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.
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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!
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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.
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%.
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.