Cottage Cheese & Yogurt Egg Cheesecake

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This high-protein cheesecake is light, creamy, and packed with flavor—without the guilt! Made with cottage cheese, Greek yogurt, and eggs, it’s naturally rich and perfectly smooth. It’s an easy, no-fuss dessert that’s gluten-free, refined sugar-free, and packed with protein!

Let’s bake this deliciously healthy cheesecake! 🎂💛

What You’ll Need

Ingredients:

• 1 cup cottage cheese (blended smooth)
• 1 cup Greek yogurt (plain, full-fat)
• 3 large eggs
• ¼ cup maple syrup or honey
• 1 tsp vanilla extract
• 1 tbsp cornstarch
• ½ tsp baking powder
• A pinch of salt

Optional Toppings:

• Fresh berries
• Honey or maple syrup drizzle
• Dusting of cinnamon

Pro Tips

1. Blend the cottage cheese for a super smooth texture—no lumps!
2. Let the eggs come to room temperature for a fluffier cheesecake.
3. Use full-fat Greek yogurt for the best creaminess.
4. Bake in a water bath for an ultra-silky texture.
5. Chill for at least 3 hours before serving for the best flavor!

Tools You’ll Need

• Blender or food processor
• Mixing bowls
• 6-inch round cake pan
• Whisk
• Spatula
• Oven

Instructions

Step 1: Preheat & Prep

Preheat your oven to 325°F (163°C). Lightly grease a 6-inch round cake pan.

Step 2: Blend Cottage Cheese & Yogurt

In a blender, combine cottage cheese and Greek yogurt. Blend until completely smooth.

Step 3: Mix Wet Ingredients

In a bowl, whisk together eggs, maple syrup, vanilla extract, and a pinch of salt.

Step 4: Add Dry Ingredients

Gently whisk in cornstarch and baking powder until fully combined.

Step 5: Combine & Pour into Pan

Pour the blended cottage cheese mixture into the egg mixture. Stir gently until smooth, then pour into the prepared cake pan.

Step 6: Bake

Bake for 35-40 minutes, or until the center is just set and slightly jiggly.

Step 7: Cool & Chill

Let the cheesecake cool in the oven with the door slightly open for 10 minutes, then refrigerate for at least 3 hours before serving.

Step 8: Serve & Enjoy

Slice and serve with fresh berries and a drizzle of honey!

Leftovers & Storage

• Store in the fridge for up to 5 days in an airtight container.
• For a firmer texture, freeze for up to 1 month and thaw before serving.

Wrap-Up

This Cottage Cheese & Yogurt Egg Cheesecake is proof that healthy desserts can be just as delicious as the classic ones! It’s creamy, rich, and naturally sweet—perfect for a guilt-free treat.

Try it and let me know what you think! 🍰💛

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