Cottage Cheese Cheesecake (High Protein and Healthy)
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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.
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.
To make this high-protein cheesecake I chose to add cottage cheese to the mixture (we love cottage cheese recipes here at Hurry The Food Up!). It’s low fat and high in protein so it’s the best way to keep this dessert on the healthy side (for more high protein sweet treats, these high-protein cookies are just what you need!).
For the rest of the mixture, you’ll find more classic cheesecake ingredients such as cream, sugar, eggs, and cornstarch.
For more flavor I added both vanilla extract and the zest of a lemon. They may be only two simple ingredients but they really boost that flavor meter!
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!
How many calories are in a healthy cheesecake?
There are a sensible 205 calories in this healthier cheesecake.
It also has 12 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.
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.
For more recipe inspiration here is a FREE 7-Day Weight Loss Meal Plan loaded with more healthy recipes.
Subscribe to get our FREE 7-Day Vegetarian High Protein Meal Plan for Weight Loss
How to make cottage cheese cheesecake?
Time needed: 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!
We’ve answered some of your key cheesecake questions!
There are 98 calories in 100 grams of cottage cheese.
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!).
You can serve your cheesecake with more fresh fruit, or you could add low-fat whipped cream or natural yogurt.
You can make cheesecake ahead of time as long as it’s used within 48 hours to keep it at its freshest.
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.
To replace the sugar you could use a sugar-free alternative such as Xylitol or Stevia which is a plant-based alternative.
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.
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.
More Recipes Like This
If you like this recipe I’m sure you’re going to love these too:
- Baking dish (26cm)
- 1 ½ cups low sugar granola or muesli (alternatively sweet, low-fat biscuits like Graham crackers)
- 3 tbsp butter
- 3 cups low fat cottage cheese (or use regular cottage cheese if you'd prefer)
- 3 eggs (medium or large)
- 2 tbsp cornstarch
- ⅓ cup cream
- 4 tbsp sugar
- ¼ tsp salt
- 1 lemon (zested)
- 1 tsp vanilla extract (or ½ vanilla bean)
- ½ cup 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, 3 eggs, 2 tbsp cornstarch, ⅓ cup cream, 4 tbsp sugar, ¼ tsp salt, 1 lemon, 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.
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!).
If you’re looking for more information take a look at this article about how a vegetarian diet can help you lose weight.
There is also a weekly high-protein meal plan available to help you gain muscle and tone up.
I have not made this cheese cake yet. I always use quark, coming from Germany, but its a real challenge as the cake can drop easily. My question ♀️ is, what size of pan do you use? I read thru your article but didn’t see it (maybe I missed it).
Hi Grace! Ooh quark is a great idea, too. I’m also in Germany 🙂
I just checked – ideal is about 20cm x 28cm. I also tried it in a circular 26cm pan and that was fine too. Basically, as long as you can cover the bottom of the tin with the granola/biscuit base, you’re sorted! Enjoy 🙂
I liked it! Came out just like the photo 🙂
Woop! Impressive stuff, glad to hear it, Louisa!
What is the replacement for egg in this recipe
Hi Neha! Tricky to replace eggs in this one. You could try a flax or chia egg, but I haven’t tried those myself yet, so not sure how they would work out!