A creamy and healthier twist on the classic cheesecake, using cottage cheese and Greek yogurt to reduce fat and calories without compromising on flavor.
Ingredients:
– 2⅓ cups 1% small curd cottage cheese
– 1 cup plain, nonfat Greek yogurt
– 2 large eggs
– ¼ cup maple syrup
– ⅛ cup granular Swerve, monk fruit, or preferred zero-calorie sugar substitute
– ½ teaspoon pure vanilla extract
– Pinch of salt
Directions:
Preheat the oven to 350°F (175°C). Prepare a standard pie pan or cake pan with parchment paper, or set aside a prepared pie crust if using.
In a food processor, blend the cottage cheese and Greek yogurt together until smooth and creamy, ensuring no lumps remain.
In a medium mixing bowl, beat the eggs, maple syrup, sugar substitute, vanilla extract, and salt until well combined. Add the cottage cheese mixture and mix until smooth.
Pour the batter into the prepared pan or pie crust.
Bake for 1 hour, or until the cheesecake is set and lightly golden on top.
Allow the cheesecake to cool completely, then refrigerate for at least 4 hours before serving.
Prep Time: 10 minutes | Cooking Time: 1 hour | Total Time: 1 hour 10 minutes
Kcal: Approximately 120 kcal per serving | Servings: 8 servings
Cottage Cheese & Greek Yogurt Cheesecake
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
A creamy and healthier twist on the classic cheesecake, this Cottage Cheese & Greek Yogurt Cheesecake delivers indulgent flavor with fewer calories. Perfect for dessert lovers seeking a lighter option.
Ingredients
- 2⅓ cups 1% small curd cottage cheese
- 1 cup plain, nonfat Greek yogurt
- 2 large eggs
- ¼ cup maple syrup
- ⅛ cup granular Swerve, monk fruit, or preferred zero-calorie sugar substitute
- ½ teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Line a pie or cake pan with parchment paper, or set aside a prepared pie crust if using.
- Blend the cottage cheese and Greek yogurt in a food processor until smooth and creamy.
- In a medium bowl, whisk together the eggs, maple syrup, sugar substitute, vanilla extract, and salt. Combine this with the blended cottage cheese mixture, mixing until smooth.
- Pour the batter into the prepared pan or crust.
- Bake for 1 hour, or until the cheesecake is set and the top is lightly golden.
- Let the cheesecake cool completely before refrigerating for at least 4 hours. Serve chilled.
Notes
- For a gluten-free option, use a gluten-free pie crust or bake without a crust.
- Adjust sweetness by using more or less maple syrup or sugar substitute to taste.
- Optional toppings: fresh fruit, a drizzle of honey, or a sprinkle of cinnamon.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
