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cottage cheese cake recipes with strawberries and granola
Sophia James

Cottage cheese cake recipes

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This light, protein-packed cottage cheese cheesecake is the perfect make-ahead dessert or breakfast. Creamy, tangy, and naturally sweetened—ready in under an hour.
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Servings: 6 slices
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Method Nutrition Notes

Ingredients
  

For the crust (optional):
  • 3/4 cup graham cracker crumbs
  • 1 tbsp sugar
  • Pinch kosher salt
  • 3 tbsp unsalted butter melted
  •  
For the cheesecake:
  • 1 cup cottage cheese 2% or any type
  • 1/4 cup Greek yogurt
  • 1 large egg
  • 2.5 tbsp sugar
  • 1.5 tbsp flour or cornstarch
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon zest
  •  
Optional toppings:
  • Granola strawberries, quick strawberry compote, Greek yogurt

Method
 

  1. 1. Preheat oven to 350°F and grease a 6-inch springform pan.
  2. 2. Mix graham cracker crumbs, sugar, salt, and melted butter in a small bowl.
  3. 3. Press crust mixture into bottom of the pan and bake 10–12 minutes, until golden.
  4. 4. Blend all cheesecake ingredients in a high-speed blender until smooth.
  5. 5. Pour filling over baked crust (or into greased pan without crust).
  6. 6. Bake for 30–35 minutes, until edges are set and center jiggles slightly.
  7. 7. Cool completely, then refrigerate for several hours or overnight.
  8. 8. Top with granola, strawberry compote, or desired toppings before serving.

Nutrition

Serving: 1sliceCalories: 160kcalCarbohydrates: 13gProtein: 10gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2.5gCholesterol: 55mgSodium: 130mgFiber: 0.5gSugar: 7g

Notes

You can skip the crust to make it crustless.
Store leftovers in the fridge up to 5 days or freeze slices individually.
For strawberry compote, simmer frozen strawberries with a splash of water, cornstarch slurry, and a pinch of sugar.

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