Easy Cottage Cheese Cheesecake Recipe (keto, low carb)

Cottage Cheese Cheesecake is a delicious and healthier alternative to traditional cheesecake. It tastes great and has a light and fluffy texture that makes it perfect for any occasion. It’s also great for those on a low-carb diet or looking to add more protein to their day.

Looking for more keto or low-carb cheesecake recipes? If so, you will enjoy this Keto Chocolate Cheesecake or this Low-Carb Keto Pumpkin Cheesecake. They are both so delicious that the whole family will love them.

Why You’ll Love This Recipe

It’s incredibly creamy and rich, with the perfect balance of sweetness and tanginess.
It’s easy to make, and you only need simple ingredients, so there’s no need for fancy kitchen tools!
It’s easily customizable with different toppings, such as fresh berries, whipped cream, or a sprinkle of cinnamon for added flair.
Great for any occasion, whether it’s a special celebration, holiday gathering, or just a treat for yourself.

This recipe is guaranteed to be a hit with everyone, whether they’re following a keto lifestyle or not!

Equipment Needed

This is a list of equipment that you will need to make this high protein cottage cheese cheesecake recipe:

8-inch springform pan
Large mixing bowl
Food processor

Ingredients

This is a list of the ingredients that you need to make your grocery shopping easier. You can find the full list of the ingredients and amounts needed in the recipe card at the bottom of this post.

Almond flour
Swerve brown sugar substitute
Melted butter
Cottage cheese – I recommend using full-fat small curd
Plain greek yogurt
Swerve confectioners sugar substitute
Vanilla extract
Large eggs

How to Make Cottage Cheese Cheesecake

This is a quick overview of the step-by-step instructions for making this recipe. You can find the complete list of instructions in the printable recipe card at the bottom of this post.

Almond flour crust ingredients in a mixing bow.

Mix together the crust ingredients in a mixing bowl, and press the crust into the bottom of 8 inch springform pan.

Almond flour crust on the bottom of a springform pan.

Bake in the preheated oven for 8 minutes. Set aside to cool.

Cottage cheese going into a food processor to blend until smooth.

Place the cottage cheese, Greek yogurt, sweetener, eggs and vanilla extract into a blender or food processor, and pulse until smooth and creamy. Pour on top of the cooled crust.

Cheesecake batter placed in a springform pan before baking.

Bake the cheesecake for 45-55 minutes, or until the edges are lightly browned and set, and the center is still just very slightly jiggly.

What To Serve With This Dish

Serve this cheesecake with fresh berries or whipped cream on top. Or, for something a little extra, you can also top it with this Sugar-free Cinnamon Blueberry Sauce or Easy Vegan Caramel Sauce. Both of these taste great on this keto cheesecake.

Substitutions and Additions

These substitutions and additions make it easy to customize the recipe to your taste while keeping it delicious and satisfying! Don’t be afraid to experiment and make this cheesecake your own.

I used Greek yogurt to add tang and some extra protein. However, you can swap it out and use sour cream instead.
For citrus flavor, add some lemon zest, orange zest, or even lemon juice to the cheesecake batter before you pour it on top of the crust.
Use confectioner’s sugar in this recipe. I don’t recommend granular sugar substitute version because the texture will be gritty.
If you prefer a nut-free option, you can substitute oat flour for almond flour in the crust.
If you’d like a crunchier texture in your crust, mix in some chopped nuts before pressing it into the pan.

Overhead view of cheesecake slices on white plates with fresh fruit on the side.

How To Store

Storage – Store the cheesecake tightly with plastic wrap or aluminum foil in the fridge for up to 5 days.

Freezing – You can also freeze the cheesecake for up to 3 months by wrapping it tightly with plastic wrap and then placing it in an airtight container or freezer bag. To thaw, let it sit in the fridge overnight before serving.

Sandra’s Pro Tips

Before you store the cheesecake in the fridge to set up, make sure that it is completely cool so that condensation doesn’t build up.
For an ultra-smooth cheesecake filling, make sure all your ingredients are at room temperature before mixing. This helps everything blend together seamlessly without lumps.
Avoid over mixing the batter, as incorporating too much air can cause cracks during baking.
To prevent the cheesecake from sticking to the pan, lightly grease the sides and use parchment paper for easier removal.

A slice of low carb cottage cheese cheesecake with blue and blackberries on top.

FAQs

Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.

What does cottage cheese cheesecake taste like?

Cottage cheese cheesecake has a delightful flavor that is creamy yet slightly tangy, thanks to the cottage cheese. It’s lighter than traditional cheesecakes but still rich and satisfying.

How does cottage cheese and cream cheese differ?

Cream cheese is smoother and richer, with a mild, slightly sweet flavor, making it a common choice for traditional cheesecake. On the other hand, cottage cheese has a lumpier texture and a tangier taste, offering a lighter, more wholesome alternative.

Can I use low-fat cottage cheese?

Yes, you can use low-fat cottage cheese. However, I think that full-fat cottage cheese will give your cheesecake a better texture and flavor. But if you are looking for a healthier option, low-fat cottage cheese can still be used.

Other Delicious Cottage Cheese Recipes You May Enjoy

A slice of keto cheesecake made with cottage cheese on a white serving plate.

For the Crust

1 ½ cups Almond flour
2 Tablespoons Swerve brown sugar substitute
5 Tablespoons Melted butter

For the Cheesecake Filling

16 ounce Cottage cheese small curd, full fat
½ cup Greek yogurt plain
½ cup Swerve confectioners sugar substitute
2 teaspoons Vanilla extract
2 eggs Large

Cheesecake Filling

Place the cottage cheese, Greek yogurt, sweetener, eggs and vanilla extract into a blender or food processor, and pulse until smooth and creamy.
Pour the filling mixture over the crust in the springform pan.

Bake the Cheesecake

Bake the cheesecake for 45-55 minutes, or until the edges are lightly browned and set, and the center is still just very slightly jiggly.

Cool the Cheesecake

Let the cheesecake cool to room temperature, and then carefully remove the ring from the springform pan.
Chill the cheesecake in the fridge for at least 4 hours before serving.
Top with whipped cream, fresh fruit or a fruit glaze.

Before you store the cheesecake in the fridge to set up, make sure that it is completely cool so that condensation doesn’t build up.

For an ultra-smooth cheesecake filling, make sure all your ingredients are at room temperature before mixing. This helps everything blend together seamlessly without lumps.
Be sure to use confectioner’s sugar-free version of sweetener to avoid a gritty texture.

Avoid over mixing the batter, as incorporating too much air can cause cracks during baking.

To prevent the cheesecake from sticking to the pan, lightly grease the sides and use parchment paper for easier removal.

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

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