Cottage Cheese & Yogurt Egg Cheesecake

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Light, creamy, and subtly tangy, this Cottage Cheese & Yogurt Egg Cheesecake is a wholesome twist on the classic. With a golden graham cracker crust and a velvety filling made from cottage cheese and Greek yogurt, it’s both satisfying and lower in fat than your traditional cheesecake. The texture is smooth yet airy, with a richness that doesn’t weigh you down.

This is the kind of dessert that looks elegant on a table but is incredibly simple to make. Perfect for family gatherings, summer picnics, or an afternoon treat, it’s easy to prepare ahead of time and pairs beautifully with fresh berries or a drizzle of honey.

Why You’ll Love This Cottage Cheese & Yogurt Egg Cheesecake

• Lighter than traditional cheesecakes
• High in protein thanks to the cottage cheese and eggs
• Naturally tangy and slightly sweet
• Pairs beautifully with fruit toppings or jams
• Easy to prep in advance and stores well

What Kind of Cottage Cheese Should I Use?

Look for small curd full-fat or 2% cottage cheese for the smoothest texture. You can blend it thoroughly to eliminate curds completely, which is essential for a silky cheesecake finish. Avoid fat-free varieties, as they can make the cheesecake overly watery and lack richness.

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Ingredients for the Cottage Cheese & Yogurt Egg Cheesecake

Each ingredient plays a key role in giving this cheesecake its airy texture and rich taste.

• Graham cracker crumbs: Forms the base and adds that essential crunch.
• Unsalted butter: Binds the crust and gives it a golden finish.
• Cottage cheese: The creamy, protein-packed star of the show.
• Plain Greek yogurt: Adds tanginess and helps smooth out the texture.
• Large eggs: Bind the ingredients and create structure.
• Granulated sugar: Just the right sweetness to balance the tang.
• Vanilla extract: Enhances all the creamy, sweet flavors.
• Lemon zest: Brings brightness and cuts through the richness.
• Cornstarch: Helps to stabilize the filling.
• Salt: Just a pinch, to elevate all the flavors.

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How To Make the Cottage Cheese & Yogurt Egg Cheesecake

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). In a medium bowl, mix 1 1/2 cups of graham cracker crumbs with 1/4 cup melted unsalted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8 minutes, then let cool.

Step 2: Blend the Filling

In a blender or food processor, combine 2 cups of cottage cheese, 1 cup plain Greek yogurt, 3 large eggs, 2/3 cup granulated sugar, 1 tablespoon cornstarch, 1 teaspoon vanilla extract, 1 teaspoon lemon zest, and a pinch of salt. Blend until the mixture is completely smooth.

Step 3: Assemble and Bake

Pour the filling over the cooled crust. Tap the pan lightly on the counter to release any air bubbles. Bake for 50–55 minutes, or until the center is just set and slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for 1 hour.

Step 4: Chill

Transfer the cheesecake to the fridge and chill for at least 4 hours, preferably overnight.

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Serving and Storing This Cheesecake

This recipe yields one 9-inch cheesecake, enough to serve 8–10 people. Serve with fresh berries, fruit compote, or a dollop of Greek yogurt. Store leftovers covered in the refrigerator for up to 5 days. You can also freeze individual slices for up to a month.

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What to Serve With Cottage Cheese & Yogurt Egg Cheesecake?

Fresh Berry Compote

A mix of raspberries, strawberries, and blueberries simmered with a bit of sugar.

Mango and Dragon Fruit Chia Pudding

This vibrant and refreshing pudding makes a colorful companion【6†source】.

Rainbow Smoothie Bowls

They’re as delicious as they are photogenic, loaded with tropical flavors【6†source】.

Vegan Breakfast Quesadillas

Surprisingly good as a savory brunch pairing【6†source】.

Tropical Fruit Salad with Honey Lime Dressing

Bright and juicy, this salad elevates the cheesecake with fresh citrus flair【6†source】.

Hot Herbal Tea or Iced Matcha Latte

Balance the richness of the cheesecake with a soothing tea or matcha latte.

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Frequently Asked Questions

1. Can I use ricotta instead of cottage cheese?
Yes, but the texture will be slightly grainier unless you blend it extremely well.

2. How do I make this cheesecake gluten-free?
Use gluten-free graham crackers for the crust and check your cornstarch brand.

3. Can I add fruit inside the cheesecake batter?
Yes! Try folding in small blueberries or chopped strawberries before baking.

4. Why did my cheesecake crack?
Cracking usually happens from overbaking or cooling too quickly. Letting it cool in the oven with the door ajar helps prevent this.

5. Is it okay to skip the lemon zest?
You can, but it adds a subtle brightness that balances the richness beautifully.

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you add liqueur or leave it out? Did you try chocolate on top?
I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other bake smarter.

Conclusion

This Cottage Cheese & Yogurt Egg Cheesecake delivers all the luxurious creaminess you expect from cheesecake, with a lighter and protein-rich twist. It’s proof that wholesome ingredients can still lead to indulgent results. Whether you top it with fruit or enjoy it as-is, it’s a crowd-pleaser you’ll come back to again and again.

For more easy dessert ideas and fresh recipe inspiration, check out my Pinterest board at Meals We Share.

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