Healthy Cheesecake with Cottage Cheese (180 Calories)
This healthy cheesecake is light, creamy, and high in protein thanks to cottage cheese and Greek yogurt. At just 180 calories per slice, it offers a guilt-free indulgence with all the rich flavor of traditional cheesecake — but without the extra sugar and fat.
Ingredients
Filling
- 2 cups Cottage Cheese full-fat or low-fat
- 1 cup Greek Yogurt plain, unsweetened
- 1/3 cup Honey or maple syrup for vegan option
- 2 Eggs room temperature
- 1 teaspoon Vanilla Extract
- 1 tablespoon Fresh Lemon Juice
Almond Flour Crust
- 1 cup Almond Flour fine-ground
- 2 tablespoons Honey or maple syrup
- 1/4 cup Melted Coconut Oil
Instructions
- Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
- In a mixing bowl, combine almond flour, honey, and melted coconut oil until crumbly. Press into the pan to form an even crust layer.
- Bake for 10–12 minutes or until lightly golden. Remove from the oven and let cool completely.
- Reduce oven temperature to 325°F (163°C). In a blender or food processor, combine cottage cheese, Greek yogurt, honey, eggs, vanilla extract, and lemon juice. Blend until smooth and creamy.
- Pour the filling over the cooled crust. Smooth the top with a spatula.
- Bake for 50–60 minutes, until the center is mostly set but slightly jiggly. Turn off the oven and leave the door ajar for 30 minutes to cool gradually.
- Chill the cheesecake in the refrigerator for at least 4 hours, or overnight for best results.
- Slice and serve chilled with your favorite toppings like fresh berries, nuts, or honey drizzle.
Notes
For a dairy-free version, use coconut or almond yogurt instead of Greek yogurt and cottage cheese. To make it sugar-free, replace honey with monk fruit or stevia. Avoid overbaking — the cheesecake should remain slightly jiggly in the center and firm up as it cools. For a smooth texture, blend the cottage cheese until completely creamy before mixing.