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
What We Used
- Oven
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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
29 Comments
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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
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!
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!
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.