If I served you a slice of this cheesecake without telling you what was in it, I’d happily bet you wouldn’t guess it was made with cottage cheese.
I was definitely skeptical about using cottage cheese in a cake. But by that point, I’d already created quite a few cottage cheese recipes, including my Cottage Cheese Chocolate Mousse and other high-protein desserts, so I knew one thing for sure: once cottage cheese is blended until smooth, it transforms completely.
The little curds disappear, leaving behind a creamy texture that’s remarkably similar to cream cheese or sour cream, while being naturally higher in protein and lower in calories. So if you are worried about the texture, don’t!
Now it’s one of my favourite healthier desserts to make whenever I’m craving cheesecake without all the heaviness of a regular cheesecake. And you can make it a simple creamy vanilla cheesecake if you want something quick and easy, or add an optional almond flour crust and sugar-free berry compote to create a complete cafe-style cheesecake experience.
What Is Cottage Cheese Cake?
This Cottage Cheese Cake is a baked cheesecake-style dessert. The texture is much closer to a regular baked cheesecake thanks to a creamy filling made with blended cottage cheese, plain Greek yogurt, and eggs.
It’s naturally high in protein, much lower in carbohydrates than traditional cheesecake, and made with a natural sugar-free sweetener that keeps this cake keto-friendly.
Add the optional almond flour crust for a delicious gluten-free base, or simply bake it crustless for an even lighter dessert.
Why You'll Love This Cottage Cheese Cake
- Creamy, smooth cheesecake texture without tasting like cottage cheese.
- Naturally high in protein with around 15 grams of protein per slice.
- Lower in carbs than a regular cheesecake, making it perfect for a low-carb or keto lifestyle.
- Easy to make sugar-free using your favourite different sweetener or sugar-free maple syrup.
- Optional gluten-free almond flour crust or enjoy it as one of the easiest crustless cheesecakes.
- Made with simple ingredients you can find in almost any supermarket.
- Perfect for entertaining, meal prep or satisfying a sweet tooth with a healthier dessert.
Tips From My Recipe Testing
I tested both full-fat cottage cheese and lower-fat varieties. While both work, full-fat cottage cheese (around 4-5% milk fat) produces the richest, creamiest result.
If you’re using a lower-fat or fat-free cottage cheese, simply drain away any excess liquid first. Different brands have different moisture content, and removing that extra liquid helps create a cottage cheese cake that actually holds shape.
I always drain cottage cheese for most of my recipes; it helps prevent them from going soggy. At the bottom of this blog, I included a few of my most popular cottage cheese desserts you can try as well.
Blend Until Completely Smooth
The biggest secret to this recipe is blending the cottage cheese thoroughly. A food processor or high-powered blender removes every little curd and creates the smooth texture you’d expect from a traditional baked cheesecake.
Don't Overbake
For best results, remove the cake from the oven when the edges are set but the centre still has a slight wobble. Like a regular cheesecake, it will continue setting as it cools.
Chill Before Serving
This cake slices much more cleanly after several hours in the fridge, or even better, overnight.
Ingredients For The Cottage Cheese Cake
Ingredients pictured below are just for the cottage cheesecake and berries on top. If you want to make a simple vanilla cheesecake, just skip the berries and the extra sweetener.
See steps further down for an optional almond flour cheesecake crust.
Cottage Cheese
Full-fat cottage cheese produces the creamiest cheesecake, although lower-fat varieties also work well. Don’t forget to drain it well using a strainer to remove as much moisture as you can; around 20 minutes should do it.
Plain Greek Yogurt
Plain Greek yogurt adds creaminess and a gentle tang that makes the filling taste even closer to a classic cheesecake.
Again, a full-fat yogurt will work better for creamy texture, but low-fat will still work.
Eggs
Eggs provide structure while keeping the filling soft and creamy.
Sweetener
Use your preferred powdered sweetener; I love using pure allulose, as it helps the cake’s structure as well as sweetness.
If you want to understand natural low-calorie sweeteners better, you can check my guide: Allulose vs Stevia vs Monk Fruit: Which is Healthier?
Vanilla Extract
A couple of teaspoons of vanilla extract enhance the flavour beautifully. It’s especially important if you decide just to keep it a simple vanilla cheesecake without the berry compote.
You will need an additional teaspoon of vanilla for the almond flour crust if you are making one.
Xanthan Gum
A small amount, just a couple of teaspoons, helps create a silky filling that slices beautifully once chilled.
It has a similar purpose to gelatin, but is a better option for baking as it thickens right away. It is also plant-based and suitable for vegetarians.
Yes, you do need it for this cheesecake recipe to hold everything up nicely, especially since we are not adding any flour to the main batter.
Optional Additions
Fresh Berries
Fresh strawberries, raspberries and blueberries add beautiful colour and balance the rich cheesecake perfectly.
Berry Compote
A quick homemade berry compote made from frozen or fresh berries is my favourite topping for this cake. This takes the cake to the next level and makes it more like bakery or cafe style.
Optional Almond Flour Crust
The almond flour crust is completely optional but adds a lovely buttery crunch while keeping the recipe gluten-free and lower in carbs than a traditional graham cracker crust.
How To Make Cottage Cheese Cake
Step 1: Prepare The Pan
Preheat your oven and prepare an 8-inch (20 cm) springform pan. Line the sides with parchment paper for easier removal. I usually don’t line the base because the almond flour crust doesn’t stick, but you certainly can if you prefer, or if you are not making the crust base.
If your cake pan is slightly larger, it’s ok; the cake just might be a little bit flatter, but you can still use the same ingredients.
And if the cake pan is a bit smaller than mine, the cake will just turn out a bit taller.
Step 2: Make The Crust (Optional)
Skip this step if you don’t want the crust.
If making the optional crust, combine the almond flour, melted butter, sweetener and vanilla, then firmly press the mixture into the prepared cake pan. You can use the bottom of the glass to even it out.
Poke some holes in the crust to allow the air to relase during baking.
Bake for about 10 minutes until lightly golden brown before adding the filling.
Step 3: Blend The Cheesecake Batter
Add all the cheesecake ingredients, including eggs, drained cottage cheese, Greek yogurt, vanilla essence, xanthan gum and sweetener to the blender and blend until smooth. It should resemble a thick smoothie.
Step 4: Pour
Pour the cheesecake filling into the prepared pan (with or without the almond crust, whichever you decided to make) and smooth the top.
Step 5: Bake And Cool
Bake until the edges are set while the centre still has a slight wobble.
Cool completely on a wire rack before refrigerating for at least 2-3 hours.
Step 6: Top And Serve
Serve plain, with fresh berries, or spoon over the berry compote before slicing.
See below for how to make compote; trust me, it’s worth it.
How To Make Optional Berry Compote
While the cake is chilling, combine 2 cups mixed berries (fresh or frozen is fine), 2 tablespoons powdered sweetener, 1 teaspoon vanilla extract and 2 teaspoons xanthan gum in a small saucepan.
Cook over medium heat, stirring frequently, until the berries soften and release their juices. Lightly mash some of the berries with the back of a spoon, leaving a few whole for texture.
Continue cooking until the compote thickens enough to stick to the spoon. If it becomes a little too thick, simply stir in a splash of water until it reaches your preferred consistency.
Allow the compote to cool before spooning it over the chilled cottage cheese cake.
Tip
If I’m using fresh, non-organic berries, I like to soak them in a simple white vinegar solution before using them. It helps remove some surface pesticides and bacteria.
Mix ½ cup white vinegar with 2 cups of water, soak the berries for about 5 minutes, then rinse them well under cold running water.
I only do this with fresh berries. Frozen berries become too soft to wash this way, so when buying frozen, I usually choose organic if it’s available. Frozen organic berries are often much more affordable than fresh organic ones.
Frequently Asked Questions
Is Cottage Cheese Cake the Same as Cheesecake?
Not exactly. Although this recipe is called Cottage Cheese Cake, it’s actually much closer to a regular baked cheesecake than a sponge cake. The blended cottage cheese creates a creamy cheesecake filling with a texture that’s remarkably similar to traditional cheesecake.
Can I Use Low-Fat Cottage Cheese For This Cottage Cheese Cake?
Yes. Both full-fat and lower-fat cottage cheese work well. Just drain away any excess moisture first. The low-fat version will not be as creamy as the full-fat version, but it will still work and taste nice. It’s more about the texture than the flavor.
Can I Make It Without the Crust?
Absolutely. This recipe works beautifully as a crustless cheesecake if you’re looking for an even lighter and quicker dessert.
Do I Need a Water Bath To Bake This Cheesecake?
No. Unlike some traditional cheesecakes, this recipe bakes beautifully without one. A water bath is optional if you prefer an extra creamy finish. The combination of blended cottage cheese and yogurt already makes this cottage cheese cake very creamy.
Can I Freeze It?
Yes. Store leftover cheesecake in an airtight container or freeze individual slices for up to two months. Although you may see a little bit of moisture releasing after thawing it out, you can just dab the bottom of the cake with a paper towel to remove any moisture.
Cottage Cheese Cake: Low Carb, No Flour.
Equipment
Ingredients
- 4 cups about 900 g full-fat cottage cheese, drained well (about 20 minutes)
- 1 cup plain Greek yogurt
- 3 large eggs room temperature
- ¾ cup powdered sweetener like allulose or your preferred sugar substitute
- 2 teaspoons vanilla extract
- 2 teaspoons xanthan gum
👉🏻 See ingredients for the base and the berry compote in the notes below if you want to add them.
Instructions
- Preheat the oven to 175°C (350°F).
- Prepare an 8-inch (20 cm) springform pan by lining it with parchment paper. If adding an almond flour base, see the steps above on how to make that.
- Add the eggs, Greek yogurt, cottage cheese, vanilla, xanthan gum, and sweetener to a food processor or high-speed blender and blend until completely smooth.
- Pour the filling into the prepared pan and smooth the top if needed.
- Bake for approximately 30 minutes, or until the edges are set and the centre still has a slight wobble.
- Cool completely, then refrigerate for at least 2 hours, preferably overnight.
- Slice and serve plain, with fresh berries, or see the Notes below for my optional easy berry compote.
Notes
- 1 cup almond flour
- 4 tablespoons melted butter
- 1 tablespoon granulated sweetener
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen mixed berries
- 2 tablespoons granulated sweetener
- 2 teaspoons xanthan gum powder
- 1 teaspoon vanilla extract
- Calories: 172 kcal
- Protein: 18 g
- Carbohydrates: 6 g
- Fat: 8 g
- Sugar: 3 g
- Calcium: 134 mg
- Potassium: 187 mg
- Calories: +24 kcal
- Carbohydrates: +6 g
- Sugar: +4 g
- Calories: 296 kcal
- Protein: 20 g
- Carbohydrates: 9 g
- Fat: 21 g
- Fibre: 3 g
- Sugar: 4 g
- Calcium: 146 mg
- Potassium: 244 mg
