🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 140 (from laksa099)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa140.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.thepancakeprincess.com/healthy-cheesecake/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.thepancakeprincess.com/healthy-cheesecake/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/","crawl_time":1776273896,"first_indexed_time":1705380498,"http_code":200,"src_unparsed":"com,thepancakeprincess!www,\/healthy-cheesecake\/ s443","src_root_hash":"16014150360684894540","history_drop_reason":null,"meta_title":"Easy Cottage Cheese Cheesecake - The Pancake Princess","meta_descriptions":["This easy protein-packed cottage cheese cheesecake can be made in a blender and uses just 5 basic ingredients for a creamy dessert!"],"attrs_boilerpipe_text":"You just need 5 basic ingredients and a blender for this easy protein-packed\ncottage cheese cheesecake\n!\nThis healthy cottage cheese cheesecake is not only incredibly easy to make, it might fool some into thinking it’s normal cheesecake! It’s light but creamy and smooth with just a hint of vanilla and lemon juice. The best part? All it takes is throwing a few ingredients into a blender!\nWhy you’ll love this recipe\nQuick to make\n: Made entirely in a blender or food processor, this cheesecake is a breeze to make. It only takes 5-10 minutes to assemble and around 30 minutes to bake. Even without a water bath, this bakes up perfectly smooth and creamy.\nPacked with protein\n: Thanks to simple ingredients like cottage cheese and Greek yogurt, you get all the smooth creaminess of a classic cheesecake with extra protein. No cream cheese or sour cream needed–a great option for a healthier dessert!\nVersatile\n: While this base yields a simple, lightly lemony cheesecake, you can customize this any way you like. Try swirling in a strawberry jam, Nutella, or peanut butter!\nIngredient notes\nCottage cheese\n: This is the key ingredient that provides structure and flavor to the cheesecake. I’ve tried using both nonfat and low-fat cottage cheese (2%) for this recipe, but you can use any fat content. More fat will yield a slightly richer flavor.\nGreek yogurt\n: I’ve tried this with both nonfat and 2% Greek yogurt successfully. Again, you can use yogurt of any fat content without significantly changing the texture.\nSugar\n: I’ve only used granulated sugar in this recipe for a neutral flavor base. I successfully made my\npumpkin cheesecake\nversion with maple syrup, but I wouldn’t recommend this unless you want a maple flavor in your cheesecake. I haven’t tried substituted another dry sweetener like Monkfruit or Stevia (but several commenters have tried with success!).\nFlour or cornstarch\n: The tiny bit of flour is key for binding the filling and helping to keep it creamy. You can use cornstarch if you’d like to make this gluten-free.\nLemon zest\n: I like the zing that comes from the lemon flavor, but you can omit it if you’d rather have a plain cheesecake.\nGraham crackers\n: If you’re not using ready-made graham cracker crumbs, you can crush whole graham crackers. You’ll need between 10-11 full graham cracker sheets to yield 3\/4 cup of crumbs. You can also swap in Biscoff cookies, Oreos, or pretty much any packaged cookie you prefer.\nRecipe notes\nAlthough this healthy cheesecake recipe is simple, it took a few iterations to develop.\nThe first iteration used cottage cheese, yogurt, honey, eggs and vanilla. A lot of liquid seeped out of the pan when it chilled overnight and it deflated into a soggy pile of curds.\nIn the next version, I tried to reduce the amount of liquid by swapping the honey for sugar, reduced the amount of egg and added a little flour to help set the cheesecake and soak up any excess liquid.\nThis made all the difference! This cheesecake is completely creamy and not at all soggy.\nThis cheesecake can be made entirely in a blender. Simply add all the ingredients to a high-powered blender and blend until smooth. Pour onto your prepared graham cracker crust (or make it crustless and pour it into a greased pan) and bake until it’s set!\nEquipment note:\nAlthough it’s easiest to bake cheesecake in a springform pan for easier removal, you can also bake this in a regular cake pan. Make sure to line the cake pan with a sheet of parchment creased to fit the pan (like a basque cheesecake) for easy removal.\nFor other baking pan options, a double batch of this cheesecake can also be baked in an 8×8, 9×9 or 8″ or 9″ round pan (thickness will obviously vary slightly depending on what size pan you use). To adjust the baking time, I would start checking on the cheesecake at 30 minutes, but plan to add 10-15 minutes more of bake time OR until you reach all the visual indicators–the cheesecake is puffed with set edges and a slightly jiggly (not sloshy) middle.\nServing and storage\nAlthough you can enjoy this cheesecake right away, I find the texture is much better after chilling the cheesecake overnight, or at least a few hours. When fresh, the texture has a slightly bouncier, airier texture, but once it sits, it settles into a creamier consistency closer to traditional cheesecake.\nI love serving this cottage cheese cake with a simple berry compote or fresh berries!\nCheesecake can be made up to 3 days ahead of serving and stored in the fridge. Leftovers can be stored in an airtight container in the fridge for up to one week. I wouldn’t recommend freezing the baked cheesecake.\nIf you liked this cheesecake, you may also like:\nThis cozy\ncottage cheese pumpkin cheesecake\nThe search to find the best cheesecake recipe in the\nbest cheesecake bake off\nFor a chocolate-y treat with no refined sugar, these \nvegan mini chocolate muffins\n are another classic recipe that uses date paste as a wholesome sweetener\nA decadent \nflourless chocolate cake with an aquafaba meringue\nThis \nlemon meringue pie\n has a tofu-based filling with an aquafaba meringue\nErika Kwee\nThis cheesecake is high in protein and retains all the creaminess of traditional cheesecake with a light yet dense texture. Top this with a fruit compote, fresh fruit or granola for a fun texture contrast!\n4.87\nfrom\n69\nvotes\nPrep Time\n10\nminutes\nCook Time\n30\nminutes\nTotal Time\n40\nminutes\nServings\n4\npeople\nCalories\n274\nkcal\nFor the graham crust (optional)\n3\/4\ncup\ngraham cracker crumbs\n1\ntbsp\nsugar\npinch\nkosher salt\n3\ntbsp\nunsalted butter, melted\nFor the cheesecake\n1\ncup\ncottage cheese (I used 2% but any kind will work)\n227g\/8oz\n1\/4\ncup\nGreek yogurt (nonfat, 2% or full-fat will all work)\n57g\/2oz\n1\nlarge\negg\n2.5\ntablespoons\nsugar\n32g\n1.5\ntablespoons\nflour or cornstarch\n12g\n½\nteaspoon\nvanilla extract\n½\nteaspoon\nlemon zest\nOptional: yogurt, strawberries and granola for topping\nFor the graham crust (optional)\nPreheat oven to 350 and grease a 6-inch springform pan. Alternatively, you can double this recipe and use a larger pan, like an 8 or 9-inch cake pan.\nCombine the graham crumbs, sugar and salt in a small bowl. Stir in the melted butter until evenly moistened.\nPress crumbs evenly into the bottom of the prepared pan and bake for 10-12 minutes, or until golden and fragrant.\nFor the cheesecake\nCombine all ingredients in a high-powered blender and process until smooth and combined.\nPour cottage cheese mixture into prepared crust (or into a greased 6-inch springform pan) and bake for 30-35 minutes, or until the edges are set and just starting to brown with a matte surface. The center should be slightly jiggly, but not sloshy.\nLet cool to room temperature before refrigerating for several hours or overnight.\nSpread or sprinkle on desired toppings before serving. I topped mine with some homemade granola and a really quick strawberry compote. Just a few frozen strawberries brought to a boil in a small saucepan with a tiny splash of water, a tiny bit of a water + cornstarch slurry, and a pinch of sugar.\nThis recipe is easily doubled for baking in a larger pan.\nIf you don’t have a 6-inch springform pan, you can line the pan with a parchment sling to help you easily remove the cheesecake.\nAdapted from\nhere\n.\nServing:\n1\n\/4 entire cheesecake\nCalories:\n274\nkcal\nCarbohydrates:\n27\ng\nProtein:\n10\ng\nFat:\n14\ng\nSaturated Fat:\n7\ng\nPolyunsaturated Fat:\n1\ng\nMonounsaturated Fat:\n4\ng\nTrans Fat:\n0.3\ng\nCholesterol:\n79\nmg\nSodium:\n294\nmg\nPotassium:\n107\nmg\nFiber:\n1\ng\nSugar:\n16\ng\nVitamin A:\n412\nIU\nVitamin C:\n0.3\nmg\nCalcium:\n83\nmg\nIron:\n1\nmg\nLet us know\nhow it was!\nReader Interactions","attrs_markdown":"- [Skip to primary navigation](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/#genesis-nav-primary)\n- [Skip to main content](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/#genesis-content)\n- [Skip to primary sidebar](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/#genesis-sidebar-primary)\n- [Skip to footer](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/#genesis-footer-widgets)\n\n- [Bake Offs](https:\/\/www.thepancakeprincess.com\/bake-offs\/)\n- [Recipes](https:\/\/www.thepancakeprincess.com\/recipes\/)\n- [Travel](https:\/\/www.thepancakeprincess.com\/travel\/)\n- [About](https:\/\/www.thepancakeprincess.com\/about\/)\n- [Work With Me](https:\/\/www.thepancakeprincess.com\/work-with-me\/)\n\n[![The Pancake Princess](https:\/\/www.thepancakeprincess.com\/wp-content\/uploads\/2020\/01\/the-pancake-princess-bake-off-blog.png)](https:\/\/www.thepancakeprincess.com\/)\n\nThe Pancake Princess\n\nA baking blog curating internet recipes.\n\nYou're here:\n\n[Home](https:\/\/www.thepancakeprincess.com\/)\n\n\\>\n\n[Recipes](https:\/\/www.thepancakeprincess.com\/recipes\/)\n\n# Easy Cottage Cheese Cheesecake\nby [erika](https:\/\/www.thepancakeprincess.com\/about) Published:  Jan 8, 2014 Modified:  Mar 4, 2024 [258 Comments](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/#comments)\n\n[JUMP TO RECIPE](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/#recipe) [PRINT RECIPE](https:\/\/www.thepancakeprincess.com\/wprm_print\/cottage-cheese-cheesecake)\n\nYou just need 5 basic ingredients and a blender for this easy protein-packed **cottage cheese cheesecake**\\!\n\n![A slice of cheesecake with strawberry compote on a white plate.](https:\/\/www.thepancakeprincess.com\/wp-content\/uploads\/2014\/01\/IMG_4458.jpg)\n\nThis healthy cottage cheese cheesecake is not only incredibly easy to make, it might fool some into thinking it’s normal cheesecake! It’s light but creamy and smooth with just a hint of vanilla and lemon juice. The best part? All it takes is throwing a few ingredients into a blender\\!\n\n## Why you’ll love this recipe\n- **Quick to make**: Made entirely in a blender or food processor, this cheesecake is a breeze to make. It only takes 5-10 minutes to assemble and around 30 minutes to bake. Even without a water bath, this bakes up perfectly smooth and creamy.\n- **Packed with protein**: Thanks to simple ingredients like cottage cheese and Greek yogurt, you get all the smooth creaminess of a classic cheesecake with extra protein. No cream cheese or sour cream needed–a great option for a healthier dessert\\!\n- **Versatile**: While this base yields a simple, lightly lemony cheesecake, you can customize this any way you like. Try swirling in a strawberry jam, Nutella, or peanut butter\\!\n\n![A cheesecake topped with a raspberry compote with a slice missing on a white plate.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='721'%20height='1024'%20viewBox='0%200%20721%201024'%3E%3C\/svg%3E)\n\n![A cheesecake topped with a raspberry compote with a slice missing on a white plate.](https:\/\/www.thepancakeprincess.com\/wp-content\/uploads\/2024\/04\/cottage-cheese-cheesecake-1-721x1024.jpg)\n## Ingredient notes\n- **Cottage cheese**: This is the key ingredient that provides structure and flavor to the cheesecake. I’ve tried using both nonfat and low-fat cottage cheese (2%) for this recipe, but you can use any fat content. More fat will yield a slightly richer flavor.\n- **Greek yogurt**: I’ve tried this with both nonfat and 2% Greek yogurt successfully. Again, you can use yogurt of any fat content without significantly changing the texture.\n- **Sugar**: I’ve only used granulated sugar in this recipe for a neutral flavor base. I successfully made my [pumpkin cheesecake](https:\/\/www.thepancakeprincess.com\/pumpkin-cottage-cheese-cheesecake\/) version with maple syrup, but I wouldn’t recommend this unless you want a maple flavor in your cheesecake. I haven’t tried substituted another dry sweetener like Monkfruit or Stevia (but several commenters have tried with success!).\n- **Flour or cornstarch**: The tiny bit of flour is key for binding the filling and helping to keep it creamy. You can use cornstarch if you’d like to make this gluten-free.\n- **Lemon zest**: I like the zing that comes from the lemon flavor, but you can omit it if you’d rather have a plain cheesecake.\n- **Graham crackers**: If you’re not using ready-made graham cracker crumbs, you can crush whole graham crackers. You’ll need between 10-11 full graham cracker sheets to yield 3\/4 cup of crumbs. You can also swap in Biscoff cookies, Oreos, or pretty much any packaged cookie you prefer.\n\n![A close up on the interior of a cottage cheese cheesecake topped with a raspberry compote.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='739'%20height='1024'%20viewBox='0%200%20739%201024'%3E%3C\/svg%3E)\n\n![A close up on the interior of a cottage cheese cheesecake topped with a raspberry compote.](https:\/\/www.thepancakeprincess.com\/wp-content\/uploads\/2024\/04\/cottage-cheese-cheesecake-2-739x1024.jpg)\n## Recipe notes\nAlthough this healthy cheesecake recipe is simple, it took a few iterations to develop.\n\n- The first iteration used cottage cheese, yogurt, honey, eggs and vanilla. A lot of liquid seeped out of the pan when it chilled overnight and it deflated into a soggy pile of curds.\n- In the next version, I tried to reduce the amount of liquid by swapping the honey for sugar, reduced the amount of egg and added a little flour to help set the cheesecake and soak up any excess liquid.\n\nThis made all the difference! This cheesecake is completely creamy and not at all soggy.\n\nThis cheesecake can be made entirely in a blender. Simply add all the ingredients to a high-powered blender and blend until smooth. Pour onto your prepared graham cracker crust (or make it crustless and pour it into a greased pan) and bake until it’s set\\!\n\n**Equipment note:** Although it’s easiest to bake cheesecake in a springform pan for easier removal, you can also bake this in a regular cake pan. Make sure to line the cake pan with a sheet of parchment creased to fit the pan (like a basque cheesecake) for easy removal.\n\nFor other baking pan options, a double batch of this cheesecake can also be baked in an 8×8, 9×9 or 8″ or 9″ round pan (thickness will obviously vary slightly depending on what size pan you use). To adjust the baking time, I would start checking on the cheesecake at 30 minutes, but plan to add 10-15 minutes more of bake time OR until you reach all the visual indicators–the cheesecake is puffed with set edges and a slightly jiggly (not sloshy) middle.\n\n## Serving and storage\nAlthough you can enjoy this cheesecake right away, I find the texture is much better after chilling the cheesecake overnight, or at least a few hours. When fresh, the texture has a slightly bouncier, airier texture, but once it sits, it settles into a creamier consistency closer to traditional cheesecake.\n\nI love serving this cottage cheese cake with a simple berry compote or fresh berries\\!\n\nCheesecake can be made up to 3 days ahead of serving and stored in the fridge. Leftovers can be stored in an airtight container in the fridge for up to one week. I wouldn’t recommend freezing the baked cheesecake.\n\n![A close up on a bite taken out of a cottage cheese cheesecake topped with a raspberry compote.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='725'%20height='1024'%20viewBox='0%200%20725%201024'%3E%3C\/svg%3E)\n\n![A close up on a bite taken out of a cottage cheese cheesecake topped with a raspberry compote.](https:\/\/www.thepancakeprincess.com\/wp-content\/uploads\/2024\/04\/cottage-cheese-cheesecake-4-725x1024.jpg)\n## If you liked this cheesecake, you may also like:\n- This cozy [cottage cheese pumpkin cheesecake](https:\/\/www.thepancakeprincess.com\/pumpkin-cottage-cheese-cheesecake\/)\n- The search to find the best cheesecake recipe in the [best cheesecake bake off](https:\/\/www.thepancakeprincess.com\/best-cheesecake-bake-off\/)\n- For a chocolate-y treat with no refined sugar, these [vegan mini chocolate muffins](https:\/\/www.thepancakeprincess.com\/vegan-chocolate-mini-muffins-no-sugar\/) are another classic recipe that uses date paste as a wholesome sweetener\n- A decadent [flourless chocolate cake with an aquafaba meringue](https:\/\/www.thepancakeprincess.com\/baking-broadway-hadestown-flourless-chocolate-meringue-cake\/)\n- This [lemon meringue pie](https:\/\/www.thepancakeprincess.com\/aquafaba-lemon-meringue-pie\/) has a tofu-based filling with an aquafaba meringue\n\n![A cheesecake topped with a raspberry compote with a slice missing on a white plate.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='250'%20height='250'%20viewBox='0%200%20250%20250'%3E%3C\/svg%3E)\n\n![A cheesecake topped with a raspberry compote with a slice missing on a white plate.](https:\/\/www.thepancakeprincess.com\/wp-content\/uploads\/2024\/04\/cottage-cheese-cheesecake-1-500x500.jpg)\n## Cottage Cheese Cheesecake\n[Erika Kwee](https:\/\/www.thepancakeprincess.com\/about\/)\n\nThis cheesecake is high in protein and retains all the creaminess of traditional cheesecake with a light yet dense texture. Top this with a fruit compote, fresh fruit or granola for a fun texture contrast\\!\n\n4\\.87 from 69 votes\n\n[Print Recipe](https:\/\/www.thepancakeprincess.com\/wprm_print\/cottage-cheese-cheesecake)\n\n[Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.thepancakeprincess.com%2Fhealthy-cheesecake%2F&media=https%3A%2F%2Fwww.thepancakeprincess.com%2Fwp-content%2Fuploads%2F2024%2F04%2Fcottage-cheese-cheesecake-1-scaled.jpg&description=Cottage+Cheese+Cheesecake&is_video=false)\n\nPrep Time 10 minutes mins\n\nCook Time 30 minutes mins\n\nTotal Time 40 minutes mins\n\nServings 4 people\n\nCalories 274 kcal\n\n### Ingredients 1x 2x 3x\n#### For the graham crust (optional)\n- 3\/4 cup graham cracker crumbs\n- 1  tbsp sugar\n- pinch kosher salt\n- 3 tbsp unsalted butter, melted\n\n#### For the cheesecake\n- 1 cup cottage cheese (I used 2% but any kind will work) 227g\/8oz\n- 1\/4 cup Greek yogurt (nonfat, 2% or full-fat will all work) 57g\/2oz\n- 1 large egg\n- 2\\.5 tablespoons sugar 32g\n- 1\\.5 tablespoons flour or cornstarch 12g\n- ½ teaspoon vanilla extract\n- ½ teaspoon lemon zest\n- Optional: yogurt, strawberries and granola for topping\n\n### Instructions\n#### For the graham crust (optional)\n- Preheat oven to 350 and grease a 6-inch springform pan. Alternatively, you can double this recipe and use a larger pan, like an 8 or 9-inch cake pan.\n- Combine the graham crumbs, sugar and salt in a small bowl. Stir in the melted butter until evenly moistened.\n- Press crumbs evenly into the bottom of the prepared pan and bake for 10-12 minutes, or until golden and fragrant.\n\n#### For the cheesecake\n- Combine all ingredients in a high-powered blender and process until smooth and combined.\n- Pour cottage cheese mixture into prepared crust (or into a greased 6-inch springform pan) and bake for 30-35 minutes, or until the edges are set and just starting to brown with a matte surface. The center should be slightly jiggly, but not sloshy.\n- Let cool to room temperature before refrigerating for several hours or overnight.\n- Spread or sprinkle on desired toppings before serving. I topped mine with some homemade granola and a really quick strawberry compote. Just a few frozen strawberries brought to a boil in a small saucepan with a tiny splash of water, a tiny bit of a water + cornstarch slurry, and a pinch of sugar.\n\n### Notes\nThis recipe is easily doubled for baking in a larger pan.\n\nIf you don’t have a 6-inch springform pan, you can line the pan with a parchment sling to help you easily remove the cheesecake.\n\nAdapted from [here](https:\/\/www.bodybuilding.com\/fun\/rotw28.htm).\n### Nutrition\nServing: 1 \/4 entire cheesecakeCalories: 274kcalCarbohydrates: 27gProtein: 10gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0\\.3gCholesterol: 79mgSodium: 294mgPotassium: 107mgFiber: 1gSugar: 16gVitamin A: 412IUVitamin C: 0\\.3mgCalcium: 83mgIron: 1mg\n\nTried this recipe?[Let us know](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/#comment) how it was\\!\n## Reader Interactions\n### Comments\n1. al\n   \n   [April 3, 2026 at 7:56 am](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/comment-page-10\/#comment-358700)\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)![5 stars](https:\/\/www.thepancakeprincess.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    easy and very good, tastes just like a real cheesecake\n   \n   [Reply](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/#comment-358700)\n2. Adam\n   \n   [April 3, 2026 at 6:07 am](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/comment-page-10\/#comment-358697)\n   \n   The tip about flour or cornstarch being key for that creamy binding texture is something I wish I’d known earlier — I made a cottage cheese cheesecake last year that turned into something closer to a very sad protein pudding, and I’m now pretty sure skipping that step was my downfall. What I love about this approach is that cottage cheese is genuinely doing serious nutritional work here: according to the USDA, a half-cup of low-fat cottage cheese delivers around 14 grams of protein, so you’re getting real satiety alongside something that actually feels like dessert. There’s something quietly radical about a recipe that doesn’t ask you to choose between nourishing yourself and enjoying food with people you care about — this is the kind of thing I’d bring to a dinner party without any disclaimer attached. I’m curious whether you’ve experimented with the chilling time at all, and whether a longer overnight rest changes the texture in ways that are worth the wait?\n   \n   [Reply](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/#comment-358697)\n   - erika\n     \n     [April 6, 2026 at 4:03 pm](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/comment-page-10\/#comment-358857)\n     \n     Thank you Adam! I’ve definitely eaten this cheesecake after it’s sat in the fridge for up to a week and I don’t think there’s a noticeable texture difference after the first overnight rest.\n     \n     [Reply](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/#comment-358857)\n3. Aleah\n   \n   [March 22, 2026 at 7:43 pm](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/comment-page-10\/#comment-358116)\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)![5 stars](https:\/\/www.thepancakeprincess.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    This cheesecake is divine 😋 I was blown away by how good it is. I topped with blueberry jam as this is what was handy.\n   \n   [Reply](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/#comment-358116)\n   - erika\n     \n     [March 23, 2026 at 2:41 pm](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/comment-page-10\/#comment-358152)\n     \n     So glad you enjoyed!\\!\n     \n     [Reply](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/#comment-358152)\n4. Sue Haumann\n   \n   [March 17, 2026 at 3:44 pm](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/comment-page-10\/#comment-357825)\n   \n   This was great! I was a bit low on cottage cheese, so made up the amount with more yogurt and a few T. of leftover cream cheese. Although, I used vanilla Greek yogurt, I still added a bit more sugar, as it wasn’t quite sweet enough. (3T)\n   \n   It’s an easy winner, with lower calories. Thank you for posting this recipe\\!\n   \n   [Reply](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/#comment-357825)\n5. RT\n   \n   [March 1, 2026 at 8:13 am](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/comment-page-10\/#comment-356977)\n   \n   Going to try this recipe. For the oats crust, do I need to make any changes ? Wondering if oats would get too hard ?\n   \n   [Reply](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/#comment-356977)\n   - erika\n     \n     [March 16, 2026 at 10:14 am](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/comment-page-10\/#comment-357736)\n     \n     Sorry what do you mean by the oats crust? You can also simply omit the crust if you just want a plain cheesecake\\!\n     \n     [Reply](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/#comment-357736)\n6. Christine Holahan\n   \n   [February 28, 2026 at 1:10 pm](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/comment-page-10\/#comment-356932)\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)![5 stars](https:\/\/www.thepancakeprincess.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Absolutely delicious\n   \n   [Reply](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/#comment-356932)\n7. Katrina\n   \n   [February 24, 2026 at 9:25 pm](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/comment-page-10\/#comment-356758)\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)![5 stars](https:\/\/www.thepancakeprincess.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Amazing recipe! So happy I came across this gem! I did triple the sugar in the cheese mixture because I wanted something sweet but high protein.came out amazing, I don’t even miss original cheesecake.\n   \n   [Reply](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/#comment-356758)\n   - erika\n     \n     [March 16, 2026 at 10:11 am](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/comment-page-10\/#comment-357731)\n     \n     Wooo so glad it hit the spot\\!\n     \n     [Reply](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/#comment-357731)\n8. Cha\n   \n   [February 21, 2026 at 3:44 pm](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/comment-page-10\/#comment-356605)\n   \n   Thank you so much, I used your recipe to make my first ever cheescake, and I’m absolutely in love with it. I already recommended it to my beloved ones.\n   \n   I used a mix of ginger biscuits and blended oats for the base and, in addition to the lemon zest, I added few drops of lemon juice. As topping, I used fresh blueberries I hand picked in a Finnish forest and some hazelnut crumbs. It is my now favorite baked dessert 🙂 THANK YOU\\!\n   \n   [Reply](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/#comment-356605)\n   - erika\n     \n     [March 16, 2026 at 10:23 am](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/comment-page-10\/#comment-357750)\n     \n     That sounds so delicious!\\!\n     \n     [Reply](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/#comment-357750)\n9. Lila H\n   \n   [February 4, 2026 at 7:41 am](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/comment-page-10\/#comment-355716)\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)![5 stars](https:\/\/www.thepancakeprincess.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    yum. yum\n   \n   [Reply](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/#comment-355716)\n10. Kate\n    \n    [January 24, 2026 at 8:42 pm](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/comment-page-10\/#comment-355041)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)![5 stars](https:\/\/www.thepancakeprincess.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     Wonderful, easy and simple recipe! Thank you. I was craving something coconut (over lemon) and so I substituted the 32g of sugar and 12g of cornstarch with equal weight of coconut cream pudding powder. Deliciousness\\!\n    \n    [Reply](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/#comment-355041)\n    - erika\n      \n      [January 27, 2026 at 3:53 am](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/comment-page-10\/#comment-355233)\n      \n      Such a great idea, I need to try that\\!\n      \n      [Reply](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/#comment-355233)\n    - Jan\n      \n      [March 4, 2026 at 9:30 pm](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/comment-page-10\/#comment-357155)\n      \n      will the Pudding powder Really make it good? Can I use any Flavor Pudding and OMIT the Sugar and Cornstarch?  \n       I would Love to try Pistachio SF pudding\n      \n      [Reply](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/#comment-357155)\n11. Rachel\n    \n    [January 16, 2026 at 7:34 pm](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/comment-page-10\/#comment-354505)\n    \n    ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)![5 stars](https:\/\/www.thepancakeprincess.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     This came out perfect. I used monkfruit sweetener instead of sugar. I also warmed up some berry preserves and spread a thin layer on top after the cake had refrigerated overnight. Delicious\\!\n    \n    [Reply](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/#comment-354505)\n    - erika\n      \n      [January 27, 2026 at 4:01 am](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/comment-page-10\/#comment-355250)\n      \n      That sounds so good!! Need to try\\!\n      \n      [Reply](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/#comment-355250)\n\n[« Older Comments](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/comment-page-9\/#comments)\n\n## Primary Sidebar\n[![A girl surrounded by plates of baked goods holding a cookie up to her eye.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='729'%20height='1024'%20viewBox='0%200%20729%201024'%3E%3C\/svg%3E)![A girl surrounded by plates of baked goods holding a cookie up to her eye.](https:\/\/www.thepancakeprincess.com\/wp-content\/uploads\/2021\/01\/IMG_5148text-729x1024.jpg)](https:\/\/www.thepancakeprincess.com\/wp-content\/uploads\/2021\/01\/IMG_5148text.jpg)\n\nBaking recipe curator and tester.\n\nI’m here to give you confidence that you are finding the recipe that’s right for *you*.\n\nI test recipes side-by-side and use a data-driven approach to analyze and rank the “best” recipes and put it all together for you.\n\nNamed by 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Please try again.","attrs_readable_markdown":"You just need 5 basic ingredients and a blender for this easy protein-packed **cottage cheese cheesecake**\\!\n\n![A slice of cheesecake with strawberry compote on a white plate.](https:\/\/www.thepancakeprincess.com\/wp-content\/uploads\/2014\/01\/IMG_4458.jpg)\n\nThis healthy cottage cheese cheesecake is not only incredibly easy to make, it might fool some into thinking it’s normal cheesecake! It’s light but creamy and smooth with just a hint of vanilla and lemon juice. The best part? All it takes is throwing a few ingredients into a blender\\!\n\n## Why you’ll love this recipe\n- **Quick to make**: Made entirely in a blender or food processor, this cheesecake is a breeze to make. It only takes 5-10 minutes to assemble and around 30 minutes to bake. Even without a water bath, this bakes up perfectly smooth and creamy.\n- **Packed with protein**: Thanks to simple ingredients like cottage cheese and Greek yogurt, you get all the smooth creaminess of a classic cheesecake with extra protein. No cream cheese or sour cream needed–a great option for a healthier dessert\\!\n- **Versatile**: While this base yields a simple, lightly lemony cheesecake, you can customize this any way you like. Try swirling in a strawberry jam, Nutella, or peanut butter\\!\n\n![A cheesecake topped with a raspberry compote with a slice missing on a white plate.](https:\/\/www.thepancakeprincess.com\/wp-content\/uploads\/2024\/04\/cottage-cheese-cheesecake-1-721x1024.jpg)\n\n## Ingredient notes\n- **Cottage cheese**: This is the key ingredient that provides structure and flavor to the cheesecake. I’ve tried using both nonfat and low-fat cottage cheese (2%) for this recipe, but you can use any fat content. More fat will yield a slightly richer flavor.\n- **Greek yogurt**: I’ve tried this with both nonfat and 2% Greek yogurt successfully. Again, you can use yogurt of any fat content without significantly changing the texture.\n- **Sugar**: I’ve only used granulated sugar in this recipe for a neutral flavor base. I successfully made my [pumpkin cheesecake](https:\/\/www.thepancakeprincess.com\/pumpkin-cottage-cheese-cheesecake\/) version with maple syrup, but I wouldn’t recommend this unless you want a maple flavor in your cheesecake. I haven’t tried substituted another dry sweetener like Monkfruit or Stevia (but several commenters have tried with success!).\n- **Flour or cornstarch**: The tiny bit of flour is key for binding the filling and helping to keep it creamy. You can use cornstarch if you’d like to make this gluten-free.\n- **Lemon zest**: I like the zing that comes from the lemon flavor, but you can omit it if you’d rather have a plain cheesecake.\n- **Graham crackers**: If you’re not using ready-made graham cracker crumbs, you can crush whole graham crackers. You’ll need between 10-11 full graham cracker sheets to yield 3\/4 cup of crumbs. You can also swap in Biscoff cookies, Oreos, or pretty much any packaged cookie you prefer.\n\n![A close up on the interior of a cottage cheese cheesecake topped with a raspberry compote.](https:\/\/www.thepancakeprincess.com\/wp-content\/uploads\/2024\/04\/cottage-cheese-cheesecake-2-739x1024.jpg)\n\n## Recipe notes\nAlthough this healthy cheesecake recipe is simple, it took a few iterations to develop.\n\n- The first iteration used cottage cheese, yogurt, honey, eggs and vanilla. A lot of liquid seeped out of the pan when it chilled overnight and it deflated into a soggy pile of curds.\n- In the next version, I tried to reduce the amount of liquid by swapping the honey for sugar, reduced the amount of egg and added a little flour to help set the cheesecake and soak up any excess liquid.\n\nThis made all the difference! This cheesecake is completely creamy and not at all soggy.\n\nThis cheesecake can be made entirely in a blender. Simply add all the ingredients to a high-powered blender and blend until smooth. Pour onto your prepared graham cracker crust (or make it crustless and pour it into a greased pan) and bake until it’s set\\!\n\n**Equipment note:** Although it’s easiest to bake cheesecake in a springform pan for easier removal, you can also bake this in a regular cake pan. Make sure to line the cake pan with a sheet of parchment creased to fit the pan (like a basque cheesecake) for easy removal.\n\nFor other baking pan options, a double batch of this cheesecake can also be baked in an 8×8, 9×9 or 8″ or 9″ round pan (thickness will obviously vary slightly depending on what size pan you use). To adjust the baking time, I would start checking on the cheesecake at 30 minutes, but plan to add 10-15 minutes more of bake time OR until you reach all the visual indicators–the cheesecake is puffed with set edges and a slightly jiggly (not sloshy) middle.\n\n## Serving and storage\nAlthough you can enjoy this cheesecake right away, I find the texture is much better after chilling the cheesecake overnight, or at least a few hours. When fresh, the texture has a slightly bouncier, airier texture, but once it sits, it settles into a creamier consistency closer to traditional cheesecake.\n\nI love serving this cottage cheese cake with a simple berry compote or fresh berries\\!\n\nCheesecake can be made up to 3 days ahead of serving and stored in the fridge. Leftovers can be stored in an airtight container in the fridge for up to one week. I wouldn’t recommend freezing the baked cheesecake.\n\n![A close up on a bite taken out of a cottage cheese cheesecake topped with a raspberry compote.](https:\/\/www.thepancakeprincess.com\/wp-content\/uploads\/2024\/04\/cottage-cheese-cheesecake-4-725x1024.jpg)\n\n## If you liked this cheesecake, you may also like:\n- This cozy [cottage cheese pumpkin cheesecake](https:\/\/www.thepancakeprincess.com\/pumpkin-cottage-cheese-cheesecake\/)\n- The search to find the best cheesecake recipe in the [best cheesecake bake off](https:\/\/www.thepancakeprincess.com\/best-cheesecake-bake-off\/)\n- For a chocolate-y treat with no refined sugar, these [vegan mini chocolate muffins](https:\/\/www.thepancakeprincess.com\/vegan-chocolate-mini-muffins-no-sugar\/) are another classic recipe that uses date paste as a wholesome sweetener\n- A decadent [flourless chocolate cake with an aquafaba meringue](https:\/\/www.thepancakeprincess.com\/baking-broadway-hadestown-flourless-chocolate-meringue-cake\/)\n- This [lemon meringue pie](https:\/\/www.thepancakeprincess.com\/aquafaba-lemon-meringue-pie\/) has a tofu-based filling with an aquafaba meringue\n\n![A cheesecake topped with a raspberry compote with a slice missing on a white plate.](https:\/\/www.thepancakeprincess.com\/wp-content\/uploads\/2024\/04\/cottage-cheese-cheesecake-1-500x500.jpg)\n\n[Erika Kwee](https:\/\/www.thepancakeprincess.com\/about\/)\n\nThis cheesecake is high in protein and retains all the creaminess of traditional cheesecake with a light yet dense texture. Top this with a fruit compote, fresh fruit or granola for a fun texture contrast\\!\n\n4\\.87 from 69 votes\n\nPrep Time 10 minutes\n\nCook Time 30 minutes\n\nTotal Time 40 minutes\n\nServings 4 people\n\nCalories 274 kcal\n\n#### For the graham crust (optional)\n- 3\/4 cup graham cracker crumbs\n- 1  tbsp sugar\n- pinch kosher salt\n- 3 tbsp unsalted butter, melted\n\n#### For the cheesecake\n- 1 cup cottage cheese (I used 2% but any kind will work) 227g\/8oz\n- 1\/4 cup Greek yogurt (nonfat, 2% or full-fat will all work) 57g\/2oz\n- 1 large egg\n- 2\\.5 tablespoons sugar 32g\n- 1\\.5 tablespoons flour or cornstarch 12g\n- ½ teaspoon vanilla extract\n- ½ teaspoon lemon zest\n- Optional: yogurt, strawberries and granola for topping\n\n#### For the graham crust (optional)\n- Preheat oven to 350 and grease a 6-inch springform pan. Alternatively, you can double this recipe and use a larger pan, like an 8 or 9-inch cake pan.\n- Combine the graham crumbs, sugar and salt in a small bowl. Stir in the melted butter until evenly moistened.\n- Press crumbs evenly into the bottom of the prepared pan and bake for 10-12 minutes, or until golden and fragrant.\n\n#### For the cheesecake\n- Combine all ingredients in a high-powered blender and process until smooth and combined.\n- Pour cottage cheese mixture into prepared crust (or into a greased 6-inch springform pan) and bake for 30-35 minutes, or until the edges are set and just starting to brown with a matte surface. The center should be slightly jiggly, but not sloshy.\n- Let cool to room temperature before refrigerating for several hours or overnight.\n- Spread or sprinkle on desired toppings before serving. I topped mine with some homemade granola and a really quick strawberry compote. Just a few frozen strawberries brought to a boil in a small saucepan with a tiny splash of water, a tiny bit of a water + cornstarch slurry, and a pinch of sugar.\n\nThis recipe is easily doubled for baking in a larger pan.\n\nIf you don’t have a 6-inch springform pan, you can line the pan with a parchment sling to help you easily remove the cheesecake.\n\nAdapted from [here](https:\/\/www.bodybuilding.com\/fun\/rotw28.htm).\n\nServing: 1 \/4 entire cheesecakeCalories: 274kcalCarbohydrates: 27gProtein: 10gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0\\.3gCholesterol: 79mgSodium: 294mgPotassium: 107mgFiber: 1gSugar: 16gVitamin A: 412IUVitamin C: 0\\.3mgCalcium: 83mgIron: 1mg\n\n[Let us know](https:\/\/www.thepancakeprincess.com\/healthy-cheesecake\/#comment) how it was\\!\n## Reader Interactions","meta_canonical":null}

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Meta Title	Easy Cottage Cheese Cheesecake - The Pancake Princess
Meta Description	This easy protein-packed cottage cheese cheesecake can be made in a blender and uses just 5 basic ingredients for a creamy dessert!
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Boilerpipe Text	You just need 5 basic ingredients and a blender for this easy protein-packed cottage cheese cheesecake ! This healthy cottage cheese cheesecake is not only incredibly easy to make, it might fool some into thinking it’s normal cheesecake! It’s light but creamy and smooth with just a hint of vanilla and lemon juice. The best part? All it takes is throwing a few ingredients into a blender! Why you’ll love this recipe Quick to make : Made entirely in a blender or food processor, this cheesecake is a breeze to make. It only takes 5-10 minutes to assemble and around 30 minutes to bake. Even without a water bath, this bakes up perfectly smooth and creamy. Packed with protein : Thanks to simple ingredients like cottage cheese and Greek yogurt, you get all the smooth creaminess of a classic cheesecake with extra protein. No cream cheese or sour cream needed–a great option for a healthier dessert! Versatile : While this base yields a simple, lightly lemony cheesecake, you can customize this any way you like. Try swirling in a strawberry jam, Nutella, or peanut butter! Ingredient notes Cottage cheese : This is the key ingredient that provides structure and flavor to the cheesecake. I’ve tried using both nonfat and low-fat cottage cheese (2%) for this recipe, but you can use any fat content. More fat will yield a slightly richer flavor. Greek yogurt : I’ve tried this with both nonfat and 2% Greek yogurt successfully. Again, you can use yogurt of any fat content without significantly changing the texture. Sugar : I’ve only used granulated sugar in this recipe for a neutral flavor base. I successfully made my pumpkin cheesecake version with maple syrup, but I wouldn’t recommend this unless you want a maple flavor in your cheesecake. I haven’t tried substituted another dry sweetener like Monkfruit or Stevia (but several commenters have tried with success!). Flour or cornstarch : The tiny bit of flour is key for binding the filling and helping to keep it creamy. You can use cornstarch if you’d like to make this gluten-free. Lemon zest : I like the zing that comes from the lemon flavor, but you can omit it if you’d rather have a plain cheesecake. Graham crackers : If you’re not using ready-made graham cracker crumbs, you can crush whole graham crackers. You’ll need between 10-11 full graham cracker sheets to yield 3/4 cup of crumbs. You can also swap in Biscoff cookies, Oreos, or pretty much any packaged cookie you prefer. Recipe notes Although this healthy cheesecake recipe is simple, it took a few iterations to develop. The first iteration used cottage cheese, yogurt, honey, eggs and vanilla. A lot of liquid seeped out of the pan when it chilled overnight and it deflated into a soggy pile of curds. In the next version, I tried to reduce the amount of liquid by swapping the honey for sugar, reduced the amount of egg and added a little flour to help set the cheesecake and soak up any excess liquid. This made all the difference! This cheesecake is completely creamy and not at all soggy. This cheesecake can be made entirely in a blender. Simply add all the ingredients to a high-powered blender and blend until smooth. Pour onto your prepared graham cracker crust (or make it crustless and pour it into a greased pan) and bake until it’s set! Equipment note: Although it’s easiest to bake cheesecake in a springform pan for easier removal, you can also bake this in a regular cake pan. Make sure to line the cake pan with a sheet of parchment creased to fit the pan (like a basque cheesecake) for easy removal. For other baking pan options, a double batch of this cheesecake can also be baked in an 8×8, 9×9 or 8″ or 9″ round pan (thickness will obviously vary slightly depending on what size pan you use). To adjust the baking time, I would start checking on the cheesecake at 30 minutes, but plan to add 10-15 minutes more of bake time OR until you reach all the visual indicators–the cheesecake is puffed with set edges and a slightly jiggly (not sloshy) middle. Serving and storage Although you can enjoy this cheesecake right away, I find the texture is much better after chilling the cheesecake overnight, or at least a few hours. When fresh, the texture has a slightly bouncier, airier texture, but once it sits, it settles into a creamier consistency closer to traditional cheesecake. I love serving this cottage cheese cake with a simple berry compote or fresh berries! Cheesecake can be made up to 3 days ahead of serving and stored in the fridge. Leftovers can be stored in an airtight container in the fridge for up to one week. I wouldn’t recommend freezing the baked cheesecake. If you liked this cheesecake, you may also like: This cozy cottage cheese pumpkin cheesecake The search to find the best cheesecake recipe in the best cheesecake bake off For a chocolate-y treat with no refined sugar, these vegan mini chocolate muffins are another classic recipe that uses date paste as a wholesome sweetener A decadent flourless chocolate cake with an aquafaba meringue This lemon meringue pie has a tofu-based filling with an aquafaba meringue Erika Kwee This cheesecake is high in protein and retains all the creaminess of traditional cheesecake with a light yet dense texture. Top this with a fruit compote, fresh fruit or granola for a fun texture contrast! 4.87 from 69 votes Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Servings 4 people Calories 274 kcal For the graham crust (optional) 3/4 cup graham cracker crumbs 1 tbsp sugar pinch kosher salt 3 tbsp unsalted butter, melted For the cheesecake 1 cup cottage cheese (I used 2% but any kind will work) 227g/8oz 1/4 cup Greek yogurt (nonfat, 2% or full-fat will all work) 57g/2oz 1 large egg 2.5 tablespoons sugar 32g 1.5 tablespoons flour or cornstarch 12g ½ teaspoon vanilla extract ½ teaspoon lemon zest Optional: yogurt, strawberries and granola for topping For the graham crust (optional) Preheat oven to 350 and grease a 6-inch springform pan. Alternatively, you can double this recipe and use a larger pan, like an 8 or 9-inch cake pan. Combine the graham crumbs, sugar and salt in a small bowl. Stir in the melted butter until evenly moistened. Press crumbs evenly into the bottom of the prepared pan and bake for 10-12 minutes, or until golden and fragrant. For the cheesecake Combine all ingredients in a high-powered blender and process until smooth and combined. Pour cottage cheese mixture into prepared crust (or into a greased 6-inch springform pan) and bake for 30-35 minutes, or until the edges are set and just starting to brown with a matte surface. The center should be slightly jiggly, but not sloshy. Let cool to room temperature before refrigerating for several hours or overnight. Spread or sprinkle on desired toppings before serving. I topped mine with some homemade granola and a really quick strawberry compote. Just a few frozen strawberries brought to a boil in a small saucepan with a tiny splash of water, a tiny bit of a water + cornstarch slurry, and a pinch of sugar. This recipe is easily doubled for baking in a larger pan. If you don’t have a 6-inch springform pan, you can line the pan with a parchment sling to help you easily remove the cheesecake. Adapted from here . Serving: 1 /4 entire cheesecake Calories: 274 kcal Carbohydrates: 27 g Protein: 10 g Fat: 14 g Saturated Fat: 7 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 4 g Trans Fat: 0.3 g Cholesterol: 79 mg Sodium: 294 mg Potassium: 107 mg Fiber: 1 g Sugar: 16 g Vitamin A: 412 IU Vitamin C: 0.3 mg Calcium: 83 mg Iron: 1 mg Let us know how it was! Reader Interactions
Markdown	- [Skip to primary navigation](https://www.thepancakeprincess.com/healthy-cheesecake/#genesis-nav-primary) - [Skip to main content](https://www.thepancakeprincess.com/healthy-cheesecake/#genesis-content) - [Skip to primary sidebar](https://www.thepancakeprincess.com/healthy-cheesecake/#genesis-sidebar-primary) - [Skip to footer](https://www.thepancakeprincess.com/healthy-cheesecake/#genesis-footer-widgets) - [Bake Offs](https://www.thepancakeprincess.com/bake-offs/) - [Recipes](https://www.thepancakeprincess.com/recipes/) - [Travel](https://www.thepancakeprincess.com/travel/) - [About](https://www.thepancakeprincess.com/about/) - [Work With Me](https://www.thepancakeprincess.com/work-with-me/) [![The Pancake Princess](https://www.thepancakeprincess.com/wp-content/uploads/2020/01/the-pancake-princess-bake-off-blog.png)](https://www.thepancakeprincess.com/) The Pancake Princess A baking blog curating internet recipes. You're here: [Home](https://www.thepancakeprincess.com/) \> [Recipes](https://www.thepancakeprincess.com/recipes/) # Easy Cottage Cheese Cheesecake by [erika](https://www.thepancakeprincess.com/about) Published: Jan 8, 2014 Modified: Mar 4, 2024 [258 Comments](https://www.thepancakeprincess.com/healthy-cheesecake/#comments) [JUMP TO RECIPE](https://www.thepancakeprincess.com/healthy-cheesecake/#recipe) [PRINT RECIPE](https://www.thepancakeprincess.com/wprm_print/cottage-cheese-cheesecake) You just need 5 basic ingredients and a blender for this easy protein-packed cottage cheese cheesecake\! ![A slice of cheesecake with strawberry compote on a white plate.](https://www.thepancakeprincess.com/wp-content/uploads/2014/01/IMG_4458.jpg) This healthy cottage cheese cheesecake is not only incredibly easy to make, it might fool some into thinking it’s normal cheesecake! It’s light but creamy and smooth with just a hint of vanilla and lemon juice. The best part? All it takes is throwing a few ingredients into a blender\! ## Why you’ll love this recipe - Quick to make: Made entirely in a blender or food processor, this cheesecake is a breeze to make. It only takes 5-10 minutes to assemble and around 30 minutes to bake. Even without a water bath, this bakes up perfectly smooth and creamy. - Packed with protein: Thanks to simple ingredients like cottage cheese and Greek yogurt, you get all the smooth creaminess of a classic cheesecake with extra protein. No cream cheese or sour cream needed–a great option for a healthier dessert\! - Versatile: While this base yields a simple, lightly lemony cheesecake, you can customize this any way you like. Try swirling in a strawberry jam, Nutella, or peanut butter\! ![A cheesecake topped with a raspberry compote with a slice missing on a white plate.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='721'%20height='1024'%20viewBox='0%200%20721%201024'%3E%3C/svg%3E) ![A cheesecake topped with a raspberry compote with a slice missing on a white plate.](https://www.thepancakeprincess.com/wp-content/uploads/2024/04/cottage-cheese-cheesecake-1-721x1024.jpg) ## Ingredient notes - Cottage cheese: This is the key ingredient that provides structure and flavor to the cheesecake. I’ve tried using both nonfat and low-fat cottage cheese (2%) for this recipe, but you can use any fat content. More fat will yield a slightly richer flavor. - Greek yogurt: I’ve tried this with both nonfat and 2% Greek yogurt successfully. Again, you can use yogurt of any fat content without significantly changing the texture. - Sugar: I’ve only used granulated sugar in this recipe for a neutral flavor base. I successfully made my [pumpkin cheesecake](https://www.thepancakeprincess.com/pumpkin-cottage-cheese-cheesecake/) version with maple syrup, but I wouldn’t recommend this unless you want a maple flavor in your cheesecake. I haven’t tried substituted another dry sweetener like Monkfruit or Stevia (but several commenters have tried with success!). - Flour or cornstarch: The tiny bit of flour is key for binding the filling and helping to keep it creamy. You can use cornstarch if you’d like to make this gluten-free. - Lemon zest: I like the zing that comes from the lemon flavor, but you can omit it if you’d rather have a plain cheesecake. - Graham crackers: If you’re not using ready-made graham cracker crumbs, you can crush whole graham crackers. You’ll need between 10-11 full graham cracker sheets to yield 3/4 cup of crumbs. You can also swap in Biscoff cookies, Oreos, or pretty much any packaged cookie you prefer. ![A close up on the interior of a cottage cheese cheesecake topped with a raspberry compote.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='739'%20height='1024'%20viewBox='0%200%20739%201024'%3E%3C/svg%3E) ![A close up on the interior of a cottage cheese cheesecake topped with a raspberry compote.](https://www.thepancakeprincess.com/wp-content/uploads/2024/04/cottage-cheese-cheesecake-2-739x1024.jpg) ## Recipe notes Although this healthy cheesecake recipe is simple, it took a few iterations to develop. - The first iteration used cottage cheese, yogurt, honey, eggs and vanilla. A lot of liquid seeped out of the pan when it chilled overnight and it deflated into a soggy pile of curds. - In the next version, I tried to reduce the amount of liquid by swapping the honey for sugar, reduced the amount of egg and added a little flour to help set the cheesecake and soak up any excess liquid. This made all the difference! This cheesecake is completely creamy and not at all soggy. This cheesecake can be made entirely in a blender. Simply add all the ingredients to a high-powered blender and blend until smooth. Pour onto your prepared graham cracker crust (or make it crustless and pour it into a greased pan) and bake until it’s set\! Equipment note: Although it’s easiest to bake cheesecake in a springform pan for easier removal, you can also bake this in a regular cake pan. Make sure to line the cake pan with a sheet of parchment creased to fit the pan (like a basque cheesecake) for easy removal. For other baking pan options, a double batch of this cheesecake can also be baked in an 8×8, 9×9 or 8″ or 9″ round pan (thickness will obviously vary slightly depending on what size pan you use). To adjust the baking time, I would start checking on the cheesecake at 30 minutes, but plan to add 10-15 minutes more of bake time OR until you reach all the visual indicators–the cheesecake is puffed with set edges and a slightly jiggly (not sloshy) middle. ## Serving and storage Although you can enjoy this cheesecake right away, I find the texture is much better after chilling the cheesecake overnight, or at least a few hours. When fresh, the texture has a slightly bouncier, airier texture, but once it sits, it settles into a creamier consistency closer to traditional cheesecake. I love serving this cottage cheese cake with a simple berry compote or fresh berries\! Cheesecake can be made up to 3 days ahead of serving and stored in the fridge. Leftovers can be stored in an airtight container in the fridge for up to one week. I wouldn’t recommend freezing the baked cheesecake. ![A close up on a bite taken out of a cottage cheese cheesecake topped with a raspberry compote.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='725'%20height='1024'%20viewBox='0%200%20725%201024'%3E%3C/svg%3E) ![A close up on a bite taken out of a cottage cheese cheesecake topped with a raspberry compote.](https://www.thepancakeprincess.com/wp-content/uploads/2024/04/cottage-cheese-cheesecake-4-725x1024.jpg) ## If you liked this cheesecake, you may also like: - This cozy [cottage cheese pumpkin cheesecake](https://www.thepancakeprincess.com/pumpkin-cottage-cheese-cheesecake/) - The search to find the best cheesecake recipe in the [best cheesecake bake off](https://www.thepancakeprincess.com/best-cheesecake-bake-off/) - For a chocolate-y treat with no refined sugar, these [vegan mini chocolate muffins](https://www.thepancakeprincess.com/vegan-chocolate-mini-muffins-no-sugar/) are another classic recipe that uses date paste as a wholesome sweetener - A decadent [flourless chocolate cake with an aquafaba meringue](https://www.thepancakeprincess.com/baking-broadway-hadestown-flourless-chocolate-meringue-cake/) - This [lemon meringue pie](https://www.thepancakeprincess.com/aquafaba-lemon-meringue-pie/) has a tofu-based filling with an aquafaba meringue ![A cheesecake topped with a raspberry compote with a slice missing on a white plate.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='250'%20height='250'%20viewBox='0%200%20250%20250'%3E%3C/svg%3E) ![A cheesecake topped with a raspberry compote with a slice missing on a white plate.](https://www.thepancakeprincess.com/wp-content/uploads/2024/04/cottage-cheese-cheesecake-1-500x500.jpg) ## Cottage Cheese Cheesecake [Erika Kwee](https://www.thepancakeprincess.com/about/) This cheesecake is high in protein and retains all the creaminess of traditional cheesecake with a light yet dense texture. Top this with a fruit compote, fresh fruit or granola for a fun texture contrast\! 4\.87 from 69 votes [Print Recipe](https://www.thepancakeprincess.com/wprm_print/cottage-cheese-cheesecake) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.thepancakeprincess.com%2Fhealthy-cheesecake%2F&media=https%3A%2F%2Fwww.thepancakeprincess.com%2Fwp-content%2Fuploads%2F2024%2F04%2Fcottage-cheese-cheesecake-1-scaled.jpg&description=Cottage+Cheese+Cheesecake&is_video=false) Prep Time 10 minutes mins Cook Time 30 minutes mins Total Time 40 minutes mins Servings 4 people Calories 274 kcal ### Ingredients 1x 2x 3x #### For the graham crust (optional) - 3/4 cup graham cracker crumbs - 1 tbsp sugar - pinch kosher salt - 3 tbsp unsalted butter, melted #### For the cheesecake - 1 cup cottage cheese (I used 2% but any kind will work) 227g/8oz - 1/4 cup Greek yogurt (nonfat, 2% or full-fat will all work) 57g/2oz - 1 large egg - 2\.5 tablespoons sugar 32g - 1\.5 tablespoons flour or cornstarch 12g - ½ teaspoon vanilla extract - ½ teaspoon lemon zest - Optional: yogurt, strawberries and granola for topping ### Instructions #### For the graham crust (optional) - Preheat oven to 350 and grease a 6-inch springform pan. Alternatively, you can double this recipe and use a larger pan, like an 8 or 9-inch cake pan. - Combine the graham crumbs, sugar and salt in a small bowl. Stir in the melted butter until evenly moistened. - Press crumbs evenly into the bottom of the prepared pan and bake for 10-12 minutes, or until golden and fragrant. #### For the cheesecake - Combine all ingredients in a high-powered blender and process until smooth and combined. - Pour cottage cheese mixture into prepared crust (or into a greased 6-inch springform pan) and bake for 30-35 minutes, or until the edges are set and just starting to brown with a matte surface. The center should be slightly jiggly, but not sloshy. - Let cool to room temperature before refrigerating for several hours or overnight. - Spread or sprinkle on desired toppings before serving. I topped mine with some homemade granola and a really quick strawberry compote. Just a few frozen strawberries brought to a boil in a small saucepan with a tiny splash of water, a tiny bit of a water + cornstarch slurry, and a pinch of sugar. ### Notes This recipe is easily doubled for baking in a larger pan. If you don’t have a 6-inch springform pan, you can line the pan with a parchment sling to help you easily remove the cheesecake. Adapted from [here](https://www.bodybuilding.com/fun/rotw28.htm). ### Nutrition Serving: 1 /4 entire cheesecakeCalories: 274kcalCarbohydrates: 27gProtein: 10gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0\.3gCholesterol: 79mgSodium: 294mgPotassium: 107mgFiber: 1gSugar: 16gVitamin A: 412IUVitamin C: 0\.3mgCalcium: 83mgIron: 1mg Tried this recipe?[Let us know](https://www.thepancakeprincess.com/healthy-cheesecake/#comment) how it was\! ## Reader Interactions ### Comments 1. al [April 3, 2026 at 7:56 am](https://www.thepancakeprincess.com/healthy-cheesecake/comment-page-10/#comment-358700) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E)![5 stars](https://www.thepancakeprincess.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) easy and very good, tastes just like a real cheesecake [Reply](https://www.thepancakeprincess.com/healthy-cheesecake/#comment-358700) 2. Adam [April 3, 2026 at 6:07 am](https://www.thepancakeprincess.com/healthy-cheesecake/comment-page-10/#comment-358697) The tip about flour or cornstarch being key for that creamy binding texture is something I wish I’d known earlier — I made a cottage cheese cheesecake last year that turned into something closer to a very sad protein pudding, and I’m now pretty sure skipping that step was my downfall. What I love about this approach is that cottage cheese is genuinely doing serious nutritional work here: according to the USDA, a half-cup of low-fat cottage cheese delivers around 14 grams of protein, so you’re getting real satiety alongside something that actually feels like dessert. There’s something quietly radical about a recipe that doesn’t ask you to choose between nourishing yourself and enjoying food with people you care about — this is the kind of thing I’d bring to a dinner party without any disclaimer attached. I’m curious whether you’ve experimented with the chilling time at all, and whether a longer overnight rest changes the texture in ways that are worth the wait? [Reply](https://www.thepancakeprincess.com/healthy-cheesecake/#comment-358697) - erika [April 6, 2026 at 4:03 pm](https://www.thepancakeprincess.com/healthy-cheesecake/comment-page-10/#comment-358857) Thank you Adam! I’ve definitely eaten this cheesecake after it’s sat in the fridge for up to a week and I don’t think there’s a noticeable texture difference after the first overnight rest. [Reply](https://www.thepancakeprincess.com/healthy-cheesecake/#comment-358857) 3. Aleah [March 22, 2026 at 7:43 pm](https://www.thepancakeprincess.com/healthy-cheesecake/comment-page-10/#comment-358116) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E)![5 stars](https://www.thepancakeprincess.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) This cheesecake is divine 😋 I was blown away by how good it is. I topped with blueberry jam as this is what was handy. [Reply](https://www.thepancakeprincess.com/healthy-cheesecake/#comment-358116) - erika [March 23, 2026 at 2:41 pm](https://www.thepancakeprincess.com/healthy-cheesecake/comment-page-10/#comment-358152) So glad you enjoyed!\! [Reply](https://www.thepancakeprincess.com/healthy-cheesecake/#comment-358152) 4. Sue Haumann [March 17, 2026 at 3:44 pm](https://www.thepancakeprincess.com/healthy-cheesecake/comment-page-10/#comment-357825) This was great! I was a bit low on cottage cheese, so made up the amount with more yogurt and a few T. of leftover cream cheese. Although, I used vanilla Greek yogurt, I still added a bit more sugar, as it wasn’t quite sweet enough. (3T) It’s an easy winner, with lower calories. Thank you for posting this recipe\! [Reply](https://www.thepancakeprincess.com/healthy-cheesecake/#comment-357825) 5. RT [March 1, 2026 at 8:13 am](https://www.thepancakeprincess.com/healthy-cheesecake/comment-page-10/#comment-356977) Going to try this recipe. For the oats crust, do I need to make any changes ? Wondering if oats would get too hard ? [Reply](https://www.thepancakeprincess.com/healthy-cheesecake/#comment-356977) - erika [March 16, 2026 at 10:14 am](https://www.thepancakeprincess.com/healthy-cheesecake/comment-page-10/#comment-357736) Sorry what do you mean by the oats crust? You can also simply omit the crust if you just want a plain cheesecake\! [Reply](https://www.thepancakeprincess.com/healthy-cheesecake/#comment-357736) 6. Christine Holahan [February 28, 2026 at 1:10 pm](https://www.thepancakeprincess.com/healthy-cheesecake/comment-page-10/#comment-356932) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E)![5 stars](https://www.thepancakeprincess.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Absolutely delicious [Reply](https://www.thepancakeprincess.com/healthy-cheesecake/#comment-356932) 7. Katrina [February 24, 2026 at 9:25 pm](https://www.thepancakeprincess.com/healthy-cheesecake/comment-page-10/#comment-356758) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E)![5 stars](https://www.thepancakeprincess.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Amazing recipe! So happy I came across this gem! I did triple the sugar in the cheese mixture because I wanted something sweet but high protein.came out amazing, I don’t even miss original cheesecake. [Reply](https://www.thepancakeprincess.com/healthy-cheesecake/#comment-356758) - erika [March 16, 2026 at 10:11 am](https://www.thepancakeprincess.com/healthy-cheesecake/comment-page-10/#comment-357731) Wooo so glad it hit the spot\! [Reply](https://www.thepancakeprincess.com/healthy-cheesecake/#comment-357731) 8. Cha [February 21, 2026 at 3:44 pm](https://www.thepancakeprincess.com/healthy-cheesecake/comment-page-10/#comment-356605) Thank you so much, I used your recipe to make my first ever cheescake, and I’m absolutely in love with it. I already recommended it to my beloved ones. I used a mix of ginger biscuits and blended oats for the base and, in addition to the lemon zest, I added few drops of lemon juice. As topping, I used fresh blueberries I hand picked in a Finnish forest and some hazelnut crumbs. It is my now favorite baked dessert 🙂 THANK YOU\! [Reply](https://www.thepancakeprincess.com/healthy-cheesecake/#comment-356605) - erika [March 16, 2026 at 10:23 am](https://www.thepancakeprincess.com/healthy-cheesecake/comment-page-10/#comment-357750) That sounds so delicious!\! [Reply](https://www.thepancakeprincess.com/healthy-cheesecake/#comment-357750) 9. Lila H [February 4, 2026 at 7:41 am](https://www.thepancakeprincess.com/healthy-cheesecake/comment-page-10/#comment-355716) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E)![5 stars](https://www.thepancakeprincess.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) yum. yum [Reply](https://www.thepancakeprincess.com/healthy-cheesecake/#comment-355716) 10. Kate [January 24, 2026 at 8:42 pm](https://www.thepancakeprincess.com/healthy-cheesecake/comment-page-10/#comment-355041) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E)![5 stars](https://www.thepancakeprincess.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Wonderful, easy and simple recipe! Thank you. I was craving something coconut (over lemon) and so I substituted the 32g of sugar and 12g of cornstarch with equal weight of coconut cream pudding powder. Deliciousness\! [Reply](https://www.thepancakeprincess.com/healthy-cheesecake/#comment-355041) - erika [January 27, 2026 at 3:53 am](https://www.thepancakeprincess.com/healthy-cheesecake/comment-page-10/#comment-355233) Such a great idea, I need to try that\! [Reply](https://www.thepancakeprincess.com/healthy-cheesecake/#comment-355233) - Jan [March 4, 2026 at 9:30 pm](https://www.thepancakeprincess.com/healthy-cheesecake/comment-page-10/#comment-357155) will the Pudding powder Really make it good? Can I use any Flavor Pudding and OMIT the Sugar and Cornstarch? I would Love to try Pistachio SF pudding [Reply](https://www.thepancakeprincess.com/healthy-cheesecake/#comment-357155) 11. Rachel [January 16, 2026 at 7:34 pm](https://www.thepancakeprincess.com/healthy-cheesecake/comment-page-10/#comment-354505) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E)![5 stars](https://www.thepancakeprincess.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) This came out perfect. I used monkfruit sweetener instead of sugar. I also warmed up some berry preserves and spread a thin layer on top after the cake had refrigerated overnight. Delicious\! [Reply](https://www.thepancakeprincess.com/healthy-cheesecake/#comment-354505) - erika [January 27, 2026 at 4:01 am](https://www.thepancakeprincess.com/healthy-cheesecake/comment-page-10/#comment-355250) That sounds so good!! Need to try\! [Reply](https://www.thepancakeprincess.com/healthy-cheesecake/#comment-355250) [« Older Comments](https://www.thepancakeprincess.com/healthy-cheesecake/comment-page-9/#comments) ## Primary Sidebar [![A girl surrounded by plates of baked goods holding a cookie up to her eye.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='729'%20height='1024'%20viewBox='0%200%20729%201024'%3E%3C/svg%3E)![A girl surrounded by plates of baked goods holding a cookie up to her eye.](https://www.thepancakeprincess.com/wp-content/uploads/2021/01/IMG_5148text-729x1024.jpg)](https://www.thepancakeprincess.com/wp-content/uploads/2021/01/IMG_5148text.jpg) Baking recipe curator and tester. 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Readable Markdown	You just need 5 basic ingredients and a blender for this easy protein-packed cottage cheese cheesecake\! ![A slice of cheesecake with strawberry compote on a white plate.](https://www.thepancakeprincess.com/wp-content/uploads/2014/01/IMG_4458.jpg) This healthy cottage cheese cheesecake is not only incredibly easy to make, it might fool some into thinking it’s normal cheesecake! It’s light but creamy and smooth with just a hint of vanilla and lemon juice. The best part? All it takes is throwing a few ingredients into a blender\! ## Why you’ll love this recipe - Quick to make: Made entirely in a blender or food processor, this cheesecake is a breeze to make. It only takes 5-10 minutes to assemble and around 30 minutes to bake. Even without a water bath, this bakes up perfectly smooth and creamy. - Packed with protein: Thanks to simple ingredients like cottage cheese and Greek yogurt, you get all the smooth creaminess of a classic cheesecake with extra protein. No cream cheese or sour cream needed–a great option for a healthier dessert\! - Versatile: While this base yields a simple, lightly lemony cheesecake, you can customize this any way you like. Try swirling in a strawberry jam, Nutella, or peanut butter\! ![A cheesecake topped with a raspberry compote with a slice missing on a white plate.](https://www.thepancakeprincess.com/wp-content/uploads/2024/04/cottage-cheese-cheesecake-1-721x1024.jpg) ## Ingredient notes - Cottage cheese: This is the key ingredient that provides structure and flavor to the cheesecake. I’ve tried using both nonfat and low-fat cottage cheese (2%) for this recipe, but you can use any fat content. More fat will yield a slightly richer flavor. - Greek yogurt: I’ve tried this with both nonfat and 2% Greek yogurt successfully. Again, you can use yogurt of any fat content without significantly changing the texture. - Sugar: I’ve only used granulated sugar in this recipe for a neutral flavor base. I successfully made my [pumpkin cheesecake](https://www.thepancakeprincess.com/pumpkin-cottage-cheese-cheesecake/) version with maple syrup, but I wouldn’t recommend this unless you want a maple flavor in your cheesecake. I haven’t tried substituted another dry sweetener like Monkfruit or Stevia (but several commenters have tried with success!). - Flour or cornstarch: The tiny bit of flour is key for binding the filling and helping to keep it creamy. You can use cornstarch if you’d like to make this gluten-free. - Lemon zest: I like the zing that comes from the lemon flavor, but you can omit it if you’d rather have a plain cheesecake. - Graham crackers: If you’re not using ready-made graham cracker crumbs, you can crush whole graham crackers. You’ll need between 10-11 full graham cracker sheets to yield 3/4 cup of crumbs. You can also swap in Biscoff cookies, Oreos, or pretty much any packaged cookie you prefer. ![A close up on the interior of a cottage cheese cheesecake topped with a raspberry compote.](https://www.thepancakeprincess.com/wp-content/uploads/2024/04/cottage-cheese-cheesecake-2-739x1024.jpg) ## Recipe notes Although this healthy cheesecake recipe is simple, it took a few iterations to develop. - The first iteration used cottage cheese, yogurt, honey, eggs and vanilla. A lot of liquid seeped out of the pan when it chilled overnight and it deflated into a soggy pile of curds. - In the next version, I tried to reduce the amount of liquid by swapping the honey for sugar, reduced the amount of egg and added a little flour to help set the cheesecake and soak up any excess liquid. This made all the difference! This cheesecake is completely creamy and not at all soggy. This cheesecake can be made entirely in a blender. Simply add all the ingredients to a high-powered blender and blend until smooth. Pour onto your prepared graham cracker crust (or make it crustless and pour it into a greased pan) and bake until it’s set\! Equipment note: Although it’s easiest to bake cheesecake in a springform pan for easier removal, you can also bake this in a regular cake pan. Make sure to line the cake pan with a sheet of parchment creased to fit the pan (like a basque cheesecake) for easy removal. For other baking pan options, a double batch of this cheesecake can also be baked in an 8×8, 9×9 or 8″ or 9″ round pan (thickness will obviously vary slightly depending on what size pan you use). To adjust the baking time, I would start checking on the cheesecake at 30 minutes, but plan to add 10-15 minutes more of bake time OR until you reach all the visual indicators–the cheesecake is puffed with set edges and a slightly jiggly (not sloshy) middle. ## Serving and storage Although you can enjoy this cheesecake right away, I find the texture is much better after chilling the cheesecake overnight, or at least a few hours. When fresh, the texture has a slightly bouncier, airier texture, but once it sits, it settles into a creamier consistency closer to traditional cheesecake. I love serving this cottage cheese cake with a simple berry compote or fresh berries\! Cheesecake can be made up to 3 days ahead of serving and stored in the fridge. Leftovers can be stored in an airtight container in the fridge for up to one week. I wouldn’t recommend freezing the baked cheesecake. ![A close up on a bite taken out of a cottage cheese cheesecake topped with a raspberry compote.](https://www.thepancakeprincess.com/wp-content/uploads/2024/04/cottage-cheese-cheesecake-4-725x1024.jpg) ## If you liked this cheesecake, you may also like: - This cozy [cottage cheese pumpkin cheesecake](https://www.thepancakeprincess.com/pumpkin-cottage-cheese-cheesecake/) - The search to find the best cheesecake recipe in the [best cheesecake bake off](https://www.thepancakeprincess.com/best-cheesecake-bake-off/) - For a chocolate-y treat with no refined sugar, these [vegan mini chocolate muffins](https://www.thepancakeprincess.com/vegan-chocolate-mini-muffins-no-sugar/) are another classic recipe that uses date paste as a wholesome sweetener - A decadent [flourless chocolate cake with an aquafaba meringue](https://www.thepancakeprincess.com/baking-broadway-hadestown-flourless-chocolate-meringue-cake/) - This [lemon meringue pie](https://www.thepancakeprincess.com/aquafaba-lemon-meringue-pie/) has a tofu-based filling with an aquafaba meringue ![A cheesecake topped with a raspberry compote with a slice missing on a white plate.](https://www.thepancakeprincess.com/wp-content/uploads/2024/04/cottage-cheese-cheesecake-1-500x500.jpg) [Erika Kwee](https://www.thepancakeprincess.com/about/) This cheesecake is high in protein and retains all the creaminess of traditional cheesecake with a light yet dense texture. Top this with a fruit compote, fresh fruit or granola for a fun texture contrast\! 4\.87 from 69 votes Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Servings 4 people Calories 274 kcal #### For the graham crust (optional) - 3/4 cup graham cracker crumbs - 1 tbsp sugar - pinch kosher salt - 3 tbsp unsalted butter, melted #### For the cheesecake - 1 cup cottage cheese (I used 2% but any kind will work) 227g/8oz - 1/4 cup Greek yogurt (nonfat, 2% or full-fat will all work) 57g/2oz - 1 large egg - 2\.5 tablespoons sugar 32g - 1\.5 tablespoons flour or cornstarch 12g - ½ teaspoon vanilla extract - ½ teaspoon lemon zest - Optional: yogurt, strawberries and granola for topping #### For the graham crust (optional) - Preheat oven to 350 and grease a 6-inch springform pan. Alternatively, you can double this recipe and use a larger pan, like an 8 or 9-inch cake pan. - Combine the graham crumbs, sugar and salt in a small bowl. Stir in the melted butter until evenly moistened. - Press crumbs evenly into the bottom of the prepared pan and bake for 10-12 minutes, or until golden and fragrant. #### For the cheesecake - Combine all ingredients in a high-powered blender and process until smooth and combined. - Pour cottage cheese mixture into prepared crust (or into a greased 6-inch springform pan) and bake for 30-35 minutes, or until the edges are set and just starting to brown with a matte surface. The center should be slightly jiggly, but not sloshy. - Let cool to room temperature before refrigerating for several hours or overnight. - Spread or sprinkle on desired toppings before serving. I topped mine with some homemade granola and a really quick strawberry compote. Just a few frozen strawberries brought to a boil in a small saucepan with a tiny splash of water, a tiny bit of a water + cornstarch slurry, and a pinch of sugar. This recipe is easily doubled for baking in a larger pan. If you don’t have a 6-inch springform pan, you can line the pan with a parchment sling to help you easily remove the cheesecake. Adapted from [here](https://www.bodybuilding.com/fun/rotw28.htm). Serving: 1 /4 entire cheesecakeCalories: 274kcalCarbohydrates: 27gProtein: 10gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0\.3gCholesterol: 79mgSodium: 294mgPotassium: 107mgFiber: 1gSugar: 16gVitamin A: 412IUVitamin C: 0\.3mgCalcium: 83mgIron: 1mg [Let us know](https://www.thepancakeprincess.com/healthy-cheesecake/#comment) how it was\! ## Reader Interactions
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