Name: Berry Cottage Cheese Cheesecake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: For the Crust:; 1 cup graham cracker crumbs; 3 tablespoons melted butter; 1 tablespoon honey or sugar (optional); For the Cheesecake Filling:; 2 cups cottage cheese (full-fat or low-fat), blended until smooth; 2 eggs; 1/3 cup honey or maple syrup; 2 teaspoons vanilla extract; 1 tablespoon lemon juice; 1 tablespoon cornstarch or flour; For the Berry Topping:; 1 cup mixed berries (fresh or frozen); 1 tablespoon honey or maple syrup; 1 teaspoon lemon juice; 1 teaspoon cornstarch mixed with 1 tablespoon water

This Berry Cottage Cheese Cheesecake is a delightful twist on the classic cheesecake, offering a lighter and protein-packed alternative without compromising on flavor. Featuring a creamy cottage cheese base and topped with a vibrant mix of berries, this dessert is both refreshing and indulgent—perfect for spring and summer gatherings or whenever you’re in the mood for a fruity, wholesome treat.

Why You’ll Love This Recipe

This cheesecake stands out not only for its deliciously creamy texture but also for its health-conscious ingredients. Using cottage cheese instead of cream cheese cuts down on fat while increasing protein, making it a great option for those looking for a lighter dessert. The berry topping adds a fresh burst of flavor and natural sweetness, perfectly balancing the tangy, creamy filling. Whether you’re hosting a dinner party or just want a guilt-free dessert, this cheesecake is a crowd-pleaser.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cottage cheese
Eggs
Sugar or preferred sweetener
Vanilla extract
Cornstarch or flour (as a stabilizer)
Graham cracker crumbs or digestive biscuits (for the crust)
Butter (for crust)
Mixed berries (fresh or frozen)
Lemon juice
Optional: Honey or maple syrup (for topping glaze)

directions

Preheat your oven to 325°F (160°C). Grease a springform pan and line the bottom with parchment paper.
Prepare the crust by combining graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the pan. Bake for 8-10 minutes and allow to cool.
In a food processor, blend the cottage cheese until completely smooth.
Add eggs, sugar, vanilla extract, and cornstarch (or flour) to the blended cottage cheese. Mix until smooth and well combined.
Pour the filling over the cooled crust and smooth the top.
Bake for 50-60 minutes or until the center is just set. The cheesecake may still jiggle slightly in the middle.
Allow to cool at room temperature, then refrigerate for at least 4 hours or overnight.
While the cheesecake chills, prepare the berry topping by simmering the berries with lemon juice and sweetener (if using) until slightly thickened.
Spoon the berry topping over the cheesecake before serving.

Servings and timing

This recipe yields approximately 8–10 servings.
Prep time: 20 minutes
Cook time: 55 minutes
Chill time: 4 hours
Total time: 5 hours 15 minutes

Variations

No-Bake Option: Use gelatin to set the filling and skip the baking process.
Crust Alternatives: Substitute with a nut-based crust or gluten-free biscuits for dietary needs.
Berry Swirl: Blend berries into the filling for a marbled effect.
Mini Cheesecakes: Use muffin tins for individual portions.
Sweetener Swap: Use a sugar substitute like stevia or erythritol for a low-sugar version.

storage/reheating

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap individual slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
This cheesecake does not require reheating—serve chilled for best results.

FAQs

What type of cottage cheese should I use?

Use full-fat or 2% cottage cheese for the best creamy texture. Make sure to blend it until completely smooth.

Can I make this recipe without a crust?

Yes, simply skip the crust steps and bake the filling in a greased pan. It will still hold together well.

Can I use frozen berries for the topping?

Yes, frozen berries work well. Just simmer them a bit longer to reduce excess moisture.

How do I prevent cracks in my cheesecake?

Bake at a low temperature and avoid overbaking. Let the cheesecake cool gradually.

Is this cheesecake gluten-free?

It can be if you use gluten-free graham crackers or an alternative crust.

Can I use ricotta cheese instead of cottage cheese?

Yes, but ricotta may give a slightly grainier texture unless well blended.

How long should I chill the cheesecake?

Chill for at least 4 hours, preferably overnight for the best texture and flavor.

Can I use a flavored cottage cheese?

It’s best to use plain cottage cheese to control sweetness and flavor in the final dessert.

Do I need a springform pan?

A springform pan is ideal, but a deep cake pan lined with parchment paper can also work.

Can I double the recipe?

Yes, but use a larger pan and increase baking time accordingly. Check for doneness in the center.

Conclusion

This Berry Cottage Cheese Cheesecake is a modern take on a classic dessert, combining wholesome ingredients with vibrant flavor. Whether you’re looking for a lighter dessert option or simply want to enjoy something fruity and creamy, this recipe delivers both nutrition and indulgence. Serve it at your next gathering or keep it chilled for an anytime treat—either way, it’s sure to impress.

Berry Cottage Cheese Cheesecake