How to Make Cottage Cheese Cheesecake (Half the Calories!)

Craving cheesecake but trying to cut calories? You can have rich flavor and a lighter slice with this Cottage Cheese Cheesecake that trims roughly half the calories of a classic cream-cheese version. You’ll learn how to blend cottage cheese into a silky filling, build a lighter crust, and bake for the perfect texture. This cottage cheese cheesecake recipe is simple, quick, and pin-ready for dessert plans.

What You’ll Need (Cottage Cheese Cheesecake ingredients + tools)

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Ingredients (makes one 8-inch cheesecake, 8 slices)

• 2 cups (450 g) low-fat cottage cheese
• 1 cup (240 g) nonfat Greek yogurt
• 3 large eggs
• 1/3 cup (65 g) granulated sugar (or 1/4 cup sugar + 2 tbsp honey)
• 2 tbsp cornstarch
• 2 tsp vanilla extract
• Zest of 1 lemon
• 1 cup graham cracker crumbs + 3 tbsp melted butter (for crust)
• Pinch of salt

Tools

• Blender or food processor
• 8-inch springform pan
• Spatula, measuring cups, and parchment paper

Tips

• Use low-fat cottage cheese for the best calorie cut.
• Chill your pan while you prep to help the crust set.

Preparing Your Ingredients

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1. Preheat oven to 325°F (160°C). Line the springform pan with parchment.
2. Make the crust: mix 1 cup graham crumbs with 3 tbsp melted butter, press into the pan bottom, and chill 10 minutes.
3. Drain excess liquid from cottage cheese on a fine sieve for 5–10 minutes to avoid a watery filling.
4. Zest the lemon and measure ingredients before blending.

Pro tip: room-temperature eggs mix more smoothly and reduce blending time.

Step-by-Step Instructions: Bake the Cottage Cheese Cheesecake

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1. In a blender or food processor, combine cottage cheese, Greek yogurt, eggs, sugar, cornstarch, vanilla, lemon zest, and pinch of salt.
2. Blend 60–90 seconds until the mixture is smooth and creamy. Scrape down sides once.
3. Pour filling into the chilled crust. Tap pan gently to release air bubbles.
4. Bake at 325°F (160°C) for 40–50 minutes, until edges are set and center still jiggles slightly.
5. Turn off oven, crack door, and let cheesecake cool in oven 15 minutes to prevent cracks. Remove and chill 4 hours or overnight.

Warnings & tricks

• Do not overblend more than 2 minutes; the filling can become too airy.
• For a silkier top, place the springform pan in a shallow water bath for the first 30 minutes.
• If a crack appears, press a thin layer of softened Greek yogurt or whipped topping over it before chilling.

Serving and Storage Tips (Serving ideas + make-ahead)

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Serving ideas

• Top slices with fresh berries, a spoonful of sugar-free jam, or light lemon curd.
• Add a small dollop of whipped coconut cream for a dairy-free flair.

Storage

• Refrigerate up to 4 days in an airtight container.
• Freeze slices wrapped tightly up to 2 months; thaw overnight in the fridge.

Calories estimate

• This cottage cheese cheesecake cuts calories compared with classic cream-cheese versions. Expect roughly 150–220 calories per slice, depending on your crust and sweetener choices.

Which shortcuts help? Use pre-made graham crumbs or a food-processor blitz to save time. Make the filling the night before and bake the next day for a stress-free dessert.

You just made a lighter, satisfying dessert that still tastes like cheesecake. Pin this guide for your next brunch or weeknight sweet fix and save the recipe for later. Which topping will you try first? Ready to make this happen? Let’s do it!