Cottage Cheese & Greek Yogurt Cheesecake
This Cottage Cheese & Greek Yogurt Cheesecake is a delicious, rich dessert but without all the calories, sugar, and carbs! You can enjoy this cheesecake with or without a crust. I chose to serve mine with a store-bought pecan pie crust to make it easy! You could also use a combination of granola and butter/coconut oil to make a healthy crust. The macros below do not include a crust and you will have to adjust depending on what you decide to use! Try topping your cheesecake off with my homemade Healthy Blueberry Jam and it won't disappoint!
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Ingredients
- Cottage Cheese - 2 1/3 cup of 1% small curd cottage cheese.
- Greek Yogurt - 1 cup of plain, nonfat Greek yogurt.
- Eggs - 2 large eggs.
- Maple Syrup - 1/4 cup of maple syrup.
- Swerve/Monk Fruit - 1/8 cup granular Swerve, monk fruit, or zero calorie sugar substitute of choice.
- Vanilla Extract - 1/2 teaspoon of pure vanilla extract.
- Salt - Pinch of salt.
How To Make It
- Preheat your oven to 350°F. Prepare a standard pie pan or cake pan with parchment paper, or if you are using a prepared pie crust like me, set that aside.
- In a food processor, blend the cottage cheese and Greek yogurt together until smooth and creamy. There should be no more lumps.
- In a medium mixing bowl, beat the eggs, syrup, swerve, salt, and vanilla, and cottage cheese mixture.
- Pour batter into your pie/cake pan or pecan crust. Bake for 1 hour. Chill at least 4 hours in the fridge and enjoy!
Where's The Cream Cheese?
I get this question a lot! This is a cheesecake, but not your typical cream cheese cheesecake if that makes sense! I used cottage cheese instead to cut the fat and calories down! If you want that classic cream cheese flavor, you are more than welcome to substitute some of the cottage cheese or Greek yogurt with some cream cheese as a 1:1 ratio!
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 5 days.
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This Cottage Cheese & Greek Yogurt Cheesecake is a delicious, rich dessert but without all the calories, sugar, and carbs! You can enjoy this cheesecake with or without a crust. I chose to serve mine with a store-bought pecan pie crust to make it easy! The macros below do not include a crust and you will have to adjust depending on what you decide to use! Try topping your cheesecake off with my homemade Healthy Blueberry Jam and it won't disappoint!
- 2 1/3 cup cottage cheese (1% small curd)
- 1 cup Greek yogurt (plain, nonfat)
- 2 eggs (large organic)
- 1/4 cup maple syrup (sugar free, pure, or your preferred liquid sweetener)
- 1/8 cup monk fruit (or swerve or sugar substitute of choice)
- 1/2 tsp vanilla extract
- 1/8 tsp salt
Preheat your oven to 350°F. Prepare a standard pie pan or cake pan with parchment paper, or if you are using a prepared pie crust like me, set that aside.
In a food processor, blend the cottage cheese and Greek yogurt together until smooth and creamy. There should be no more lumps.
In a medium mixing bowl, beat the eggs, syrup, swerve, salt, and vanilla, and cottage cheese mixture.
Pour batter into your pie/cake pan or pecan crust. Bake for 1 hour. Chill at least 4 hours in the fridge and enjoy!
Servings 8
- Amount Per Serving
- Calories 93kcal
- % Daily Value *
- Total Fat 2.7g5%
- Saturated Fat 1g5%
- Cholesterol 61.6mg21%
- Sodium 257.7mg11%
- Total Carbohydrate 4.5g2%
- Sugars 3.5g
- Protein 12.2g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding. Macros can vary depending on the brands you use.