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A smooth, dense slice of healthy cottage cheese cheesecake with a golden crust, served on a white plate with fresh raspberries.

Healthy Cottage Cheese Cheesecake (High Protein)

This high-protein cottage cheese cheesecake delivers all the creamy indulgence of traditional cheesecake without the fat and sugar overload. Perfect for fitness enthusiasts, it features a silky custardy interior, macro-friendly sweetness, and optional flavor variations to suit keto or classic preferences.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 8 hours
Course Dessert
Cuisine American
Servings 10 slices
Calories 195 kcal

Ingredients
  

Base

  • 24 oz full-fat or 2% cottage cheese small-curd variety preferred

Binder

  • 3 large eggs room temperature
  • 2 tbsp cornstarch or 1 scoop (30g) unflavored whey protein powder

Sweetener

  • 0.25 cup pure maple syrup or raw honey or 3–4 tbsp monk fruit sweetener for keto

Flavor

  • 1.5 tsp pure vanilla extract
  • 1 tbsp fresh lemon juice plus 1/2 tsp lemon zest

Almond Flour Crust (Low-Carb/Keto)

  • 1.5 cup almond flour
  • 3 tbsp melted coconut oil
  • 1 tbsp monk fruit sweetener

Classic Graham Cracker Crust (Optional)

  • 10 sheets graham crackers crushed into fine crumbs
  • 4 tbsp melted butter
  • 2 tbsp sugar

Notes

This cheesecake keeps well in the refrigerator for up to 5 days. It can be frozen in individual slices for up to 3 months. Avoid microwaving frozen slices; thaw slowly for best texture. The recipe is highly flexible with crust and sweetener choices for keto or classic versions.