High Protein Cottage Cheese Cheesecake - a delicious healthy high protein dessert. This cheesecake is delicious and decadent but made without any refined sugar. It is also easy to make and most of the prep time is hands off.
I love a good cottage cheese recipe. For more cottage cheese recipes try my blueberry cottage cheese toast, my french onion cottage cheese dip or my whipped honey cottage cheese parfait.
Jump to:
Why you'll love this recipe
It is easy to make.
It is gluten free and lower in sugar.
Thanks to the cottage cheese this recipe is high in protein.
Ingredients
- cottage cheese
- honey
- vanilla
- salt
- eggs
- corn starch
See the recipe card for full information on ingredients and quantities.
Substitutions
- corn starch - I believe flour would work but I have not tested it.
- I do not suggest any other substitutes for this recipe as I have not tested them and can not guarantee that they will work.
Step-by-Step Instructions
Blend together all ingredients.
Add to spring form pan and bake.
Let cheese cake cool.
Add your favorite toppings and dig in.
Storage instructions
You can store the cheesecake in a sealed container in your fridge for up to 5 days.
Equipment
You need a 6 inch spring form pan for this recipe.
Recipe FAQS
Cottage cheese is high in protein as well as b vitamins and calcium.
It has much less sugar and way more protein than normal cheesecake.
Recipe Pro-Tips
Make sure to let the cheesecake fully cool otherwise it will not set.
Good quality cottage cheese will make this recipe. I love Good Culture or Kalona Superfoods.
Other healthy desserts
If you make this High Protein Cottage Cheese Cheesecake, please leave me a rating and review on this blog post. This is the best way to support me!
Tag me on Instagram so I can repost you!
High Protein Cottage Cheese Cheesecake
Equipment
Ingredients
- 1 ¼ cup full fat cottage cheese
- ⅓ cup thick raw honey*
- pinch salt
- 3 tablespoons corn starch
- 1 teaspoon vanilla extract
- 2 eggs
optional toppings
- 1-2 tablespoons chopped strawberries or berry of choice
Instructions
- Preheat oven to 350 degrees.
- Add all ingredient to a blender or food processor and blend until smooth.
- Pour batter into a 6 inch spring form pan lined with parchment paper. Cover with foil.
- Bake for 50 minutes - 1 hour, until cooked, removing the foil after 20 minutes. You will know it is done being cooked when the edges are browned and the cake is not gooey.
- Let cake cool for 20 minutes sitting out in the pan. Then remove from the pan, add to a plate (leaving on the parchment paper) and refrigerate for 2 hours.
- Add your favorite toppings and serve.
Mae says
Do you remove the foil for 20 mins. after it fully bakes in 1 hr or within the baking period?
Kristi says
You remove the foil after it as baked for 20 minutes and then bake it for another 30-40 minutes.
laurie chaney says
I have a homemade Greek yogurt to die for! I wonder if you blend this smooth and use it for the cottage cheese would work. I would think you could double the recipe for a large spring form pan. Thank you
Kristi says
Hi Laurie, I think if the yogurt is full fat is it should work. You could double the recipe for a 12 inch pan but I am not sure on cooking time, you would need to monitor it.
Natalia says
Easy and good recepe
Kristi says
Thanks Natalia!
Charlene says
Easiest and yummiest low cal/protein dessert!
Kristi says
Thanks Charlene!!
Jillie says
Turned put Great! Super easy. No, it doesn't really taste like creamy cheesecake, but, it is a tasty alternative.
Kristi says
Thanks Jillie!
Ann says
I have a larger spring form pan, so I doubled the recipe, except for the amount of honey (kept this the same, 1/3 cup, because I usually halve the amount of sweetener in conventional dessert recipes).
Though it does not rise much, and I usually try to avoid corn products, it is a healthy flan-cheesecake consistency, mild with great vanilla flavor; on its own or with berries, a good dessert. I wonder if another thickener, arrowroot or cream of tartar, could replace the cornstarch.
It's good to allow the cheesecake to cool with oven off, door cracked, for 15 minutes.
Mercedes Brietzke says
Absolutely delicious. My family loved it. I made it for my brother's birthday. He Doesn't eat refined sugars or nuts/grains, so it's difficult to find something delicious that everyone will enjoy. Because I had a small crowd to feed, I doubled the recipe and baked it in a 9inch pan instead of 6. I didn't have to adjust the cooking time. They don't sell 4% cottage cheese where I live so I used 2% instead, swapped the cornstarch for the same amount of arrowroot. Added a little lemon juice, and lemon rind from one lemon. I had originally intended to make a coconut flour crust because from the recipe photo, I wasn't sure if I would like the how the outer part browned. I was cutting it close for time so I chose not to and I'm so glad I didn't, because the outer layer ended up being my favorite part! I served with fresh honey sweetened whipped cream, and a super quick&easy honey sweetened strawberry sauce, I made by simmering a bag of frozen sliced strawberries with a little water, squeeze of lemon and a tbsp or so of honey just until soft. (Served cool also). I will definitely make it again.
Kristi says
I'm glad to hear that arrowroot worked! I will add this to the substitutions. Thanks for trying.
Lillian says
Can you tell me if the macros listed are for the whole cake?
Kristi says
its for 1/4 of the cake
Mercedes Brietzke says
Absolutely delicious. My family loved it. I made it for my brother's birthday. He Doesn't eat refined sugars or nuts/grains, so it's difficult to find something delicious that everyone will enjoy. Because I had a small crowd to feed, I doubled the recipe and baked it in a 9inch pan instead of 6. I didn't have to adjust the cooking time.y They don't sell 4% cottage cheese where I live so I used 2% instead, swapped the cornstarch for the same amount of arrowroot. Added a little lemon juice, and lemon rind from one lemon. I had originally intended to make a coconut flour crust because from the recipe photo, I wasn't sure if I would like the how the outer part browned. I was cutting it close for time so I chose not to and I'm so glad I didn't, because the outer layer ended up being my favorite part! I served with fresh honey sweetened whipped cream, and a super quick&easy honey sweetened strawberry sauce, I made by simmering a bag of frozen sliced strawberries with a little water, squeeze of lemon and a tbsp or so of honey just until soft. (Served cool also). I will definitely make it again.
Jolene Patterson says
Can I bake this in a graham cracker crust instead of just the pan?
Kristi says
Hi Jolene, I do not think so but I have not tried. You can always add the crust after the fact.
Louis Musano says
Did you use parchment paper when baking, and what temperature do you bake it? Thanks so much.
Kristi says
Yes, baking instructions are in the recipe card
Stephanie Frasier says
Love it!! I use Bluberries for my topping and it came out delish
Kristi says
Thank you Stephanie!
Yvette Rehm says
I have clicked on the strawberry cheesecake and see the recipes on the webpage. But when choosing to print it takes me to the pumpkin cheesecake recipe.
Kristi says
Hi Yvette, thanks for letting me know. This issue has been fixed.
Victoria Fonseca says
Hello,
I am not seeing an oven temperature listed.
Kind regards
Kristi says
Thanks for letting me know, I just fixed that.
Jessica Waljer says
Why am I getting pumpkin cheesecake recipe when I navigated to high protein cheesecake recipe?
What happened to it?
Kristi says
Hi Jessica. So sorry about that. This was a mistake with my website. It has been fixed.
Alyssa Weber says
Is the nutrition breakdown per the big serving? Trying to watch my macros and this looks awesome! Also is the full fat the 4% milk cottage cheese?
Kristi says
Nutrition break down is for 1/4 of the cake with full fat cottage cheese which I believe is 4%.
Sal says
Have you tried making this in instant pot? Or instant pot with fryer top?
Kristi says
No i don't think this would work
Sally R says
The descriptions at the top do not mention “pumpkin” but the actual recipe at the bottom has pumpkin purée as an ingredient. I prefer no pumpkin but I don’t think leaving it out will yield the same results.
Kristi says
Hi Sally, I am so sorry about that. I added a new recipe for my website and accidentally switched out the recipe cards. The recipe has been fixed.