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
