Description
This Cottage Cheese & Yogurt Egg Cheesecake is a light and healthy twist on traditional cheesecake. Made with cottage cheese, Greek yogurt, and eggs, it’s high in protein, low in sugar, and perfect for a nutritious breakfast, snack, or dessert.
Ingredients
Scale
- 1 cup cottage cheese
- 1 cup Greek yogurt
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons maple syrup or honey
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat your oven to 325°F (160°C). Line an 8-inch round baking dish with parchment paper and lightly grease the sides.
- In a blender, combine cottage cheese, Greek yogurt, eggs, vanilla extract, maple syrup or honey, and lemon zest if using. Blend until completely smooth.
- Pour the mixture into the prepared pan. Tap the pan gently on the counter to release any air bubbles.
- Bake for 35 to 40 minutes, or until the center is just set and edges are lightly golden.
- Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Slice and serve chilled. Optionally top with fruit or a drizzle of honey.
Notes
- Gluten-free
- Pairs well with fruit or honey
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 145
- Sugar: 5g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 70mg