Cottage Cheese Cake
By Carine Claudepierre
Published on 06/01/2023 - Last updated on 12/06/2023
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This high-protein cottage cheese cake is packed with 10 grams of protein per slice and only 100 calories. Plus, it’s super easy to prepare for a quick low-carb dessert.
I have an unconditional love for the cottage cheese recipes.
It is one of the most versatile ingredients I’ve ever added to my fridge, and it makes delicious recipes like my Cottage Cheese Salad, Cottage Cheese Ice Cream, or this cottage cheese cake. The possibilities are endless.
Why Cottage Cheese Is Good For You
The reason why I love, and recommend you to use more cottage cheese are simple:
- It’s a great vegetarian protein source.
- It’s lower in fat than a most creamy products like sour cream or cream cheese but adds the same texture to recipes.
- Cottage cheese tastes amazing as long as you add flavors.
- It’s pretty low in carbs.
- It’s not that expensive a source of proteins compared to protein powder.
Are you convinced to make more of my cottage cheese recipes? Let me share this new dessert, a cottage cheese cake.
What Is A Cottage Cheese Cake?
A cottage cheese cake is a crustless cheesecake-like dessert but made from cottage cheese with no cream cheese or sour cream needed.
It’s a high-protein, low-calorie, and low-sugar dessert that is perfect if you love a treat that won’t compromise your health goals.
How To Make Cottage Cheese Cake
It’s the easiest cake recipe ever, even easier than my keto no-bake cheesecake because you don’t need to make a crust or whip the cream.
That’s why I don’t call this recipe a cottage cheesecake but a cottage cheese cake!
Ingredients
All you need to make this cake with cottage cheese are:
- Cottage Cheese – I am using full-fat cottage cheese, but feel free to use a low-fat version if needed.
- Eggs – The recipe needs eggs or it won’t firm up as well.
- Vanilla Extract
- Almond Extract
- Cornstarch or arrowroot flour if grain-free.
- Sugar-Free Crystal Sweeteners like erythritol or allulose, or try a teaspoon of stevia glycerite. These options are natural and low-calories, so they are fantastic to cut the empty calories from the sugar in this delicious healthy dessert.
- Lemon Juice
- Salt
Whipping Cottage Cheese
The first step involves blending the cottage cheese, vanilla extract, salt, almond extract, sweetener, and lemon juice.
You can use a blender if yours has a tamper tool. If not, you must use a food processor, or blending will be difficult without the tamper tool.
Blend or process until it looks smooth and super thick. If using the blender, you need to blend on low-medium speed and push and swirl the food using the tamper attachment.
If using a food processor, blend on medium speed, stop a few times and scrape down the sides of the bowl with a silicone spatula and repeat until smooth.
Too Difficult To Blend?
If too difficult to whip, you can add 1/4 cup of Greek yogurt to the blender. It also adds creaminess to the cheese cake and extra protein.
Whisking The Eggs
Now, transfer the thick, slightly grainy cottage cheese mixture to a large bowl.
Using a hand whisk, whisk in one egg at a time, repeating this until the four eggs are well combined into the cottage cheese.
Baking
Preheat the oven to 350°F (180°C).
Grease a 9-inch pie plate or baking dish with coconut oil or unsalted butter.
Pour the cottage cheesecake filling into the plate and bake in the center rack of your oven for about 45 minutes.
The cheesecake is ready when the sides are dark brown, the center golden brown and still jiggly, but the top is set.
Remove the cottage cheese cake from the oven and let it cool down for one hour at room temperature.
Transfer to the fridge overnight or for a few hours to cool completely and firm up.
Serving
Slice and serve with your favorite toppings like:
- Berry fruit coulis
- Fresh Fruit like peaches, banana or fresh berries : blueberries, raspberries, or pomegranate.
- Whipped cream
- Dust of powdered sweetener
Storage Instructions
Store the cottage cheese cake in an airtight container or cake box in the fridge for up to 4 days.
You can’t freeze leftovers or the texture gets very wet and soggy after thawing.
Variations – Making A Classic Cheesecake Crust
If you prefer to turn this recipe into a cottage cheesecake recipe, try one of the below gluten-free cheesecake crust options.
Almond Flour Cheesecake Crust
For a healthier graham cracker crust recipe used on my key lime cheesecake recipe.
To make the crust, you will need melted butter, almond flour, vanilla, and the sweetener of choice.
Graham Cracker Cookie Crust
You can also use a batch of my keto graham crackers cookie, blend 1 cup + 1/4 cup of crackers with six tablespoons of melted butter to form a crumbly mixture that sticks together.
Pour the crumbly graham cracker crumbs onto a greased 9-inch springform pan and press with the back of a spoon to firmly coat the bottom and sides of the pan with the cheesecake crust.
Prebake the crust for 10 minutes in an oven preheated at 350°F (180°C).
Then, remove from the oven and pour the cheesecake mixture in the crust and return to the oven for 45 minutes, until the cheesecake is cooked.
Allergy Swaps
Here are some ingredient substitution ideas if you need them:
- Lemon Juice – You can use any citrus juice to flavor the batter like orange juice, mandarin juice or lime juice.
- Low-Fat – Use low-fat cottage cheese.
- Eggs – You can’t make this recipe egg-free.
- Corn-Free – Use tapioca flour or arrowroot flour.
- Sugar-Free – I do use sugar-free sweetener in this recipe but feel free to use regular sugar or unrefined cane sugar if preferred. This raises calories and sugar content.
Frequently Asked Questions
Below are my answers to your most common questions about this healthy cottage cheese cheesecake.
Cottage cheese goes well with sweet, tangy berries like raspberries, strawberries, or blueberries.
It’s a delicious spread to blend with honey, cinnamon, or vanilla to make a quick dessert bowl.
Yes, you can use full-fat cottage cheese in cakes, but it’s better to whip it in a blender or food processor before using it as a swap to cream cheese, or it leaves a grainy texture.
More Cottage Cheese Recipes
If you enjoy making delicious recipes with cottage cheese, you’ll love these:
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Cottage Cheese Cake
Ingredients
- 3 ½ cups Cottage Cheese full-fat cottage cheese
- 4 large Eggs
- ⅔ cup Granulated Sweetener erythritol or sugar or 1 teaspoon stevia glycerite
- ½ teaspoon Almond Extract
- 2 teaspoons Vanilla Extract
- 1 tablespoon Cornstarch
- 1 tablespoon Lemon Juice
- ¼ teaspoon Salt
Serving
- ⅓ cup Berry Coulis
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9-inch pie plate with butter or coconut oil. Set aside.
- In a blender or food processor, add the cottage cheese, vanilla extract, lemon juice, salt, almond extract, cornstarch, and sweetener of choice.
- Blend on medium-high speed using the tamper attachment of your blender to push the cottage cheese next to the blend and blend until smooth. It takes about 30-45 seconds. You can also use a food processor if your blender doesn't have a tamper tool.
- Transfer the blended cottage cheese into a mixing bowl, and using a hand whisk, whisk in the eggs, one at a time on low-medium speed, until just combined. Don't overdo it. You can also add the whipped cottage cheese to the bowl of a stand mixer with the whisk attachment.
- Pour the mixture onto the pie plate, and bake on the center rack for 45 minutes or until a toothpick inserted on the edge (2 cm from the edges) comes out clean. The top of the cake should be brown, the sides should be puffed up, but the center be jiggly.
- Cool for 1 hour at room temperature in the pie plate (you won't unmold this cake), then film the dish with plastic wrap to prevent the top from drying and store overnight in the fridge or for at least 3 hours.
- The next day, slice and serve with berry coulis and extra berries.
- Store leftovers for up to 3-4 days. If it release the liquid at the bottom of the pan, store the leftover on absorbent paper.
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About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Yummy…I have made with orange, grapefruit and added the zest from each for a big punch of flavor but my new favorite with modifications is, using TOFU and chocolate…sooo yummy!!!! AND EVEN HEALTHIER!!!
How I modify:
use 16OZ of silken tofu plus 1 cup cottage cheese
use 2 t of chocolate extract
2T Kahlua
3 T dark chocolate unsweetened powder
EVERYTHING ELSE THE SAME EXCEPT:
No lemon
No vanilla extract
No almond extract…..
VERY GOOD and the consistency is even smoother
HOPE YOU ENJOY!
Can I make this in several ramekin instead of a pie pan? How many minutes should I bake it? Thank you.
Yes, it should work. I’d start with 20 minutes and then check the texture regularly with a toothpick.
I have to say this was better than I could have wished for. I’ve never made a cheesecake from cottage cheese before and was a little nervous of the taste and texture. I used lemon and vanilla extract instead and made lemon curd to go with it. It was just simply heavenly and i’ll be making this often. Could it be frozen I wonder as I’d like to make mini ones and be able to just have one for a pick me up when I’m craving a naughty morsel lol. Thank you for sharing your recipe.
Thanks so much for the lovely feedback. It doesn’t freeze very well, the texture get strange and watery after being frozen.
Have you ever tried to make this using maple syrup or honey as the sweetener? Contemplating how I might change the ingredients to make this work
Not yet sorry, you can try unrefined sugar like date sugar or coconut sugar as well.
Can I use 2%cottage cheese for this recipe?
Yes, it will work!
If you use stevia instead of erythritol how much do you use.
It’s all in the instructions 🙂 1 teaspoon of pure stevia glycerite.
If what you have is actually a blend of stevia and erythritol, use the measure for crystal sweetener.
Think I’ll be a rebel and throw some cocoa powder in there 😍
I’m not sure if I missed it in the directions, but I see there is lemon juice, but it doesn’t say when to add, I assumed with the rest of the ingredients before the eggs are whisked in… just put in oven, can’t wait to try!
Sorry for that, I updated the recipe instructions now. Enjoy
Can I skip the cornstarch? I don’t normally use it and would rather not spend the money buying a product to use a handful of times. Thanks!
You can use arrowroot flour alternatively.
This turned out very YUMMY i added a little yogurt and as there was too much for the pie plate, I made 2 ramekins. Topped with fresh cooked blueberries.
This will be repeated for company with several different toppings for them to choose from
Thankyou so much for sharing