Cottage Cheese Cake

This Cottage Cheese Cake is a high-protein cake packed with 10 grams of protein per slice and only 100 calories. Plus, it’s super easy to prepare for a quick low-carb dessert.

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I have an unconditional love for the cottage cheese recipes. It is one of the most versatile ingredients I’ve ever added to my fridge, and it makes delicious recipes like my Cottage Cheese Salad, Cottage Cheese Ice Cream, or this cottage cheese cake. The possibilities are endless.

This cottage cheesecake is a crustless cheesecake-like dessert but made from cottage cheese with no cream cheese or sour cream needed. It’s a high-protein, low-calorie, and low-sugar dessert that is perfect if you love a treat that won’t compromise your health goals.

Ingredients and Substitutions

All you need to make this cake with cottage cheese are:

• Cottage Cheese – I am using full-fat cottage cheese, but feel free to use a low-fat version if needed.
• Eggs – The recipe needs eggs or it won’t firm up as well.
• Vanilla Extract – for flavor, I add that to all of my recipes.
• Almond Extract – for even more flavor.
• Cornstarch or arrowroot flour if grain-free.
• Sugar-Free Crystal Sweeteners like erythritol or allulose, or try a teaspoon of stevia glycerite. These options are natural and low-calories, so they are fantastic to cut the empty calories from the sugar in this delicious healthy dessert.
• Lemon Juice – Fresh or bottled. You can also use lime juice for a slightly tangier taste.

How To Make Cottage Cheese Cake

It’s the easiest cake recipe ever, even easier than my keto no-bake cheesecake because you don’t need to make a crust or whip the cream. That’s why I don’t call this recipe a cottage cheesecake but a cottage cheese cake!

1. The first step involves blending the cottage cheese, vanilla extract, salt, almond extract, sweetener, and lemon juice. You can use a blender if yours has a tamper tool. If not, you must use a food processor, or blending will be difficult without the tamper tool.
2. Blend or process until it looks smooth and super thick. If using the blender, you need to blend on low-medium speed and push and swirl the food using the tamper attachment. If using a food processor, blend on medium speed, stop a few times and scrape down the sides of the bowl with a silicone spatula and repeat until smooth. If too difficult to whip, you can add 1/4 cup of Greek yogurt to the blender. It also adds creaminess to the cheese cake and extra protein.
3. Now, transfer the thick, slightly grainy cottage cheese mixture to a large bowl.
4. Using a hand whisk, whisk in one egg at a time, repeating this until the four eggs are well combined into the cottage cheese.
5. Preheat the oven to 350°F (180°C).
6. Grease a 9-inch pie plate or baking dish with coconut oil or unsalted butter.
7. Pour the cottage cheesecake filling into the plate and bake on the center rack of your oven for about 45 minutes at 350°F (180°C). The cheesecake is ready when the sides are dark brown, the center golden brown and still jiggly, but the top is set.
8. Remove the cottage cheese cake from the oven and let it cool down for one hour at room temperature.
9. Transfer to the fridge overnight or for a few hours to cool completely and firm up.

Serving

Slice and serve with your favorite toppings like:

• Berry fruit coulis
• Fresh Fruit like peaches, banana or fresh berries : blueberries, raspberries, or pomegranate.
• Whipped cream
• Dust of powdered sweetener

Storage Instructions

You can store the cottage cheese cake in an airtight container or cake box in the fridge for up to 4 days. However, you can’t freeze leftovers, as the texture will become very wet and soggy after thawing.

Variations With Classic Cheesecake Crust

If you prefer to turn this recipe into a cottage cheesecake recipe, try one of the below gluten-free cheesecake crust options.

• Almond Flour Cheesecake Crust – For a healthier graham cracker crust recipe used on my key lime cheesecake recipe. To make the crust, you will need melted butter, almond flour, vanilla, and the sweetener of choice.
• Graham Cracker Cookie Crust – You can also use a batch of my keto graham crackers cookie, blend 1 cup + 1/4 cup of crackers with six tablespoons of melted butter to form a crumbly mixture that sticks together. Pour the crumbly graham cracker crumbs onto a greased 9-inch springform pan and press with the back of a spoon to firmly coat the bottom and sides of the pan with the cheesecake crust. Prebake the crust for 10 minutes in an oven preheated at 350°F (180°C). Then, remove from the oven and pour the cheesecake mixture in the crust and return to the oven for 45 minutes, until the cheesecake is cooked.

Allergy Swaps

Here are some ingredient substitution ideas if you need them:

• Lemon Juice – You can use any citrus juice to flavor the batter like orange juice, mandarin juice or lime juice.
• Low-Fat – Use low-fat cottage cheese.
• Eggs – You can’t make this recipe egg-free.
• Corn-Free – Use tapioca flour or arrowroot flour.
• Sugar-Free – I do use sugar-free sweetener in this recipe but feel free to use regular sugar or unrefined cane sugar if preferred. This raises calories and sugar content.

Frequently Asked Questions

Below are my answers to your most common questions about this healthy cottage cheese cheesecake.

More Cottage Cheese Recipes

If you enjoy making delicious recipes with cottage cheese, you’ll love these: