14 Luscious Cottage Cheese Cheesecake Recipes with Half the Calories

You love cheesecake, but you don't love the calorie guilt that follows. These 14 luscious cottage cheese cheesecake recipes with half the calories give you that creamy, tangy bite you crave with lighter ingredients and smart swaps. You’ll find classic flavors, seasonal twists, no-bake options, and small-batch jars that fit any mood or occasion.

Each recipe uses low-fat cottage cheese, smart sweeteners, or reduced crusts to shave calories without stealing flavor. You’ll get full ingredient lists, clear baking or chilling steps, and serving tips for perfect presentation. Pin your favorites, make a few for guests, or keep a low-calorie dessert stash in the fridge. Ready to taste cheesecake that’s rich in flavor but lighter on calories? Let’s bake.

1. Cottage Cheese Cheesecake Recipes with Half the Calories: Classic Light Cheesecake

This Classic Light Cheesecake keeps the familiar tang and silky texture you want. It swaps full-fat cream cheese for blended low-fat cottage cheese and 2 egg whites to cut fat. The flavor is bright with lemon and vanilla, and the texture is creamy with a slight jiggle in the center. It’s perfect for family dinners or when you want a lighter everyday treat. Expect a citrusy aroma and a smooth, pale surface when it’s done.

Ingredients (low-calorie cheesecake)

• 2 cups low-fat cottage cheese
• 1/2 cup nonfat Greek yogurt
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 2 large egg whites, room temperature
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 cup rolled oats, pulsed into crumbs
• 2 tbsp melted coconut oil or light butter
• Pinch of salt

Instructions

1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan. Line the bottom with parchment.
2. Make the crust: pulse 1 cup rolled oats to crumbs. Mix with 2 tbsp melted coconut oil and a pinch of salt. Press into the pan bottom evenly.
3. Bake crust for 10 minutes until lightly golden. Remove and cool slightly.
4. Blend cottage cheese and Greek yogurt in a blender until very smooth (about 60–90 seconds).
5. Add 3/4 cup sugar, eggs, egg whites, cornstarch, vanilla, lemon zest, and lemon juice. Blend until homogeneous.
6. Pour filling over warm crust. Tap pan to release air bubbles.
7. Bake at 325°F for 45–55 minutes. Edges should be set and center slightly jiggly. A toothpick inserted near center may come out with moist crumbs.
8. Turn off oven, leave cheesecake inside with door cracked for 30 minutes to prevent cracking.
9. Remove and cool at room temperature 1 hour, then chill at least 4 hours or overnight.
10. Run a knife around edge before releasing springform. Serve chilled.

How to Serve It

Serve slices on chilled plates. Garnish with thin lemon slices and a dusting of powdered sugar or a spoonful of fresh berry compote. Pair with black coffee or a light herbal tea. Store covered in fridge for 4–5 days. Make-ahead: bake a day ahead and chill. For a seasonal twist, add blueberry compote in summer.

2. Cottage Cheese Cheesecake Recipes with Half the Calories: Lemon Zest Cheesecake with Oat Crust

This Lemon Zest Cheesecake wakes you up with bright citrus and a rustic oat crust. It’s light and airy thanks to extra egg whites and blended cottage cheese. The taste is tangy, with floral lemon notes and a crunchy oat base. It’s ideal for brunch or spring gatherings where you want fresh flavors without heavy calories. You’ll notice a clean lemon scent when you slice into it.

Ingredients (healthy cheesecake)

• 2 1/4 cups low-fat cottage cheese
• 1/3 cup nonfat Greek yogurt
• 1/2 cup granulated sugar
• 3 large eggs, room temperature
• 2 large egg whites, room temperature
• 3 tbsp cornstarch
• 2 tsp vanilla extract
• 3 tbsp lemon zest
• 3 tbsp fresh lemon juice
• 1 1/4 cups rolled oats, ground
• 3 tbsp melted light butter
• Pinch of salt

Instructions

1. Preheat oven to 325°F (165°C). Grease a 9-inch pan and line bottom.
2. Combine ground oats and 3 tbsp melted light butter with a pinch of salt. Press into pan bottom.
3. Bake crust 10–12 minutes until fragrant and golden at edges. Cool slightly.
4. Blend cottage cheese and yogurt until smooth, about 60–90 seconds.
5. Add sugar, eggs, egg whites, cornstarch, vanilla, lemon zest, and lemon juice. Blend until silky.
6. Pour filling into crust and smooth top. Tap out air.
7. Bake 45–50 minutes. Edges should be firm, center should wobble slightly.
8. Cool in oven with door cracked for 30 minutes, then remove.
9. Chill at least 4 hours before serving; overnight is best.
10. Test doneness: edges pulled slightly away from pan and center jiggle on a gentle shake.

How to Serve It

Top with thin lemon slices or candied peel and a light dusting of powdered sugar. Add fresh raspberries for color. Pair with iced tea or sparkling water with lemon. Keep chilled up to 4 days. Make ahead for parties—slice the day of for best texture.

3. Cottage Cheese Cheesecake Recipes with Half the Calories: Chocolate Swirl Cheesecake

This Chocolate Swirl Cheesecake balances creamy cottage cheese filling with dark chocolate ribbons. The swirl adds visual drama and a bittersweet contrast to the light filling. It still follows the half-calorie theme by using low-fat cottage cheese and modest chocolate. Chocolate lovers will enjoy the silky mouthfeel and cocoa aroma. The chocolate scent gets stronger as it cools.

Ingredients (protein cheesecake)

• 2 cups low-fat cottage cheese
• 1/2 cup nonfat Greek yogurt
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 2 large egg whites, room temperature
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 3 oz dark chocolate (70%), melted and cooled
• 2 tbsp cocoa powder
• 1 cup almond meal (for crust)
• 2 tbsp light butter, melted
• Pinch of salt

Instructions

1. Preheat oven to 325°F (165°C). Grease a 9-inch pan and line bottom.
2. Mix 1 cup almond meal with 2 tbsp melted butter and a pinch of salt. Press into pan.
3. Bake crust 8–10 minutes until set. Cool slightly.
4. Blend cottage cheese and yogurt until smooth.
5. Add sugar, eggs, egg whites, cornstarch, and vanilla. Blend until smooth.
6. Reserve 1/2 cup filling. Stir cooled melted chocolate into reserved filling to make chocolate ribbon.
7. Pour plain filling into crust. Drop spoonfuls of chocolate filling and use a skewer to create swirls.
8. Bake 40–50 minutes. Look for set edges and a softly jiggly center.
9. Cool in oven with door cracked 30 minutes, then chill 4 hours.
10. Run knife around edge before unmolding. Chill longer for cleaner slices.

How to Serve It

Serve slices with a dusting of cocoa or grated dark chocolate. Garnish with raspberries or mint sprigs. Pair with espresso or a robust black tea. Store covered in fridge up to 5 days. This cheesecake makes a dramatic dessert for date night.

4. Crustless Vanilla Bean Cottage Cheese Cheesecake

This crustless version trims calories by skipping the crust entirely. The texture is dense yet tender, with visible vanilla bean flecks. It’s quick to prep and great when you want dessert without the extra carbs. People who like pure, creamy desserts will love this simple presentation. You’ll notice a rich vanilla scent and smooth mouthfeel.

Ingredients (low-fat, crustless cheesecake)

• 3 cups low-fat cottage cheese
• 1/2 cup nonfat Greek yogurt
• 3/4 cup granulated sugar
• 3 large eggs, room temperature
• 2 tbsp cornstarch
• 1 vanilla bean, seeds scraped (or 2 tsp vanilla extract)
• 2 tbsp lemon juice
• Zest of 1 lemon
• Pinch of salt
• Nonstick spray for pan

Instructions

1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan; line bottom with parchment.
2. Blend cottage cheese and yogurt until silky smooth.
3. Add sugar, eggs, cornstarch, vanilla bean seeds, lemon juice, lemon zest, and salt. Blend until combined.
4. Pour into prepared pan and smooth top.
5. Bake 45–55 minutes. Edges should be set and center slightly wobbly.
6. Turn off oven; cool inside with door cracked 30 minutes.
7. Remove and cool at room temperature 1 hour.
8. Chill 4 hours or overnight before slicing.
9. For cleaner slices, warm a knife under hot water and wipe between cuts.

How to Serve It

Serve plain for a minimalist look or with a spoonful of macerated berries. Add a dusting of powdered sugar or toasted almonds for texture. Pair with chamomile tea or a late-harvest wine. Store covered in fridge up to 4 days. This is a great make-ahead dessert.

5. Blueberry Swirl Cottage Cheese Cheesecake Bars

These bars turn cheesecake into an easy-to-serve bar with a blueberry swirl. The oat crust keeps calories lower than a traditional graham base. Blueberry compote brings sweet-tart brightness that pairs perfectly with the light filling. Bars are portable and great for picnics or packed lunches. Expect a juicy blueberry aroma and a tender, sliceable texture.

Ingredients (light cheesecake bars)

• 2 cups low-fat cottage cheese
• 1/2 cup nonfat Greek yogurt
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 cup rolled oats, ground
• 3 tbsp melted light butter
• 1 1/2 cups fresh or frozen blueberries
• 2 tbsp honey
• 1 tsp lemon juice
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment.
2. Make crust: pulse oats then mix with 3 tbsp melted butter and a pinch of salt. Press into pan bottom.
3. Bake crust 10 minutes until set. Remove and cool slightly.
4. Blend cottage cheese and yogurt until smooth.
5. Add sugar, eggs, cornstarch, and vanilla. Blend until silky.
6. Pour filling over crust and smooth.
7. Make blueberry swirl: simmer 1 1/2 cups blueberries with 2 tbsp honey and 1 tsp lemon juice for 5–7 minutes until saucy. Cool slightly.
8. Drop spoonfuls of blueberry sauce on filling and swirl with a knife.
9. Bake 25–30 minutes until edges set and center slightly firm.
10. Cool at room temperature 1 hour, then chill 3 hours before cutting into bars.

How to Serve It

Cut into squares and serve chilled. Top with extra fresh blueberries or a dollop of light whipped cream. Pair with iced coffee or lemonade. Keep refrigerated in an airtight container for 4 days. Make-ahead: bake up to two days prior.

6. Mini Raspberry Cottage Cheese Cheesecake Jars

These mini jar cheesecakes are single-serve and perfectly portioned. They cut calories by reducing crust and using low-fat cottage cheese plus Greek yogurt. Raspberry purée adds bright color and a tart finish. They’re ideal for parties or a controlled dessert portion. You’ll notice vibrant color and a pleasing balance of tart and sweet.

Ingredients (individual cheesecake jars)

• 2 cups low-fat cottage cheese
• 1/2 cup nonfat Greek yogurt
• 1/3 cup granulated sugar
• 2 large eggs, room temperature
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• 2 tbsp honey
• 6-8 small jars (4 oz each)
• 3/4 cup graham crackers, crushed
• 2 tbsp melted light butter
• Fresh mint for garnish

Instructions

1. Preheat oven to 325°F (165°C). Place jars in a baking dish.
2. Make crust: mix crushed graham crackers and 2 tbsp melted butter. Spoon 1 tbsp into each jar and press lightly.
3. Blend cottage cheese and yogurt until smooth.
4. Add sugar, eggs, cornstarch, and vanilla. Blend until creamy.
5. Pour filling into jars over crust, leaving 1/4 inch headspace.
6. Make raspberry sauce: cook 1 cup raspberries with 2 tbsp honey for 4 minutes until saucy. Strain for smoothness if desired.
7. Spoon a teaspoon of raspberry sauce onto each jar and swirl with a toothpick.
8. Pour hot water into baking dish to reach halfway up jar sides (water bath) and bake 25–30 minutes.
9. Look for set edges and slightly wobbly centers. Remove jars and cool 30 minutes on counter.
10. Chill jars at least 3 hours before serving.

How to Serve It

Serve straight in jars with extra raspberries and mint. Pair with a glass of chilled rosé or sparkling water. Store in fridge for 3 days. These are great for picnics—keep chilled until serving.

7. Pumpkin Spice Cottage Cheese Cheesecake

This Pumpkin Spice Cheesecake is cozy without the calorie overload. Pumpkin puree blends with cottage cheese for a smooth, fall-flavored filling. Spices are warm—cinnamon, nutmeg, and allspice—making it perfect for autumn gatherings. You’ll love the warm aroma and velvety texture. Serve it after a holiday dinner for a lighter finish.

Ingredients (seasonal low-calorie cheesecake)

• 2 cups low-fat cottage cheese
• 1/2 cup canned pumpkin puree
• 1/2 cup nonfat Greek yogurt
• 1/2 cup brown sugar
• 2 large eggs, room temperature
• 2 large egg whites, room temperature
• 2 tbsp cornstarch
• 1 1/2 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1 cup graham cracker crumbs
• 2 tbsp melted light butter
• Pinch of salt

Instructions

1. Preheat oven to 325°F (165°C). Grease a 9-inch pan and line base.
2. Mix graham crumbs and 2 tbsp melted butter; press into pan and bake 8–10 minutes.
3. Blend cottage cheese, pumpkin, and Greek yogurt until smooth.
4. Add brown sugar, eggs, egg whites, cornstarch, pumpkin pie spice, and vanilla. Blend well.
5. Pour filling onto crust and smooth top.
6. Bake 45–50 minutes. Edges should be firm; center should have a gentle jiggle.
7. Cool in oven with door ajar 30 minutes, then remove to cool 1 hour.
8. Chill 4 hours or overnight.
9. Before serving, let sit at room temp 15–20 minutes for best texture.

How to Serve It

Top with a light dollop of whipped cream or a sprinkle of cinnamon. Pair with spiced coffee or chai. Store in fridge up to 4 days. Make ahead and decorate just before serving for holidays.

8. Nutty Almond Crust Cottage Cheese Cheesecake

This cheesecake uses a crunchy almond crust to add flavor and cut calories by using almond meal instead of a heavy buttery crust. The filling stays light with cottage cheese and reduced sugar. The texture pairs creamy filling with a crunchy base. Almond fans will enjoy the nutty aroma and satisfying crisp base.

Ingredients (almond crust cheesecake)

• 2 cups low-fat cottage cheese
• 1/2 cup nonfat Greek yogurt
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 2 large egg whites, room temperature
• 2 tbsp cornstarch
• 1 tsp almond extract
• 1 cup almond meal
• 2 tbsp sliced almonds
• 2 tbsp melted light butter
• 1 tbsp honey
• Pinch of salt

Instructions

1. Preheat oven to 325°F (165°C). Grease a 9-inch pan.
2. Mix 1 cup almond meal, 2 tbsp melted butter, 1 tbsp honey, and a pinch of salt. Press into pan bottom and slightly up sides.
3. Bake crust 10 minutes until fragrant. Cool slightly.
4. Blend cottage cheese and yogurt until smooth.
5. Add sugar, eggs, egg whites, cornstarch, and almond extract. Blend until silky.
6. Pour filling over crust and smooth top. Sprinkle 2 tbsp sliced almonds on top.
7. Bake 40–50 minutes until edges set and center slightly jiggles.
8. Cool in oven with door cracked 30 minutes, then remove.
9. Chill at least 4 hours before slicing.
10. Toast extra sliced almonds to sprinkle before serving for crunch.

How to Serve It

Garnish with toasted almond slivers and a drizzle of honey. Pair with green tea or a light dessert wine. Keep refrigerated for 4–5 days. Make-ahead: bake a day ahead and store covered.

9. Matcha Green Tea Cottage Cheese Cheesecake

This Matcha Cheesecake uses powdered green tea for a subtle earthy flavor and striking pale green color. Low-fat cottage cheese keeps calories down while the matcha adds depth. It’s a refined dessert for tea lovers and a lovely treat after a light meal. You’ll detect vegetal notes and a slight bitterness balanced by sweet creamy filling.

Ingredients (matcha cheesecake)

• 2 cups low-fat cottage cheese
• 1/2 cup nonfat Greek yogurt
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 2 large egg whites, room temperature
• 2 tbsp cornstarch
• 2 tbsp culinary matcha powder
• 1 tsp vanilla extract
• 1 cup graham cracker crumbs
• 2 tbsp melted light butter
• Pinch of salt

Instructions

1. Preheat oven to 325°F (165°C). Grease a 9-inch pan.
2. Combine graham crumbs and 2 tbsp melted butter. Press into pan and bake 8–10 minutes.
3. Blend cottage cheese and yogurt until smooth.
4. Add sugar, eggs, egg whites, cornstarch, matcha, vanilla, and salt. Blend until uniform; ensure matcha is fully incorporated.
5. Pour filling into crust and smooth top.
6. Bake 40–50 minutes. Edges should be set; center slightly jiggly.
7. Cool in oven with door cracked for 30 minutes, remove and cool 1 hour.
8. Chill 4 hours or overnight.
9. Dust with extra matcha before serving for color contrast.

How to Serve It

Serve thin slices with a side of fresh berries or a dollop of light whipped cream. Pair with hot matcha tea or jasmine tea. Store covered in fridge 3–4 days. Make mini versions in ramekins for tea parties.

10. No-Bake Strawberry Cottage Cheese Cheesecake

This No-Bake Strawberry Cheesecake avoids the oven and chills to set, saving time and energy. Cottage cheese and gelatin (or agar) create a stable, creamy filling with half the calories of traditional cheesecakes. Fresh strawberry purée adds a sweet, bright topping. It’s perfect for warm days or when you don’t want to heat the kitchen. Expect a fresh berry scent and smooth, sliceable texture after chilling.

Ingredients (no-bake light cheesecake)

• 2 cups low-fat cottage cheese
• 1/2 cup nonfat Greek yogurt
• 1/2 cup powdered sugar
• 2 tsp unflavored gelatin (or agar for vegetarian)
• 2 tbsp cold water
• 1 tsp vanilla extract
• 1 cup graham cracker crumbs
• 2 tbsp melted light butter
• 1 1/2 cups fresh strawberries, blended
• 1 tbsp lemon juice
• 2 tbsp honey
• Fresh berries to garnish

Instructions

1. In a small bowl, sprinkle 2 tsp gelatin over 2 tbsp cold water. Let bloom 5 minutes, then warm gently until dissolved.
2. Make crust: mix graham crumbs and 2 tbsp melted butter, press into 9-inch springform pan. Chill 10 minutes in fridge.
3. Blend cottage cheese and Greek yogurt until very smooth.
4. Add powdered sugar and vanilla; blend again.
5. With blender running, slowly add dissolved gelatin to filling until fully incorporated.
6. Pour filling over chilled crust and smooth top.
7. Chill 4–6 hours or until set firmly.
8. Make strawberry topping: blend 1 1/2 cups strawberries with 1 tbsp lemon juice and 2 tbsp honey. Chill.
9. Once set, spoon topping over cheesecake and chill 30 minutes before slicing.
10. Use a warm knife for clean slices.

How to Serve It

Top slices with fresh strawberry halves and mint. Pair with prosecco or iced tea. Store in fridge for 3–4 days. Great for summer gatherings and quick prep.

11. Espresso Chocolate Chip Cottage Cheese Cheesecake

Coffee and chocolate join a lighter filling in this espresso chocolate chip cheesecake. Cottage cheese keeps calories down while espresso powder intensifies flavor. Mini chocolate chips add texture and bursts of chocolate. It’s a great post-dinner pick-me-up and pairs well with dessert coffee. You’ll catch a roasted coffee aroma and a pleasant bittersweet finish.

Ingredients (coffee cheesecake)

• 2 cups low-fat cottage cheese
• 1/2 cup nonfat Greek yogurt
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 2 large egg whites, room temperature
• 2 tbsp cornstarch
• 1 tbsp instant espresso powder
• 1 tsp vanilla extract
• 1/2 cup mini dark chocolate chips
• 1 cup graham cracker crumbs
• 2 tbsp melted light butter
• Pinch of salt

Instructions

1. Preheat oven to 325°F (165°C). Grease a 9-inch pan.
2. Mix graham crumbs and 2 tbsp melted butter; press into pan and bake 8–10 minutes.
3. Blend cottage cheese and yogurt until smooth.
4. Add sugar, eggs, egg whites, cornstarch, espresso powder, vanilla, and salt. Blend until smooth.
5. Stir in 1/2 cup mini chocolate chips by hand.
6. Pour filling into crust and smooth top.
7. Bake 40–50 minutes until edges set and center slightly jiggles.
8. Cool in oven with door cracked 30 minutes, then remove and cool 1 hour.
9. Chill at least 4 hours before slicing.
10. Sprinkle extra mini chips on top before serving.

How to Serve It

Top with a few espresso beans or shaved chocolate. Pair with an espresso or cappuccino. Keep refrigerated 4 days. Make mini versions in ramekins for serving at coffee hours.

12. Skinny Key Lime Cottage Cheese Cheesecake

This Key Lime Cheesecake is tart, bright, and light in calories. Lime juice and zest bring zing, while cottage cheese and egg whites reduce fat content. It’s a refreshing dessert for summer parties or poolside desserts. You’ll love the citrus tang and the clean, pale green color. Expect a lively lime aroma and smooth clean slices.

Ingredients (citrus low-calorie cheesecake)

• 2 cups low-fat cottage cheese
• 1/3 cup nonfat Greek yogurt
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 2 large egg whites, room temperature
• 2 tbsp cornstarch
• 1/3 cup fresh lime juice
• 2 tsp lime zest
• 1 tsp vanilla extract
• 1 cup crushed digestive biscuits or graham crumbs
• 2 tbsp melted light butter
• Pinch of salt

Instructions

1. Preheat oven to 325°F (165°C). Grease a 9-inch pan.
2. Combine crumbs and 2 tbsp melted butter; press into pan and bake 8–10 minutes.
3. Blend cottage cheese and yogurt until smooth.
4. Add sugar, eggs, egg whites, cornstarch, lime juice, lime zest, vanilla, and salt. Blend until silky.
5. Pour filling over crust and smooth.
6. Bake 40–50 minutes. Edges should set and center be slightly wobbly.
7. Cool in oven with door cracked 30 minutes.
8. Remove and cool 1 hour, then chill 4 hours or overnight.
9. Test doneness: center should have slight jiggle; edges firm.
10. Chill well before slicing for best texture.

How to Serve It

Garnish with lime slices, extra zest, and a light dusting of powdered sugar. Pair with a citrus-forward cocktail or iced tea. Store covered in fridge 3–4 days. For an extra zing, add a thin layer of lime curd on top.

13. Oat Crust Cinnamon Apple Cottage Cheese Cheesecake

This Apple Cinnamon Cheesecake uses sautéed apples as a warm topping over a light cottage cheese filling. An oat crust keeps things lower in calories and adds a rustic bite. The spiced apples release a cozy aroma and pair perfectly with creamy filling. It’s a great finish for a family brunch or fall dessert. You’ll notice soft caramel-tinged apples with a creamy contrast.

Ingredients (fall cheesecake)

• 2 cups low-fat cottage cheese
• 1/2 cup nonfat Greek yogurt
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 2 medium apples, peeled and thinly sliced
• 1 tbsp butter
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 1 cup rolled oats, ground
• 2 tbsp melted light butter
• Pinch of salt

Instructions

1. Preheat oven to 325°F (165°C). Grease a 9-inch pan.
2. Make crust with ground oats and 2 tbsp melted butter. Press into pan and bake 10 minutes.
3. Sauté apples: melt 1 tbsp butter in skillet, add 2 tbsp brown sugar and 1 tsp cinnamon, cook apples 5–7 minutes until tender. Cool.
4. Blend cottage cheese and yogurt until smooth.
5. Add sugar, eggs, cornstarch, and vanilla. Blend until creamy.
6. Pour filling onto crust and smooth.
7. Arrange cooled apples on top or spoon as topping after baking.
8. Bake 40–50 minutes until edges set.
9. Cool with oven door cracked 30 minutes, then remove.
10. Chill 4 hours before serving. Add apples on top just before serving if preferred.

How to Serve It

Top slices with warm sautéed apples and a sprinkle of cinnamon. Pair with apple cider or chai. Store chilled for 3–4 days. Make-ahead: prepare crust and filling a day before; top with apples before serving.

14. Honey & Fig Cottage Cheese Cheesecake with Yogurt Swirl

This honey and fig cheesecake feels indulgent while staying lighter thanks to cottage cheese and yogurt. Fresh figs and a honey drizzle bring floral sweetness and elegant presentation. The yogurt swirl keeps the center creamy and bright. It’s perfect for guest-worthy desserts or a special weekend treat. You’ll notice a delicate honey aroma and jewel-toned figs.

Ingredients (fruit-topped low-calorie cheesecake)

• 2 cups low-fat cottage cheese
• 1/2 cup nonfat Greek yogurt
• 1/3 cup granulated sugar
• 2 large eggs, room temperature
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 2 tbsp honey, plus extra for drizzling
• 6 fresh figs, halved
• 1 cup almond meal or graham crumbs
• 2 tbsp melted light butter
• 2 tbsp additional Greek yogurt for swirl
• Pinch of salt

Instructions

1. Preheat oven to 325°F (165°C). Grease a 9-inch pan.
2. Mix almond meal and 2 tbsp melted butter for crust; press into pan and bake 8–10 minutes.
3. Blend cottage cheese and 1/2 cup Greek yogurt until smooth.
4. Add sugar, eggs, cornstarch, vanilla, and 2 tbsp honey. Blend until uniform.
5. Pour into crust and smooth top.
6. Spoon 2 tbsp additional Greek yogurt on top and swirl with a skewer.
7. Arrange fig halves cut-side up on top before baking.
8. Bake 40–50 minutes. Edges should be set; center slightly jiggly.
9. Cool in oven with door cracked 30 minutes, then cool 1 hour.
10. Chill 4 hours or overnight. Drizzle with extra honey before serving.

How to Serve It

Garnish with fresh thyme or a few extra fig slices and a light honey drizzle. Pair with dessert wine or herbal tea. Store chilled for 3–4 days. Great for brunch or a celebratory dessert.

You’ve just seen 14 delicious ways to enjoy cottage cheese cheesecake recipes with half the calories. From classic lemon to no-bake strawberry and festive honey-fig, there’s a lighter cheesecake here for every occasion. You’ll find make-ahead tips, serving ideas, and portable options like bars and jars so you can fit dessert into your schedule with ease.

Save or pin the recipes you want to try next. Which flavor are you making first—classic, chocolate swirl, or perhaps matcha? Share a batch with friends or family and see who can guess these are lower-calorie versions. Happy baking and enjoy the creamy results!