Cottage Cheese Cheesecake with Granola and Strawberry Topping Recipe
This Cottage Cheese Cheesecake Recipe is a lighter, creamy cheesecake option featuring a smooth blend of cottage cheese, Greek yogurt, and classic cheesecake flavors atop an optional graham cracker crust. Perfectly baked to a matte, slightly jiggly center, this dessert offers a delightful balance of texture and tang. Toppings like homemade granola and strawberry compote add a fresh, customizable finish.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes including cooling and baking
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Graham Crust (Optional):
- 3/4 cup graham cracker crumbs
- 1 tbsp sugar
- pinch kosher salt
- 3 tbsp unsalted butter, melted
Cheesecake:
- 1 cup cottage cheese (2% or any kind) – 227g / 8oz
- 1/4 cup Greek yogurt (nonfat, 2% or full-fat) – 57g / 2oz
- 1 large egg
- 2.5 tablespoons sugar – 32g
- 1.5 tablespoons flour or cornstarch – 12g
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- Optional toppings: yogurt, strawberries, and granola
Instructions
- Prepare the graham crust (optional): Preheat your oven to 350°F (175°C) and grease a 6-inch springform pan. If you prefer, double the recipe for a larger pan like 8 or 9 inches. In a small bowl, mix graham cracker crumbs, sugar, and kosher salt, then stir in melted butter until the mixture is evenly moistened. Press the crumbs firmly and evenly into the bottom of the prepared pan and bake for 10 to 12 minutes until golden and fragrant.
- Make the cheesecake filling: In a high-powered blender, combine the cottage cheese, Greek yogurt, egg, sugar, flour or cornstarch, vanilla extract, and lemon zest. Blend until the mixture is completely smooth and well combined.
- Bake the cheesecake: Pour the blended cottage cheese mixture over the prepared crust or directly into a greased 6-inch springform pan if skipping the crust. Bake for 30 to 35 minutes, or until the edges are set and beginning to brown slightly with a matte finish. The center should still be slightly jiggly but not liquid.
- Cool and chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate for several hours or preferably overnight to set completely.
- Serve with toppings: Before serving, spread or sprinkle your choice of toppings such as yogurt, homemade granola, and a quick strawberry compote made by boiling frozen strawberries with a touch of water, a splash of cornstarch slurry, and a pinch of sugar.
Notes
- This recipe can be easily doubled and baked in a larger pan for more servings.
- If you do not have a 6-inch springform pan, line a regular pan with a parchment paper sling to help remove the cheesecake easily.
- The strawberry compote topping is quick to prepare and adds a fresh, sweet contrast to the cheesecake.
- Adapted from an original recipe for a lighter cottage cheese-based cheesecake.
Keywords: cottage cheese cheesecake, low fat cheesecake, baked cheesecake, light cheesecake, healthy dessert