Healthy Cheesecake with Cottage Cheese

A slice of healthy cheesecake served on a white plate topped with fresh raspberries. A bite has been taken out of the slice.

5 from 1 vote

Healthy Cheesecake with Cottage Cheese

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!

Prep Time10

Cook Time1 5

Total Time1 15

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Author: Brittany Mullins

Equipment

food processor

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