No-Bake Cottage Cheese Cheesecake
A light, protein-rich cheesecake that skips the oven. Cottage cheese creates a creamy filling without the density of traditional cheesecake—ready in 15 minutes plus 2 hours chill time.
- Total time
- 135 min
- Servings
- 8
- Calories
- 285
- Protein
- 8g
Ingredients
- 1.5 cups graham cracker crumbs
- 4 tbsp butter, melted
- 2 cups cottage cheese
- 8 oz cream cheese, softened
- ⅓ cup honey or maple syrup
- 2 tbsp lemon juice (from 1 lemon)
Instructions
- 1
Mix graham cracker crumbs and melted butter until the texture resembles wet sand.
- 2
Press firmly into the bottom of an 8-inch springform pan. Refrigerate while making filling.
- 3
Combine cottage cheese, cream cheese, honey, and lemon juice in a blender.
- 4
Blend on medium speed until completely smooth and creamy, ~2 minutes.
- 5
Pour filling over crust and smooth the surface with a spatula.
- 6
Refrigerate for at least 2 hours until set, or overnight for best texture.
- 7
Run a thin knife around the edge, then release the springform and slice into 8 wedges.
Tools you’ll need
- 8-inch springform pan
- blender
- measuring cups and spoons
- spatula
- thin knife
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