Description
This Cottage Cheese & Yogurt Egg Cheesecake is a light and healthy twist on traditional cheesecake. Made with cottage cheese, Greek yogurt, and eggs, it’s high in protein, low in sugar, and perfect for a nutritious breakfast, snack, or dessert. Gluten-free and simple to bake, this creamy cheesecake has a custard-like texture and a subtle tang that pairs well with fruit or honey.
Ingredients
1 cup cottage cheese
1 cup Greek yogurt
3 large eggs
1 teaspoon vanilla extract
3 tablespoons maple syrup or honey
1 teaspoon lemon zest (optional)
Instructions
1. Preheat your oven to 325°F (160°C). Line an 8-inch round baking dish with parchment paper and lightly grease the sides.
2. In a blender, combine cottage cheese, Greek yogurt, eggs, vanilla extract, maple syrup or honey, and lemon zest if using. Blend until completely smooth.
3. Pour the mixture into the prepared pan. Tap the pan gently on the counter to release any air bubbles.
4. Bake for 35 to 40 minutes, or until the center is just set and edges are lightly golden.
5. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. Slice and serve chilled. Optionally top with fruit or a drizzle of honey.
Notes
Use full-fat or 2% cottage cheese for the creamiest texture.
Blending is essential to get a smooth consistency, so don’t skip this step.
You can freeze leftovers wrapped in parchment for up to 1 month.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Cheesecake
- Method: Baking
- Cuisine: Healthy, Protein-Packed
Nutrition
- Serving Size: 1 slice
- Calories: 145
- Sugar: 5g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 105mg