Salted Caramel Cottage Cheese Cheesecake (high protein) - a delicious yet healthy dessert recipe. This cheesecake tastes decadent but is made without refined sugar or any artificial ingredients.
For another yummy cottage cheese date recipe try my salted caramel ice cream.
If you love dates like I do then you need to try my salted caramel truffles.
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Why you'll love this salted caramel cheesecake with dates
It is simple to make and made with only seven ingredients.
It is lower in sugar, refined sugar free and gluten free.
Thanks to the cottage cheese this recipe is high in protein.
Ingredients
- cottage cheese
- honey
- vanilla
- dates
- salt
- eggs
- corn starch
See the recipe card for full information on ingredients and quantities.
Substitutions
- starch - either arrowroot starch or corn starch works. One reader also mentioned that coconut flour works but I have not tried this.
- 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
When comparing cottage cheese to greek yogurt, both are equally healthy. Cottage cheese can however be more cost effective than greek yogurt.
Dates are rich in fiber which can lead to lower ldl cholesterol.
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 cottage cheese desserts
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Salted Caramel Cottage Cheese Cheesecake (high protein)
Equipment
Ingredients
- 1 ¼ cup full fat cottage cheese
- ⅓ cup thick raw honey
- pinch salt
- 3 tablespoons corn starch or arrowroot powder/starch see notes for subs**
- 1 teaspoon vanilla extract
- 2 eggs
- 8 dates
date caramel (optional)
- 2 tablespoons milk of choice
- ~10 dates
Other optional ingredients
Instructions
- Preheat oven to 350 degrees.
- Add all ingredients except for the dates to a blender or food processor and blend until smooth. Add the dates and pulse about 5 times, until the dates are chopped up but not fully blended. If you have any dates that did not get chopped up while the rest did, feel free to take them out and cut them up and then add them back to the batter.
- 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.
- If using date caramel***, blend together dates and milk in a food processor until smooth. Top cheesecake with date caramel and a sprinkle of flaky salt. Add your favorite toppings and serve.
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