Healthy Cheesecake with Cottage Cheese
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Published Nov 13, 2024, Updated Dec 18, 2024
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This healthy cheesecake is made with cottage cheese and Greek yogurt and naturally sweetened with maple syrup. It’s easy to make, packed with protein and so smooth and creamy. No one will believe it’s made healthier!
Cheesecake has always been one of my favorite indulgences, and I’ve loved finding ways to make classic desserts a little healthier, like with my healthy pumpkin pie. So, of course, I had to try my hand at a lightened-up healthy cheesecake.
The result is a creamy, dreamy cheesecake that’s just as satisfying as the traditional version but with a more wholesome twist. It’s quickly become a family favorite around here, and I can’t wait for you to try it!
Table of Contents
Why You’ll Love This Recipe
- Creamy and delicious: Made with simple ingredients that give you that rich, velvety texture without feeling overly heavy.
- Naturally sweetened: Maple syrup takes the place of refined sugar, adding a subtle sweetness that lets the tangy creaminess shine.
- Protein-packed: Thanks to the cottage cheese and Greek yogurt, this dessert has more protein than most cheesecakes, making it a little more filling.
- Perfect for any occasion: Whether you’re hosting or just want a treat on hand, this cheesecake is a crowd-pleaser!
Ingredients Needed
- graham cracker crumbs – you’ll need about 12 sheets of graham crackers, crushed into fine crumbs, for that classic cheesecake crust.
- maple syrup – my favorite natural sweetener that will be used to sweeten the crust, and filling, naturally without refined sugar.
- salted butter – binds the graham cracker crumbs together and adds richness to the crust.
- cottage cheese – brings creaminess and a protein boost to the filling. Full-fat is best here for a smooth texture.
- greek yogurt – instead of sour cream, I used greek yogurt here for a little tang, added protein, and a lighter touch. Full-fat Greek yogurt works wonders to keep that creamy consistency.
- cream cheese – you can’t have cheesecake without cream cheese! This is where that rich, classic cheesecake flavor comes in. Be sure it’s at room temperature so it blends perfectly smooth.
- eggs – binds the filling and provides structure.
- vanilla extract – a flavor enhancer to complement the creamy filling.
- all-purpose flour – helps thicken the filling slightly.
- lemon juice – a touch of acidity that balances out the sweetness in the cheesecake.
Substitutions
- Gluten-free: To make this cheesecake gluten-free, use gluten-free graham crackers for the crust, and swap the all-purpose flour with a gluten-free 1:1 flour blend.
- Butter: You can swap the butter with coconut oil for a dairy-free version. Just make sure the coconut oil is solid at room temperature to get that same crust texture.
- Sweetener: Maple syrup works well here, but if you prefer, honey or agave will bring a similar sweetness and flavor.
- Vegan version: If you’re interested in a vegan cheesecake, check out my vegan blueberry cheesecake bars for a tasty, plant-based option!
How to Make Healthy Cheesecake
Step 1: Add graham cracker crumbs to a bowl along with the maple syrup and butter. Stir to combine.
Step 2: Add crust mixture to a springform pan and press it down to form the crust. Bake for 15 minutes. Remove from the oven and let cool while you make your filling.
Step 3: While crust is cooling, make filling by adding all your ingredients to the bowl of a food processor. Blend until smooth and combined.
Step 4: Pour the filling into the springform pan on top of the crust.
Step 5: Place springform pan in the oven on the middle rack with a baking sheet on the bottom rack. Pour boiling water onto the baking sheet about 1” high.
Step 6: Bake cheesecake for 50-60 minutes or until the edges are slightly golden, but the center is still slightly jiggly. It’ll continue to set as it cools.
Brittany’s Tips!
- Bring everything to room temp: This is a game-changer! Let the cream cheese, cottage cheese, yogurt and eggs sit out for a bit before blending. It’ll make the filling extra smooth without those pesky lumps.
- Don’t skip the steam bath: To ensure your cheesecake has a perfectly smooth top I highly recommend the steam bath! I know it might be an annoying step, but it helps prevent cracks on the top of your cheesecake!
- Watch cook time: The cook time is going to be dependent on your oven, so be sure to keep an eye on the cheesecake around the 45-50 minute mark so it doesn’t overcook! You want your edges to be golden, but the center to still be jiggly.
- Let it cool fully: Let your cheesecake cool fully before refrigerating it, about 4 hours. If you place it in the fridge too soon the change in temperature could cause the cheesecake to crack.
How to Store
In the fridge: Once fully cooled, store your cheesecake in the refrigerator, covered with plastic wrap or foil, for up to 5 days. It tastes even better the next day!
In the freezer: For longer storage, freeze individual slices by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. Cheesecake will stay fresh in the freezer for up to 3 months. To enjoy, just thaw in the fridge overnight.
Frequently Asked Questions
The water bath (or steam bath with a pan of hot water) helps prevent cracks, but it’s not essential. If you don’t mind a few cracks, you can skip it.
Absolutely! If you want to switch it up, try using an almond flour crust or even an oat crust if you prefer gluten-free options.
Using room temperature ingredients, not overmixing, and baking with a steam bath are all helpful. Letting the cheesecake cool gradually is also key to preventing cracks.
More Healthy Desserts
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Healthy Cheesecake with Cottage Cheese
Ingredients
Crust
- 1 ½ cups graham cracker crumbs, 12 sheets
- 2 Tablespoons maple syrup
- ¼ cup salted butter, melted
Filling
- 2 cups full fat cottage cheese, 1 16 oz container, at room temperature
- 1 cup full fat greek yogurt, at room temperature
- 8 oz cream cheese, at room temperature
- 3 large eggs, at room temperature
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- 3 Tablespoons all-purpose flour
- 2 teaspoons lemon juice
Instructions
- Preheat oven to 325 F.
- If you haven’t already add graham crackers to the bowl of a food processor and process on high until they turn into crumbs. Alternatively, you can crush the graham crackers in a large zip-loc bag.
- Add graham cracker crumbs to a large bowl along with the maple syrup and butter. Stir to combine.
- Add crust mixture to a 9” springform pan and press it down to form the crust. Bake for 15 minutes. Remove from the oven and let cool while you make your filling.
- While crust is cooling, make filling by adding all your ingredients to the bowl of a food processor. Blend until smooth and combined.
- Pour the filling into the springform pan on top of the crust.
- Place springform pan in the oven on the middle rack with a baking sheet on the bottom rack. Pour boiling water onto the baking sheet about 1” high. This will create your steam bath to help prevent your cheesecake from cracking!
- Bake cheesecake for 50-60 minutes or until the edges are slightly golden, but the center is still slightly jiggly. It’ll continue to set as it cools. Cook time is going to be dependent on your oven, so be sure to keep an eye on it around the 45-50 minute mark so it doesn’t overcook!
- Let cheesecake cool fully before refrigerating, about 4 hours.
Notes
- Storage: Once fully cooled, store your cheesecake in the fridge, covered with plastic wrap or foil, for up to 5 days. For longer storage, wrap individual slices in plastic and freeze in a container for up to 3 months; just thaw overnight in the fridge.
- Substitutions: Looking for a dairy-free version? Try my vegan blueberry cheesecake bars for a plant-based cheesecake recipe!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious and so easy to make. My family doesn’t love yogurt or cottage cheese and they had no idea. I made a strawberry compote and topped with coco whip!
Oh yay! This makes me so happy to hear. So glad this recipe was a hit. Thanks for making it and for coming back to leave a review. I so appreciate it!