cheesecake topped with raspberry sauce and mint leaf.
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What is the difference between cottage cheese and ricotta cheese:

The difference between the too is that ricotta is a fresh cheese made from whey which is different from cottage cheese, which is made from curds.

They are very similar in taste and you have to have a pretty good palette to determine the difference. But, ricotta contains less salt than cottage cheese and it tends to be a little sweeter.

Yes. There is a slight difference. Ricotta is made from fine curds which makes it smoother than cottage cheese but a little grainy. Cottage cheese contains more liquid and is lumpier. If someone doesn’t like cottage cheese, it is usually because of that lumpier texture. That issue goes away in this recipe since it is blended until smooth.

Yes. Typically, you’ll choose cottage cheese if you are looking for a lower calorie and lower fat option. And since I usually am, this is a great substitution. One note for those that use cottage cheese instead of ricotta cheese in recipes, drain it well to get rid of the excess liquid. That will get the consistency closer to ricotta. Since I was going for a healthy cheesecake, cottage cheese was a natural substitution for ricotta.

pistachios in blender next to bowls and pans.
pistachio crust pressed in cake pans.
ingredients for cheesecake filling in a bowl.

Pour the batter into the prepared and baked pistachio crusted pans. Bake for approximately 30 minutes until the cakes are cooked through and the middle is just slightly jiggly. These will firm up as they chill.

two heart-shaped cheesecake pans filled with batter.
raspberry sauce in pot.
cheesecake topped with raspberry sauce, mint leaf and powdered sugar.
cheesecake topped with raspberry sauce and mint leaf.

Healthy Cheesecake for Two

Cottage cheese and fat free Greek yogurt are combined to make this creamy and delicious healthy cheesecake for two.
5 from 1 vote
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine General
Servings 2 Served
Calories 225 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 1 Cup plus 3 Tbsp. Fat-free cottage cheese
  • 1/2 Cup Plain Fat-free Greek yogurt
  • 1 Large Egg
  • 2 Tbsp. Lakanto Monk Fruit sugar
  • 1 Tsp. Pure Vanilla extract
  • 1 Pinch Kosher salt


  • 1/2 Cup Pistachios
  • 2 Tbsp. Lakanto monk fruit sugar substitute
  • Pinch Kosher Salt
  • 1 1/2 Tbsp. Land O’Lakes Light butter, melted
  • Cooking spray


  • 1 Cup Fresh raspberries
  • 1 Tsp. Fresh lemon juice
  • 2 Tsp. Lakanto monk fruit
  • 1 Tsp. Cornstarch
  • Fresh mint leaves to garnish (optional)
  • Powdered monk fruit sugar to finish (optional)


  • Preheat the oven to 350 degrees F. Take two heart shaped mini cheese cake pans or mini round cheese cake pans, and spray with cooking spray.  Put on a baking sheet and put to the side.
  • Make your crust. Place the pistachios, of monk fruit, and salt in a food processor and process until there are fine crumbs (like sand). Put into a bowl and add the melted butter. Mix. Divide evenly between the two prepared cake pans. Bake for 10 minutes. Let cool completely.
  • In a food processor or blender, blend the cottage cheese and Greek yogurt until smooth and creamy. Make sure there are no lumps.
  • In a large bowl using a hand mixer, beat the egg, sugar, salt, and vanilla extracts and cheese mixture. Mix until fully incorporated and smooth.
  • Pour the batter into the prepared and baked pistachio crusted pans. Bake for approximately 30 minutes until the cakes are cooked through and the middle is just slightly jiggly. These will firm up as they chill.
  • Place the covered, baked cakes in the refrigerator and chill for at least four hours and up to overnight.
  • Make your berry topping. Add a 3/4 cup of berries, two tablespoons of water, lemon juice and Lakanto monk fruit to a small sauce pan. Heat over medium low heat until the berries have broken down and the mixture is hot and bubbling. About five minutes. Add the cornstarch and stir until it is well incorporated. Take off the heat and add the 1/4 cup of whole, fresh berries to the mix and let cool completely. This can be done the day before serving. Just keep in the fridge covered until ready to serve.
  • Unmold the cheesecakes from the spring form pans onto individual serving plates. Top with the chilled berry mixture, and a mint leaf (if using). Finish with a flurry of powdered sugar and enjoy.


Calories: 225kcalCarbohydrates: 11gProtein: 9gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 93mgSodium: 56mgPotassium: 353mgFiber: 3gSugar: 3gVitamin A: 263IUVitamin C: 2mgCalcium: 47mgIron: 2mg
Keyword dessert, healthier choice
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