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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. 

images of cheesecake with strawberries on top with text for pinterest

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.
undecorated cottage cheese cheesecake on white cake stand

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.
collage for how to cook healthy cheesecake in the Instant Pot

Recipe Tips

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

cheesecake with sliced strawberries on a white platter


More Healthy Instant Pot Dessert Recipes

Instant Pot cheesecake is quick, easy, and delicious. This is a healthier cheesecake recipe that is perfect for diets and the 21 Day Fix!
4.47 from 45 ratings
click the stars to rate!

Healthy Cheesecake Recipe with Cottage Cheese

Created by: Becca Ludlum
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Approximate Serving Size: 1/6 of cake
Servings 6 servings
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:

  • ½ cup oatmeal dry
  • 1 tbsp honey
  • 1 tbsp butter unsalted, melted

Filling:

  • 2 cups cottage cheese
  • ½ cup Greek yogurt plain or vanilla
  • 2 eggs
  • 3 tbsp honey
  • 1 tbsp rice flour
  • 1 tsp vanilla
  • ½ cup strawberry 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. ½ cup oatmeal, 1 tbsp honey, 1 tbsp 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, ½ cup Greek yogurt, 2 eggs, 3 tbsp honey, 1 tbsp rice flour, 1 tsp vanilla
  • 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. ½ cup strawberry

Video

Notes

Recipe Tips:
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

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46 Comments

  1. Can you sub anything for rice flour? I just got my instant pot and don’t have the silicone trivet yet. Can I just use the steam rack that was included ?

    1. Yes, you can sub – but I haven’t done it. And yes you can use the steamer trivet!

  2. What kind of cottage cheese do you use? 4%? 2%? Can’t wait to try this!

    1. I usually use 2%, but it shouldn’t matter to the finished recipe :)

  3. Something went VERY wrong with this recipe ! i ended up with mush ! So embarrassed because I made it for a ladies luncheon. They were so polite, they ate it like pudding cuz I could only scoop it out of the pan :( I followed the recipe and directions exactly ! just awful.

    1. Hi Marita,

      I’m so sorry about that! I’ve made this recipe dozens of times, and am happy to troubleshoot it with you. Did your pot come to pressure? It sounds like maybe it didn’t.

  4. Would love to try this recipe but I have an 8qt instant pot and use a 9″ springform. Do I need to adjust the recipe and by how much.
    Thanks Ingrid

  5. What is the container count per serving

    1. The count for the entire recipe is above: Container Count: Entire Cake: 4R, 1Y, 3tsp, .5P

      You determine your serving, then divide the counts by how much you ate. 1/4 of the cheesecake would be 1R, 1/4Y, just less than 1 tsp, and a negligible amount of P.

  6. Kelly Draves says:

    are the points correct for 6 servings…or should the servings be 8?

    1. Meagen Brosius says:

      Hi Kelly, the points are calculated for 6 servings via the WW online recipe creator! For 8 slices it would only be 3 Freestyle Smart Points.

  7. Christina says:

    Hey there! I was wondering if you’ve ever made these in small ramikens and if so do you think the time would need to be adjusted?

    1. Hi there! I haven’t made them like that – but that is brilliant! I’d assume the time would be the same, as long as you are cooking the same amount of batter.

    2. Oh I absolutely LOVE this idea. Did you try it and how did they turn out?

  8. Hello.
    I want to make this one with raspberries instead. Can i add rasberries with the filling?

    Thanks
    Valerie

    1. Hi there! I haven’t done it before, but would guess it might make the inside a little moist/watery depending on how much water is in the fruit. :)

  9. Valerie Petit says:

    Hello

    I followed the recipe. It was good, except for the fact the paper got stuck to the crust. I put the whole cake (with pan) in the fridge overnight once it had cool down.

    Should i have removed the pan and tried to separate it from the paper before that?
    Thank you

    1. Hi there! No, I’d refrigerate with the pan to make sure it keeps its form. I’m sorry the crust stuck for you!

  10. Used Whole Wheat Flour instead of the rice flour and it was still fantastic. Also had to make about double of the crust in order to cover the bottom of my 8” pan but will def make this again! Any tips tho in being able to get the slices off the wax paper without losing almost the whole crust?

    1. Yay! So glad you liked it! I might spray the wax paper, even though it’s wax paper and things shouldn’t stick. I’m a big fan of using olive oil spray for everything.

    2. Try warming the bottom for just a few seconds by either dipping in warm water or I just stuck my cake pan on the stove burner for a couple seconds

  11. Sonal Tripathi says:

    Can we use roasted red rice flour in this instead of the norm one?

    1. I’ve never used roasted red rice flour, but if it has the same properties as rice flour I think you could try it!

  12. Trisha M Sobiech says:

    I am super excited about this recipe but I don’t have an insta pot. Do you think I could I make it in the oven? What temperature and for how long would you recommend that I bake it?

    1. Hi there!! I’ve never made this one in the oven. I would find an oven recipe and use the ingredients from this recipe and use the oven time :)

  13. Anonymous says:

    What can you sub rice flou with regular flour

  14. Hi Becca. I would love to try this recipe but I don’t have rice or whole wheat flour. I do have almond flour. Would I be able to use that instead? If so, what amount-1 tbsp still?

    1. I’ve only used those two flours in this recipe, and haven’t baked with almond flour. I’m sorry, but I can’t confidently give you a thumbs up on that! :)

  15. 5 stars
    Wow this is SO great! It turns out I am the only one in my family who likes cottage cheese, so had some to use up. Love that this is a much healthier version of cheesecake, but equally delicious!

  16. 5 stars
    You had me at ‘Instant Pot Cheesecake’ and I was sold when I saw ‘Healthy Cheesecake’! This is my favorite thing I’ve seen today! Off to buy ingredients now!

  17. Suki T Jantzen says:

    5 stars
    Thank you for this! I have lost 25 pounds over the last 2 years and wish to keep it off! I LOVE cheesecake and was looking for a recipe that wasn’t ridiculous in calories! And it’s yours! God bless you!

    Suki

    1. Suki T Jantzen says:

      I also had to use light ricotta cheese instead of cottage cheese, as I live in Argentina and there is NO cottage cheese, alas.

  18. Does this recipe work with fat free cottage cheese?

    1. Hi Patty! I haven’t tried it with fat free :)

  19. I’m trying as cupcakes, in the oven… how long should I cook them and at wheat temp?

    1. Hi Sandy, I’m sorry I haven’t cooked them as cupcakes yet!

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