I have to admit, when the cottage cheese craze started I was a little skeptical but when it just wouldn’t go away, and cottage cheese recipes were showing up everywhere, I started “playing” in the kitchen and I’ve got to say it has been a pleasant surprise. I’ve made so many healthier, protein rich versions of recipes that I use all the time now, that I decided to start sharing my favorites here. This cottage cheese cake has become a favorite dessert with good reason – it is delicious! And I can’t believe how good this is for you. There is no added sugar, just a handful of ingredients, no gluten and a ton of protein. But really, at the end of the day, it is all about flavor and this is by far one of my favorite new desserts. This cottage cheese cake hits all the spots and satisfies my sweet tooth every time. When it comes to cottage cheese desserts, I also love my sugar free chocolate protein truffles (So good you won’t believe it is made with cottage cheese!)
I also like that there are tons of options when it comes to flavoring the cheesecake, and there are unlimited toppings you can use. So, let me stop rambling and get to the recipe itself.
I tried multiple versions and combinations and have found several I like. I previously created cottage cheesecake recipes like my healthy cheesecake for two, using a combination of cottage cheese and yogurt and I used a nut crust in that recipe. Very tasty, so be sure to try it.
BUT I really wanted an even lighter, less calories and more point friendly version for my Weight Watcher friends. I also wanted to make a cheesecake without a graham cracker crust, and that is how I developed this one. This is a cottage cheese dessert you’ll be making on repeat all year long.
How to make cottage cheese cake
To get started, preheat your oven to 325 degrees F. Spray your mini cheesecake pans or ramekins with cooking spray and put them to the side. NOTE: when I use mini-cheesecake pans, I get two servings from this recipe. It I switch to 6 Oz. ramekins, this recipe makes 3 and I find that it the perfect size. The mini-cheesecake pans are 4 points. The 6 Oz. ramekins are just 2 points (weight watcher math!) This is for my WW friends.
Next, add all your ingredients to a blender and mix until completely smooth. Come on, it doesn’t get easier than that.
Then, simply pour into the prepared spring pans or ramekins. I put this on a baking sheet and I do add about 1/2 cup of water to the baking sheet. All I need for this recipe is some of that evaporation and steam from the heated water to keep my cheesecake creamy and baked evenly. I don’t do a full blow water bath. I’ve found it isn’t needed. One important note: if you are using spring form pans, be sure to add tin foil over the bottom of the pan. I find that water can, and will, seep into the pan/cake and that is a no-no. Obviously, with ramekins, you don’t have to worry about that. Place the baking sheet, with water and spring pans or ramekins in the oven and bake for 25 – 30 minutes until they are just the slightest bit jiggly in the middle.
The cheese cakes come out soft and creamy…everything you want in a cheese cake.
Cottage cheese cake ingredients
For this cheesecake, I used fat-free cottage cheese. That is my product of choice and find the taste perfect. However, feel free to use full-fat cottage cheese or a lighter version of cottage cheese. They all work. After a couple of test runs, I added two tablespoons of low-fat cream cheese (Neufchatel) to the mix and that really helped thicken up the cheesecake and give it the texture we are used to in cheese cake. The addition, made the recipe!
When it came to flavoring, I used a good pure vanilla extract. Vanilla bean paste can also be used (I like the little specks of vanilla you’ll see in the batter.) But, you could also flavor this with almond extract, or lemon extract or even maple extract. Let those flavors guide your toppings.
Sugar is always a big question. I’ve got friends those won’t eat sugar at all, and other that won’t ingest sugar substitutes. So you can decide whether to use real granulated sugar or the sugar substitutes I suggest. I personally like Lakanto monk fruit sugar substitute and Swerve sugar substitute. I find the taste is good and just sweet enough. I eliminate the added sugar and calories, and there is no after taste with these products making it a win for me. You decide.
I love the fact that I use almond flour in this recipe. It means I can serve it to all my gluten-free friends and get more protein into the cake. The taste is great (will enhance almond extract if you choose that to flavor your cake) and it adds great texture to the cake.
I have not tested the recipe using regular flour so I can’t recommend it, but you certainly could try it, but really, give the almond flour a shot.
Cottage Cheese Cake Toppings
For this recipe, I went really simple and beautiful with fresh mixed berries and a sprig of fresh mint as a garnish. BUT the possibilities for toppings are endless. Some that I recommend are:
. Homemade whipped cream (with or without sugar or use monk fruit to sweeten).
. Honey drizzle
. Sliced apples or bananas
. Berry Sauce
. Chopped nuts
. A spoonful of my sugar-free raspberry jam would also be great on top
. Sugar-free caramel syrup, or chocolate syrup
OR
Any combination of the above would work great. I also used to love Entenmann’s Pineapple Cheese cake when I lived in New York. So, a fresh chopped pineapple topping would be a great addition to this cheese cake as a topping. (see quick recipe below)
How to make Pineapple Cheese Cake topping
In a small pot over medium heat, add a cup of fresh finely chopped pineapple. Add two tablespoons of Lakanto Sugar substitute (or real sugar or sugar substitute of your choice). In another small bowl, mix 1 1/2 teaspoon of cornstarch with 3 tablespoons of water until the cornstarch is dissolved in the water.
Add to the pot and cook for 3-5 minutes until the mixture is bubbling and the liquid is mostly absorbed. The mixture will be thick and syrupy. Remove from the heat and let cool completely. Chill for at least 1/2 hour then top your cheesecake and enjoy.
This is a nod to one of my childhood favorites only so much better for me and so delish!
If you like this recipe, please leave a rating and comment below. I’d love to hear from you. Did you try some of the different flavors? Do share. If you like cheesecake (and really, who doesn’t?), try some of my other favorites:
Healthier Cherry-Cranberry Cheesecake with Pistachio Crust
Mini Cheesecake Tarts with Fruit
Mini Pumpkin Cheesecakes with Walnut Crust
And if you need some other ideas or healthier dessert options, try these:
Cottage Cheese Filled Strawberries
Cottage Cheese Cake
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Eggs
- 1 Cup Fat-free Cottage Cheese
- 1 Tsp. Pure Vanilla Extract
- 3 Tbsp. Lakanto or Swerve sugar substitute
- 1/4 Cup Almond flour
- 2 Tbsp. Lite cream cheese
- Pinch of kosher salt
- Fresh Berries, Mint Leaves and/or Sugar-Free Whipped Cream (to serve and optional)
Instructions
- Preheat oven to 325 degrees F. Spray two mini cheese cake pans or two ramekins with cooking spray. (FYI: If you use 6 oz. ramekins, you'll get three cakes.)
- In a blender or food processor, add all the ingredients and blend until smooth. Pour into the two prepared pans or ramekins. Place in the oven and bake for 25 - 30 minutes until the middle is almost set and just barely jiggles.
- Let the cakes cook on a rack. If using mini cheesecake pans, run a knife around the edges and release the sides. Let cakes cool completely and then wrap in plastic wrap and put in the refrigerator for 2-24 hours.
- Serve plain or topped with fresh fruit, or sugar-free whipped cream and garnish with mint leaves. Enjoy.
