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Cottage Cheese Cake is kind of like a traditional cheesecake, but it’s lighter and packed with protein.
Instead of cream cheese, Cottage Cheese Cake uses full-fat cottage cheese, which gives the cake a smooth, creamy texture without being super heavy.
It’s perfect for anyone who wants a healthier take on dessert but still loves a sweet bite.
This cottage cheese cheesecake recipe is one of my favorite things to make when I’m craving something special but don’t want a huge sugar rush.
It’s made with simple ingredients like eggs, milk, lemon juice, and a graham cracker crust.
You blend it all up in a food processor, pour it into a springform pan, and bake it low and slow in a water bath.
The result is a beautiful baked cheesecake that’s slightly tangy, slightly sweet, and full of delicious flavor.
Thanks to the high protein content from the cottage cheese and eggs, it’s filling without being too rich.
Whether you’re baking for a weekend treat or trying new recipes to stay on your healthy eating path, this Cottage Cheese Cake is a must-try!
Some of our other favorite CAKE RECIPES we have on our site include: Strawberry Shortcake Cheesecake Cake Recipe, Chocotorta Recipe (Chocolate Cookie Cake), and Creamy Pistachio Cheesecake Recipe.
WHY THIS RECIPE WORKS:
- Creamy without the cream cheese: Full fat cottage cheese gives it that classic cheesecake texture without needing any cream cheese or sour cream.
- Better for you: This high protein cottage cheese cheesecake has more grams of protein and less added sugar than most traditional cheesecakes.
- Simple ingredients, big flavor: With lemon juice, vanilla extract, and graham crackers, the flavor is bright and sweet with little prep work.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Salted butter, melted
- Graham cracker crumbs
- Granulated sugar
- Cottage cheese, 4% fat, small curd
- Milk
- Large eggs
- All-purpose flour
- Fresh lemon juice
- Vanilla extract
- Salt
HOW TO MAKE COTTAGE CHEESE CAKE:
- Preheat the oven to 325°F.
- In a large bowl, stir together the melted butter, graham cracker crumbs, and sugar until combined.
- Press the crust mixture into the bottom and slightly up the sides of a 9-inch springform pan.
- Add cottage cheese, sugar, milk, eggs, flour, lemon juice, vanilla, and salt to a food processor. Process until completely smooth.
- Add the filling to the pan and smooth out the top if needed.
- Wrap the bottom of the pan with foil and place it into a large baking dish that it fits in. I used a roasting pan.
- Add hot water to the pan about halfway up the sides.
- Bake for 80-85 minutes until the center is just slightly jiggly.
- Allow to cool completely at room temperature, then cover and place in the fridge for at least 4 hours before slicing to serve.
FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT KIND OF COTTAGE CHEESE IS THE BEST TO USE?
Full fat (4%) small curd cottage cheese works best.
It gives the cheesecake filling a creamy texture when blended in the food processor.
Low-fat cottage cheese or reduced-fat kinds may be too watery and change the results.
DO I HAVE TO USE A WATER BATH?
Yes, if you want the best results!
A water bath helps the cake cook evenly and keeps the top from cracking.
It makes a big difference in the texture of your baked cheesecake.
Just wrap your springform pan with foil and place it in a larger baking dish filled halfway with hot water.
ANY ADDITIONS?
Experimenting a bit is the best way to find your own favorite flavors!
- Lemon zest for a fresh, citrusy pop
- A layer of sour cream on top after baking
- Crushed graham crackers sprinkled over the top
- A swirl of fruit jam or puree in the cheesecake batter
- Fresh berries like strawberries or blueberries
- A handful of chocolate chips mixed into the batter
- Toasted coconut flakes
- A few drops of almond extract
- Chopped nuts like pecans or almonds
ANY SUBSTITUTIONS?
Yes, indeed!
Let me know in the comments how your own cake turns out.
- Use almond flour for a gluten-free graham cracker crust
- Egg whites instead of whole eggs to reduce fat
- A sugar substitute to make it a low carb cheesecake recipe
- Cornstarch instead of flour if needed
- Use a regular cake pan lined with parchment paper if you don’t have a springform pan
HOW TO STORE:
ROOM TEMPERATURE: Let the cake cool fully before placing it in the fridge.
Don’t leave it out for more than 2 hours.
REFRIGERATOR: Store leftovers in an airtight container for up to 5 days.
It’s even better the next time you eat it!
FREEZER: Yes, this cake freezes well!
Slice it, wrap in plastic wrap, and store in a freezer-safe bag or container.
Freeze for up to 3 months and thaw in the fridge overnight.
DANA’S TIPS AND TRICKS:
- Blend the cottage cheese mixture on medium speed in a food processor for the creamiest filling.
- Always use room temperature eggs and milk to help everything mix smoothly.
- Wrap the bottom of your springform pan with foil to keep water from getting into the crust.
- Don’t overbake. The center should still be a little jiggly when it’s done.
- Cool it fully at room temperature before chilling in the fridge—this keeps the texture just right.
- If you want to go sugar-free, use a sweetener like monk fruit or stevia that works in baked recipes.
Cottage Cheese Cake is light, creamy, and full of flavor—plus, it fits into so many healthy eating plans.
Whether you’re following a low-carb diet, watching your sugar, or just want something different, this high protein cottage cheese cheesecake is a sweet choice.
Learn more about the author, Dana DeVolk, on our ABOUT ME page!
Easy Cottage Cheese Cake Recipe
Ingredients
For the crust:
- 6 tablespoons salted butter melted
- 1 ½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
For the filling:
- 24 ounces 4% fat cottage cheese small curd
- 1 cup granulated sugar
- 3/4 cup milk
- 3 large eggs
- 4 1/2 tablespoons all-purpose flour
- 2 tablespoons lemon juice fresh squeezed
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 325°F.
- In a large bowl, stir together the melted butter, graham cracker crumbs, and sugar until combined.6 tablespoons salted butter, 1 ½ cups graham cracker crumbs, 2 tablespoons granulated sugar
- Press the crust mixture into the bottom and slightly up the sides of a 9-inch springform pan.
- Add cottage cheese, sugar, milk, eggs, flour, lemon juice, vanilla, and salt to a food processor. Process until completely smooth.24 ounces 4% fat cottage cheese, 1 cup granulated sugar, 3/4 cup milk, 3 large eggs, 4 1/2 tablespoons all-purpose flour, 2 tablespoons lemon juice, 2 teaspoons vanilla extract, 1/4 teaspoon salt
- Add the filling to the pan and smooth out the top if needed.
- Wrap the bottom of the pan with foil and place it into a large baking dish that it fits in. I used a roasting pan.
- Add hot water to the pan about halfway up the sides.
- Bake for 80-85 minutes until the center is just slightly jiggly.
- Allow to cool completely at room temperature, then cover and place in the fridge for at least 4 hours before slicing to serve.
Notes
- Blend the cottage cheese mixture on medium speed in a food processor for the creamiest filling.
- Always use room temperature eggs and milk to help everything mix smoothly.
- Wrap the bottom of your springform pan with foil to keep water from getting into the crust.
- Don’t overbake. The center should still be a little jiggly when it’s done.
- Cool it fully at room temperature before chilling in the fridge—this keeps the texture just right.
- If you want to go sugar-free, use a sweetener like monk fruit or stevia that works in baked recipes.
Nutrition
Love This Recipe?
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These were so much fun to make and tasted delicious.