel sauce.
- Cut the carbs. Use a sugar-free sweetener (like allulose!) and make my keto graham cracker crust.
Serving: 1servingCalories: 195kcalCarbohydrates: 29gProtein: 13gFat: 7gSodium: 355mgPotassium: 134mgFiber: 0.4gSugar: 25gVitamin A: 241IUVitamin C: 1mgCalcium: 78mgIron: 1mgNET CARBS: 29g
Originally published July 2024, updated and republished June 2025
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