Name: Cottage Cheese & Yogurt Egg Cheesecake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 120 grams graham cracker crumbs; 60 grams melted butter; 400 grams cottage cheese; 200 grams Greek yogurt; 100 grams sugar; 1 teaspoon vanilla extract; 3 large eggs

Velvety smooth, lightly tangy, and utterly satisfying, this Cottage Cheese & Yogurt Egg Cheesecake is everything you love about cheesecake with a light, protein-rich twist. Made with creamy cottage cheese, thick Greek yogurt, and a simple graham cracker crust, it’s a refreshing take on a classic dessert that’s perfect for any occasion.

Unlike dense, overly sweet versions, this one is beautifully balanced. The natural tang of yogurt pairs perfectly with cottage cheese for a melt-in-your-mouth texture that doesn’t sit heavy. It’s a guilt-free indulgence you’ll want to make again and again.

Why Use Cottage Cheese and Yogurt in Cheesecake?

Both ingredients offer creaminess without the extra heaviness of full-fat cream cheese. Cottage cheese adds a rustic, fluffy base, while Greek yogurt brings smoothness and tang. Together, they create a lighter cheesecake that still delivers that rich bite we all crave.

Ingredients for the Cottage Cheese & Yogurt Egg Cheesecake

Cottage Cheese
Provides the creamy yet fluffy texture. Opt for full-fat for best flavor and structure.

Greek Yogurt
Thick, tangy, and protein-packed. Helps smooth out the filling.

Eggs
These bind everything together and give the cheesecake its classic structure.

Sugar
A touch of sweetness balances the tang from the yogurt and the savory notes of the cheese.

Vanilla Extract
Adds depth and warmth to the overall flavor.

Graham Cracker Crumbs
Used for the crust, offering a buttery, lightly sweet base.

Melted Butter
Binds the crumbs and enhances the flavor of the crust.

How To Make the Cottage Cheese & Yogurt Egg Cheesecake

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). Mix graham cracker crumbs and melted butter until the mixture resembles wet sand. Press it firmly into a springform pan. Bake for 10 minutes, then set aside to cool.

Step 2: Blend the Filling

In a high-speed blender or food processor, combine the cottage cheese, Greek yogurt, sugar, and vanilla. Blend until the mixture is completely smooth. Add the eggs one at a time, pulsing just until combined.

Step 3: Assemble and Bake

Pour the cheesecake filling over the crust. Tap the pan gently on the counter to remove air bubbles. Bake for 45–55 minutes until the edges are set and the center jiggles slightly.

Step 4: Chill

Let the cheesecake cool in the oven with the door slightly open for 1 hour. Then refrigerate for at least 4 hours or overnight for best texture.

Step 5: Serve

Top with fresh berries, fruit compote, or a drizzle of honey. Slice and enjoy!

Serving and Storing Cottage Cheese & Yogurt Egg Cheesecake

Once chilled and set, this cheesecake is ready to impress. Serve it cold with your choice of toppings. Store leftovers in an airtight container in the refrigerator for up to 5 days. It can also be frozen in slices for up to 1 month—just thaw overnight in the fridge.

What to Serve With Cottage Cheese & Yogurt Egg Cheesecake?

Fresh Berry Salad

The vibrant burst of berries complements the tangy cheesecake beautifully.

Iced Coffee or Cold Brew

A slightly bitter drink balances the sweetness perfectly.

Lemon Zest Whipped Cream

A zesty whipped topping adds brightness.

Chocolate Drizzle

For a richer dessert, a light chocolate sauce works wonders.

Honey & Mint

Drizzle with local honey and garnish with mint for an elegant finish.

Want More Cheesecake Ideas with a Twist?

If you adore this light take on cheesecake, you’ll enjoy these other Savor Queen favorites:

Save This Pin For Later

Save this delicious idea to your favorite Pinterest board so it’s easy to find when you’re ready to whip it up again.

Tried it with a twist? Maybe a hint of citrus zest or a cinnamon crust? I’d love to hear how it turned out—drop your thoughts or questions in the comments below.

Need more inspiration? Explore my daily kitchen creations on SavorQueen.com on Pinterest. Your next favorite might be waiting there.

Cottage Cheese & Yogurt Egg Cheesecake

Author: Julia Walton
Total Time: 1 hour 10 minutes
Yield: 8 servings
Diet: Vegetarian

Print Recipe

Description

Love cheesecake but want something lighter and high in protein? This Cottage Cheese & Yogurt Egg Cheesecake is a creamy, fluffy, and deliciously tangy dessert that feels indulgent but skips the heaviness. It’s made with wholesome ingredients like cottage cheese and Greek yogurt, making it ideal for a healthier treat. Perfect for any occasion, this easy recipe fits beautifully into your list of breakfast ideas, healthy snack options, or even dinner ideas when you’re craving something sweet to end a meal. It’s a versatile and easy recipe that proves dessert can be both delicious and feel-good.

Ingredients

120 grams graham cracker crumbs

60 grams melted butter

400 grams cottage cheese

200 grams Greek yogurt

100 grams sugar

1 teaspoon vanilla extract

3 large eggs

Instructions

1. Preheat oven to 325°F (163°C). Mix graham cracker crumbs and melted butter, then press into a springform pan. Bake for 10 minutes and set aside to cool.

2. In a high-speed blender, blend cottage cheese, yogurt, sugar, and vanilla until smooth.

3. Add eggs one at a time, blending just until incorporated.

4. Pour the mixture over the crust. Tap pan gently to release air bubbles.

5. Bake for 45–55 minutes or until edges are set and center jiggles slightly.

6. Cool in oven with door ajar for 1 hour, then refrigerate at least 4 hours or overnight.

7. Top with fresh berries or honey and serve chilled.