Cottage Cheese Cake
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!
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
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.
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.
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
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.
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
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.
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