This Raspberry Cottage Cheese Cheesecake (high protein) is a lighter, more nourishing take on classic cheesecake that tastes indulgent. It is made with blended cottage cheese, Greek yogurt, and naturally sweetened with honey and fresh raspberries - so it is naturally refined sugar free and gluten free. This cheesecake makes for a delicious dessert or even a healthy snack.
I love a good cottage cheese recipe. For more cottage cheese recipes try my banana cottage cheese cheesecake, cottage cheese cookie skillet or my cottage cheese pretzel.
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Why you'll love this recipe
High-protein + balanced. Cottage cheese, Greek yogurt, and eggs create a creamy cheesecake that’s filling and more balanced than traditional versions.
Refined sugar free. Honey and fresh raspberries provide natural sweetness without any refined sugar.
Smooth + creamy texture. Blending everything together creates a silky, cheesecake-like consistency that sets beautifully as it chills.
Easy to make. All of the ingredients are blended together in one step with minimal prep required.
Ingredients
- Cottage cheese – Use full-fat for a smooth, creamy texture and a protein-rich foundation
- Greek yogurt – Plain, full-fat yogurt adds richness and helps the cheesecake firm up
- Eggs – Help bind everything together and create that classic cheesecake texture
- Raspberries – Add natural sweetness while keeping the cake moist
- Honey – Gently sweetens without refined sugar for a balanced flavor
- Vanilla extract – Brings out and rounds out the flavors
- Almond flour – Gives the base a soft texture with subtle nuttiness
See the recipe card for full information on ingredients and quantities.
Substitutions
- Honey: Maple syrup works as a 1:1 swap.
- Greek yogurt/cottage cheese: Although you can use all greek yogurt or all cottage cheese I have found that combining them creates the best texture.
- Almond flour: i think you could sub oat flour, but I would use 3 tablespoon instead of ⅓ cup.
- Raspberries - blueberries would be a 1:1 sub.
Step-by-Step Instructions
Step 1
Blend together all ingredients.
Step 2
Add batter to pan, cover with foil and bake for 50-60 minutes.
Step 3
Let cheesecake cool.
Step 4
Serve and enjoy.
Storage instructions
You can store the cheesecake in a sealed container in your fridge for up to 5 days.
Equipment for gluten free banana cheesecake
You need a 6 inch spring form pan for this recipe.
Recipe FAQS
Cottage cheese is high in protein, which supports muscle repair, satiety, and balanced blood sugar. It also provides calcium and probiotics that support bone health and gut health, especially when made with live cultures.
It is lower in sugar and has waymore protein than traditional cheesecake, making it more satisfying and balanced. It’s also completely refined sugar–free and grain free.
Yes! This is the perfect recipe to prep ahead of time as it takes time to set.
Recipe Pro-Tips
Make sure to let the cheesecake fully cool otherwise it will not set properly.
I’ve only tested this recipe using full-fat cottage cheese. I suspect 2% would still work, though the cheesecake may be a bit lighter and less rich, which is totally fine. I also recommend choosing grass-fed dairy when possible since it tends to have a cleaner flavor and be less tangy.
Make sure to use fresh raspberries, you don't want them too watery or mushy.
Other high protein desserts
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Raspberry Cottage Cheese Cheesecake (high protein)
Equipment
Ingredients
- 1 ¼ cup cottage cheese
- ¾ cup unsweetened greek or skyr yogurt
- ¾ cup fresh raspberries
- 2 large eggs
- ⅓ cup almond flour
- 1 teaspoon vanilla extract
- ⅓ cup honey
Instructions
- Preheat oven to 350 degrees.
- Add all ingredients to a 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. It will still be a little jiggly when taken out.
- 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 at least 5 hours. I left mine overnight to set.
- Add toppings, divide out and serve.
Corrianne Newcomer says
Do you have a recipe for the whipped topping?
Kristi says
I just used yogurt! Vanilla yogurt tastes delish as a healthy topping
Dan says
your recipe doesnt have a temp to cook at
Kristi says
Thanks for letting me know - I just added it in.
Namratha Urs says
Hey there!
I have tried a few cottage cheese based recipes online like cheesecakes, ice creams etc. but most of them have a salty taste because the cottage cheese comes with added salt.
Please tell me which cottage cheese brand you use for your recipes.
Kristi says
hi! I recommend good culture or kalona. Using a grass fed and good quality cottage cheese really affects the flavor.