Name: Cottage Cheese Cheesecake Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 4 h 50 min
Cuisine: American
Ingredients: 3/4 cup graham cracker crumbs; 1 tbsp sugar; Pinch kosher salt; 3 tbsp unsalted butter, melted; 1 cup cottage cheese (2% or any kind) (227g/8oz); 1/4 cup Greek yogurt (nonfat, 2% or full-fat) (57g/2oz); 1 large egg; 2.5 tablespoons sugar (32g); 1.5 tablespoons flour or cornstarch (12g); 1/2 teaspoon vanilla extract; 1/2 teaspoon lemon zest; Yogurt; Strawberries; Granola

I absolutely adore sharing this Cottage Cheese Cheesecake Recipe with you because it’s one of those delightful desserts that feels both indulgent and surprisingly light. I love how the creamy cottage cheese adds a subtle tang and a richness that’s so comforting without being overwhelming. This cheesecake has quickly become a favorite in my kitchen for its smooth texture, wonderful flavor, and the fact that it's a breeze to make. If you’re looking for a cheesecake that’s a bit different from the usual cream cheese-heavy version, this one will truly win your heart.

Why You'll Love This Cottage Cheese Cheesecake Recipe

What I find so irresistible about this Cottage Cheese Cheesecake Recipe is its bright, fresh flavor profile. The cottage cheese lends a gentle tanginess that balances perfectly with the sweet, slightly crunchy graham cracker crust. The hint of lemon zest adds a lovely spark that lifts the whole dessert and makes it especially vibrant. Every bite feels creamy but not too dense, and I love that subtle, homemade feel it offers.

Another thing I really appreciate about this cheesecake is how easy it is to prepare. Since the filling ingredients just go into a high-powered blender, you skip all the fuss of awkwardly mixing or carefully folding. It blends into a perfectly smooth, luscious batter every time. Plus, the recipe uses simple, wholesome ingredients you probably already have on hand, which makes whipping it up on a whim totally doable.

Whether I’m hosting a cozy family dinner or bringing a dish to a gathering with friends, this cheesecake fits in beautifully. It feels special enough for celebrations but is also comforting enough for spontaneously enjoying any evening. What really makes this recipe stand out to me is how it combines ease, deliciousness, and a surprising lightness that lets you enjoy dessert without that heavy, overly sweet feeling.

Ingredients You'll Need

A close-up of a cheesecake slice on a white plate placed on a white marbled surface. The cheesecake has three layers: the bottom layer is a crumbly light brown crust, the middle layer is a thick and creamy off-white cheese filling with a smooth texture, and the top layer is a bright red raspberry sauce with small berry pieces, spread unevenly but covering most of the slice. Some crumbs are scattered on the plate around the slice. The background is softly blurred, showing out-of-focus food items. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a key role in creating the perfect balance of flavor, texture, and color. From the buttery graham cracker crumbs that form a crunchy base to the creamy richness of cottage cheese, each component is thoughtfully chosen.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Graham cracker crumbs: Provide a sweet, buttery foundation with a pleasant crunch for the crust.
Sugar: Adds the perfect amount of sweetness to both crust and filling without overpowering.
Kosher salt: Enhances all the flavors and balances the sweetness.
Unsalted butter: Binds the crust crumbs and adds richness and flavor.
Cottage cheese: The star of the show, bringing creamy texture and tanginess.
Greek yogurt: Adds extra creaminess and moisture while keeping the cheesecake light.
Egg: Helps set the cheesecake with a smooth, custardy texture.
Flour or cornstarch: Acts as a gentle thickener to give the filling structure without heaviness.
Vanilla extract: Infuses warm, aromatic notes throughout the cheesecake.
Lemon zest: Adds a bright, citrusy spark that elevates the entire dessert.
Optional toppings: Yogurt, fresh strawberries, or granola bring vibrant flavor and texture when serving.

Directions

Step 1: Preheat your oven to 350°F (175°C) and grease a 6-inch springform pan generously. If you want a larger cheesecake, you can double the ingredients and bake it in an 8 or 9-inch pan, just remember to adjust baking time slightly.

Step 2: In a small bowl, mix together the graham cracker crumbs, sugar, and kosher salt until combined. Pour in the melted butter and stir until the crumbs are evenly moistened and resemble wet sand.

Step 3: Firmly press the crumb mixture into the bottom of the prepared pan, creating an even layer. Bake this crust for 10-12 minutes, or until it turns golden brown and smells irresistibly toasty. Remove from the oven and let it cool slightly while you prepare the filling.

Step 4: Put the cottage cheese, Greek yogurt, egg, sugar, flour (or cornstarch), vanilla extract, and lemon zest into a high-powered blender. Blend on high until the mixture is completely smooth and creamy, with no lumps visible.

Step 5: Pour the smooth filling over the baked crust (or directly into a well-greased pan if you skip the crust). Return to the oven and bake for 30-35 minutes. The cheesecake edges should be set and turning lightly golden with a matte finish, while the center remains just a little jiggly but not liquidy.

Step 6: Remove the cheesecake from the oven and cool it to room temperature. After cooling, place it in the refrigerator for several hours or ideally overnight to develop flavor and a firmer texture.

Step 7: When you're ready to serve, add your favorite toppings. I love a simple strawberry compote made by simmering frozen strawberries with a tiny splash of water and a pinch of sugar, thickened with a cornstarch slurry. A sprinkle of homemade granola or a dollop of yogurt adds wonderful contrast and flair.

Servings and Timing

This Cottage Cheese Cheesecake Recipe yields about 4 generous servings, perfect for small gatherings or a family dessert. Prep time is around 10 minutes, and baking takes approximately 40 minutes total—10 minutes for the crust and 30-35 minutes for the filling. Don't forget to allow for cooling and chilling time; I recommend at least 4 hours in the refrigerator, but overnight is best to let the cheesecake fully set and flavors meld beautifully.

How to Serve This Cottage Cheese Cheesecake Recipe

A single slice of creamy white cheesecake with a light golden crust sits on a white square plate. On top, there are layers of mixed berries including a whole dark red strawberry and pieces of bright red fruit, all glossy and slightly dripping pink juice. There are small bits of brown crunchy granola scattered on the berries, adding texture. The background shows a blurred white cup tipped over with more granola spilling out, and a yellow object in the distance on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

When I serve this cheesecake, I love to highlight its fresh and light qualities. Serving it chilled straight from the fridge gives it a smooth, creamy texture that practically melts in your mouth. For an elegant touch, I plate individual slices with a spoonful of fresh berry compote or a scattering of sliced strawberries and a few mint leaves for color.

For added texture and flavor, I often sprinkle granola or crushed nuts on top, which provides a lovely crunch that contrasts with the soft cheesecake. A swirl or dollop of Greek yogurt adds a silky tang that complements the slight acidity in the cheesecake beautifully. For special occasions, I like to drizzle a little honey or a citrus glaze to bring out the lemon zest notes.

Pairing-wise, a light, fruity white wine or a sparkling rosé works wonderfully, but if you prefer non-alcoholic options, a chilled herbal tea or sparkling water with lemon is refreshing. This cheesecake is an absolute hit at brunches, casual weekend desserts, or even elegant dinner parties. I always recommend serving it chilled or at room temperature rather than warm, so the flavors stay bright and the texture remains perfect.

Variations

I love experimenting with this Cottage Cheese Cheesecake Recipe to suit different tastes and dietary needs. For a gluten-free version, simply swap out the graham cracker crumbs for gluten-free crumbs or crushed nuts in the crust. You could omit the crust entirely for a crustless cheesecake if you want to keep it low-carb or diary-free, just grease the pan well so it doesn’t stick.

If you want to boost the richness and creaminess, try using full-fat cottage cheese and Greek yogurt, but I’ve found that the 2% versions keep it nicely balanced and light. For vegan adaptations, you can replace the cottage cheese and egg with silken tofu blended with a vegan yogurt and a flax or chia egg to get a similar texture and nutrient boost.

Flavor-wise, this cheesecake is a fantastic canvas. I’ve enjoyed stirring in fresh herbs like lavender or basil for an unexpected twist or adding a swirl of jam before baking for more fruity depth. You might also experiment with spices like cinnamon or cardamom to warm up the flavor profile. For cooking methods, I’ve even lightly steamed this cheesecake in a water bath to achieve an ultra-silky texture, which works beautifully but requires careful timing and setup.

Storage and Reheating

Storing Leftovers

If you have leftovers, I recommend storing them in an airtight container or covering your pan tightly with plastic wrap or foil. The cheesecake will keep perfectly in the refrigerator for up to 4-5 days. Make sure to keep it chilled so the texture stays firm and fresh.

Freezing

Freezing this cheesecake is totally possible and works well if you want to save part for later. I suggest cutting it into individual slices, wrapping each slice tightly in plastic wrap, and then placing them in a freezer-safe container or bag. It can be frozen for up to 2 months. When you’re ready to enjoy, thaw the slices overnight in the fridge for best results.

Reheating

When it comes to reheating, I recommend serving this cheesecake chilled or at room temperature because reheating can cause changes in texture. If you prefer it warm, gently warm a small portion in the microwave for 10-15 seconds at a time, watching carefully so it doesn’t get rubbery or dry. Avoid reheating the whole cheesecake in the oven, as it can overcook and lose its creamy softness.

FAQs

Can I use regular cream cheese instead of cottage cheese?

You could, but this recipe is designed specifically for cottage cheese to give it a lighter texture and tangy flavor. Using cream cheese will result in a denser, richer cheesecake that is quite different but still delicious in its own way.

Do I need a high-powered blender?

While a high-powered blender makes the filling silky smooth, you can also use a food processor or an immersion blender. Just blend or process long enough to remove lumps and get a creamy texture, scraping down the sides as needed.

Can I make this cheesecake ahead of time?

Absolutely! In fact, this cheesecake tastes even better after chilling overnight, so I often prepare it a day ahead when entertaining. It saves you time and allows the flavors to deepen.

Is the crust mandatory?

Not at all. The crust adds a nice crunch and flavor contrast, but you can skip it if you prefer a crustless cheesecake—just grease the pan well to prevent sticking.

What can I substitute for the Greek yogurt?

You can use plain yogurt of any fat content or even sour cream for a slightly tangier taste. Make sure it’s not too watery, as that could affect the cheesecake’s texture.

Conclusion

If you’re ready to try a cheesecake that brings brightness, creaminess, and a hint of tang in such an approachable way, this Cottage Cheese Cheesecake Recipe is waiting for you. I can't recommend it enough for its ease, versatility, and simply delicious flavor. Give it a whirl—you might just discover your new favorite dessert to share with friends and family!