Yes, it’s been around for years and years. Cottage cheese cheesecake! There are many versions, and I’ve never met a cottage cheese cheesecake I didn’t like! But my version is one of the best (she said modestly), and if you are a cottage cheese cheesecake fan and in the market for a new version, try mine now, and thank me later! Oh, and if you’ve never tried cottage cheese cheesecake and you make this one, you are really going to thank me! You’re getting all the rich, creamy goodness of traditional cheesecake without major fat and calories. Win-win! Will you love my Cottage Cheese Cheesecake? Absolutely!

My Favorite Cottage Cheese Cheesecake Recipe

I do love the taste of this cheesecake. It’s rich, satisfying, and delicious. For this particular CC (cottage cheese) cheesecake, I decided to top it with some fresh raspberries, but feel free to use your favorite fruit or other toppings. Now to make this cake with the lowest calorie count possible, I use Swerve Granular Ultimate Replacement Sweetener – it measures exactly like sugar, and I love the taste. I also use almond milk for the 1/2 cup of milk, but you can use your fave milk here.

Ingredients for the crust:

1/4 cup melted butter

1 cup graham cracker crumbs

Two tablespoons sugar (I use Swerve)

1/4 teaspoon ground cinnamon

Ingredients for the cake:

2 cups of your favorite cottage cheese

1/2 cup of your favorite milk

Two large eggs

Three tablespoons of any flour

One teaspoon of vanilla extract

One pinch of cinnamon

Two tablespoons of lemon juice

2/3 cup sugar (again, I use Swerve)

1/4 teaspoon salt

Directions:

Preheat the oven to 325 degrees F. Then melt the butter in the glass pan (or separate container as I do), and add in the graham crack crumbs (I take eight full sheets of crackers, stick them in my Nutribullet in pieces, and wala! Crumbs!), two tablespoons of Swerve, and a 1/4 teaspoon of cinnamon. Use a spatula or spoon or your hands to spread evenly over the bottom and sides of the dish.

Mix the cottage cheese, milk, eggs, flour, vanilla, lemon juice, the rest of the sugar, and 1/4 teaspoon salt in a blender. Sometimes I sprinkle an extra dash of cinnamon in the blender. Pour over the crust, and bake for an hour or until the filling is firm to the touch.

Allow to cool, add your fave topping, and then dig in! Sooo yummy and stores in the fridge for a good week.

Rich, Creamy, and Delish CC Cheesecake!

Promise, you can’t go wrong with this cheesecake. Whether you’re making it for yourself or your company, it’s bound to be a hit. I love it with blueberries, too!

If you make it let me know! I’m also featuring this CC cheesecake on Instagram, but if you’re not on Insta, here’s my reel of how I put this baby together! If you do make it, please let me know what you think. I would love to hear from you!

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