This cottage cheese cheesecake is light, creamy, and unbelievably easy to make. Just 5 ingredients, one bowl, and a blender—and you’ve got yourself a cheesecake that tastes rich, tangy, and smooth. If you’ve got a tub of cottage cheese sitting in your fridge and no idea what to do with it, this is the recipe you need.
Why I Love This Recipe
This one’s a personal favorite. I first made this cheesecake on a weekend when all I had left in my fridge was a big container of cottage cheese and some eggs. I blended everything up, crossed my fingers—and WOW. It came out perfectly smooth and creamy, not too sweet, and totally satisfying. It’s the kind of recipe that surprises you with how simple it is.
- You only need 5 ingredients
- No crust, no fuss
- It’s high in protein but still tastes indulgent
- Great hot or chilled
- Comes together fast and feels impressive
Servings & Time
Servings: 6
Prep Time: 10 minutes
Bake Time: 45–50 minutes
Total Time: 1 hour
What You’ll Need
- 2 cups full-fat cottage cheese
- 2 large eggs
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Tools You’ll Need
- Blender
- Medium mixing bowl
- Rubber spatula
- 8-inch round cake pan
- Oven
Pro Tips
- Use full-fat cottage cheese for the best creamy texture
- Blend it until completely smooth—no lumps
- Let the cheesecake cool fully before slicing
- Bake it in the middle rack for even cooking
- Chill it for at least an hour if you want clean slices
Substitutions and Variations
- Low-fat cottage cheese: Works, but texture is a little less creamy
- Honey or maple syrup: Swap for sugar (use 1/3 cup)
- Add lemon zest: For a citrusy brightness
- Toss in mini chocolate chips: For a fun twist
- Bake in muffin tins: For mini cheesecakes
Make Ahead Tips
You can make this up to 2 days in advance. Just bake, cool completely, cover, and chill. It tastes even better the next day.
Instructions
Step 1: Blend the ingredients
Add 2 cups full-fat cottage cheese, 2 large eggs, 1/2 cup granulated sugar, 1 tablespoon cornstarch, and 1 teaspoon vanilla extract into a blender. Blend until completely smooth—this should take about 60–90 seconds. No lumps!
Step 2: Pour into pan
Pour the smooth mixture into an ungreased 8-inch round cake pan. Use a spatula to smooth out the top.
Step 3: Bake
Place the pan in a preheated 350°F oven. Bake for 45–50 minutes, or until the top is lightly golden and the center is set but slightly jiggly.
Step 4: Cool
Remove the cheesecake from the oven and let it cool in the pan for 30 minutes at room temperature.
Step 5: Chill
Transfer to the fridge and chill for at least 1 hour (or overnight) before slicing. This helps the texture set.
Leftovers & Storage
Store leftovers covered in the fridge for up to 5 days. It gets even better after a day or two. You can also freeze individual slices—just wrap them tightly in plastic and foil and freeze for up to 1 month.
Macros (Per Serving – 6 servings total)
- Calories: ~180
- Protein: 11g
- Fat: 8g
- Carbs: 15g
- Sugar: 12g
Why This Recipe Works (Quick Science)
Cottage cheese has a similar protein and moisture content as cream cheese, which makes it a great swap. When blended, the curds break down, creating a smooth base. Eggs provide structure, sugar balances the tang, and cornstarch helps everything set without being dense.
Common Mistakes
- Not blending enough: This is key. Even tiny curds can make the final texture grainy.
- Using low-fat cottage cheese: The result will be more watery and less creamy.
- Overbaking: If the center is totally firm, it’s overdone. Pull it when it’s just slightly jiggly.
- Skipping the chill: You won’t get clean slices without chilling.
What to Serve With
- Fresh berries
- A drizzle of honey or fruit compote
- Hot coffee or iced latte
- Sprinkle of cinnamon or powdered sugar
- Light whipped cream
FAQ
Can I make this without a blender?
Not really. You need to blend the cottage cheese until smooth or it’ll be lumpy.
Can I use Greek yogurt instead of cottage cheese?
It won’t give you the same structure—it’ll turn out more like a baked yogurt custard.
Is it supposed to have a crust?
Nope! This is a crustless cheesecake. Super light and simple.
Can I double the recipe?
Yes, just use a 9×13 baking dish and increase bake time by 10–15 minutes.
Final Thoughts
If you’ve never made cheesecake with cottage cheese, this one’s going to blow your mind. It’s rich without being heavy, creamy without cream cheese, and comes together in under an hour. Let me know how it turns out for you—drop a comment with your version or questions!
