Description
This Cottage Cheese & Yogurt Egg Cheesecake is a healthier take on a classic dessert, featuring creamy cottage cheese and Greek yogurt instead of traditional cream cheese. Naturally sweetened with honey or maple syrup, it delivers a rich, custardy texture with a golden graham cracker crust. Perfect for gatherings or as a guilt-free treat, this cheesecake is both nourishing and indulgent.
Ingredients
1 ½ cups graham cracker crumbs
¼ cup melted butter
Pinch salt
2 cups cottage cheese
1 cup Greek yogurt
3 large eggs
½ cup honey or maple syrup
2 teaspoons vanilla extract
Zest of 1 lemon
Optional fresh berries and mint for garnish
Instructions
1. Preheat oven to 325°F (160°C). Combine graham cracker crumbs, melted butter, and salt in a bowl. Mix well and press into a 9-inch springform pan. Bake crust for 10 minutes. Set aside to cool slightly.
2. In a blender, combine cottage cheese, Greek yogurt, eggs, honey or maple syrup, vanilla extract, and lemon zest. Blend until completely smooth.
3. Pour the filling over the crust. Tap pan gently on the counter to release air bubbles.
4. Bake for 50–60 minutes or until center is mostly set but still slightly jiggly. Avoid opening oven door.
5. Turn off oven, crack the door, and let cheesecake rest for 15 minutes. Cool to room temp, then refrigerate for at least 4 hours or overnight.
6. Before serving, garnish with honey drizzle and fresh berries. Slice with a warm knife for clean edges.
Notes
Blend the cottage cheese until completely smooth to avoid any curdled texture.
Let the cheesecake cool gradually in the oven to prevent cracks.
Chill overnight for the best flavor and slicing texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 13g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 10g
- Cholesterol: 95mg