Description
Savor the tropical flavors of this Coconut Cottage Cheese Cheesecake, a creamy dessert blending cottage cheese, shredded coconut, and vanilla. Light yet satisfying, it’s a unique take on cheesecake that’s as easy to make as it is delicious.
Ingredients
- 2 cups cottage cheese
- 1 cup Greek yogurt
- 3/4 cup honey
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup cornstarch
- 1/2 cup shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a blender, combine cottage cheese, Greek yogurt, honey, eggs, vanilla extract, and cornstarch. Blend until smooth.
- Gently fold in the shredded coconut.
- Pour the mixture into the prepared pan and smooth the top.
- Bake in the oven for 45–50 minutes, or until the cheesecake is set and slightly golden on top.
- Allow the cheesecake to cool completely in the pan.
- Transfer to the refrigerator and chill for at least 2 hours before serving.
Notes
- For a richer flavor, toast the shredded coconut before mixing it in.
- Serve with a dollop of whipped cream or fresh fruit for added sweetness.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
