Start this one by preparing your optional crust. If you don’t want a crust or just want less carbs and fat in the recipe then you can move onto the cheesecake part below.
HurryTheFoodUp is reader-powered. If you click through using links on our site we may earn a small commission at no cost to you.
I love a delicious cheesecake, don’t you? With a crunchy, buttery base and a smooth and silky top, this is cottage cheese cheesecake of my favorite recipes for health-conscious cheesecake lovers.
And as it’s high protein it’s a great option if you want a creamy dessert that loves your waistline as much as you do.
Jump to
When it comes to making cheesecake, most of us tend to use cream cheese as the main ingredient. But did you know you can make a delicious cheesecake without cream cheese too? I have handpicked 10 practical substitutes for cream cheese in cheesecake just for you.
Some of the best substitutes for cream cheese in a cheesecake include making your own cream cheese at home, cottage cheese, ricotta cheese, greek yogurt, mascarpone and a few others.
Of course, cheesecake with cream cheese is delicious!
But what if you’re tired of eating it, or do not have any cream cheese at home?
There’s nothing to worry about. I’ve compiled a list of the 10 best substitutes for cream cheese in cheesecake.
Classic cheesecake gets a healthy twist with this healthy cottage cheesecake recipe. Enjoy a delicious cookie crust with a silky, creamy cottage cheese filling and a luxurious blackberry sauce.
Baking with cottage cheese is a winning choice for health-conscious bakers. Not only is it packed with high protein and calcium content, but it is low in fat and carbs.
So this easy and quick cheesecake without cream cheese, but made with blended cottage cheese instead, is perfect for those looking to pamper themselves guilt-free.
Jump to:
Interestingly, the subtle saltiness of cottage cheese compliments the flavors of this easy cheesecake recipe saving you from the need to add a pinch of salt.
Are you looking for a delicious and guilt-free dessert option that won’t throw off your weight loss goals? Look no further than this WW crustless vanilla cheesecake recipe with cottage cheese!
As a lifetime Weight Watcher, I know how important it is to find desserts that are both satisfying and waistline-friendly, and this recipe delivers on both fronts.
Not only is this cheesecake recipe easy to prepare, but it also has the added benefit of incorporating cottage cheese, a protein-packed ingredient that can help keep you feeling full and satisfied.
By skipping the traditional crust and opting for lower-fat ingredients like Greek yogurt this recipe slashes calories without sacrificing flavor.
So whether you’re looking for a sweet treat to enjoy after dinner or a dessert to impress your guests, this crustless vanilla cheesecake is sure to satisfy your cravings while keeping your health and fitness goals on track.
Check out some of my most popular Weight Watcher friendly side dishes and desserts like the Air Fryer Polenta, Easy Naan Bread , Air Fryer Avocado Fries, 3 Ingredient Cinnamon Muffins and my favorite Banana Chocolate Chip Muffins.
This website may contain affiliate links and advertising so that we can provide free recipes. Read the Privacy Policy.
Creamed cottage cheese with honey is so delicious that you will find yourself on this blend weekly after trying it.
Originally made famous by TikTok, it proudly showcased how to cream cottage cheese to eat with fruit; this viral trending recipe only takes minutes and requires no cooking for the perfect breakfast, snack, or healthy lunch.
Let’s get started on making one-of-a-kind cottage cheese and honey!
Why you will love making Creamy Cottage Cheese.
No texture, all the taste – When people tell me they don’t eat oatmeal, cottage cheese, ricotta, or tapioca, it’s less a taste and more of a texture thing.
Creaming regular cottage cheese removes the bumpy, curd texture and leaves you with a smoother-than-smooth creamy blended cottage cheese base that can be eaten like yogurt or spread on toast or fruit.
Viral Trending Recipe – We love testing out viral recipes! This one has been showcased quite a bit on TikTok because it’s just so good.
You can trust that this TikTok recipe, and the ones that have spawned from it, is worth your time, and it’s so fun to see what everyone is talking about.
- plain cottage cheese
- honey
- fresh fruit & mint leaves for serving
How to make Creamed Cottage Cheese
- Add cottage cheese and honey to a food processor and process for 10 seconds.
- Scrape down the sides of the bowl and process for an additional 10 seconds or until the mixture is a smooth texture.
- Spoon into serving bowls, add a drizzle of honey, and top with fresh fruit and mint leaves before serving as a quick snack.
Great ways to eat Blended Cottage Cheese
Once you have a blended version of cottage cheese and honey, there is so much you can do with it.
- Spread on Toast – Whipped cottage cheese is so cream and light that it spreads quite like the yogurt custard toast recipe does.
- Serve with Granola – Dust a little finely ground granola on top of the cottage cheese like a parfait.
- Serve as a Dip For Fruit – Spread smooth cottage cheese on top of air fryer peaches, sliced apples, or add a dollop with homemade churros or cinnamon chips.
- Mix in Fresh Fruit – One of our favorite ways to eat this blend is to add fresh fruit to the bowl. Piles of blueberries, raspberries, blackberries, and strawberries make great choices.
- Eat alone – Eat alone for a healthy snack in under 5 minutes.
Turn cottage cheese into Cheesecake Whip.
There is so much you can do with this blend once you realize how easily cottage cheese blends up! Add strawberries and blend for a sweeter “cheesecake” whip.
Sprinkle with little graham cracker crumbs, and voila – an incredible dessert.
- You must try the TikTok Cinnamon Roll Recipe with Heavy Whipping Cream!
- White Biscuit Gravy with American Biscuits will keep you full all day.
- TikTok did something good when it showed off Pesto Eggs. WOW.
- Use canned biscuits to make DONUTS.
- And use DONUTS to make Bread Pudding.
Creamed Cottage Cheese & Honey (Viral Recipe)
Creamy cottage cheese in a blender with honey makes the smoothest and most delicious healthy snack. Pile with fruit, granola, and so much more. You will love this blend!
Add cottage cheese and honey to a food processor and process for 10 seconds.
Scrape down the sides of the bowl and process for an additional 10 seconds or until the mixture is smooth and blended.
Spoon creamed cottage cheese into serving bowls, drizzle with additional honey, and top with fresh fruit and mint leaves before serving. Other ways to serve are in the NOTES.
- Spread on Toast – Whipped cottage cheese is so cream and light that it spreads quite like the yogurt custard toast recipe does.
- Serve with Granola – Dust a little finely ground granola on top of the cottage cheese like a parfait.
- Serve as a Dip For Fruit – Spread smooth cottage cheese on top of air fryer peaches, sliced apples, or add a dollop with homemade churros or cinnamon chips.
- Mix in Fresh Fruit – One of our favorite ways to eat this blend is to add fresh fruit to the bowl. Piles of blueberries, raspberries, blackberries, and strawberries make great choices.
- Eat alone – Eat alone for a healthy snack in under 5 minutes.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.
Reader Interactions
Healthy Cheesecake Tips
- Make sure you put it into the fridge for at least a couple hours to cool or you’re not going to get the right cheesecake texture.
- These freeze great so you can make a couple of them at a time!
- Mix and match your Greek yogurt and any other flavors you add into it.
Some of my favorite combinations?
- Vanilla Greek yogurt topped with cashew butter.
- Lemon Greek yogurt topped with almonds.
- Salted caramel Greek yogurt topped with a lower sugar caramel syrup.
- Strawberry Greek yogurt topped with fresh strawberries.
- Banana cream Greek yogurt topped with protein frosting.
Top this with one of our Protein Frosting recipes!
The Protein Chef is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Optional Crust
- Graham Cracker Crumbs
- –
Cheesecake
- – I used Fat Free
- – I used Low Fat
- – or Hemp Seed Hearts (Preferred)
- –
Optional Crust
Melt your Butter
Mix your Graham Cracker Crumbs and Butter together in a bowl
Coat your Cheesecake pan or dish with some non-stick cooking spray or line it with parchment paper
Press your mixed up Crust ingredients into the bottom of your pan or dish until compacted and level
Bake your Crust on 375F/190C for 10-12 minutes or until the edges start to turn golden brown
Protein Cheesecake
Add all of your Cheesecake ingredients into either a blender or food processor
Blend or process them until smooth
Pour your mix on top of your Crust or into your pan or dish (I used a 6” round pan) if you aren’t using a crust
Optionally cut into or top your Cheesecake with whatever you want like some cocoa powder and/or mini chocolate chips
Bake it on 325F/162C for around 40-45 minutes or until it passes the “jiggle” test
Let your Cheesecake cool, wrap it up, and put it into the fridge for at least a few hours but preferably overnight (maximum cheesecake texture)
Calories in the WHOLE recipe without a Crust:
- Calories: 509
- Fat: 21g
- Saturated Fat: 4g
- Sodium: 820mg
- Carbs: 18g
- Fiber: 3g
- Sugar: 10g
- Protein: 62g
Calories Per Slice without a Crust (Makes 4 Slices):
- Calories: 127
- Fat: 5.2g
- Saturated Fat: 1g
- Sodium: 205mg
- Carbs: 4.5g
- Fiber: .7g
- Sugar: 2.5g
- Protein: 15.5g
Calories in the WHOLE recipe with a Crust:
- Calories: 912
- Fat: 48g
- Saturated Fat: 18g
- Sodium: 1402mg
- Carbs: 55g
- Fiber: 5g
- Sugar: 18g
- Protein: 65g
Calories Per Slice with a Crust (Makes 4 Slices):
- Calories: 228
- Fat: 12g
- Saturated Fat: 4.5g
- Sodium: 350.5mg
- Carbs: 13.7g
- Fiber: 1.2g
- Sugar: 4.5g
- Protein: 16.2g
How many calories are in a healthy cheesecake?
There are a sensible calories in this healthier cheesecake.
It also has grams of protein which will help you feel fuller than a regular cheesecake will.
Here is an overview of the rest of the information for this healthy dessert recipe.
Quark
Quark is a soft cheese that is typically made from milk and has a mild, slightly sour flavor.
It’s the most popular type of cheese in Germany and is also popular in other European countries like Austria, Poland and Hungary.
Quark has a high protein and fat content makes it perfect for cheesecake making because it doesn’t curdle when heated.
It has a consistency similar to Greek yogurt but is not tart like it.
Here is a classic German Cheesecake recipe that uses quark in place of cream cheese.
Health benefits
You may ask what health benefits can come from eating cheesecake, but the best part about this dessert is that it’s a protein cheesecake (we love a good high protein pudding).
It has all the taste of some of the best cheesecake recipes but the key ingredient that is helping on the health side is the cottage cheese.
Having a high-protein ingredient means it is great at helping us to feel fuller for longer. This is important if you are eating a diet that is aimed at weight loss.
You shouldn’t deny yourself any food groups when it comes to watching your weight.
Within a calorie-controlled diet, it is great to get that sweet fix with healthy cheesecake recipes like this one.
Cottage cheese can also help when building muscle. It’s also high in B vitamins, selenium, and calcium which help to support bone strength.
Although I have reduced the amount of sugar to keep it a low-fat cheesecake recipe, it is still loaded with taste and flavor.
This all comes from the natural ingredients like the vanilla, lemon, and berries that I’ve added.
Subscribe to get our FREE 7-Day Vegetarian High Protein Meal Plan for Weight Loss
- Ideal for weight loss
- Easy vegetarian recipes only
- Automated grocery lists
- Use on mobile or download as PDF
Cottage Cheese
Cottage cheese can be a tasty substitute for cream cheese in your cheesecake. It’s low-fat and high in protein, so it can make for a healthier dessert. The taste is mild, which means it won’t overpower your other ingredients.
In fact, Cottage cheese has a lot of uses beyond just being a substitute for cream cheese in cheesecake!
The only thing to note is to add a little whipping cream or sour cream or greek yogurt to your recipe to make the cottage cheese creamy and moist and not dry.
Try this cheesecake recipe using cottage cheese!!
In fact, Chenna Poda a popular Indian Cheesecake hailing from Odisha, India is made using cottage cheese.
How to store it
Store your cottage cheesecake refrigerated in an airtight container for up to 3 days.
Can you freeze cottage cheesecake? Wrap it with plastic film and aluminum foil and freeze it for up to 3 months. To thaw, please leave it in the refrigerator overnight.
Best Cheesecake Recipes
If you are looking for an egg substitute in cheesecake consider checking out our 13 easily available egg substitutes post.
When it comes to cream cheese and cheesecake, there are plenty of options. You can use any of the above options individually or mix and match them.
The most important thing to remember is that each substitution has its own unique flavor profile. The flavor will change depending on which option you choose, so you’ll need to experiment a bit until you find one that suits your needs best!
Although it is best advisable that instead of experimenting with a whole new recipe by substituting one particular ingredient it is better that you start with a recipe that already has done all the substitutions to meet your requirements.
The best option according to me is Mascarpone Cheese. It has the right texture, firmer texture, rich flavor, and less water content, its a spreadable cheese, easily available making it a versatile ingredient to be used in baking recipes, especially cheesecake. The best part both no-bake and bake cheesecake can be made using this making it one of the best cream cheese substitutes.
What would be your choice?
How to Make Old Fashioned Crustless Cheesecake with Cottage Cheese
1: Preheat your oven to 350 degrees F – Coat an 8 Inch Springform Pan with cooking spray – wrap the outside of the pan with foil.
2: In a food processor, blend your cottage cheese until smooth. Add in your Monkfruit sweetener, Greek yogurt and vanilla extract. Continue blending until well combined then add in your eggs; process until smooth.
3: Pour your batter into your Springform pan. Bake until the cheese is golden around the edges about 1 hour and 5-15 minutes. When baking is complete remove from oven and let cool to room temperature.
4: Cover the top loosely with foil and refrigerate for 3-4 hours until chilled and set. Remove from refrigerator and take off the aluminum foil and open the latch on your Springform pan and lift up gently to remove.
5: Serve with fresh raspberries and decorate as desired. Cut into 8 slices. Serving size is one slice. Enjoy!!!
Ricotta
If you’d like to make a cheesecake without using cream cheese, then this Italian cream cheese – “Ricotta cheese” is a great option.
Ricotta is a soft Italian cheese. It’s often used in savory dishes like lasagna and cannolis, but it can also be used in cheesecakes.
To make a ricotta-based cheesecake, definitely mix equal amounts of heavy cream and ricotta cheese together.
Ricotta is a little grainier than cream cheese and hence mixing with heavy cream makes it a bit smoother.
Just like Tofu do consider adding little lemon juice if you are using Ricotta
Here is a cheesecake recipe using Ricotta.
How to make cottage cheese cheesecake?
2 hours and 45 minutes.
- Prep time:
First of all, preheat the oven. Then use a food processor to grind up the granola. Melt the butter and combine it to form a firm layer on the bottom of a springform pan.
- Crunch time:
Place the base into the oven to crisp up in just 6-8 minutes.
- Cheesecake filling time:
For the creamy cheesecake filling mix together the eggs, cream, sugar, salt, cornstarch, cottage cheese, and flavorings until thick and shiny.
Pour this batter over the base and top with the raspberries or blueberries. An ideal baking tray is about 20cm x 28cm. I also tried it in a circular 26cm pan and that was fine too.
- Bake time:
Bake the cheesecake in the oven for 30 minutes. You’ll know when it’s ready because it should hold firm but still have a slight jiggle to it.
- Rest time:
Once it’s out of the oven and cooled, rest it in the fridge for 2 hours and then it’s ready to serve, enjoy!
Ingredients
Let’s take a look at what main ingredients we have in this recipe.
For this delicious dessert, I’ve gone for something a bit different on the base. Rather than the traditional cheesecake base of digestive biscuits, I’ve chosen to use ground-up granola.
It still gives us a lovely crunchy, crumbly base and is perfect for this healthy cheesecake recipe.
I then combine it with melted butter which holds it all together nicely and not only gives a buttery taste but it also helps it go golden brown in the oven.
However, you can still use a biscuit base if you prefer. If you’re aiming for being health-conscious, aim for low-fat biscuits if possible.
On top of the cheesecake before baking I added some fresh berries. I recommend raspberries or blueberries.
The heat from the oven as it bakes really helps the berries to burst so they can release all their flavor and help the cheesecake taste even more amazing!
Kefir Cheese
Kefir is a fermented milk (any type of milk – whole milk, cow’s milk etc) drink that can be made at home, and you can use the grains from this to make your own substitute for cream cheese in cheesecake.
Kefir grains are basically Symbiotic Colony of Bacteria and Yeast, and it is from this colony that the kefir grains are formed; imagine kombucha.. formation of kefir grains are similar to those.
Kefir grains being rich in probiotics are easily available in the market in these days.
You just have to buy it once and use it in a fashion similar to making yogurt at home. Kefir has so many health benefits that you can consider replacing yogurt with kefir milk in your everyday life.
The process is fairly simple:
- Add 2 tbsp of kefir grains to 4 cups of milk and leave it to ferment for 24 to 48 hours.
- After 24 hours, strain the whey through a cheesecloth in a pot. Tie the cheesecloth and hang it for a couple of hours until you are left out with creamy and thick cheese on top.
Do not discard the whey you can use it to knead bread, roti or chapati.
With a lower fat content kefir cheese is a great alternative to regular cream cheese.
The texture of kefir cheese is similar to cream cheese and it has a little more tanginess than yogurt which would be just similar to the tangy flavor of cream cheese.
Consider checking out this recipe of cheesecake using kefir.
Expert Tips
- Use egg whites instead of whole eggs to reduce the amount of cholesterol in the cheesecake.
- Add fresh fruit like berries or sliced bananas to the top of the cheesecake instead of using sugary fruit toppings.
- Use a non-stick baking spray or parchment paper to reduce the amount of added fat from greasing the baking dish.
- Use a small baking dish or muffin tins to make individual cheesecakes instead of one large cheesecake to control portion sizes.
- Let the cheesecake cool completely before slicing to prevent it from crumbling and falling apart.
- Serve the cheesecake with a dollop of low-fat whipped cream or Greek yogurt instead of heavy cream.
- Enjoy a small slice of cheesecake as a treat, and balance it out with a healthy diet and exercise routine to maintain a healthy lifestyle.
Neufchatel
Even before I start talking about it let me be honest that I heard about this particular cheese only while doing the research for this blog post and reading about all the cheeses and their uses.
Apparently, Neufchatel cheese is a soft, slightly crumbly, cheese made in the Neufchâtel-en-Bray region of Normandy. One of the oldest kinds of cheese in France (Source: Wiki)
It is also said that American cream cheese was developed by adding cream to this Neufchatel cheese. The only difference is that Neufchatel cheese has less fat content as compared to the former making it an excellent low-fat cream cheese substitute.
So if you are choosing this as an alternative then definitely add a little heavy cream to the recipe.
This cheesecake recipe using Neufchatel definitely sounds promising.
Are you a Weight Watcher?
This Easy WW cheesecake recipe is 0 Points on my app for one slice and only 199 calories. A single slice of The Cheesecake Factory’s Original Cheesecake contains 707 calories, 29 g of saturated fat so it is better to make your own cheesecake from scratch.
Weight Watchers has a new individualized program right now to make it easier to enjoy the foods you love and still lose weight.
Just plug the ingredients into your WW app to confirm the points for your individual program.
Make sure you check out my Newbie WW Tips and Tricks Guide if you are just getting started.
I used to go back and forth between the Purple Plan and the Blue Plan prior to the new program and whenever I hit a plateau I did my own 30 Day Low Carb Meal Plan which jumpstarts the Fat Burning again, so if you feel stuck try it!
Recipe Variations
Next time you could try this cheese cake a different way:
- Different base: If you don’t like granola or you can’t get hold of it from the grocery store, you can use a low-fat graham cracker crust or similar biscuit base.
- Different protein: If you don’t have any cottage cheese you could try low-fat cream cheese as an alternative.
- Different size: I think this recipe would work well to make mini cheesecakes.
- Different fruit: If you don’t have raspberries or blueberries you could use blackcurrants or redcurrants instead.
Why make this recipe?
You don’t want to miss out on this healthy cheesecake recipe with cottage cheese!
Weight Watcher Friendly – This is a Zero Point WW dessert recipe and it tastes just like New York style cheesecake from the Cheesecake Factory. You will never find another 0 point cheesecake recipe as creamy and delicious as this one.
Since the new Weight Watchers plan is personalized you will have to input the ingredients used into your WW app to get your exact points. I am pretty sure this will come up a zero points for everyone.
Easy to Make – This Weight Watchers crustless cheesecake recipe requires only a handful of simple ingredients.
Kid Friendly – When it comes to baking a homemade vanilla cheesecake, kids can’t resist the delicious aroma and creamy texture that comes with each bite.
Homemade vanilla cheesecake is a classic dessert that kids will love to bake and enjoy with their friends and family, making it a wonderful bonding experience that they will remember for years to come.
Budget Friendly – Costs less than $20.00 to prepare this easy WW Crustless Vanilla Cheesecake Recipe.
Why you should try this recipe
Healthier cheesecake. Due to low calories and high nutritional profile, this cottage cheese cake, sometimes spelled like this, is a healthier alternative to classic cheesecake.
Brings a nutrient-pack food to kids. While cottage cheese is on a list of foods that kids dislike, cottage cheese in baking is almost unnoticeable. So don’t pass this opportunity to introduce cottage cheese to your kids’ diet.
Easy cheesecake recipe. With simple ingredients and no water bath required, this one-bowl recipe (with a food processor or blender option) is easy to make.
Makes a special breakfast. Choose a no crust cheesecake version (see below) and make it for breakfast. Serve it with blackberry sauce to upgrade it to an extra-special morning treat.
Perfect for any occasion. This cottage cheese dessert is warm and cozy and is a delicious alternative to a traditional birthday cake. Cottage cheesecake brings so much comfort to the table.
Variations & Substitutions
You can create the perfect cottage cheesecake for any occasion with numerous variations and ingredient substitutions.
Cheesecake with cottage cheese and cream cheese: Swap half of the cottage cheese in your cheesecake with full-fat cream cheese for a smooth and creamy twist.
No crust cheesecake. Omit the cookie crust and make a crustless cottage cheese cheesecake in no time.
Farmer cheesecake (aka dry curd cottage cheese cheesecake): Enjoy a delicious eastern European twist on old fashion cheesecake with cottage cheese.
Just omit the cookie crust and replace cottage cheese with store-bought or homemade farmer’s cheese to create a traditional Ukrainian cheesecake called Zapekanka.
Gluten-free cottage cheesecake. Replace wheat cookies or biscuits with gluten-free digestive, rich tea biscuits or other cookies of your choice.
Lemon cheesecake with cottage cheese: Add half of the lemon zest to the cheesecake filling to bring a tangy note.
Cottage cheese yogurt cheesecake: Enjoy creamy and delicious cheesecake by switching out sour cream with Greek yogurt.
Low carb cottage cheese cheesecake: Instead of full-fat dairy products, use fat-free or low-fat cottage cheese and sour cream.
You can cut back on the sugar or choose your favorite sweetener instead. If you are looking for a sugar-free cottage cheesecake recipe, try this diabetic cheesecake.
Single serving cheesecakes: Make mini cottage cheese cheesecakes using individual ramekins. Just don’t forget the softened butter for greasing them.
Play with add-ins. Add raisins or chocolate chips to the cheesecake filling and bake as directed in the recipe.
Mix and match cheesecake toppings. Serve your cheesecake with fresh fruit, homemade berry compote, store-bought cherry pie filling, chocolate shavings, melted chocolate, streusel topping with caramel, etc.
Expert Tips
- To recalculate ingredients for a springform pan of a specific size, please, use this simple cake pan converter.
- Use a food processor or a blender to mix the cheesecake ingredients from start to finish if preferred.
- To sieve cottage cheese manually, use the back of a tablespoon to pass cottage cheese through the fine mesh sieve. Working in small batches helps.
- Don’t overbake cheesecake: it is ready when it’s center still wobbly. It will firm up as it cools.
- Let the baked cottage cheesecake cool down before cutting it with a sharp knife.
Recipe FAQ
Is there cheese in cheesecake?
Cheesecake is made with soft, fresh cheese as a primary ingredient, such as cream cheese, mascarpone, cottage cheese, or ricotta.
Is cheesecake healthy?
Despite cheesecake being rich in protein and calcium, it is high in fat and sugar, so it carries a high-calorie intake. So cheesecake is a food that should really be enjoyed in moderation.
Can you use cottage cheese in cheesecake?
You can make cheesecake with a healthier alternative to cream cheese – cottage cheese, which is high in protein, calcium, and selenium and low in fat and carbs.
Is cottage cheese cheesecake healthier than regular cheesecake?
While cottage and cream cheese are rich in vitamins, cottage cheese is packed with more protein, fewer calories, and less fat and carb content than cream cheese. So it seems that cottage cheesecake is a healthier winner than its regular counterpart.
Where to buy cottage cheese?
You can buy fresh cottage cheese in a dairy department or a specialty cheese or deli area in a grocery store. Look for it in a farmer’s market along with farmer’s cheese, which is an excellent alternative to cottage cheese.
Need to adjust your baking pan size?
No worries! This simple cake pan converter is here to help. Now you can easily adjust any size of pan to fit your needs.
Almonds or Cashewnuts Cream Cheese
If you’re a vegan who’s looking to make a cheesecake, or if you’re just trying to avoid dairy products, here are some tips for creating a creamy, dreamy cheesecake that doesn’t contain any cream cheese.
- Soak the nuts: Soak your cashews (or almonds) in water overnight. This will help them blend up smoother.
- Blend the nuts: Once they have soaked overnight, drain them and add them to a food processor along with other ingredients until they are smooth.
This will give you a great base for your cheesecake! In fact, this is your homemade vegan cream cheese commonly known as cashew cheese.
1 cup of packed cashew nuts would be sufficient to replace 1 cup of cream cheese.
The only drawback is that you cannot use this to make baked cheesecakes. This forms the best base only for No Bake Cheesecakes and also a best dairy-free substitute.
This 7 ingredient Vegan Cheesecake recipe would blow your mind.
Homemade Cream Cheese
When that sudden craving for cheesecake kicks in and you do not have cream cheese at home, then making your own cream cheese is your best bet.
There are plenty of reasons why you might want to make your own cream cheese. It’s easy, it’s cheap, and it can be made in so many different flavours.
I love it because we know exactly what’s in it, and you can even make it yourself at home!
Let me walk you through step-by-step instructions on how to make cream cheese using nothing but milk and lemon juice or vinegar.
How to make Cream Cheese at home:
- 1 litre full-fat Milk
- 2-3 tbsp Vinegar/Lemon Juice
- flavouring agent of choice.
Bring the milk to a rolling boil over medium heat. Switch off the heat and let it cool down a bit say around 3 mins.
Then start adding 1 tsp of vinegar a little at a time until the milk is curdled completely and you are left with green coloured liquid (whey)
Pass the mixture through a muslin cloth to separate the cheese. I can hear you yes the process till now is just the same as making paneer at home.
Hang the mixture for about 30 mins so that all the whey is drained out. ( The process till now is similar to making paneer for Rasmalai).
Then pulse the paneer in a food processor until creamy. Add a pinch of salt to flavour it. And this is also the stage to mix in flavours of choice if you like.
How simple was that!!
You can use this mixture to make your cheesecake.
More recipes you will love!
Description
Are you looking for a delicious and guilt-free dessert option that won’t throw off your weight loss goals? Look no further than this WW crustless vanilla cheesecake recipe with cottage cheese!
- Cooking Spray – 4 Sprays
- Fat Free Cottage Cheese –
- Monkfruit Sweetener –
- Plain Fat Free Greek Yogurt –
- Vanilla Extract – 1 ½ Tablespoons
- Eggs – 3 Large Eggs
- Fresh Raspberries –
- Prep – Preheat your oven to 350 degrees F – Coat an 8 Inch Springform Pan with cooking spray – wrap the outside of the pan with foil.
- Blend – In a food processor, blend your cottage cheese until smooth. Add in your Monkfruit sweetener, Greek yogurt and vanilla extract. Continue blending until well combined then add in your eggs; process until smooth.
- Pour – Pour your batter into your Springform pan. Bake until the cheese is golden around the edges about 1 hour and 5-15 minutes. When baking is complete remove from oven and let cool to room temperature.
- Set – Cover the top loosely with foil and refrigerate for 3-4 hours until chilled and set. Remove from refrigerator and take off the aluminum foil and open the latch on your Springform pan and lift up gently to remove.
- Serve – Serve with fresh raspberries and decorate as desired. Cut into 8 slices. Serving size is one slice. Enjoy!!!
Notes
- Use egg whites instead of whole eggs to reduce the amount of cholesterol in the cheesecake.
- Add fresh fruit like berries or sliced bananas to the top of the cheesecake instead of using sugary fruit toppings.
- Use a non-stick baking spray or parchment paper to reduce the amount of added fat from greasing the baking dish.
- Use a small baking dish or muffin tins to make individual cheesecakes instead of one large cheesecake to control portion sizes.
- Let the cheesecake cool completely before slicing to prevent it from crumbling and falling apart.
- Serve the cheesecake with a dollop of low-fat whipped cream or Greek yogurt instead of heavy cream.
- Enjoy a small slice of cheesecake as a treat, and balance it out with a healthy diet and exercise routine to maintain a healthy lifestyle.
Nutrition
- Serving Size:
- Calories:
- Sugar:
- Sodium:
- Fat:
- Carbohydrates:
- Protein:
- Cholesterol:
Vanilla Crustless Cheesecake
This post contains affiliate links for your convenience. See my full disclosure policy here.
Make sure you subscribe to my Youtube Channel so you don’t miss a video HERE❤️
How to make cottage cheese cheesecake
Preheat oven to 375 degrees F/190 degrees C. Place cottage cheese in a large fine-mesh sieve, stainer, or colander lined with a cheese or mesh cloth. Let the excess liquid drain.
Meanwhile, grease a 7-inch (18 cm) leakproof springform pan and line it with parchment paper on the bottom and sides.
To make a cookie crust, place crushed cookies with melted butter in a bowl and mix. With the flat bottom of a glass or the back of a tablespoon, press the crust into the bottom of a springform pan (photo 1). Set it aside.
To make the cottage cheesecake filling, transfer the drained cottage cheese to a large mixing bowl. Combine cottage cheese with sugar, sour cream, vanilla extract, and whole eggs with a hand whisk. Fold in almond flour and gently mix again (photo 2).
Pour the cottage cheese mixture into the prepared pan (photo 3) and bake cheesecake for 35-40 minutes (photo 4).
Take it from the oven and let it cool down (still in the pan) to room temperature for a couple of hours. Or chill the cheesecake in the refrigerator for 2-4 hours.
To make blackberry sauce, place blackberries with one tablespoon of water in a heavy-bottomed saucepan. Cover it with a lid, and cook over low-medium heat for about 7-8 minutes. Blackberries will fall apart and release juice.
In a small bowl, mix corn starch, sugar, and 1 tablespoon of water. Remove the cooked blackberries from the heat, and add the cornstarch mixture, stirring constantly.
Bring the saucepan to heat and cook, frequently stirring, on low for about 5 minutes until the sauce thickens. If it seems too thick, add 1-2 tablespoons of water, mix, and heat again. Pass the sauce through a fine-mesh sieve and discard the berries.
To serve, spoon the blackberry sauce over the individual slices and decorate with fresh berries.
Watch the Video on How to Make WW Crustless Vanilla Cheesecake
Recipe card
This cottage cheese cheesecake is a healthy twist on a classic cheesecake. Enjoy a delicious cookie crust with a silky, creamy cottage cheese filling and a luxurious blackberry sauce.
- Total Time: 1 hour (plus resting time)
- Yield:
- Category:
- Method:
- Cuisine:
For cookie crust:
- () crushed cookies/biscuits
- butter, melted
For cottage cheesecake filling:
- + 2 tablespoons () cottage cheese, drained
- + 2 ½ tablespoons () sour cream
- large eggs
- () granulated sugar
- vanilla extract
- () almond flour
For blackberry sauce (optional):
- () blackberry (plus a few for decoration)
- water
- granulated sugar
- cornstarch
-
Preheat oven to 375 degrees F/190 degrees C. Place cottage cheese in a large fine-mesh sieve, stainer, or colander lined with a cheese or mesh cloth. Let the excess liquid drain. Meanwhile, grease a 7-inch (18 cm) leakproof springform pan and line it with parchment paper on the bottom and sides.
-
To make a cookie crust, place crushed cookies with melted butter in a bowl and mix. With the flat bottom of a glass or the back of a tablespoon, press the crust into the bottom of the pan. Set it aside.
-
To make the cottage cheesecake filling, transfer the drained cottage cheese to a mixing bowl. Add sugar, sour cream, vanilla extract, and eggs, and mix with a hand whisk. Fold in almond flour and gently mix again.
-
Pour the mixture into the prepared pan and bake for 35-40 minutes. Take it from the oven and let it cool down to room temperature for a couple of hours. Or chill the cheesecake in the refrigerator for 2-4 hours.
-
To make blackberry sauce, place blackberries with 1 tablespoon of water in a heavy-bottomed saucepan. Cover it with a lid, and cook over low-medium heat for about 7-8 minutes. Blackberries will fall apart and release juice.
-
In a small bowl, mix cornstarch, sugar, and 1 tablespoon of water. Remove the cooked blackberries from the heat, and add the cornstarch mixture, stirring constantly.
-
Bring the saucepan to heat and cook, frequently stirring, on low for about 5 minutes until the sauce thickens. If it seems too thick, add 1-2 tablespoons of water, mix, and heat again. Pass the sauce through a fine-mesh sieve and discard the berries.
-
To serve, spoon the blackberry sauce over the individual slices and decorate with fresh blackberries.
Notes
- To recalculate ingredients for a springform pan of a specific size, please, use this simple cake pan converter.
- Use a food processor or a blender to mix the cheesecake ingredients from start to finish if preferred.
- To sieve cottage cheese manually, use the back of a tablespoon to pass cottage cheese through the fine mesh sieve. Working in small batches helps.
- Don’t overbake cheesecake: it is ready when it’s center still wobbly. It will firm up as it cools.
- Let it cool down before cutting it with a sharp knife.
- Store your cottage cheesecake refrigerated in an airtight container for up to 2-3 days.
Nutrition
- Serving Size:
- Calories:
- Sugar:
- Sodium:
- Fat:
- Saturated Fat:
- Carbohydrates:
- Fiber:
- Protein:
- Cholesterol:
Keywords: cottage cheese cheesecake, cottage cheesecake
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
Healthy Cheesecake Ingredients
Add right into whatever you’re using 2 large whole eggs, 100 grams of a vanilla Greek yogurt, 226 grams of cottage cheese, 1 teaspoon of vanilla extract, 28 grams of hemp seeds or hemp seed hearts, and 2 tablespoons of a sweetener.
Did you know that hemp seeds/hemp seed hearts are packed with 10 grams of protein per serving?
Blend or process those ingredients until smooth. This should only take a couple seconds, don’t over mix it!
Pour that mix on top of your crust and optionally cut in or top it with whatever you want like some cocoa powder and mini chocolate chips.
Put your cheesecake into the oven on 325F/162C for around 40-45 minutes.
You can easily check if if your cheesecake is done by doing the jiggle test. How do you do this? Easy!
Gently tap or move your pan while it’s in the oven (be careful) and if there’s a slight jiggle in the center without a ripple, it’s time to take it out!
If you don’t take it out in time you risk over baking it which will lead to it being a bit dry and possibly having cracks.
Other things that can lead to cracks in your healthy cheesecake?
- Over mixing it!
- Temperature changes by opening the door to check on it.
- Sticking to the edges (make sure to use non-stick cooking spray or parchment paper).
Take your healthy cheesecake with simple ingredients out of the oven once it passes the jiggle test and let it cool.
Wrap your cheesecake up and put it into the fridge for a few hours or preferably overnight.
Cheesecake FAQs
We’ve answered some of your key cheesecake questions!
How many calories are in cottage cheese?
There are 98 calories in 100 grams of cottage cheese.
How to store cheesecake?
It is best to keep the cheesecake in an airtight container inside the fridge for 3-4 days (if you can make it last that long!).
What to serve with cheesecake?
You can serve your cheesecake with more fresh fruit, or you could add low-fat whipped cream or natural yogurt.
Can I make cottage cheese cheesecake ahead?
You can make cheesecake ahead of time as long as it’s used within 48 hours to keep it at its freshest.
Is cheesecake healthier than cake?
Cheesecake certainly can be healthier than cake. Taste.com gives some reasons why in their article.
For this easy dessert, I chose lower amounts of sugar and a high-protein ingredient to make this a nice healthy cheesecake.
What can I replace sugar with in cheesecake?
To replace the sugar you could use a sugar-free alternative such as Xylitol or Stevia which is a plant-based alternative.
What sweets can I eat while trying to lose weight?
Within a calorie-controlled diet, you can eat most sweets while trying to lose weight. However, it is best to aim for around 200 calories for a dessert.
Staying within this guideline means you can still enjoy a sweet treat but that will also help you stay on track with your weight loss.
Mascarpone Cheese
Mascarpone is a soft, buttery Italian cheese that’s perfect for use in place of cream cheese in cheesecake recipes. This fresh-tasting alternative has a rich and creamy texture that blends well with other ingredients, making it an ideal substitute for cream cheese in cheesecake recipes.
You can find mascarpone at most grocery stores or specialty markets. It comes in small tubs containing about 8 ounces (227 grams) each and can be stored in the refrigerator for up to two weeks after opening.
This mascarpone cheesecake is the recipe you need to check out now.
Tofu
It’s no secret that tofu is a good substitute for a variety of foods. In this case, we’re talking about cream cheese.
You can use tofu as a substitute for cream cheese in cheesecakes to create a vegan-friendly dessert.
The only drawback is that Cream cheese adds body, which tofu does not have, but it does absorb water quite well. To compensate for this, you should add extra flour or cornstarch when using tofu instead of cream cheese in your recipe.
Tofu also has a mild flavor and for the missing tangy element, you would definitely need a little lemon juice.
Silken Tofu has that soft texture similar to cream cheese, lemon adds the tangy element and cornstarch gives body making this deadly combination of the trio – silken tofu, lemon juice and cornstarch a great substitute for cream cheese in cheesecake.
This recipe exactly uses the above-said formula.
Ingredients
Cookies: Use digestive biscuits, graham crackers, or gluten-free alternatives. Crush them with your hands, use a food processor, or place cookies in a plastic bag and crush them with a rolling pin.
For an easy cheesecake base, try using store-bought regular graham cracker crumbs. Or turn those biscuit scraps from Medovik Tort into a delicious cookie crust.
Butter: The recipe calls for unsalted butter, melted and cooled to room temperature.
Cottage cheese is the key ingredient. For the best results, choose full-fat cottage cheese, but you can replace it with low-fat or fat-free options.
Sour cream: To make your cheesecake creamy, opt for full-fat sour cream, although a healthier low-fat alternative will also work.
Almond flour: use almond flour (not almond meal) or replace it with hazelnut meal.
Eggs: Use large eggs at room temperature. Take them to the counter about 30 minutes before you start.
Sugar: The recipe calls for granulated or caster sugar.
Vanilla extract: Choose the most flavorful Madagascar Bourbon pure vanilla extract or replace it with an alcohol-free vanilla flavor.
Blackberry: Use fresh or frozen blackberries to make the berry sauce. Let the frozen berries defrost, collecting the juice. You can replace blackberries with raspberries if desired.
Cornstarch is used as a thicker to make the blackberry sauce.
More Recipes Like This
If you like this recipe I’m sure you’re going to love these too:
Cottage Cheese Cheesecake
Now you really can have your cake and eat it with this healthy high protein cheesecake. Low on sugar but not low on yum!
- low sugar granola or muesli (alternatively sweet, low-fat biscuits like Graham crackers)
- low fat cottage cheese (or use regular cottage cheese if you’d prefer)
- (medium or large)
- (or ½ vanilla bean)
- raspberries or blueberries
Preheat the oven to 200 C, 390 F.
Process or grin the granola (or biscuits if using) roughly. Place it on a baking pan.
1 ½ cups low sugar granola or muesli
Melt the butter and drizzle over the granola. Mix until incorporated.
3 tbsp butter
Press the granola mix into the base of a circular 26cm baking tin (or rectangle 20cm x 28cm) with your hands until you have an even layer.
Put the pan into the oven for about 6-8 minutes, until lightly golden brown. Then take it immediately out of the oven.
Meanwhile, blend the cottage cheese, eggs, cornstarch, cream, sugar, lemon zest, vanilla extract and salt until completely homogenous, shiny and creamy.
3 cups low fat cottage cheese, 2 tbsp cornstarch, ⅓ cup cream, 4 tbsp sugar, ¼ tsp salt, 1 tsp vanilla extract
Pour batter over the cookie base and scatter the berries on top.
½ cup raspberries or blueberries
Bake for 30 minutes until most of the cheesecake is solid and the center still has a bit of a jiggle when moved and the edges have some browning.
Take out of the oven and rest for at least 2 hours in the fridge.
Cottage Cheese Cheesecake
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
This is no average cheesecake recipe and it has quickly become one of my favorite desserts.
It has that amazing cheesecake flavor but doesn’t interrupt my healthy eating plan. I can still get the best results from my healthy diet (that’s as long as I don’t accidentally eat the entire thing!).
There is also a weekly high-protein meal plan available to help you gain muscle and tone up.
Dave
I’m not a foodie, although I do love eating. I believe food should serve us and our goals, not hinder. Taking control and responsibility for what I eat is important to me.
Abril
Creator and photographer of this wonderful recipe!
I am a recipe developer and food photographer from Quito, Ecuador. I work with websites and blogs from around the world developing recipes and photographing them. I also work with online and print magazines writing about food. I dedicate my work in the kitchen and through the lens to explore food from different backgrounds, origins and diets. I would describe my style as “comfort food with a twist”. My goal is to create recipes that are homely, yet attractive, delicious and have something different and exiting to them.
Recipe FAQ’s
What does whipped cottage cheese taste like?
Whipped cottage cheese has a light and creamy texture, similar to whipped cream cheese, but with a tangy and slightly salty flavor. It has a fresh and milky taste with a subtle hint of acidity, which makes it a perfect ingredient for cheesecake.
When whipped, cottage cheese becomes smooth and light, making it a great substitute for cream cheese in cheesecake recipes. It adds a delicious tanginess to the filling while keeping the texture light and fluffy. Additionally, it has a lower fat content than cream cheese, making it a healthier option for those watching their calorie intake.
Is cottage cheese good for losing belly-fat?
Cottage cheese is relatively low in calories and fat, but high in calcium. Calcium is important for bone health, but it may also play a role in weight loss.
Some research suggests that calcium can help to reduce body fat, particularly in the abdominal area.
Overall, incorporating cottage cheese into your diet as a source of protein and calcium can be beneficial for weight loss, including reducing belly fat.
However, it’s important to remember that weight loss also requires a balanced and varied diet, regular exercise, and a healthy lifestyle.
What is the best way to store cheesecake?
The ideal way to store cheesecake is to wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator. The cheesecake should be stored in an airtight container to prevent it from drying out or absorbing odors from other foods in the fridge.
If you need to store cheesecake for a longer period, it can be frozen. To do this, wrap the cheesecake in several layers of plastic wrap or aluminum foil to prevent freezer burn, and place it in a freezer-safe container. Cheesecake can be frozen for up to 2-3 months.
When ready to serve the cheesecake, it’s best to remove it from the fridge or freezer and let it come to room temperature for 30 minutes to an hour before serving. This allows the cheesecake to soften slightly and makes it easier to slice.
Ingredients and Substitutions for Crustless Cottage Cheese Cheesecake
Cottage Cheese – I used a Fat Free Cottage Cheese for this recipe. If you can’t find Fat Free you can use a Low Fat Cottage Cheese.
Greek Yogurt – Any fat free plain Greek yogurt works well for this recipe.
Monkfruit Sweetener – LAKANTO Maple Flavored Syrup is the zero point sweetener for this recipe. If you are not a fan of Monkfruit sweetener as it does contain erythritol you can do an even swap with Maple Syrup or Agave.
Easy Cheesecake Crust
To make an easy crust all you need to do is to take out a bowl and add into it 45 grams of graham cracker crumbs and 28 grams of melted butter.
Mix those around until all of your crumbs have met the butter.
Next, take out a pan or dish for your healthy cheesecake recipe. I like using the same 6’’ round pan that I’ve been using for over a decade for all of my past cheesecake recipes, I’ll make sure to put a link to them below.
Before adding in your crust you’ll want to either add in some parchment paper or coat your pan with non-stick cooking spray so that nothing sticks!
Pour your crust mix in and do your best to press it in with your hands so that it’s compacted and level.
Put your crust into the oven on 375F/190C for around 10-12 minutes or until the edges start to turn golden brown.
With your crust off to the side, take out either a blender or food processor.
Greek Yogurt
If you’re looking for a healthier substitute for cream cheese in cheesecake, greek yogurt is the best choice.
Greek yogurt has a thicker and more smooth texture than plain yogurt and a sour taste. It also has more protein and less fat, which makes it a good choice if you are trying to cut down on your fat intake.
It will also be easier to find since it is available at most grocery stores.
This recipe is exactly what you are looking for!! In fact, it is made using Hung Curd.
So if you do not have access to greek yogurt you can also use hung curd here.