Healthy Cheesecake Recipe with Cottage Cheese

When I’m craving sweet treats, I pull out this Healthy Cheesecake Recipe with Cottage Cheese.

Wait, cottage cheese cake?! Hear me out, the cottage cheese is blended together with greek yogurt to create a luxuriously smooth texture that mimics a cream cheese based cheesecake filling. That’s right, you won’t be able to taste the cottage cheese and you’ll get all of the health benefits in this high-protein cheesecake.

Transforming traditionally unhealthy recipes into delicious healthy recipes is one of my favorite things to do. Cheesecake with cottage cheese and Greek yogurt knocks out a lot of the unnecessary fat and calories, but leaves you with a delicious cheesecake that will satisfy the strongest sweet tooth. 

Using oats and a blended cottage cheese mixture, this healthier cheesecake is a better choice than a classic cheesecake that’s made with graham cracker crumbs and cream cheese – without sacrificing the flavor. Top with fresh fruit for a perfectly sweet healthy cottage cheese cheesecake.

Even if you don’t think you like cottage cheese or Greek yogurt, I recommend giving this recipe a try. My method of blending them together makes it so you truly cannot tell that you are eating either ingredient. 

Where’s the recipe?

I have readers from all levels of comfort and experience in the kitchen on My Crazy Good Life, and I receive a lot of questions about recipes. To better serve all of my readers, I have made the commitment to put a ton of helpful information in all of my posts.

If you don’t need the recipe tips, nutrition information, ingredient swapping, or diet information, please simply scroll to the bottom of the page, where you will find this printable healthy cottage cheese Cheesecake recipe.

Healthy Cheesecake Recipe Ingredients

• Oats: Oats create a perfect crust for this cottage cheesecake recipe. I was really skeptical at first, but I found I did not miss the graham cracker crusts at all.  
• Honey: Slightly sweet but doesn’t cause your blood sugar to spike like white or brown sugar does. Maple syrup would also be a good option.
• Butter: Grab the real butter from your refrigerator section. You can also use ghee or coconut oil, just avoid margarine and other processed spreads. 
• Cottage Cheese: Blended cottage cheese is taking over the healthy eating world. It’s a great substitute to clean up recipes that use high fat cream cheese and sour cream. The best part is that cottage cheese is a high protein food which makes it easy to keep the calories low. Choose a low fat cottage cheese to keep calories down.
• Greek Yogurt: Greek yogurt loses the bitterness once you add a little bit of vanilla and honey. Use fat free greek yogurt for low calories and points.
• Eggs: Eggs are a fantastic source of protein. One egg has 7 grams of protein. Large eggs are also loaded with iron, vitamins, minerals, and carotenoids.
• Brown Rice Flour: If you don’t have rice flour on hand, whole wheat flour will work perfectly. You can also use all purpose flour if you aren’t following one of the healthy eating plans below.
• Vanilla Extract: Be sure and pick up pure vanilla extract. Items like baker’s vanilla or imitation vanilla contain artificial flavors and usually have added sugar. 
• Strawberries: I love fresh berries on cheesecake, especially strawberries. Choose your favorite toppings, like blueberries, raspberries, or even dark chocolate chips for a chocolate cheesecake. The options are endless, just be sure to adjust your point or container counts based on any changes you make.

Instant Pot Cheesecake Instructions

Time needed: 50 minutes

1. Oil the dish: Place the trivet in your Instant Pot and add 2 cups of water. Spray the inside of an oven safe round dish or springform pan with nonstick cooking spray and set aside.
2. Make your gluten free crust: Next add oats, 1 tbsp of honey, and melted butter to your food processor. Blend until the oats are chopped and a dough begins to form. Then scrape the crust mixture into the oiled pan and press firmly into the bottom of your pan. The bottom of a glass works well to pack the crust in.
3. Make your creamy cottage cheese filling: Wash and dry your food processor, then combine cottage cheese, Greek yogurt, eggs, 3 tbsp of honey, rice flour, and vanilla extract. Blend the filling for 5 minutes until it is smooth. It will be slightly watery.
4. Pressure cook: Pour your filling over the crust, and cover your pan tightly with aluminum foil. Carefully lower the pan into your pot. Close and lock the lid and turn the pressure release arm to sealing. Select Pressure Cook (high pressure) and set the cook time for 35 minutes.
5. Naturally release: When the cook time is complete, let your pressure release naturally. When the pressure valve drops, remove the lid and transfer your cheesecake to the fridge. Let it rest overnight. When you are ready to serve the cheesecake, garnish it with strawberries and cut it into 6 equal slices.

Recipe Tips

• Still not sure about a cottage cheese dessert? Check out my buffalo chicken dip video where I explain why using cottage cheese is okay, even if you hate it.
• You can use either a food processor or blender for this easy recipe.
• A springform pan is ideal for this cheesecake recipe. Make sure you have a pan that will fit into the Instant Pot. 
• Line your springform pan with parchment paper for easy removal. 
• If you live in a high-altitude area, check out this post before cooking with your Instant Pot.
• This is a gluten free recipe when using brown rice flour and oats that were grown in gluten free soil.

Healthy Eating Plans

21 Day Fix | Portion Fix

For the entire 21 Day Fix Cheesecake recipe: 4 Red Containers, 3 Yellow Containers, ½ Purple Containers, 3 Teaspoons, and 12 Sweetener Teaspoons.

This recipe makes 6 servings or 6 pieces of cheesecake. Each one is: 2/3 Red Container, ½ Yellow Container, Trace Purple Containers, ½ Teaspoon, and 2 Sweetener Teaspoons. 

Weight Watchers

​Weight Watchers cheesecake with cottage cheese knocks out a dessert craving without knocking out your points. 

Using Fat free Greek yogurt and 1% cottage cheese makes this Weight Watchers friendly, and each serving has | 6 Points on the 2023 Plan | 4 Blue Plan Points | 4 Green Plan Points | 3 Purple Plan Points

More Healthy Instant Pot Dessert Recipes

• Peanut Butter Lava Cake
• Healthy Lemon Bars
• Healthy Rice Pudding
• Instant Pot Lava Cake

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Healthy Cheesecake Recipe with Cottage Cheese

Created by: Becca Ludlum

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Approximate Serving Size: 1/6 of cake

Servings 6 servings

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This Healthy Cheesecake recipe for the Instant Pot uses cottage cheese and is packed with protein! 

Equipment

• Instant Pot 6 qt
• Springform Pan
• Instant Pot Trivet

Ingredients 

Crust:

• ▢ 1/2 cup oatmeal dry
• ▢ 1 tbsp honey
• ▢ 1 tbsp unsalted butter melted

Filling:

• ▢ 2 cups cottage cheese
• ▢ 1/2 cup Greek yogurt plain or vanilla
• ▢ 2 eggs
• ▢ 3 tbsp honey
• ▢ 1 tbsp rice flour
• ▢ 1 tsp vanilla extract
• ▢ 1/2 cup strawberries sliced

Instructions

• Place the trivet in the pot and add 2 cups of water. Spray the inside of an oven safe round dish or springform pan with nonstick cooking spray and set aside.
• Add oatmeal, 1 tbsp of honey, and melted butter to your food processor. Blend until the oats are chopped and a dough begins to form. Pour the crust mixture into the oiled pan and press firmly into the bottom of the pan. The bottom of a glass works well to pack the crust in. 1/2 cup oatmeal, 1 tbsp honey, 1 tbsp unsalted butter
• Wash and dry your food processor, then add cottage cheese Greek yogurt, eggs, 3 tbsp of honey, rice flour, and vanilla extract. Blend the filling for 5 minutes until it is smooth. It will be slightly watery. 2 cups cottage cheese, 1/2 cup Greek yogurt, 2 eggs, 3 tbsp honey, 1 tbsp rice flour, 1 tsp vanilla extract
• Pour your filling over the crust, and cover your pan tightly with aluminum foil. Carefully lower into your pot. Close and lock the lid and turn the pressure release arm to sealing. Select Pressure cook (high) and set the cook time for 35 minutes.
• When the cook time is complete, let your pressure release naturally. When the pressure valve drops, remove the lid and transfer your cheesecake to the fridge. Let it rest overnight.
• When you are ready to serve, garnish with strawberries and cut into 6 equal slices. 1/2 cup strawberries

Video

Notes

Recipe Tips:

• Still not sure about a cottage cheese dessert? Check out my buffalo chicken dip video where I explain why using cottage cheese is okay, even if you hate it.
• You can use either a food processor or blender for this easy recipe.
• A springform pan is ideal for this cheesecake recipe. Make sure you have a pan that will fit into the Instant Pot. 
• Line your springform pan with parchment paper for easy removal. 
• If you live in a high-altitude area, check out this post before cooking with your Instant Pot.
• This is a gluten free recipe when using brown rice flour and oats that were grown in gluten free soil.

Healthy Eating Plans

21 Day Fix:

For the entire 21 Day Fix Cheesecake recipe: 4 Red Containers, 3 Yellow Containers, ½ Purple Containers, 3 Teaspoons, and 12 Sweetener Teaspoons 

This recipe makes 6 servings or 6 pieces of cheesecake. Each one is: 2/3 Red Container, ½ Yellow Container, Trace Purple Containers, ½ Teaspoon, and 2 Sweetener Teaspoons. 

Weight Watchers:

Using Fat free Greek yogurt and 1% cottage cheese makes this Weight Watchers friendly, and each serving has 4 Blue Plan Points | 4 Green Plan Points | 3 Purple Plan Points | 2022/2023 Plan: 6 Points.

Nutrition

Calories: 173kcal | Carbohydrates: 19g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 64mg | Sodium: 336mg | Potassium: 117mg | Fiber: 1g | Sugar: 15g | Vitamin A: 179IU | Vitamin C: 7mg | Calcium: 80mg | Iron: 1mg

Make This Recipe?

Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum