Cottage Cheese & Yogurt Egg Cheesecake

This high-protein cheesecake is light, creamy, and packed with flavor—without the guilt! Made with cottage cheese, Greek yogurt, and eggs, it’s naturally rich and perfectly smooth. It’s an easy, no-fuss dessert that’s gluten-free, refined sugar-free, and packed with protein!

Let’s bake this deliciously healthy cheesecake! 🎂💛

What You’ll Need

Ingredients:

1 cup cottage cheese (blended smooth)
1 cup Greek yogurt (plain, full-fat)
3 large eggs
¼ cup maple syrup or honey
1 tsp vanilla extract
1 tbsp cornstarch
½ tsp baking powder
A pinch of salt

Optional Toppings:

Fresh berries
Honey or maple syrup drizzle
Dusting of cinnamon

Pro Tips

Blend the cottage cheese for a super smooth texture—no lumps!
Let the eggs come to room temperature for a fluffier cheesecake.
Use full-fat Greek yogurt for the best creaminess.
Bake in a water bath for an ultra-silky texture.
Chill for at least 3 hours before serving for the best flavor!

Tools You’ll Need

Blender or food processor
Mixing bowls
6-inch round cake pan
Whisk
Spatula
Oven

Instructions

Step 1: Preheat & Prep

Preheat your oven to 325°F (163°C). Lightly grease a 6-inch round cake pan.

an oven preheating to 325°F (163°C) with a cake pan on the counter, lightly greased and ready for batter.

Step 2: Blend Cottage Cheese & Yogurt

In a blender, combine cottage cheese and Greek yogurt. Blend until completely smooth.

a blender filled with cottage cheese and Greek yogurt, with a spoon about to mix the ingredients

Step 3: Mix Wet Ingredients

In a bowl, whisk together eggs, maple syrup, vanilla extract, and a pinch of salt.

a mixing bowl with eggs, maple syrup, vanilla extract, and salt being whisked together until smooth.

Step 4: Add Dry Ingredients

Gently whisk in cornstarch and baking powder until fully combined.

a hand whisking cornstarch and baking powder into the wet ingredients, creating a smooth mixture

Step 5: Combine & Pour into Pan

Pour the blended cottage cheese mixture into the egg mixture. Stir gently until smooth, then pour into the prepared cake pan.

the thick, creamy cheesecake batter being poured from a bowl into a round cake pan.

Step 6: Bake

Bake for 35-40 minutes, or until the center is just set and slightly jiggly.

the cheesecake baking in a modern stainless steel double oven, with the top turning golden brown

Step 7: Cool & Chill

Let the cheesecake cool in the oven with the door slightly open for 10 minutes, then refrigerate for at least 3 hours before serving.

the cheesecake cooling on a rack, with a slightly golden top, before being placed in the fridge

Step 8: Serve & Enjoy

Slice and serve with fresh berries and a drizzle of honey!

cottage cheese & yogurt egg cheesecake on a plate, topped with fresh berries and a drizzle of honey.

Leftovers & Storage

Store in the fridge for up to 5 days in an airtight container.
For a firmer texture, freeze for up to 1 month and thaw before serving.

Wrap-Up

This Cottage Cheese & Yogurt Egg Cheesecake is proof that healthy desserts can be just as delicious as the classic ones! It’s creamy, rich, and naturally sweet—perfect for a guilt-free treat.

Try it and let me know what you think! 🍰💛