We’re back! Yes, it’s still 2020 and no, I’m not retiring. Gearing up for 2021 (which is going to be the best year ever as we all deserve it!) I’m gonna start by throwing a quick little healthy Cottage Cheese Cheesecake your way!
This cheesecake is simple, made to be a single serving, cheap, and super easy to make.
Cottage Cheese Cheesecake
All you need for the cheesecake mix is a food processor or blender. No mixing bowls means less time cleaning up and could all use some more time…I think.
Add into your processor or blender 1 large whole egg, 1/2 cup of cottage cheese, 1/2 teaspoon of vanilla extract, 1 tablespoon of your favorite sweetener, 1 scoop of your favorite flavor protein powder, and 1 tablespoon of a complimenting flavor Greek yogurt.
Process all of those together until smooth.
You could now mix in nuts, chocolate chips, or anything else you want but I’m opting out of that today.
You now have a couple options here for your cottage cheese cheesecake. Ready? No crust and less carbs or crust and more carbs, simple!
Cottage Cheese Cheesecake Crust
For a crust all you have to do is mix together some graham cracker crumbs and a little butter. Press those into the bottom of your dish or pan and bake it on 375/190C for 5-7 minutes or until it looks golden brown.
Yes, just regular graham cracker crumbs and some butter. These single serving cheesecakes are small enough that you’re really not adding that many calories to the recipe by using a crust.
Remember, everything in moderation.
Whether you’re using a crust or not, follow by pouring your mix into a pan or something oven safe that’s the size you want, and baking it on 325F/162C for around 20-25 minutes.
Depending on how small or big your pan is, it could take more or less time.
Take it out, let it sit, and put your cottage cheese cheesecake in the fridge for a few hours. That’s it, you’re done!
You can double or triple this recipe to make a few servings at a time and switch up the variation by using different flavor powders and yogurt.
Another tip I’ll throw at you here is that you can top this with things like sugar free pudding or jello, pumpkin, healthier pie fillings or make your own with fresh fruit, protein frostings to add more protein to the recipe, nut butters, whipped cream, and much more.
Think outside the box and this recipe will never get old.
Want an even quicker cheesecake? Try our Microwave Protein Cheesecake next!
Easy Cottage Cheese Cheesecake
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Ingredients
Crust
- 15 g Graham Cracker - Crumbs Your Choice
- ½ Tablespoon Butter - Your Choice
Cheesecake
- 1 Large Whole Egg
- ½ Cup Cottage Cheese - Use Reduced or Full Fat if you want
- ½ Teaspoon Vanilla Extract
- 1 Tablespoon Sweetener - Your Choice
- 1 Scoop Protein Powder - Your Choice
- 1 Tablespoon Greek Yogurt - Complimenting Flavor
Instructions
Crust
- Mix together your Graham Cracker crumbs and Butter.
- Press it into your Cheesecake dish or pan.
- Bake on 375F/192C for around 5-7 minutes.
Cheesecake
- Add all of your ingredients for the Cheesecake into a food processor or blender.
- Process or blend everything together until smooth.
- Pour your mix into your Cheesecake dish or pan.
- Bake on 325F/162C for around 20-25 minutes.
- Let it cool, wrap it up, and put it into the fridge for a few hours.
Video
Notes
- Calories: 115
- Fat: 7g
- Saturated Fat: 4g
- Sodium: 140mg
- Carbs: 12g
- Fiber: 0g
- Sugar: 2.5g
- Protein: 1g
Nutrition
114 Comments
Leave a Comment
Hi,
Could I use Whey Protein isolate instead of the protein powder? Thank you.
Yes, I typically use whey for everything!
Love this! I have made it at least 4 times! I made a chocolate salted caramel this time. Using salted caramel Greek yogurt, vanilla and chocolate protein powder, Lily’s chocolate salted caramel chips and Smuckers sugar free caramel syrup. Yummy!!
That sounds amazing!!!
Do you know how long this is good in the fridge
I’ve gone up to 5 days.
Delicious! The last time I made this I used a new whey protein powder instead of the vegan one and it was soooo much better. They did fall a bit after cooling and I had to bake longer, but the taste was wonderful! I threw in a few spoons of organic blueberries and look forward to other variations moving forward! I also make it without the crust right in the ramekin for a high protein low sugar breakfast. Sure beats eating cottage cheese as is!
Just made it today. It came out fantastic! I doubled up on ingredients and made a different keto biscuit base from desiccated coconut, almond flour, erythritol sweetener and butter. For the cheesecake I used vanilla protein powder and plain greek style yoghurt. Cottage cheese I used was full fat and quite solid as opposed to runny. My partner loves a plain vanilla cheesecake but being on Keto he is super careful what he eats so I thought I’ll make him a treat he so wanted the previous night. And he loved it! Personally I don’t like creamy cheesecakes made of cream but I Love Cottage cheese so this one was just perfect for me! Drizzled some no sugar jam for a bit of tartnes and put around some fresh blueberries and strawberries and that was pudding fit for the restaurant 😎😁
Will have to try with chocolate protein powder and some coco the next time as I love chocolate cakes and puds!
Not so guilty desert that tastes this good is pretty hard to find, so Thank You for the recipe! 🙏❤️
Thanks for the amazing comment Iveta!
This was delicious!! Honestly, I’m shocked by how great it turned out (no offense meant! :D)
I was hesitant, as I’ve made lots of ‘healthy treats’ that also taste ‘healthy’…
This was a winner by a landslide! I made a double batch and it fit a 7×5 pyrex baking dish. So just be aware the recipe is for 1-2 servings (vs an entire cheesecake). I cooked my Dble batch for 25min cause I didn’t want to overcook it. It was slightly underdone in the middle but uh… still delicious. I may have forgotten to test it w/a toothpick so… do that! Am happy to have this be a new weekly staple.
Can I make it without eggs? Any substitutes for egg like banana would work?
I haven’t tried this myself but you could give unsweetened apple sauce a go.
Gelatin might work. Need to prepare it with liquid before pouring into the cheesecake. You might not need to bake it if you don’t use the eggs. Sorry I can’t give you measurements about how much to use.
If you want to substitute egg. 1tsp of Flax seed with 1tsp water works well as a binding agent
I added a few drops of lemon to add more tartness but was wonderfully surprised…. my mom who is super picky, loved it!!
I didn’t change anything in the recipe but was skeptical because I don’t usually like most recipes using cottage cheese and I’m not a big cheesecake fan. But this one- this is getting printed out and made again. It was a nice surprise!
Sounds delicious. I’ll try it.
What serving size should I use if I want to pour it inside a 9 inch graham cracker crust.
I’m guessing four. But what would you advise? Thanks.
I’d start with 3x and go from there (you can always add more). Hope you like it!
This looks so good! What a great combination of flavors!
Making this as we speak! I have a bakery where I bake for those with dietary restrictions so I stumbled upon this recipe in hopes of turning it into a dairy free and gluten free cheesecake for my clients. I tripled the recipe so I hope it turns out! I swapped the regular cottage cheese for dairy free cottage cheese and swapped out the protein powder for coconut powder to avoid dairy and/or nut allergies and swapped out the greek yogurt for coconut milk yogurt. Fingers crossed but so far so good. It looks like it is setting up beautifully! Thank you!
I used honey as my sweetener and unflavored protein powder and plain Greek yogurt. It’s pretty good. I may have put a hair more honey in it. Also I cooked it over 25 minutes because the middle looked jiggly and not ready, but I actually over cooked it. The outside is a bit chewy, the center is perfect though. I’ll make again
This is one of my favorite recipes ever! I’ve made this at least 8 times now with different flavor variations. It’s the perfect dessert or snack (or even breakfast, with lots of berries). I have also made it with two eggs instead of one, with great success (just makes it fluffier).
I haven’t attempted the crust, but I bet it’s great.
Matcha – added matcha powder to taste and used vanilla protein powder. I suggest adding a little extra sweetener to offset the bitterness.
Pumpkin spice – pumpkin protein powder, pumpkin puree, and pumpkin pie spice.
Chocolate brownie marble – used vanilla extract and protein powder. For half the batter, I added a small amount of cake batter extract and cocoa powder. Then I swirled the vanilla and chocolate batters together. It came out amazingly!
Birthday cake – vanilla protein, cake batter extract, and sprinkles.
Such awesome feedback Amber!!! Thank you. The matcha is right up my alley!
How do you successfully remove the cake from the ramekin? Do you grease the ramekin before adding the filling? thanks.
That or parchment paper (my preference)!
I also have 6 inch cake pans, would that also be an option?
This would be your best bet and I’d double the recipe.
Hi! I would really love to make this but I don’t have a ramekin the same size you use. I do have 3 different size spring form pans, probably 8, 10 & 12 inches. Can that be used & if so how much would I scale up the recipe for any of the sizes? Thanks!
I’m unsure how much you’d need to scale up (at least 2x?). My best suggestion would be to add the mix in and if you need more, make more.
Can you omit the protein powder?
I can’t confidently say so. If you try it, please let me know!
How much is a scoop of protein powder? Scoops that come with the powders vary in size. I used a scoop, 35g, and the mixture was real thick. How many grams is a scoop of protein powder for this recipe? Thank you, Anna
Hi Anna! You can always click “Metric” within the recipe card to see the exact weight of all of the ingredients used. Almost always my scoops are 30g for reference. Hope this helps!
Excellent recipe with great adaptability. I tripled the recipe, used egg whites and whole eggs, and upped the yogurt to 2 ounces from 1tbsp. Turned out great. My protein powder was a coffee flavored beef protein, and was fabulous. Thank you for the recipe.
Trying for the first time now, but great idea with the coffee flavor! Definitely doing that next time!
I doubled the recipe and cooked it for 25 minutes. The texture was a bit dry and crumbly. Could I have over cooked it?
Yes, I’d pull it a bit earlier next time.
Hi do not have any yogurt on hand, can you provide a substitute?
Can you eliminate the yogurt?
You could try however I can’t say that I’ve done it.
Can you freeze these? Will it alter the flavor or texture? I’m hoping to make a week’s work at a time
As long as you wrap them good you should have no problem freezing them.
I just made it without protein powder. I didn’t want to add chocolate powder which I had at home, as I really wanted to look as cheesecake. Instead I did add one spoon of sour cream and the cheesecake turned very nice.
Now is in the fridge. I am going to put fresh passion fruit juice, blueberry and strawberry on the top before serving. Thank you. It’s good recipe.
Hey Derek, can I substitute the serving of cottage cheese with the same amount of Greek yogurt instead? Also do you have other “personal” single servings cheesecake like the one above or a protein brownie volume (1 big serving, not batch) recipes that can be eaten for breakfast? Thanks
I can’t say I’ve tried this but we do have a new “Greek Yogurt Cake” recipe you could check out!
Could I use slim fast milkshake instead of protein powder? I’m guessing it’s kind of the same thing but unsure
The powder? Sure!
Hi Derek, could you provide the nutritional information for the cheesecake the same way you have it listed for the crust. I’m really looking for the carbohydrates to make it Diabetic friendly.
I can tell you they smell amazing, and letting them cool is harder than it sounds.
Hi Jenn! The listed calories and macros (291) are for the cheesecake portion, the curst is separate. Hope this helps!
Hi hi! Silly question: Are the macros for the whole cheesecake or a slice?
Whole cheesecake!
W0w! Hands down best protein hack I’ve ever come across. Thank you!
You’re welcome Pat!
I distributed the recipe (didn’t make the crust) in 6 small silicone cups, baked them in the air fryer for 8 minutes at 180 and they were delicious!! Had a fabulous basque cheesecake-esque top!!!
I added fresh blueberries to mine it was delicious!! Everyone loved it couldn’t believe it was made with cottage cheese!!
Ohhh, I’m glad you shared you used both cottage cheese AND blueberries. Will definitely try it today. Thanks
Ate the whole cake in two days Best diet cheesecake EVER
DO NOT PUT IN A 8oz RAMEKIN…. Lol mine overflowed. Otherwise pretty good!
Lol, I’m sorry that happened but glad you liked it!
Good Morning, What size pan did you use?
16-18 Ounce Ramekin
What size ramekin do you need?
16-18 Ounces!
I have chocolate protein powder. I bet using that and a little extra cocoa powder would be a great cheesecake. Have you done this version? Just curious.
Hi Nicholas. Yes, it’s delicious!!!
This is divine. Just making sure the calories for cheesecake needs to be added to calories for crust to make it about 410 calories.
Is this recipe a single serving or will it serve more than one person?
I eat it as a single serving but this is completely dependent on your appetite.
How many calories is this? It says calories per small crust. What does that mean?
Cheesecake: 291 Calories / Crust: 115 Calories. Separated for those that might not want a crust. Hope this helps Mia!
I made this in the ramakin and it was DELICIOUS!!! Thank you!
Have you ever made them in a muffin pan to make little ones for a party. I’m going to try it tomorrow with a blueberry compote on top. I’ll let you know how it goes.
I have. there’s actually something similar here. Let me know how you like them if you try them! Thanks Michele
I did and that they were great.
Can this be microwaved?
Hi Joan! Without a crust? Possibly. I do think the texture may change a bit.
Could I use gelatin in place of protein powder?
Not for the same macros/texture but let me know how it turns out if you try it!
Thank you so much for sharing your recipe. I have been eating this for a few months. Now my husband switched from his Cashew Cheesecake to this one (with Blueberries on top) and said this is his favorite dessert ever. Amazing. Thank you so much again for giving others so much enjoyment with your creativity.
Amazed by His grace,
Philis
Thanks for the awesome feedback Philis!!!
I tried another cottage cheesecake recipe first. It was OK but not that great. When I couldn’t find the first recipe I looked up this one thinking it was the same. It turned out A LOT better. It’s so similar to the first one I didn’t notice it was different until later. Just a few tweaks really made it come together. Thank you!!
Can this be made crustless? Gluten free.
Absolutely
Or use gluten free biscuits.
I make gf plain short bread and crumble it up.
What could I use instead of protein powder?
Great idea! As for subbing the protein powder in this one, I’m not sure.
We found delicious gluten free Graham cracker crumbs at Walmart and at whole foods and we make a crust using that.
Hi! Have you ever tried scaling this recipe up (doubling or tripling etc.) to make a full-size cheesecake? If so how do the cook times/ratios of ingredients change?
Unfortunately, no. It’s definitely possible, just make sure to keep an eye on it! You can scale the recipe within the recipe card.
Hi Derek, do I bake the graham crust first, then pour in the cheesecake mixture to bake till that part is done? Looking forward to trying this one!
Hi Jen! Yes, bake the crust first. I’ll put that above the cheesecake part in the recipe card. Hope you like it!
Can I omit the protein powder?
I do have a recipe without protein powder that may be better for you which can be found here: https://theproteinchef.co/healthy-cheesecake-with-simple-ingredients-recipe/
I just made this for dessert and it was AMAZING!! I had a tub of quark that i have been looking for ways to use, and tonight I tried it instead of the cottage cheese. Absolutely GORGEOUS!!!! I used vanilla almond skinny syrup instead of vanilla extract, and reduced the amount of protein powder (1.5 scoops of salted caramel for 2 portions), I used SKYR yoghurt instead of greek as I only had that on hand, added a pinch of konjac powder to thicken … I made enough for 2 portions but had to really stop myself from eating both. Thank you so much .. this is definitely a recipe I will be repeating again and again and again. I can’t believe how creamy it tastes and only comes to 240 calories per portion.. oh and I added a sprinkling of cinnamon, peanut butter powder and powdered erthritol when I was eating it to sweeten it a bit more .. divine. Thanks again! Am going to try out some of your other desserts next 🙂
Thanks for the awesome feedback Anita! I hope you like whatever you try next just as much!
What is a good size ramekin to use for this recipe.
16-18 Ounce Ramekin
Thank you so much for this recipe. I am amazed at how good it is. I have been eating some every day for the last couple weeks.
One of my favorites! Thank you
How much Graham crackers and butter? It doesn’t say.
It’s really your choice – I use around 1/2 serving (15g) Graham Cracker Crumbs and 1/2 Tablespoon Butter. Hope this helps!
Could you please tell me the gram cracker to butter ratio you used ?
Hi Robin! I added my suggestions to the recipe card. I usually shoot for 15g Graham Cracker Crumbs and 1/2 Tablespoon Butter. Hope this helps!
I’ve made this every night for the past week. So easy and good, will play around with toppings eventually. Hope to see you more in 2022. miss ur channel being active
I feel fat asf I just ate 2 of these and my body is trying to digest 86g of protein. Amazing recipe but I don’t even want to eat anything anymore for ever. Haven’t felt like this since I was last at a buffet. You’re the man Derek.
What size dish did you use for this?
16-18 Ounce Ramekin (I’ve since listed it in the recipe card).
How big was the baking pan you used ? 🙂 cheers!
Hi Lenka! 16-18 Ounce Ramekin (I’ve listed it in the recipe card now).
My husband and I made this for my birthday using the PEScience Vanilla powder and monkfruit sweetener. It was incredible and we made it the following evening as well! It will be a great dessert for us in the future.
What we learned:
1) A shallow dish is better.
2) Definitely allow time to cool, this will make sure it is more the cheesecake experience.
Happy belated birthday Chelsea!
Can I make this without yogurt?
Are you looking to substitute it?
I don’t have protein powder. Can I eliminate it.
Hi June! You can but the macros/flavor will change. If I were to omit the protein powder I’d use more sweetener/extract.
If you don’t have protein powder what do you do?