Cottage cheese cheesecake is a deliciously creamy and nutritious dessert choice. It combines the rich texture of traditional cheesecake with the health benefits of cottage cheese. This cheesecake typically has a lower fat content. It also has a higher protein content compared to classic versions. It is a great choice for those looking to indulge in a sweet treat while still maintaining their dietary goals.
Unbelievable healthy Cottage Cheese Protein Cheesecake will satisfy your sweet tooth without sabotaging your fitness goals. A low calorie, low fat, sugar free and high protein cottage cheese cheesecake!
This cheesecake is made with blended cottage cheese, which provides a smooth and velvety base. It often includes other ingredients like Greek yogurt and eggs. Sweeteners, including honey or Stevie, and vanilla extract are used to enhance flavor. The crust is a simple mixture of crushed graham crackers or almonds. Butter is mixed to keep it both tasty and nutritious.
When baked to perfection, this cheesecake emerges with a light, fluffy texture and a balanced sweetness. It can be topped with fresh fruits. A drizzle of honey will enhance its flavor. You can also add a fruit compote for added flavor and visual appeal.
Cottage cheese protein cheesecake is not only a delightful dessert. It is also a wholesome choice that satisfies cravings. It provides a boost of protein, making it ideal for fitness enthusiasts or anyone looking to enjoy a healthier indulgence.
Ingredients: Cottage Cheese Cheesecake
Crust:
- 1 cup crushed graham crackers (or substitute)
- 1/4 cup almond butter
- 2 tablespoons maple syrup
- 2 egg whites
Cheesecake Filling:
- 2 cups cottage cheese
- 8 oz cream cheese, softened
- 1/4 cup milk (dairy or non-dairy)
- 1 scoop vanilla protein powder
- 1 tablespoon cornstarch
- 1 egg
- 1 teaspoon vanilla extract
Instructions: Healthy Cottage Cheese Cheesecake
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Line the bottom of a 7-inch spring form or cake pan with a round of parchment paper. Spray the sides with non-stick cooking spray. - Prepare the Crust:
- In a food processor, combine the crushed graham crackers, almond butter, and maple syrup. Blend until the mixture resembles a fine powder.
- Transfer the mixture to a bowl, add the egg whites, and mix until thickened.
- Spread the crust mixture evenly on the bottom of the prepared pan. Press it down firmly with the back of a spoon or a small spatula.
- Bake the crust for 10 – 12 minutes. Remove from the oven and let it cool completely (about 30 minutes).
- Prepare the Cheesecake Filling:
- Lower the oven temperature to 350°F (175°C). Wrap foil around the outside of the spring form pan to prevent water from seeping in.
- Blend the cottage cheese in a blender or food processor for 1 minute, until very smooth.
- In a large bowl, use an electric hand mixer to beat the softened cream cheese until smooth. Alternatively, you can use a stand mixer with a paddle attachment. This process takes about 1-2 minutes.
- Add the blended cottage cheese and milk to the cream cheese, mixing until well mixed.
- Beat in the vanilla protein powder and cornstarch, scraping down the sides as needed. Finally, add the egg and mix until just blended—be sure not to over-mix.
- Bake the Cheesecake:
- Pour the cheesecake filling into the prepared crust, smoothing the top.
- Prepare a water bath by filling a large, deep baking pan with 2-3 inches of boiling water. Carefully place the cheesecake pan inside the water bath.
- Bake for 30 – 35 minutes. The center (about 2 inches wide) should be jiggly or soft to the touch.
- Cool and Chill:
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Once cooled, refrigerate the cheesecake for a couple of hours to chill and set.
- Serve:
- Slice, serve, and enjoy your creamy, protein-packed cottage cheese cheesecake!
Alternate Ingredients for Healthy Cottage Cheese Cheesecake Recipe
I made this healthy and low calorie cottage cheese cheesecake with protein powder and low fat cottage cheese and cream cheese, but here’s some options to try:
Options for healthy cheesecake crust without butter:
- Graham Crackers: Gluten free grahams like these ones.
- Sugar Free Maple Syrup: Regular maple syrup
- Almond Butter: Cashew Butter, Peanut Butter, Hazelnut Butter or even Tahini
And for the protein cheesecake:
- Reduced Fat Cream Cheese: Regular cream cheese
- Almond Milk: Other dairy or non-dairy milk
- Cornstarch: Tapioca Starch
Frequently Asked Questions (FAQs) cottage cheese protein cheesecake
1. What makes cottage cheese protein cheesecake healthier than traditional cheesecake?
- Cottage cheese is lower in fat. It is also higher in protein compared to cream cheese and sour cream used in traditional cheesecakes. This makes the cheesecake more nutrient-dense while still offering a creamy texture.
2. Can I use non-fat cottage cheese?
- Yes, you can use non-fat cottage cheese. It will still give a creamy texture. It will improve the protein content. But, keep in mind that it will slightly alter the flavor and consistency.
3. How can I make this cheesecake dairy-free?
- You can substitute the cream cheese with a dairy-free cream cheese choice. Use a non-dairy milk, like almond or oat milk, instead of regular milk. Make sure all other ingredients are dairy-free as well.
4. How should I store leftover cheesecake?
- Store leftovers in an airtight container in the refrigerator for up to a week. For longer storage, freeze individual slices. Wrap them tightly in plastic wrap and place in a freezer-safe bag. Store them in the freezer for up to 3 months.
5. Can I add flavors or mix-ins to the cheesecake?
- Absolutely! You can add flavorings like lemon zest, almond extract, or cocoa powder. Mix-ins like chocolate chips, nuts, or fruit can also be folded into the batter before baking.
6. Why do I need to use a water bath when baking the cheesecake?
- A water bath helps regulate the temperature and ensures even baking, preventing cracks in the cheesecake. It helps keep moisture and creates a gentle cooking environment.
7. How do I know when the cheesecake is done?
- The cheesecake is done when the edges are set, and the center is still slightly jiggly. The top should not be overly firm, as it will continue to set as it cools.
8. Can I use a different type of crust?
- Yes, feel free to get creative with the crust! You can use almond flour, crushed nuts, or a gluten-free graham cracker substitute to suit your dietary preferences.
9. How long does the cheesecake need to chill before serving?
- It’s best to chill the cheesecake for at least 2 hours in the refrigerator before serving. This allows it to firm up and develop its flavors.
10. Can I top the cheesecake with anything?
- Yes! Fresh fruit, fruit compotes, chocolate sauce, or a dollop of whipped cream are all delicious. These toppings can complement the cheesecake’s flavors.
How to store Cottage Cheese Baked Cheesecake?
This cottage cheese baked cheesecake needs to be stored in the fridge or freezer.
Place in an airtight container and keep this low calorie cottage cheese cheesecake in the fridge for 4-5 days.
To freeze, wrap slices in plastic wrap, place in freezer-safe zipper bag and freeze up to 2 – 3 months.
Cottage Cheese Protein Cheesecake
Indulge in the guilt-free delight of cottage cheese protein cheesecake, a creamy and nutritious twist on the classic dessert. Packed with protein and lower in fat, this cheesecake features a velvety base made from blended cottage cheese, Greek yogurt, and natural sweeteners. Perfect for those seeking a satisfying treat, it can be topped with fresh fruits or a drizzle of honey for an extra touch of flavor. Enjoy a deliciously healthy dessert that aligns with your dietary goals!
Ingredients
Crust:
- 1 cup crushed graham crackers (or alternative)
- ¼ cup almond butter
- 2 tablespoons maple syrup
- 2 egg whites
Cheesecake Filling:
- 2 cups cottage cheese
- 8 oz cream cheese, softened
- 1/4 cup milk (dairy or non-dairy)
- 1 scoop vanilla protein powder
- 1 tablespoon cornstarch
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line the bottom of a 7-inch spring form or cake pan with a round of parchment paper. Spray the sides with non-stick cooking spray.
- Prepare the Crust:
- In a food processor, combine the crushed graham crackers, almond butter, and maple syrup. Blend until the mixture resembles a fine powder.
- Transfer the mixture to a bowl, add the egg whites, and mix until thickened.
- Spread the crust mixture evenly on the bottom of the prepared pan. Press it down firmly with the back of a spoon or a small spatula.
- Bake the crust for 10 - 12 minutes. Remove from the oven and let it cool completely (about 30 minutes).
- Prepare the Cheesecake Filling:
- Lower the oven temperature to 350°F (175°C). Wrap foil around the outside of the spring form pan to prevent water from seeping in.
- Blend the cottage cheese in a blender or food processor for 1 minute, until very smooth.
- In a large bowl, use an electric hand mixer to beat the softened cream cheese until smooth. Alternatively, you can use a stand mixer with a paddle attachment. This process takes about 1-2 minutes.
- Add the blended cottage cheese and milk to the cream cheese, mixing until well mixed.
- Beat in the vanilla protein powder and cornstarch, scraping down the sides as needed. Finally, add the egg and mix until just blended—be sure not to over-mix.
- Bake the Cheesecake:
- Pour the cheesecake filling into the prepared crust, smoothing the top.
- Prepare a water bath by filling a large, deep baking pan with 2-3 inches of boiling water. Carefully place the cheesecake pan inside the water bath.
- Bake for 30-35 minutes. The center (about 2 inches wide) should be jiggly or soft to the touch.
- Cool and Chill:
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Once cooled, refrigerate the cheesecake for a couple of hours to chill and set.
- Serve:
- Slice, serve, and enjoy your creamy, protein-packed cottage cheese cheesecake!
Notes
This cottage cheese baked cheesecake needs to be stored in the fridge or freezer.
Place in an airtight container and keep this low-calorie cottage cheese cheesecake in the fridge for 4-5 days.
To freeze, wrap slices in plastic wrap, place in freezer-safe zipper bag and freeze up to 2 - 3 months.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 295Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 62mgSodium: 369mgCarbohydrates: 18gFiber: 1gSugar: 9gProtein: 15g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
