We’re huge fans of desserts that don’t wreck our health goals, and let me tell you, this Cottage Cheese Cheesecake has absolutely stolen our hearts. I’m always hunting for new ways to get my sweet fix without tons of refined sugar, and this recipe checked every single box. It’s creamy, satisfying, naturally sweetened, and packed with protein thanks to—you guessed it—good old cottage cheese.

When I first made this, I couldn’t believe something so simple could taste this decadent. If you’re into cottage cheese desserts or searching for a healthy cheesecake recipe, you’re seriously going to love this one.

And if you’re as love about cottage cheese as we are, be sure to peek at our cottage cheese quiche and cottage cheese fudge recipe for even more ideas.

Why You’ll Love This Recipe

Easy to Make

Life’s hectic enough. We don’t need complicated desserts. This Cottage Cheese Cheesecake comes together with a quick blitz in the blender, a hands-off bake, and a little chill time. Boom—dessert done.

Gluten-Free and Low Sugar

I’m always looking for ways to keep my treats light and allergy-friendly. This beauty skips refined sugars and gluten, without sacrificing one ounce of flavor. Seriously, your taste buds won’t even miss the sugar.

High in Protein Thanks to Cottage Cheese

Cottage cheese swoops in to save the day by adding a big protein punch. If you’re tracking your macros (like I sometimes do), this dessert fits into a high-protein day so effortlessly.

Ingredients List

Cottage Cheese

The star of the show! We always go for full-fat for the best creamy texture.

Honey

Thick raw honey keeps the sweetness natural and the flavor deep. Bonus: it helps with that gorgeous golden top.

Vanilla

Vanilla extract brings that classic cheesecake aroma and ties all the flavors together.

Salt

A tiny pinch of salt makes a huge difference in balancing out the sweetness.

Eggs

Eggs provide structure without making the cheesecake too heavy.

Corn Starch

A little bit goes a long way in creating that silky, sliceable texture we all crave.

Ingredient Notes

Importance of Using Good-Quality Cottage Cheese

Okay, real talk—your cheesecake is only as good as your cottage cheese. I’ve tested this recipe with bargain brands, and the texture was… let’s say, less than dreamy. Brands like Good Culture or Kalona Superfoods give that rich, smooth texture that truly makes a Cottage Cheese Cheesecake unforgettable.

If you’re looking for more creative ideas, check out our dreamy cottage cheese smoothie that we basically live on during hot days.

Alternatives to Corn Starch

We’ve tested arrowroot powder, and it works just as well! Coconut flour has been rumored to work too, but I haven’t personally gone there yet. (If you do, please tag me and let me know!)

Substitutions

Notes on Untested Substitutions

Technically, you could try using flour instead of cornstarch, but heads up—I haven’t personally tested it. If you love experimenting, it could be fun, but just know the texture might shift a little.

Step-by-Step Instructions

Blend Ingredients Until Smooth

Throw all the ingredients into your blender or food processor. We blend until everything is completely smooth—no lumps allowed in this house!

Pour into Lined Springform Pan

We always line our 6-inch springform pan with parchment paper to avoid any sticking drama.

Bake at 350°F, Covered with Foil

The foil trick creates a steamy baking environment that keeps the cheesecake from cracking. After the first 20 minutes, we whip the foil off to let it brown up.

Remove Foil Halfway Through Baking

At about 20 minutes in, take off that foil! It allows the top to set nicely while keeping the center creamy.

Cool Outside and Then Refrigerate

We always let ours cool for 20 minutes at room temp, then pop it in the fridge for at least two hours. Trust me, chilling is non-negotiable if you want that clean slice!

Add Toppings and Serve

Fresh berries, chocolate drizzle, a dusting of cinnamon—whatever your cheesecake-loving heart desires!

Storage Instructions

Refrigeration Duration (Up to 5 Days)

We store slices in an airtight container, and they stay fresh, creamy, and totally snackable for up to five days. (Let’s be real though—it’s usually gone way before then.)

Best Storage Practices

I recommend placing a small sheet of parchment between slices if you pre-cut the cheesecake. Keeps everything looking neat and bakery-fresh!

Required Equipment

6-Inch Springform Pan

Absolute must! If you want that iconic cheesecake look, you need the pan to match.

Blender or Food Processor

A silky smooth batter is the secret weapon behind a flawless Cottage Cheese Cheesecake.

Recipe FAQs

What Can I Use Instead of Corn Starch?

Arrowroot powder swaps in easily! Flour might work too, but we haven’t officially tried it yet.

Can I Make It Dairy-Free?

Since cottage cheese is the base, dairy-free isn’t ideal here. But if you want a dairy-light option, check out our whipped cottage cheese idea!

How Do I Know When It’s Done?

The edges should be lightly browned, and the center should jiggle slightly but not look gooey. That’s when it’s time to pull it.

Can I Freeze This Cheesecake?

Yup! We wrap slices individually and freeze them for a grab-and-go sweet fix.

Is This Cheesecake Keto-Friendly?

Not strictly—honey brings natural sugars—but it’s definitely lower carb than your average slice of cheesecake.

Recipe Pro-Tips

Let the Cheesecake Cool Completely to Set

I’m telling you from experience—impatience leads to a gooey mess! Always let it chill fully to get that perfect slice.

Use High-Quality Cottage Cheese Brands

This step can’t be skipped. Seriously, spend the extra dollar or two—it’s so worth it.

Nutrition Breakdown

Calories: 209
Protein: 10g
Fat: 5g
Sugar: 25g
Carbohydrates: 32g
Fiber: 0.2g

A healthy cheesecake recipe win if we’ve ever seen one.

Other Healthy Desserts You’ll Love

You’ve got to try these other winners from our kitchen:

And don’t miss out on cozy treats like our cottage cheese banana pudding or easy cottage cheese overnight oats for breakfast.

Ingredients

1 ¼ cup full-fat cottage cheese
⅓ cup thick raw honey
Pinch of salt
3 tablespoons corn starch or arrowroot powder
1 teaspoon vanilla extract
2 eggs
Optional toppings: 1–2 tablespoons chopped strawberries or berries of choice

Instructions

Preheat your oven to 350°F (175°C).
Line a 6-inch springform pan with parchment paper.
In a blender or food processor, blend the cottage cheese, honey, salt, vanilla, eggs, and corn starch until completely smooth.
Pour the smooth batter into the prepared springform pan and cover loosely with foil.
Bake covered for 20 minutes, then remove the foil and continue baking for 30–40 more minutes until edges are set and lightly golden.
Remove from oven and let cool in the pan at room temperature for 20 minutes.
Transfer the cheesecake (still on the parchment paper) to a plate and refrigerate for at least 2 hours until fully set.
Top with fresh berries if desired, slice, and enjoy!

Notes

If your honey is very liquidy, add a pinch more corn starch for best texture.
Arrowroot powder can substitute corn starch.
For the smoothest cheesecake texture, use a high-quality brand like Good Culture or Kalona Superfoods.
Store leftovers in an airtight container in the fridge for up to 5 days.
Freezes well if individually wrapped.

If you whip up this Cottage Cheese Cheesecake, it would mean the world to us if you leave a rating and review. Seriously, it’s the best way to support what we do! And don’t forget to tag us on Instagram so we can see your gorgeous creations

Hello! I'm Mia