Cottage Cheesecake
Updated Jul 09, 2024
These Cottage Cheesecake is a fun way to serve cheesecake that is lighter compared to the traditional version.
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This Cottage Cheesecake is a fun way to serve cheesecake that is lighter than traditional cheesecake. It’s creamy, tangy, sweet, and absolutely fabulous with the best buttery oat crust.
The crust, made from my Oath Maple Roasted Overnight Oats, which you can substitute for old-fashioned rolled oats instead of graham crackers is a great way to eat more whole grains and makes the base more wholesome and slightly nutty. The filling uses a combination of cottage cheese and cream cheese which still keeps it thick and creamy but adds more protein to the dessert. I love this healthier take on classic cheesecake that is easy to make and fun to serve!
Cottage Cheesecake
Creamy and packed with protein, this cottage cheesecake has a buttery oat crust and a filling made with cottage cheese, a fun take on a classic!
Ingredients
Oat Crust
- 2 cups rolled oats
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 5 tablespoons melted butter
Cheesecake Filling
- 24 ounces cottage cheese drained
- 2 (8-ounce) packages cream cheese room temperature
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 4 large eggs room temperature
Blueberry Compote optional
- 2 cups blueberries fresh or frozen
- ¼ cup granulated sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F. Prepare a 9-inch spring form pan by wrapping the outside with heavy-duty aluminum foil.
- Place the oats, sugar, and salt in the bowl of a food processor and process until fine but slightly textured. Add butter and pulse until the mixture is crumbly. Add the crust mixture to the springform pan and use a cup or flat-bottomed glass to press the crust into an even layer and about 1 inch up the sides.
- Bake for 10 minutes until lightly golden brown, remove from oven and set aside.
- Rinse out the food processor. Add the cottage cheese and process until smooth, then add small pieces of the softened cream cheese and sugar, continuing to process on low speed until creamy and fully combined, about 3 minutes. Add cornstarch, vanilla and lemon juice, mixing until just incorporated.
- Add eggs one at a time, processing briefly after each addition until just combined, scraping down the sides of the bowl as you go. Remove the blade and use a rubber spatula to stir the mixture to remove any air bubbles.
- Pour filling into the prepared oat crust. Place the cheesecake in a large roasting pan and carefully pour boiling water ½ the way up the springform pan.
- Bake 60–70 minutes, until edges are set and center jiggles slightly.
- Turn the oven off and prop the door open slightly, allowing it to slowly cool down for about 1 hour. Then, remove the pan from the water and oven, remove the foil, and place on a wire rack to cool completely. Once cooled to room temperature, cover with plastic wrap and refrigerate for at least 8 hours or overnight.
- Gently run a knife around the edges of the pan and carefully release the ring of your springform pan. Run the knife between the crust and bottom pan and use a spatula to carefully lift the cheesecake to a serving plate.
- For the blueberry compote: Add the blueberries, sugar, water, lemon juice, and vanilla to a small saucepan over medium heat. Simmer for about 15 to 18 minutes, stirring occasionally, until the blueberries soften and the mixture thickens. Remove from heat and let cool; it will continue to thicken and turn jammy as it cools.
Equipment
Notes
The nutrition facts is for the cheesecake only and does not include the optional blueberry compote.
This recipe was originally made as cheesecake cups and has been updated in October 2025 to a whole cheesecake, but if you like the original version you can still find it here:
Crust
2 cups rolled oats
6 tablespoons butter melted
2 tablespoons granulated sugar
Filling
1 cup full-fat cottage cheese
8 ounces cream cheese softened
1 large egg
¼ cup granulated sugar
1 teaspoon lemon zest
Instructions
Preheat the oven to 350°F. Line a muffin tin with paper liners.
In a food processor, pulse the oats until they are finely ground. Add the butter and sugar and blend until the mixture is well combined.
Press about 1 ½ tablespoons of the oat mixture into the bottom of each muffin cup, pressing firmly to create an even crust.
Wipe clean the food processor. Add cottage cheese, cream cheese, egg, sugar and lemon zest and blend until completely smooth and creamy.
Spoon the filling mixture evenly into the prepared crusts in the muffin tin.
Bake in the preheated oven for 20 minutes, or until the centers are set and slightly golden around the edges.
Allow the cheesecake cups to cool in the muffin tin for about 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 1 hour before serving for best texture.
Crust
2 cups rolled oats
6 tablespoons butter melted
2 tablespoons granulated sugar
Filling
1 cup full-fat cottage cheese
8 ounces cream cheese softened
1 large egg
¼ cup granulated sugar
1 teaspoon lemon zest
Instructions
Preheat the oven to 350°F. Line a muffin tin with paper liners.
In a food processor, pulse the oats until they are finely ground. Add the butter and sugar and blend until the mixture is well combined.
Press about 1 ½ tablespoons of the oat mixture into the bottom of each muffin cup, pressing firmly to create an even crust.
Wipe clean the food processor. Add cottage cheese, cream cheese, egg, sugar and lemon zest and blend until completely smooth and creamy.
Spoon the filling mixture evenly into the prepared crusts in the muffin tin.
Bake in the preheated oven for 20 minutes, or until the centers are set and slightly golden around the edges.
Allow the cheesecake cups to cool in the muffin tin for about 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 1 hour before serving for best texture.
Nutrition
Serving: 1slice, Calories: 250kcal, Carbohydrates: 31g, Protein: 10g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 77mg, Sodium: 288mg, Potassium: 133mg, Fiber: 1g, Sugar: 21g, Vitamin A: 305IU, Vitamin C: 0.5mg, Calcium: 65mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Comments
Looks delicious
Thanks, I hope you like it!
I just made these and they are easy and delicious 😋 will they be Ok in fridge for thanksgiving? Or should I freeze them? Thank you 😊
Yay, so happy you like them! I would put them in the freezer and thaw on Thanksgiving. Enjoy!!
Delicious! My husband said that it’s a keeper! He liked his plain but I added some pineapple, coconut jam from Akaka Farms in Hawaii. Delicious!🤤
Yum, that coconut pineapple jam sounds amazing!! So happy you and your husband loved the recipe. Thanks, Melissa!!
Can you freeze these ? If so…for how long?
Yes! These should freeze well for 3-6 months. Enjoy!!
Made these earlier today and husband and I are both hooked! I added some Bonne Maman marmalade on top and it’s so yummy! Thank you for the quick and easy recipe!
Oooh yum, I love the idea of topping with marmalade! Sounds so good!
Could you substitute maple syrup or honey for the sugar?
Hi Jacqueline, I haven’t tried different sweeteners in this recipe yet. You’ll have to test it out to see if it works. Please report back if you do!
Yummy!! This is much lighter than the more common one! A great and fun way to add more protein, too 🙂 Love it!
Thanks, Iman! I’m always trying to sneak extra protein in where I can. So happy you liked them!!
Love it
Yay, I’m so glad!