High Protein Snickerdoodle Cottage Cheese Cheesecake - a delicious healthy high protein dessert. This cheesecake is rich and flavorful but made without any refined sugar. It is also very simple to make and most of the cooking is hands off.
I love a good cottage cheese recipe. For more cottage cheese recipes try my pumpkin cottage cheese cheesecake, cottage cheese butternut squash soup or my cottage cheese butternut squash pasta.
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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
- cinnamon
- vanilla
- salt
- eggs
- corn starch
See the recipe card for full information on ingredients and quantities.
Substitutions
- corn starch - Arrowroot starch or white flour should work as a substitute but I have not tested these.
- 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
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High Protein Snickerdoodle Cottage Cheese Cheesecake
Equipment
Ingredients
- 1 ¼ cup full fat cottage cheese
- ⅓ cup thick raw honey*
- 1 teaspoon cinnamon
- 3 tablespoons corn starch
- 1 teaspoon vanilla extract
- 2 eggs
optional toppins
- ½ tablespoon coconut or brown sugar
- 1 teaspoon cinnamon
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.
- Mix together cinnamon and sugar for the cinnamon sugar topping (if using). Sprinkle over cinnamon sugar topping and dig in.
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