No-bake Cottage Cheese Cheesecake (keto, high-protein)
This Cottage Cheese Cheesecake is the perfect healthy dessert. It’s packed with nutrients and protein, has a rich, velvety texture, and it’s super easy to make with just 5 simple ingredients.
No baking is required, so it’s ideal for hot summer days. Plus, it’s sugar-free, diabetic-friendly, and low in carbs, making it a guilt-free sweet treat you can enjoy as a snack, dessert, or even breakfast!
The recipe requires:
5 Ingredients
Active cooking time: 15 minutes
Set time: 6 hours
Total cooking time: 6 hours 15 minutes
Table of Contents
Why you will love this!
- Healthier cheesecake alternative
- Rich and velvety texture
- No baking is required, it is a great option for hot weather
- Keto-friendly, 6 g net carbs per serving
- Gluten-free, sugar-free, egg-free
- High-protein dessert: boost your protein intake, 15.6 grams of protein per serving
- Packed with antioxidants and vitamins
Cottage Cheese Cheesecake Recipe
Ingredients
To make keto cottage cheese cheesecake, you’ll need these 5 simple ingredients*:
Full-Fat Cottage Cheese (Dry Curd): Opt for full-fat plain cottage cheese for a richer taste and texture, with fewer carbs and lactose compared to low-fat varieties. Check the labels to ensure it doesn’t contain any added sugar.
Full-fat Greek yogurt*: adding yogurt helps to blend the cottage cheese and create a smooth and creamy texture. Make sure the yogurt doesn’t contain any added sugar or artificial ingredients. You can substitute yogurt with sour cream.
*Important note: In this recipe, I use pressed cottage cheese (tvorog), which has a firm, dry texture with large curds. To achieve a smooth and creamy consistency, I also add yogurt. If you’re using regular cottage cheese, feel free to adjust the yogurt: you can either skip it entirely or use a smaller amount. The additional moisture in regular cottage cheese will help create the desired consistency even without the full amount of yogurt.
Berries and fresh fruit: customize your cheesecake with your favorite flavors – the possibilities are endless!
Low-Carb Sweetener: Choose your favorite keto-friendly option, like erythritol, allulose, or monk fruit (I tend to use erythritol). Alternatively, use natural sweeteners like maple syrup, honey, or coconut sugar if you don’t restrict your carb intake.
Plain, Sugar-Free Gelatin: Look for unflavored gelatin packets or sheets in the grocery store. (See instructions below for using gelatin.)
Pure Vanilla Extract (optional): A touch of pure vanilla extract adds a wonderful depth of flavor.
Coconut oil/butter (optional) – lightly grease your mold for easy removal.
*You’ll find the exact measurements on the recipe card below.
Equipment
For this simple recipe you’ll need:
- Immersion blender/food processor/ high speed blender
- Large mixing bowl
- Silicone mold/springform pan/loaf pan/cake ring
- Plastic wrap
- Acetate roll (optional)
- Rubber spatula
Instructions
Step 1: Blend until smooth
In a large bowl, combine the cottage cheese, your preferred sweetener, Greek yogurt, and a touch of vanilla extract (optional). Then, using an immersion blender, process the mixture until it’s completely smooth and creamy.
Step 2: Bloom gelatin
Now, it’s time to bloom the gelatin. Here’s how:
If using powdered gelatin:
- Place the gelatin granules in a bowl and pour in 120 ml (1/2 cup) of cold water.
- Let it sit for 5-10 minutes, or until the gelatin has absorbed the water and become set.
If using gelatin sheets:
- Submerge the gelatin sheets in a tall glass of cold water. The exact amount of water isn’t critical here.
- Wait until the sheets have softened, then gently squeeze out any excess water.
Once the gelatin has bloomed:
Heat it in short bursts in the microwave until it becomes completely fluid. Be careful not to overheat it. Alternatively, you can use a water bath to gently melt the gelatin.
Finally, add the melted gelatin to the bowl with the cottage cheese mixture. Blend again using the immersion blender until the gelatin is fully incorporated and the mixture is smooth.
Step 3: Pour into the mold
Now, let’s prepare the mold for the cheesecake. I’m using a silicone mold that I’ve lightly greased with coconut oil. You can also use a springform pan, loaf pan, or even a cake ring. If you’d like to make removing the cheesecake easier later on, consider lining the mold with plastic wrap or an acetate roll designed for cakes.
Carefully pour the cottage cheese mixture into the prepared mold, filling it about halfway. Now, add your desired berries or fruits. Then, pour the remaining cottage cheese mixture over the fruit, filling the mold to the top.
Once filled, cover the mold with plastic wrap and place it in the refrigerator. Allow it to set overnight, or for at least 4-6 hours, until it’s fully set and ready to serve.
When it’s time to enjoy your cheesecake, carefully flip the mold onto a serving dish and gently remove the mold.
Enjoy healthy cottage cheese cheesecake!
Tips for the best results
- Opt for full-fat cottage cheese for a richer and more satisfying texture.
- Use a silicone mold lightly greased with coconut oil or butter. Alternatively, line the mold with plastic wrap for easier removal.
- Dissolve gelatin in cold or ice water.
- Don’t overheat the gelatin.
- Cover the form with plastic wrap to prevent the surface from drying out. This helps to maintain the dessert’s moisture and freshness.
FAQ
How to store cottage cheese cheesecake?
Store cottage cheese cheesecake in an airtight container for up to 5 days in the fridge.
What are health benefits of cottage cheese?
Cottage cheese offers several health benefits for those following a keto diet:
High in Protein: Cottage cheese is a good source of protein, making it an excellent choice for those on a ketogenic diet. Protein helps promote feelings of fullness which is great for weight loss.
Low in Carbohydrates: With its low carbohydrate content, cottage cheese can fit well within the macronutrient targets of a low-carb diet, which typically restricts carbohydrate intake to induce ketosis.
Source of Healthy Fats: While cottage cheese is not as high in fat as some other dairy products, it still provides a moderate amount of healthy fats, which are essential for maintaining energy levels and supporting overall health on a keto diet.
Nutrient-Rich: Cottage cheese contains various important nutrients, including calcium, phosphorus, selenium, and B vitamins, which are important for bone health, metabolism, and overall well-being.
Is cottage cheese keto-friendly?
Cottage cheese is keto-friendly but always opt for full fat cottage cheese, as it has lower carbs and more fat compared to low fat or fat-free options.
- Full-fat cottage cheese: Typically contains around 4-8 grams of total carbs per serving (1/2 cup).
- Low-fat or fat free cottage cheese: Can have upwards of 10-15 grams of carbs per serving.
Nutritional Information
Cottage Cheese Cheesecake: nutritional information
Servings: 8
Total carbohydrate 7.6 g
Dietary fiber 1.6 g
Total sugars 5.1 g
Net carbs 6 g
Total fat 2.9 g
Saturated fat 1.6 g
Cholesterol 11 mg
Potassium 38 mg
Disclaimer: The nutritional value provided is based on general information and should not be considered as a substitute for professional dietary advice or medical guidance. The values are derived from reputable sources, such as food databases or nutritional labels, but there may be variations in nutrient content depending on factors such as brand, preparation methods, and serving sizes.
More keto cottage cheese recipes:
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Cottage Cheese Cheesecake
Healthy Cottage Cheese Cheesecake - no-bake, protein-rich, and sugar-free! Perfect guilt-free treat with just 5 ingredients.
Ingredients
- 500 g (2 cups) dry curd full-fat cottage cheese
- 320 g ( 1 1/3 cups) full-fat Greek yogurt
- 120 g (1/2 cup) erythritol
- 20 g (4-5 teaspoons) gelatin powder
- 120 g (1/2 cup) cold water
- 200 g (1 1/2 cups) raspberries or other berries/fruits
- 1 tsp. vanilla extract (optional)
- 1/2 tsp. Coconut oil/butter to lightly grease the mold
Instructions
1. In a large bowl, combine the cottage cheese, erythritol, Greek yogurt, and a touch of vanilla extract (optional). Then, using an immersion blender, process the mixture until it's completely smooth and creamy.
2. Now, it's time to bloom the gelatin. Here's how:
If using powdered gelatin:
- Place the gelatin granules in a bowl and pour in 120 ml (1/2 cup) of cold water.
- Let it sit for 5-10 minutes, or until the gelatin has absorbed the water and become set.
If using gelatin sheets:
- Submerge the gelatin sheets in a tall glass of cold water. The exact amount of water isn't critical here.
- Wait until the sheets have softened, then gently squeeze out any excess water.
3. Once the gelatin has bloomed, heat it in short bursts in the microwave on low heat until it becomes completely fluid. Be careful not to overheat it. Alternatively, you can use a water bath to gently melt the gelatin.
4. Add the melted gelatin to the bowl with the cottage cheese mixture. Blend again using the immersion blender until the gelatin is fully incorporated and the mixture is smooth.
5. Carefully pour the cottage cheese mixture into the prepared mold, filling it about halfway. Now, add your desired berries or fruits. Then, pour the remaining cottage cheese mixture over the fruit, filling the mold to the top.
7. Once filled, cover the mold with plastic wrap and place it in the refrigerator. Allow it to set overnight, or for at least 4-6 hours, until it's fully set and ready to serve. When it's time to enjoy your cheesecake, carefully flip the mold onto a serving dish and gently remove the mold.
Enjoy delicious cottage cheese cheesecake!
Notes
In this recipe, I use pressed cottage cheese (tvorog), which has a firm, dry texture with large curds. To achieve a smooth and creamy consistency, I also add yogurt. If you’re using regular cottage cheese, feel free to adjust the yogurt: you can either skip it entirely or use a smaller amount. The additional moisture in regular cottage cheese will help create the desired consistency even without the full amount of yogurt.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 119Total Fat: 2.9gSaturated Fat: 1.6gCholesterol: 11mgCarbohydrates: 7.6gNet Carbohydrates: 6gFiber: 1.6gSugar: 5.1gProtein: 15.6g