How to Make Healthy Low Fat Cream Cheese at Home

Introduction

I’ll admit it — I never planned on making my own low fat cream cheese. Like, ever. It felt like one of those things you just accept: the store version tastes a bit sad, but hey, it’s low fat, so… deal with it.

But then came the turning point — some random Tuesday, standing in my kitchen, staring at a half-used tub with a plastic aftertaste I couldn’t ignore anymore. I cracked. There had to be a better way, right?

Turns out, there is. And it doesn’t involve a churn or secret dairy-farm connections. It’s actually absurdly simple. A handful of ingredients. A blender. Maybe a bit of cheesecloth if you’re feeling fancy. The result? Creamy, tangy, spreadable — and strangely more satisfying because you made it yourself.

Now, is it exactly like the full-fat version? No. But here’s the thing: it doesn’t have to be. It’s lighter, cleaner, and infinitely customizable. And yeah, it still hits the comfort spot — whether you’re slathering it on a bagel, swirling it into pasta, or sneakily eating it by the spoonful.

Let’s break it down, step by step. You might never go back to the tub again.

Ingredients for Low Fat Cream Cheese

The magic of this recipe, made with low fat cream cheese, is how shockingly few ingredients you need to make something that tastes this rich. And honestly, once you see how customizable the base is, you’ll probably start riffing on it every time you make it.

Core Ingredients

• 1 cup low-fat cottage cheese (the smoother the better — 1% or 2% works great)
  
• 2 tablespoons plain Greek yogurt (adds creaminess and tang)
  
• 1 tablespoon lemon juice (for that essential subtle zing)
  
• Pinch of salt (don’t skip this — it ties everything together)
  

Optional but recommended:

• 1 teaspoon olive oil (for smoother texture and mouthfeel)
  
• 1/4 teaspoon garlic powder or onion powder (for a savory twist)
  

Note: If you prefer a slightly firmer, more traditional cream cheese feel, you can strain the cottage cheese first using cheesecloth or a fine sieve.

Substitution Ideas

• Swap Greek yogurt for Skyr or quark if that’s what you’ve got in the fridge.
  
• Use apple cider vinegar instead of lemon juice for a funkier, sharper tang.
  
• Go dairy-free by subbing in soft tofu or blended cashews (more on that in the variations section).
  

What if I don’t have Greek yogurt?

You can skip it, but the final texture might be slightly less smooth. A small splash of milk or a bit of silken tofu can help balance it out.

How to Make Low Fat Cream Cheese (Step-by-Step)

This isn’t one of those recipes where you need a dozen tools or chef-level timing—just some low fat cream cheese and a little enthusiasm. It’s actually kind of hard to mess up — which is a rare joy in homemade dairy land. Here’s exactly how to go from “meh” to “whoa, I made this?!”

Step-by-Step Instructions

1. Start with smooth cottage cheese.
   If your cottage cheese is on the chunky side, give it a quick blitz on its own in a food processor or high-speed blender. About 30 seconds should do it — you’re just smoothing out the curds before adding anything else.
   
2. Add the supporting players.
   Toss in the Greek yogurt, lemon juice, a pinch of salt, and anything else you’re using (like garlic powder or olive oil). Blend until you’ve got a thick, creamy texture. This might take 1–2 minutes — pause and scrape the sides if needed.
   
3. Taste and tweak.
   This is your chance to play. Want it tangier? A few more drops of lemon. Too thick? Splash of milk or more yogurt. Too bland? Salt. You’re not locked in — you’re in charge.
   
4. Chill to set (optional).
   If you want a firmer texture, scoop your mixture into a cheesecloth-lined strainer over a bowl, cover, and let it rest in the fridge for 2–4 hours. This draws out extra moisture and gives you more of that classic “cream cheese” vibe.
   
5. Store and enjoy.
   Transfer to an airtight container. It’ll keep for about 5–7 days in the fridge, but honestly? It rarely lasts that long.
   

Can I make this without a blender?

Technically yes — but expect a more rustic, slightly textured finish. If that works for your vibe (e.g., as a bagel schmear), go for it. Just mash the ingredients together vigorously with a fork or whisk.

Tips & Tricks for the Creamiest Low Fat Cream Cheese

Making this once is satisfying. But making it better every time? That’s where the fun kicks in. These tips will save you from rookie mistakes and open up new ways to personalize your low fat cream cheese like a pro — minus the snobbery.

Texture & Technique Tips

• Use a high-speed blender if possible.
  Food processors work, but a good blender gets that velvety texture faster. The kind that clings to your spoon? Yeah, that.
  
• Don’t rush the chill.
  If you’re straining it for a thicker result, give it time. Two hours is good, overnight is better. Impatience = runny cheese.
  
• Salt is not optional.
  Even a tiny pinch makes a massive difference. Without it, the flavor can feel flat, no matter how creamy the base.
  
• Room temp ingredients blend better.
  Cold dairy can clump or resist emulsifying. Let things sit out for 10–15 minutes first — it’s worth it.
  

Flavor Add-In Ideas

Once you’ve got the base down, here’s where it gets personal:

• Savory:
  
  • Chopped chives
    
  • Cracked black pepper
    
  • Roasted garlic
    
  • Smoked paprika
    
  • Finely chopped olives or sun-dried tomatoes
    
• Sweet:
  
  • Dash of cinnamon and honey
    
  • Lemon zest + a drop of maple syrup
    
  • Vanilla extract and a spoon of powdered sweetener
    
• Bold Moves:
  
  • A swirl of sriracha for heat lovers
    
  • Curry powder + a pinch of turmeric
    
  • Wasabi paste (yes, really — try it with sushi rolls)
    

What’s the best way to avoid a grainy texture?

It almost always comes down to blending time. Keep going until there are no visible curds. And use smoother cottage cheese to start with — low-fat doesn’t mean low-effort here.

Substitutions & Creative Variations

There’s no single “right” way to do low fat cream cheese — which is honestly the best part. Whether you’re plant-based, dairy-sensitive, or just in the mood to play around, these swaps and twists keep the recipe fresh and flexible.

Dairy-Free or Vegan Options

• Silken tofu:
  Blend with a little lemon juice, salt, and a drop of oil. It won’t fool a Philly purist, but it’s smooth and protein-packed.
  
• Cashew cream base:
  Soak 1 cup of cashews in hot water for 30 minutes, then blend with lemon, salt, and water to adjust thickness. Add nutritional yeast for a cheesy note.
  
• Store-bought vegan yogurt or cream cheese:
  Use as a base and mix with herbs or seasonings — less control, but super quick.
  

Texture & Taste Customizations

• More tangy? Add extra lemon juice or a splash of white vinegar.
  
• Less tart? Use plain low-fat ricotta instead of yogurt for a milder flavor.
  
• Ultra-smooth texture? Strain overnight with a double-layer cheesecloth — you’ll be amazed.
  

Themed Flavor Spins

• Herb Garden: Parsley, dill, chives, garlic — fresh or dried. Great with crackers or roasted veggies.
  
• Breakfast Sweet: Add cinnamon, maple syrup, and a touch of vanilla — perfect on whole grain toast.
  
• Spicy Spread: Blend in chipotle, jalapeños, or a dash of chili oil. Killer on wraps or bagels.
  

Can I use this as a base for cheesecake?

Short answer: yes, but with tweaks. If you’re baking, you’ll want a thicker, slightly richer blend — maybe use full-fat Greek yogurt and reduce added liquids. For no-bake cheesecakes, it’s a great swap if you don’t mind a softer set and a bit more tang.

F.A.Q About Low Fat Cream Cheese

Nutrition Information (Per Serving)

Here’s the nutritional breakdown for a 2-tablespoon serving of the base low fat cream cheese recipe (using 1% cottage cheese and Greek yogurt):

• Calories: ~45
  
• Total Fat: 1.2g
  
• Saturated Fat: 0.6g
  
• Cholesterol: 4mg
  
• Protein: 5.5g
  
• Carbohydrates: 1.5g
  
• Sugar: 1.1g
  
• Sodium: 115mg
  
• Calcium: 6% of Daily Value
  
• Probiotics: present (from live yogurt cultures, if used)
  

Note: These values can shift depending on your brand of cottage cheese or yogurt, and whether you strain the mix. Homemade recipes are flexible — so is the math.

Why this matters

Let’s put this into perspective: two tablespoons of standard cream cheese often pack 90–100 calories and 9 grams of fat. This version gives you all the spreadability, with half the calories and a protein boost — no stabilizers, no mystery ingredients.

How to Make Healthy Low Fat Cream Cheese

Make your own low fat cream cheese at home — creamy, tangy, and guilt-free. Perfect for dieters, foodies, and DIY dairy lovers. Easy, healthy,

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Breakfast, Snack, Spread/Dip

Cuisine American, Homemade

Servings 6 Servings

Ingredients

  

• 1 cup low-fat cottage cheese 1% or 2%
• 2 tablespoons plain Greek yogurt
• 1 tablespoon lemon juice
• Pinch of salt
• Optional: 1 teaspoon olive oil
• Optional: 1/4 teaspoon garlic or onion powder

Instructions

 

Smooth the Cottage Cheese:

• If chunky, blend cottage cheese alone for about 30 seconds until smooth.

Add Supporting Ingredients:

• Add Greek yogurt, lemon juice, salt, and optional seasonings or oil. Blend until thick and creamy (1–2 minutes). Scrape sides if necessary.

Taste and Adjust:

• Add more lemon juice for tang, more salt for flavor, or a splash of milk/yogurt for consistency as needed.

Optional Chilling:

• For a firmer texture, strain in cheesecloth over a bowl and refrigerate 2–4 hours.

Store:

• Transfer to an airtight container and keep refrigerated for up to 7 days.

Notes

Nutrient	Amount
Calories	45 kcal
Total Fat	1.2 g
Saturated Fat	0.6 g
Cholesterol	4 mg
Protein	5.5 g
Carbohydrates	1.5 g
Sugar	1.1 g
Sodium	115 mg
Calcium	6% Daily Value
Probiotics	Present (if yogurt live culture used)

Conclusion: Creamy Confidence Without the Guilt

So, here we are. You’ve just unlocked a way to keep creamy, comforting, spread-worthy goodness in your life — without the baggage of full-fat cream cheese. And that’s not nothing.

Whether you’re chasing lighter calories, avoiding additives, or just exploring the satisfaction of DIY dairy, this homemade low fat cream cheese recipe delivers way more than you’d expect from such a simple lineup of ingredients. It’s proof that “low fat” doesn’t have to mean low joy.

Honestly? You might still keep a tub of the store-bought stuff in the fridge for convenience. No shame there. But now, you’ve got an alternative that’s healthier, fresher, and — let’s be real — kind of empowering to make.

Give it a shot. Try a swirl of roasted garlic next time. Or go sweet with a maple-cinnamon mix. And if you stumble on your own magic combo, don’t keep it to yourself — drop it in the comments or tag someone who’d love it too.

Let’s spread the word (and the cheese).ns and let us know how low-fat cream cheese has made a difference in your healthy eating journey!