Cottage Cheese Cheesecake
My healthy Cottage Cheese Cheesecake is smooth, creamy, and bursting with farm-fresh berries. The red, white, and blue colors make it perfect for the 4th of July or any other time of year. This easy recipe is low carb, keto, gluten free, grain free, sugar free, and Trim Healthy Mama friendly.
I love cool creamy desserts in the summer. No-bake cheesecakes are one of the easiest desserts to make and a favorite in my family. With fresh berries in abundance at my local farmer’s market, I decided to add a generous amount to this simple treat. Serve this cottage cheese cheesecake for all your big or small events. Bridal showers, baby showers, picnics, barbecues, and anything else you can think of it’s going to be a hit.
I hope you love this easy no-bake berry cottage cheese cheesecake and it becomes one of your favorite dessert recipes. It tastes like a classic cheesecake loaded with berries. I have even enjoyed it for breakfast along with a Cottage Cheese Omelet.
Try my Keto Berry Cheesecake, Keto Blueberry Cheesecake, and Keto Strawberry Cheesecake next!
Or make this amazing Strawberry Cottage Cheese Ice Cream!
Ingredients
No-Bake Crust – I love the no bake crust from Mrs. Criddle’s Kitchen so much that I used it in my Berries & Cream Ice Cream Pie and based the crust of my Cannoli Cheesecake from it, and I’m using it again for this cheesecake. You will need almond flour, almond butter, butter, and sweetener. It really does taste similar to a crust made from graham cracker crumbs.
Sweetener – I use my combination of erythritol, xylitol, and stevia but do offer substitutions in the recipe card.
Gelatin – for a soft set cheesecake I sprinkle in powdered gelatin. For a firmer set, you can bloom it first. To easily bloom gelatin just sprinkle it over cold water, let sit for 5 minutes, and then dissolve in hot water.
Cream Cheese – I prefer full-fat cream cheese but low fat cream cheese will also work.
Cottage Cheese – For the best flavor use full fat cottage cheese with 4% milk fat.
Sour Cream – I like the flavor of the combination of cream cheese, cottage cheese, and sour cream in this recipe more than using all cottage cheese.
Vanilla Extract – just a bit highlights the other flavors.
Berries – I used a combination of strawberries, raspberries, and blueberries but you can use whichever you prefer.
How to Make Cottage Cheese Cheesecake
Step One: First thing is to make the crust. To make the mixing part easy, I soften the almond butter while I melt the butter in the microwave, and then I just add all the ingredients to the food processor.
After I transfer the crust mixture to a pie plate, I press it out with my fingers. If you prefer to make it in a springform pan or a cake pan lined with parchement paper you can.
Step Two: Next, I combine cottage cheese with the rest of the cheesecake filling ingredients to the same food processor bowl; no washing in between is needed. Just process until smooth.
Step Three: Fold in the berries and spread the cottage cheese mixture in the prepared crust. Chill until firm, after 2-3 hours.
Step Four: Decorate with additional berries, if desired.
Common Questions
Cheesecake in a Food Processor?
My food processor is my favorite kitchen appliance. I have 4 small sections of kitchen countertop, and this is one of the few appliances that have a permanent home within easy reach. My stand mixer, air fryer, instant pot, spiralizer, and crock pot are all banished to a cabinet or basement due to a lack of space.
The Cuisinart food processor, however, is used almost daily. If you only buy one kitchen appliance, that is the one I recommend.
Is Cottage Cheese Keto?
While cottage cheese does have slightly more carbs than some other dairy I absolutely believe it can be used in a keto diet. Half a cup of cottage cheese has about 5 grams of carbs. Whereas half a cup of cream cheese has about 4 grams of carbs. The difference is that cottage cheese has a lot more protein so it will make you feel more full than just using cream cheese.
If you are counting carbs, you might decide to leave off the extra berries and just let the swirls show. You could also add some fresh whipped cream on top. This is why I said the berries on top are optional. Just the swirl in the cottage cheesecake recipe from the frozen raspberries is gorgeous on its own.
Healthy Cheesecake Tips
Berries – I have found that using a mixture of fresh berries along with frozen berries will give you the best texture. Don’t use only frozen of it will be too watered down.
Temperature – Use room-temperature cream cheese because it will blend much better. If you don’t use room temperature cream cheese, you may notice it’s a little bit lumpy.
Storage – When storing the cheesecake in the fridge, never place it next to strong-smelling foods. This will prevent it from taking on the flavors of the other dishes.
Serving – When serving the cheesecake, it should never sit out longer than two hours. If you are planning to have it out longer than that, it needs to be on ice. Fill a bowl with ice and add a towel, then place the cheesecake on top. You don’t want any of the ice water to get into the cheesecake, or it will be watered down.
Can I Make Individual Cheesecakes?
Definitely! This cottage cheese cheesecake recipe makes 12 servings, so you can divide it by 12 and add it to ramekins or muffin tin. This is a lovely option if you are serving it at a party or backyard barbecue. No one can resist the gorgeous look and flavor of the cottage cheese cheesecake.
Do I Need Low-Fat or Full-Fat Ingredients?
When eating low carb, you need high fat and low carb ingredients. I think they taste better in any cottage cheese recipe anyway. So, you should use full-fat cream cheese, cottage cheese, and sour cream. This will make the cheesecake so creamy, velvety, and rich. If you do decide to go with low-fat ingredients, you are going to notice it’s not going to be as delicious.
Can I Serve Cottage Cheese Cheesecake Right Away?
No, I’m sorry! You will need to put it in the fridge for a minimum of 4 hours. I know it’s a while to wait, but I promise when you take that first heavenly bite, you will know it was worth the wait. The reason why it needs to be chilled is so the cheesecake can set up properly. Otherwise, when you go to slice it, it’s going to be too soft and fall apart.
How Long Does Cheesecake Last?
The cottage cheese cheesecake will need to be covered tightly, and it will last in the fridge for up to 5 days. It’s great for meal prepping or planning a dessert ahead of time.
Additionally, you can freeze the cheesecake for up to 2 months. Keep it airtight and thaw in the fridge before serving. Or eat it frozen, and it will be more like ice cream.
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Cottage Cheese Cheesecake
Ingredients
Crust:
- 1.5 cups almond flour
- 1/3 cup almond butter
- 1/3 cup salted butter melted
- 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
Filling:
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1-2 tbsp gelatin
- 8 oz cream cheese
- 1 cup cottage cheese
- 1/4 cup sour cream
- 1/2 tsp vanilla
- 3 cups berries I used 1 cup frozen raspberries, 1 cup fresh blueberries, and 1 cup fresh sliced strawberries ***
- additional berries to garnish optional
Instructions
- Prepare the no-bake crust as directed using the directions here.
Soft-Set Cheesecake:
- Process the sweetener and 2 tablespoons of gelatin in the food processor until well combined. Add the cream cheese and cottage cheese and process until smooth. Add the sour cream and vanilla. Pulse until well combined. Scrape down the sides if needed.
- Turn off the food processor and fold the berries into the cream cheese mixture.
- Spoon into the prepared crust and spread evenly. Top with additional berries if desired. Refrigerate for at least four hours before serving.
Firmer-Set Cheesecake:
- Bloom 1 tablespoon of gelatin by sprinkling it over 2 tablespoons of cold water. Let sit for 5 minutes. Add 1/4 cup very hot water and stir until the gelatin has dissolved. Strain out any lumps.
- Add the cream cheese and cottage cheese and process until smooth. Add the sour cream and vanilla. Pulse until well combined. Scrape down the sides if needed. Add the bloomed gelatin and process until smooth.
- Turn off the food processor and fold the berries into the cream cheese mixture.
- Spoon into the prepared crust and spread evenly. Top with additional berries if desired. Refrigerate for at least four hours before serving.
Notes
Nutrition
Originally Published June 13, 2017. Revised and Republished May 3, 2023.
P.S. I couldn’t resist adding a photo of my littlest photo bomber. It’s becoming difficult to get those overhead shots without my belly getting in the way. I was 28 weeks pregnant when this no-bake cottage cheese cheesecake recipe was first published in 2017. Now he is a rambunctious 5-year-old!
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I just made this for the second time and this time I used half of the filling to make popsicles. I’m confident they will be delicious. I don’t bother with the crust; we just eat the filling. Absolutely delicious!
I’m not understanding how you are only getting 135 cals per serving for this. The crust alone has 1820 in the whole thing (and that’s with margarine instead of butter). So just 1 slice of crust would be 182 calories.
My nutrition facts do not include the crust since I’m linking out for that. I will edit this to clarify.
I have a very similar recipe that is a Mixed Berry Cheesecake Salad. It’s very light. However, no sour cream, gelatin or cottage cheese. It’s very good & something that disappears the day it’s made. I use blueberries, raspberries & blackberries. Any cut in fruit like srawberries juice too much.
This was a fabulous “emergency dessert,” thank you for sharing this recipe! <3
I found this recipe this spring and have gone back to use it Many times, I get many compliments on it when served for company. I do use it without the crust and put it in individual serving size with a cookie serving. (It took me a long time to put the crust together for an individual size- When I can find a GF crust i’ll Use that) I’m excited to try a “fall” type variation with Pumpkin. I’ll try it without cottage cheese today since I only have the sour cream and cream cheese. Thanks Taryn
How can I make this a peanut butter cheesecake? How much leant butter would I add?
I’d use 1 cup of peanut butter in place of the berries. It will be a little thinner but you could top with whipped cream if you’d like.
I alter it to make lower carbs….no crust and only 1.5 cups. I use Costco frozen mixed berries…frozen works just fine.
I can’t stand cottage cheese so I add 4 oz extra cream cheese and another 1/2 to 3/4 c sour cream. I also add splashes of lemon juice. I mix and put into lightly sprayed glass pie plate. Sometimes chilled, but family loves frozen even more…especially on hot days.
Thank you for sharing!!!! It’s a family fave❤
The last time I used gelatin, I had a mousse- like- firm cake. What can I do to change that? I didn’t eat it. I don’t want to waste anything 🙂 Kari
You can leave out the gelatin. The slices would be a little messy but still delicious.
Can you make this without cottage cheese? Not a fan.
Yes, you could use ricotta cheese. Or a combo of additional cream cheese and sour cream.
2T gelatin seems like a lot! Is that correct?
Yes. It blends in and adds protein and helps the cheesecake set a bit.
What percentage fat for cream cheese and cottage cheese
I use full-fat cream cheese and either 2% or 4% cottage cheese.
I’m a fairly nrew cook so I hope this question isn’t too dumb. Do you dissolve the gelatin or pour it in dry?
According to the recipe you pour it in dry. Nowhere does it say to mix it with liquid before adding it. I tried it this way and it turned out gteat!
That’s correct. I just add it dry. 😀