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A tempting slice of Cottage Cheese Cheesecake topped with fresh raspberries and a drizzle of honey.

Cottage Cheese Cheesecake

This Cottage Cheese Cheesecake is creamy, protein-packed, and naturally sweetened with honey. A lighter cheesecake recipe perfect for dessert or meal prep.
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Prep Time 15 minutes
Cook Time 1 hour
Chilling Time 1 hour 15 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 cup old fashioned oats
  • 2 tablespoons honey
  • 1 tablespoon melted butter
For the filling
  • 3 cups low fat cottage cheese
  • 1 cup plain Greek yogurt
  • 3 large eggs
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/4 teaspoon kosher salt

Equipment

  • 8-inch springform pan
  • food processor
  • blender

Method
 

  1. Preheat the oven to 325°F.
  2. Lightly grease an 8-inch springform pan and line the bottom with parchment paper.
  3. Blend the oats in a food processor until they resemble coarse crumbs.
  4. Stir together the oat crumbs, honey, and melted butter.
  5. Press the mixture firmly into the bottom of the prepared pan.
  6. Bake the crust for 8 minutes and allow it to cool slightly.
  7. Add the cottage cheese, Greek yogurt, eggs, honey, vanilla extract, cornstarch, lemon juice, and salt to a blender.
  8. Blend until completely smooth and creamy.
  9. Pour the filling over the crust and smooth the top.
  10. Bake for 45 to 50 minutes until the edges are set and the center has a slight wobble.
  11. Turn off the oven and leave the cheesecake inside with the door cracked open for 15 minutes.
  12. Remove from the oven and cool completely at room temperature.
  13. Refrigerate for at least 6 hours or overnight before slicing.

Notes

For the creamiest texture, blend the filling thoroughly and chill overnight. Fresh berries make an excellent topping when serving.