Cottage cheese cheesecake – just the phrase brings a smile to my face! This delightful dessert has become a favorite in my home, and I'm sure it will win your heart too. Imagine sinking your fork into its velvety smooth texture, with the enticing flavor of creaminess accented by a hint of lemon zest. And the best part? This easy cottage cheese cheesecake recipe is not only delicious but also packed with protein, making it a guilt-free indulgence. Top it off with a fruity compote or a sprinkle of granola, and you’ve got a dessert that is sure to impress your family and friends while satisfying your sweet tooth!
Why You’ll Love This Recipe
- It’s incredibly easy to make – perfect for those busy weeknights when you need something sweet!
- High in protein, thanks to the cottage cheese and Greek yogurt, making it a healthier option.
- Versatile with an array of toppings – mix and match according to your mood.
- The combination of creamy and crunchy textures will tantalize your taste buds!
Ingredients
- Graham cracker crumbs for that classic crust flavor.
- Sugar to add just the right touch of sweetness.
- Kosher salt to enhance flavors and balance the sweetness.
- Unsalted butter for the perfect binding of your crust.
- Cottage cheese to create that creamy texture you’ve been dreaming of!
- Greek yogurt for added richness and a protein boost.
- Egg to help bind everything together.
- Flour or cornstarch to provide stability and help set your cheesecake.
- Vanilla extract to infuse delicious flavor.
- Lemon zest for that refreshing citrus kick.
- Optional toppings like yogurt, strawberries, and granola for delicious finishing touches.
Full ingredient list with measurements is provided in the pintable recipe card below.
How to Make the Recipe
Let’s jump right into the fun part – making this easy cottage cheese cheesecake! Start by preheating your oven to 350°F and lightly greasing a 6-inch springform pan. If you’re feeling adventurous, you can double the recipe and use a larger pan!
Next, let’s whip up that graham cracker crust. In a small bowl, mix together the graham cracker crumbs, sugar, and a pinch of kosher salt. Then, stir in the melted unsalted butter until everything is nicely moistened. Press this crumb mixture evenly into the bottom of your prepared pan and pop it in the oven for about 10-12 minutes until it’s golden and fragrant. Your kitchen will be smelling divine!
Once the crust is ready, let’s move on to the cheesecake filling. Take a high-powered blender and combine the cottage cheese,Greek yogurt, a large egg, sugar, flour or cornstarch, vanilla extract, and lemon zest. Blend until the mixture is smooth and well combined – don’t be afraid to watch as it transforms into a luscious batter!
Now, pour that dreamy cottage cheese mixture over your cooled crust and bake for about 30-35 minutes. Keep an eye on it; you’ll know it’s ready when the edges are set, starting to brown slightly, and the center has a gentle jiggle, but isn’t sloshy. When it’s done, let it cool to room temperature before refrigerating it for a few hours, or better yet, overnight. I know it’ll be hard to wait, but the patience will be worth it!
When you’re ready to serve, feel free to spread or sprinkle on your desired toppings! I adore topping my cheesecake with homemade granola and a quick strawberry compote made from frozen strawberries, a splash of water, and just a pinch of sugar. Yum!
Pro Tips for Making the Recipe
- Cut back on the sugar if you prefer a less sweet cheesecake.
- For a gluten-free version, try using almond flour or gluten-free graham crackers for the crust.
- Don’t skimp on the blending – a smooth batter ensures a silky texture.
- Feel free to experiment with other toppings like blueberries, nuts, or even a drizzle of honey!
How to Serve
Serving this cottage cheese cheesecake is truly where the fun begins! Slice it into wedges and present it with a dollop of Greek yogurt and a sprinkle of granola on top. Fresh strawberries, blueberries, or a mix of seasonal fruits make for a beautiful and tasty garnish. If you’d like an additional layer of flavor, consider serving it alongside a drizzle of fruit compote or warm caramel sauce. The possibilities are endless and so delectable!
Make Ahead and Storage
This cheesecake is perfect for making ahead of time. It stores beautifully in the refrigerator for up to five days. Simply cover it with plastic wrap to maintain freshness. If you want to prepare it even earlier, you can freeze the cheesecake! Wrap it well and freeze for up to three months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and serve as if it were fresh out of the oven!
Now grab those ingredients and let’s get baking! With this easy cottage cheese cheesecake, you’ll have a dessert that not only excites but nourishes too. It’s the perfect solution for a sweet treat that feels indulgent yet is still kind to your health – enjoy!
Easy Cottage Cheese Cheesecake
Equipment
- 6-inch springform pan
Ingredients
Graham Crust (optional)
- ¾ cup graham cracker crumbs
- 1 tbsp sugar
- pinch kosher salt
- 3 tbsp unsalted butter melted
Cheesecake Filling
- 1 cup cottage cheese (2%, but any kind will work)
- ¼ cup Greek yogurt (nonfat, 2% or full-fat all work)
- 1 large egg
- 2.5 tbsp sugar
- 1.5 tbsp flour or cornstarch
- ½ tsp vanilla extract
- ½ tsp lemon zest
Toppings (optional)
- yogurt
- strawberries
- granola
Instructions
- Preheat oven to 350°F and grease a 6-inch springform pan.
- Combine graham cracker crumbs, sugar, and salt. Stir in melted butter and press into the pan. Bake for 10-12 minutes until golden.
- Blend cottage cheese, Greek yogurt, egg, sugar, flour, vanilla, and lemon zest until smooth. Pour into the crust.
- Bake for 30-35 minutes until edges are set, center slightly jiggly. Cool to room temperature, then refrigerate for several hours or overnight.
- Spread or sprinkle desired toppings before serving.