This creamy cottage cheese cheesecake is high protein, low sugar, low carb and keto-friendly. It tastes like traditional cheesecake but is made with cottage cheese instead of cream cheese. The cake need just 4 ingredients and is easy to make.
This creamy cheesecake tastes like a lighter version of traditional cheesecake. It is still very creamy and smooth but healthier than regular cheesecake.
Ingredients
- Cottage Cheese
- Eggs
- Sugar-Free Honey Sweetener
- Vanilla Protein Powder
Cottage cheese: This recipe uses 4% cottage cheese that contains 13 to 14 grams of protein per 1/2 cup serving. Avoid using low fat cottage cheese or a lower protein cottage cheese which will make the cheesecake too watery.
Eggs: Eggs are used as a binder and to create the structure for the cheesecake.
Sugar-Free Honey Sweetener: A little sweetener is added to the cake for sweetness.
Vanilla Protein Powder: Protein powder adds protein, sweetness and helps the cake set up like regular cheesecake without the need for cream cheese. Without the protein powder, the cake will not set up properly. You want to use a protein powder that contains about 30 grams of protein per serving (39 grams).
How to Make Cottage Cheese Cheesecake
- The ingredients are added to a blender and blended until smooth.
- Transfer the batter to your prepared cake pan.
- Bake in a water bath until the cake is set.
- Allow the cake to cool and place into the fridge to help it firm up before serving. You can also decorate the cake before serving.
Expert Tips
- You do need protein powder for this cake to bake up properly. Without it, the cottage cheese is too liquidy to create a cheesecake texture.
- You may want to adjust the amount of sweetener depending on personal preference and the brand of protein powder you use. Some brands have a sweeter protein powder than others.
- Make sure to bake the cake in a water bath. This helps it achieve a creamy, smooth texture.
More Keto Cheesecake Recipes
- 3 Ingredient No Bake Keto Cheesecake
- 3 Ingredient Keto Chocolate Cottage Cheesecake
- 4 Ingredient Keto Basque Cheesecake
4 Ingredient Keto Cottage Cheese Cheesecake
Ingredients
- 1 1/2 cups (330g) 4% milk cottage cheese, room temperature use a high protein brand, see notes for more details
- 3 large eggs, room temperature
- 1 tbsp (0.5 fl oz/15ml) sugar free honey sweetener
- 1/3 cup (27g) vanilla protein powder
Instructions
- Preheat the oven to 325°F (160°C). Lightly grease a 6-inch round cake pan or springform cake pan and line the bottom with a parchment round.
- Blend all ingredients in a blender until smooth and creamy. Scrape down the sides to ensure no lumps remain.
- Pour the mixture into the prepared pan.
- Place the pan inside a larger baking dish and fill the outer dish with hot water halfway up the sides of the cheesecake pan. Bake for about 40 minutes, or until the center is set. The surface may be lightly browned. The surface of the cake will not look like traditional cheesecake but it still will taste creamy inside.
- Cool completely at room temperature, then refrigerate for at least 4 hours (or overnight). If desired, you can decorate the cake before serving. Store any uneaten cheesecake in an airtight container in the fridge or freezer.
Notes
- Cottage cheese note: This recipe works best with a high protein cottage cheese that contains 13 or 14 grams of protein per 1/2 cup (110g) serving. I tested with Good Culture brand* and Amazon Grocery brand.* Avoid brands like Knudsen which don't contain as much protein.
- Sugar free honey sweetener: I used ChocZero Sugar-Free Honey.* You can add more honey for personal preference. The amount you need may also vary depending on how sweet the protein powder you use is.
- Protein powder note: Use a keto-friendly sweetened vanilla protein powder with about 30 grams of protein per serving (39 grams). I used Premier Protein Powder.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Optional frosting:
- 2 cups heavy cream
- ¼ cup powdered sugar-free sweetener (like monkfruit, erythritol or Swerve)
- To make the frosting, add heavy cream and sweetener to a stand mixer and beat on high speed until stiff peaks form.
- If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Looks good!
Thank you!
I have try it, but it’s in my list..
Great! Let us know how you like it!
Do I have to use protein powder?
You do need protein powder for this cake to bake up properly. Without it, the cottage cheese is too liquidy to create a cheesecake texture!
Hi Kirbie, Thank you for the recipe. Not sure if you tried a keto friendly sweetener in your trial of this but am wondering if we can use that. I didn’t realize that organic honey had sugar in it and not sure I can find it in my market. I need to see how it is processed if it is real honey or not. Thank you for taking time to answer my questions. 🙂
Hello! We did not make this with organic honey. We used a keto-friendly sweetener: ChocZero sugar free honey, which isn’t really honey but it has the consistency of honey and is labeled sugar free honey.