This creamy cottage cheesecake doesn't require any baking or cooking. It needs just 4 ingredients and is easy to make. It is lighter than traditional cheesecake and high protein.
1/4cup (64g)natural cashew butter or natural peanut butter with no added oils
1/2cup (4fl oz/118ml)honey
1(6 oz/170g)graham cracker pie crust
Instructions
In a blender, combine the cottage cheese, cashew butter, and syrup. Blend until smooth, scraping down the sides of the machine as needed.
Pour the mixture into your graham cracker crust. Lightly cover the surface and place into the freezer for about 3-4 hours (or overnight) until firm. When the cake is ready, the surface should feel firm but have a little bit of give if you apply pressure.
If desired, you can garnish the cake with whipped cream before serving. Cut the cake with a sharp knife. If the cake is too firm to cut, you can let it soften a few minutes, but I found my cake was soft enough to cut right away. Serve cake while chilled. Store any uneaten cake in an airtight container in the freezer.
Notes
Cottage cheese note: This recipe works best with a high protein cottage cheese (14 grams protein per 1/2 cup serving). My favorite one to use is Nancy's cottage cheese.* You also need make sure to use a 4% cottage cheese, otherwise the cheesecake will be icy.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.