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.
Linda says
Next time, I might tweak it a bit and maybe try adding fruit to the batter, but otherwise, it turned out fantastic! I added some whipped cream and fresh strawberries. Perfect!!!!!!
Kristi says
Thank you Linda!
Sarah Gill says
I'm always looking for high protein dessert recipes for my family. This one is a go to! It's delicious! My husband had no idea what was in it until he ate 1/2 of the entire thing. He was shocked what it was made out of.
Kristi says
Thank you Sarah!
Kellie says
I'm using regular sugar as Honey is degraded and even can become toxic at temps above 140. Fyi
Liv Zanni says
This was so good!!! I cut it up into little bite sized pieces and it was amazing. So fresh and didn’t taste like a “protein” cheesecake. Highly highly recommend.
Kristi says
Thanks Liv!
Donald C Corr says
I didn’t believe it would taste as good as it as it does when I read the recipe.. I had to use a lactose free cottage cheese and used “not raw honey” with extra cornstarch as indicated. I made 3 mini cakes with the recipe. The results were amazing. I had given up cheesecake due to it’s calorie density and dairy. This recipe provided the cheesecake mouth feel and for me better taste and none of the guilt.
Loved it with a few fresh blueberries. Definitely going to make this one again.
Kristi says
Thanks Donald!!
C says
Would it be okay to use fat free cottage cheese?
Kristi says
I have only tested it with full fat so this is what I suggest using (:
A says
I used fat free and it seemed to come out fine. It what I had on hand.
Kristi says
Thanks for letting me know that that worked!
Becca says
I made this tonight! I used 2% milk low fat cottage cheese from good culture. I also used vanilla paste. Omgosh this recipe is so good! I’ve already shared it with my mom. 😊 thank you for this!
Kristi says
Thank you becca!!
chiara angelini says
Hi! I want to try your recipe but my oven can warm up till 200 degrees… is it normal? What do you advice me to do?
Kristi says
Hi Chiara, do you live outside of america? 350 degrees farenheight would convert roughly to 176 degrees celsius.
N Shah says
Do you have a Celcius oven, rather than Fahrenheit? If so, try 175°C/180°C which is the equivalent to 350°F (it's actually equal to 176.6999, but... close enough!)
Annika says
This was SO good and easy to make! I only had low-fat cottage cheese so I blended in a couple tablespoons of full fat cream cheese. After it cooled I made a no bake pumpkin filling and layered it on top 🙂
Kristi says
Thank you Annika!
chiara angelini says
Hi, can I use my air fryer instead of the owen?
Kristi says
Not sure I have not tried the air fryer.
Cyndy says
Hi. Would a honey substute work? Its fairly thick like natural honey.
Kristi says
Sure as long as it is very thick. You could add an extra 1/2 tablespoon of corn starch to be safe.
Stacey says
Can I put in another type of pan since I don’t have the one you recommend?
Kristi says
It needs to be in the 6 inch pan (:
K Anne says
Hi-I made the recipe and don’t have a 6” springform. I used two, three inch springforms. Just pulled them out of the oven after baking the 50 min. Smells fabulous! They’re puffed, I’m sure they’ll go down as they cool, but wowzers, I’m impressed with this recipe!
Keri says
I used a 6" ceramic oven safe bowl lined with parchment and it worked fine, I just had to bake for maybe 10 minutes more.
Donna says
What kind of pan can I use if I don't have a 6" springform pan? I want to make this cottage cheese cheesecake, but I do not have a 6" springform pan.
Kristi says
It needs to be in the 6 inch pan, i got mine from amazon
A says
I just used a regular cake pan, it was actually 12 inches so I just doubled the recipe. It’s so good!
Heath says
Did you change the temp or cook times for a double batch?
John says
Tastes exactly like cheesecake! I can eat this everyday and be happy.
Kristi says
Thanks John!
bob says
This was so good! Tastes exactly like "real" cheesecake.
Stephanie says
Is it 207 per serving or for the whole thing?
Kristi says
per serving so 1/4 of the cake
ISRA’A 🦋 says
Trying it right now and I’ll let u all know the result !!!