Dessert
Katie 6 Comments
5 / 3 Reviews
0 Add to Favorites
This Cottage Cheese & Greek Yogurt Cheesecake is a delicious, rich dessert but without all the calories, sugar, and carbs! You can enjoy this cheesecake with or without a crust. I chose to serve mine with a store-bought pecan pie crust to make it easy! The macros below do not include a crust and you will have to adjust depending on what you decide to use! Try topping your cheesecake off with my homemade Healthy Blueberry Jam and it won’t disappoint!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITEPINTERESTBOARD FOR LATER!
Ingredients
- Cottage Cheese – 2 1/3 cup of 1% small curd cottage cheese.
- Greek Yogurt – 1 cup of plain, nonfat Greek yogurt.
- Eggs – 2 large eggs.
- Maple Syrup – 1/4 cup of maple syrup. I like to use the brand Lakantobecause it is naturally sweetened with monk fruit! Pure maple syrup or any liquid sweetener of choice will work.
- Swerve/Monk Fruit – 1/8 cup granular Swerve, monk fruit, or zero calorie sugar substitute of choice.
- Vanilla Extract – 1/2 teaspoon of pure vanilla extract.
- Salt – Pinch of salt.
How To Make It
- Preheat your oven to 350°F. Prepare a standard pie pan or cake pan with parchment paper, or if you are using a prepared pie crust like me, set that aside.
- In a food processor, blend the cottage cheese and Greek yogurt together until smooth and creamy. There should be no more lumps.
- In a medium mixing bowl, beat the eggs, syrup, swerve, salt, and vanilla, and cottage cheese mixture.
- Pour batter into your pie/cake pan or pecan crust. Bake for 1 hour. Chill at least 4 hours in the fridge and enjoy!
Where’s The Cream Cheese?
I get this question a lot! This is a cheesecake, but not your typical cream cheese cheesecake if that makes sense! I used cottage cheese instead to cut the fat and calories down! If you want that classic cream cheese flavor, you are more than welcome to substitute some of the cottage cheese or Greek yogurt with some low fat cream cheese as a 1:1 ratio!
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 5 days.
Check Me Out on Social Media!
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
0 Add to Favorites
Low Calorie
5 from3 votes
Cottage Cheese & Greek Yogurt Cheesecake
Author:KatieCooking Method:BakingCuisine:AmericanCourses:DessertRecipe Keys:Gluten FreePPescatarianVegetarian
Difficulty:IntermediatePrep Time10 minsTotal Time10 mins
Servings:8Calories:93
Best Season:Suitable throughout the year
Description
This Cottage Cheese & Greek Yogurt Cheesecake is a delicious, rich dessert but without all the calories, sugar, and carbs! You can enjoy this cheesecake with or without a crust. I chose to serve mine with a store-bought pecan pie crust to make it easy! The macros below do not include a crust and you will have to adjust depending on what you decide to use! Try topping your cheesecake off with my homemade Healthy Blueberry Jam and it won't disappoint!
Ingredients
Instructions
Preheat your oven to 350°F. Prepare a standard pie pan or cake pan with parchment paper, or if you are using a prepared pie crust like me, set that aside.
In a food processor, blend the cottage cheese and Greek yogurt together until smooth and creamy. There should be no more lumps.
In a medium mixing bowl, beat the eggs, syrup, swerve, salt, and vanilla, and cottage cheese mixture.
Pour batter into your pie/cake pan or pecan crust. Bake for 1 hour. Chill at least 4 hours in the fridge and enjoy!
Nutrition Facts
Serving Size 1 slice
Servings 8
- Amount Per Serving
- Calories 93kcal
- % Daily Value *
- Total Fat 2.7g5%
- Saturated Fat 1g5%
- Cholesterol 61.6mg21%
- Sodium 257.7mg11%
- Total Carbohydrate 4.5g2%
- Sugars 3.5g
- Protein 12.2g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding. Macros can vary depending on the brands you use.
Keywords: cheesecake
