This Cottage Cheese & Yogurt Egg Cheesecake is creamy, light, and packed with protein. It’s not overly sweet, and it has that soft, custardy texture that feels rich but still fresh. I love making this when I want something that tastes like dessert but also works as a high-protein breakfast or snack. It’s simple, honest food—and it always turns out beautiful.
It makes 8 servings and takes about 15 minutes to prep and 45–50 minutes to bake, plus cooling time.
Why I Love This Recipe
The first time I made this, I had leftover cottage cheese and Greek yogurt in the fridge. I didn’t want to waste them, so I blended them together with eggs and a little honey. I wasn’t expecting much—but when it came out of the oven, it was silky, lightly sweet, and perfectly set. I sliced it while it was still a little warm and couldn’t believe how creamy it was.
Here’s why I keep coming back to it:
- It’s naturally high in protein.
- No crust means fewer steps.
- It’s lightly sweet but still feels like dessert.
- You only need a blender and one bowl.
- It tastes even better the next day.
What You’ll Need
- 1 ½ cups (340g) full-fat cottage cheese
- 1 cup (240g) plain Greek yogurt
- 3 large eggs
- ¼ cup (60ml) honey
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- ½ teaspoon baking powder
- Pinch of salt
Tools You’ll Need
- Blender or food processor
- Large mixing bowl
- Whisk
- 8-inch round cake pan
- Parchment paper
- Spatula
- Measuring cups and spoons
The Recipe & Instructions
Step 1: Preheat and Prep the Pan
Preheat your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper. Lightly grease the sides.
Step 2: Blend the Base
In a blender, add 1 ½ cups full-fat cottage cheese, 1 cup plain Greek yogurt, 3 whole raw eggs, ¼ cup honey, and 1 teaspoon vanilla extract. Blend until completely smooth and creamy, about 30–45 seconds.
Step 3: Add Dry Ingredients
Pour the blended mixture into a mixing bowl. Add 2 tablespoons all-purpose flour, ½ teaspoon baking powder, and a pinch of salt. Whisk until fully combined and smooth.
Step 4: Pour into Pan
Pour the smooth batter into the prepared 8-inch round cake pan. Gently tap the pan on the surface to release air bubbles.
Step 5: Bake
Place the pan in the oven and bake at 350°F for 45–50 minutes, until the center is set but slightly jiggly and the top is lightly golden.
Step 6: Cool and Serve
Let the cheesecake cool in the pan for 20 minutes, then carefully remove. Chill for at least 1 hour for clean slices.
Why This Recipe Works (Quick Science)
- Blending cottage cheese breaks down the curds, making the texture silky smooth.
- Greek yogurt adds creaminess and protein while keeping it light.
- Eggs help the cheesecake set by firming up as they bake.
- A small amount of flour and baking powder gives structure without making it dense.
- Honey adds moisture and natural sweetness.
Macros Information (Per Serving – 1 slice)
Approximate values:
- Calories: 165
- Protein: 12g
- Carbs: 12g
- Fat: 8g
- Sugar: 9g
Pro Tips
- Blend longer than you think. Smooth batter means smooth cheesecake.
- Don’t overbake. The center should still jiggle slightly when you pull it out.
- Let it cool fully before slicing. It firms up as it chills.
- Use full-fat dairy for the best texture and flavor.
Common Mistakes
- Not blending the cottage cheese enough (leads to lumps).
- Overbaking until fully firm in the oven (it will turn dry).
- Skipping parchment paper (it may stick).
- Cutting it while hot (it will fall apart).
Substitutions and Variations
- Swap honey for maple syrup.
- Use low-fat cottage cheese (texture will be slightly less rich).
- Add lemon zest for brightness.
- Stir in fresh blueberries before baking.
Make Ahead Tips
You can bake this 1–2 days ahead. Store it covered in the fridge. The flavor actually improves overnight.
What to Serve With
- Fresh berries
- A drizzle of extra honey
- A spoon of Greek yogurt
- A side of scrambled eggs for a high-protein breakfast plate
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze slices individually for up to 2 months. Thaw overnight in the fridge.
FAQ
Can I make this without flour?
You can try 1 tablespoon cornstarch instead, but don’t skip it completely or it may not set properly.
Why did my cheesecake crack?
A few cracks are normal. Too much heat or overbaking causes deeper cracks.
Can I make this sweeter?
Yes. Add 1–2 extra tablespoons of honey if you like it sweeter.
Does it taste like cottage cheese?
Not at all. Once blended and baked, it tastes creamy and mild.
Final Thoughts
This Cottage Cheese & Yogurt Egg Cheesecake is simple, high in protein, and so satisfying. It feels special but takes very little effort. Give it a try, slice it thick, and enjoy every creamy bite. When you make it, come back and tell me how it turned out—I’d love to hear what you think.
