Low-Calorie Cottage Cheese Cheesecake (120 Calories)

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This low-calorie cottage cheese cheesecake is the perfect single-serving size! It’s light, fluffy, and only has a few simple ingredients. It’s also packed with protein, making it a great snack or dessert option for anyone trying to hit their protein goals. 

Macro Breakdown & Calories

  • Calories: 120
  • Carbohydrates: 11 g
  • Protein: 7 g
  • Fat: 7 g

Want a cheesecake with higher protein?  Check out our High Protein Cheesecake recipe.

Ingredients

Whole Oats

Whole oats are blended to be the base of the crust for this recipe. Oats are high in fiber, which can help to regulate digestion. They are also a good source of vitamins and minerals, including zinc and iron. You could use quick oats, but I used whole oats for a little more texture. 

Coconut Oil

Coconut oil is used in the crust to help bind everything together. Coconut oil is a healthy fat that can help boost metabolism and fight infection. It can also help to improve cognitive function and memory. If you don’t have coconut oil, you could use any other type of oil. 

Honey

Honey is used as a sweetener and binder in the crust. Honey is a natural sweetener that has many health benefits. It can help to improve digestion, fight off infection, and boost energy levels. You could use any other type of sweetener, but honey is my favorite! 

Cottage Cheese

I used low-fat cottage cheese in this recipe because it’s a great source of protein. Protein is essential for muscle growth and repair and can help with weight loss. Cottage cheese is also lower in fat and calories than other cheeses in general.

Greek Yogurt

Greek yogurt is used in the cheesecake filling for extra protein. Greek yogurt is also a good source of calcium and probiotics, which can help with digestion. I used vanilla Greek yogurt to boost the flavor, but you could use a different flavor or plain to change the taste.

Vanilla Whey Protein Powder

Vanilla whey protein powder is used in the cheesecake filling for extra protein. You could use a different flavor of protein powder or leave it out altogether. I used Transparent Labs Whey Protein (but any brand will do). 

Transparent Lab Whey Protein Isolate

Egg

Eggs are used in the cheesecake filling as a binder. Eggs are a great protein source and contain vitamins and minerals like zinc and iron. You could use a flax egg or another type of egg substitute if you’re vegan or have an egg allergy.

Monk Fruit Sweetener

Monk fruit sweetener is used as a natural sweetener in the cheesecake filling. Monk fruit is a zero-calorie sweetener that has many health benefits. It can help regulate blood sugar levels and is also a good source of antioxidants. You could use any other type of low-calorie sweetener like stevia.

Vanilla Extract

Vanilla extract is used for flavor in the cheesecake filling. You could use a different flavor of extracts like almond or lemon.

How To Make This Low-Calorie Cottage Cheese Cheesecake

Step 1

Start by making the crust. Blend the oats in a blender or food processor until finely ground. Then, add melted coconut oil, honey, and a dash of water. Mix until crumbly.

How to make cottage cheese cheesecake Step 1a: Start by making the crust.
How to make cottage cheese cheesecake Step 1b: Add oats to a blender.
How to make cottage cheese cheesecake Step 1c: Blend the oats in a blender until finely ground.
How to make cottage cheese cheesecake Step 1d: Add melted coconut oil, honey, and a dash of water. Mix until crumbly.

Step 2

Next, press the crust into a greased muffin tin to fill the base. Then, bake at 350 degrees for 12-15 minutes. 

How to make cottage cheese cheesecake Step 2a: Press the crust into a greased muffin tin to fill the base.
How to make cottage cheese cheesecake Step 2b: Bake at 350 degrees for 12-15 minutes. 

Step 3

Meanwhile, prepare the cheesecake filling. Add cottage cheese, Greek yogurt, protein powder, egg, monk fruit sweetener, and vanilla extract to a blender or food processor. Blend until smooth.

How to make cottage cheese cheesecake Step 3a: Filling - add cottage cheese, Greek yogurt, protein powder, egg, monk fruit sweetener, and vanilla extract to a blender
How to make cottage cheese cheesecake Step 3b: Blend until smooth.

Step 4

Pour the cheesecake filling over the crust once it’s done baking. Then, bake for an additional 10-15 minutes or until set.

How to make cottage cheese cheesecake Step 4a: Pour the cheesecake filling.
How to make cottage cheese cheesecake Step 4b: Pour the cheesecake filling over the crust once it's done baking.
How to make cottage cheese cheesecake Step 4c: Bake for an additional 10-15 minutes or until set.
low-calorie cottage cheese cheesecake

Customizations 

Change The Flavor

  • You could use a different flavor of protein powder, extract, or yogurt to change the taste. 
  • For example, make it lemon flavored with vanilla protein powder, lemon yogurt, lemon juice, and lemon zest. 
  • Or, use chocolate-flavored protein powder and chocolate chips for a chocolate cheesecake.

Add Toppings

  • Add fruit, nuts, or chocolate chips to the cheesecake for extra flavor and texture. 
  • You can even use light whipped cream or a sugar-free frosting for a richer dessert.

How To Store & Meal Prep:

cottage cheesecake

The cheesecake can be stored in the fridge for up to 5 days. It can also be frozen for up to 3 months. 

To meal prep, make a batch of cheesecakes and store them in the fridge or freezer for a quick and healthy snack or dessert.

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cottage cheese cheesecake

Low-Calorie Cottage Cheese Cheesecake


  • Author: Kelsey Butler
  • Total Time: 35 minutes
  • Yield: 12 1x
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Description

This low-calorie cottage cheese cheesecake is the perfect single-serving size! It’s light, fluffy, and only has a few simple ingredients. It’s also packed with protein, making it a great snack or dessert option for anyone trying to hit their protein goals.


Ingredients

Units Scale

Crust

  • 1.5 cups whole oats
  • 1/4 cup coconut oil, melted
  • 1 tbs honey

Filling

  • 1/2 cup light cottage cheese
  • 1/2 cup vanilla Greek yogurt
  • 1/4 cup vanilla protein powder
  • 1 egg
  • 2 tbsp monk fruit sweetener
  • 1 tsp vanilla extract

Instructions

1. Preheat oven to 350 degrees F. Grease a muffin tin with cooking spray and set aside.

2. Add oats to a blender or food processor and blend until finely ground.

3. Then, add melted coconut oil, honey, and a dash of water.  Mix until crumbly and press into muffin tins

4. Bake the crust at 350 degrees for 10-15 minutes.

5. Meanwhile, add cottage cheese, Greek yogurt, protein powder, egg, monk fruit sweetener, and vanilla extract to a blender or food processor. Blend until smooth and pour over the crust.

6. Bake for an additional 10-15 minutes or until set.

Notes

The cheesecake can be stored in the fridge for up to 5 days. It can also be frozen for up to 3 months.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Snack, Dessert
  • Method: Bake
  • Cuisine: Bodybuilding Meals

Nutrition

  • Serving Size: 12
  • Calories: 120 kcal
  • Fat: 7 g
  • Carbohydrates: 11 g
  • Protein: 7 g

About The Author

KELSEY BUTLER

Kelsey Butler is a Registered Dietitian Nutritionist with a Master’s in Nutrition Sciences. She is an expert in nutrition research, coaching, content creation, and recipe development. Kelsey takes a mindful approach towards health and values building relationships with all foods. She understands the importance of providing recipes that anyone can enjoy, no matter their dietary needs. When she’s not focusing on nutrition, Kelsey has a passion for cooking, the outdoors, running, and travel.