Cottage Cheese Cheesecake
Published Nov 14, 2025
Cottage cheese cheesecake with an oat crust filled with creamy cottage cheese filling and topped with an optional blueberry compote.
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
Make an old-fashioned cheesecake with cottage cheese!
This is the best cottage cheese cheesecake recipe! I grew up thinking cheesecake was something you only made with cream cheese and a graham cracker crust, and for a long time, I never questioned it. Then I tried cottage cheese cheesecake on a whim one day, mostly because I had a container in the fridge I needed to use, and I was completely surprised by how good it was. Blending the cottage cheese makes the filling really smooth and creamy, but it doesn’t feel as heavy as the traditional version. Now, this cottage cheese cheesecake is one of those desserts I make when I want something that tastes classic but with a small twist. Sometimes I keep it plain, and sometimes I add the blueberry compote if I’m feeling like the extra step, but it’s great either way.
Happy Cooking!
– Yumna
Cottage Cheesecake Ingredients
Cottage Cheese Filling
- Cottage cheese: Full-fat cottage cheese blends the smoothest, but low-fat works if needed. Drain off excess liquid before blending, or the filling can be loose.
- Cream cheese: Use full-fat blocks only; the tub style contains more air and stabilizers, which affect texture and baking.
- Granulated sugar: White sugar dissolves cleanly in the batter. Brown sugar changes the texture and makes the filling denser.
- Cornstarch: Helps the cheesecake set cleanly. Don’t swap for flour unless you have to; flour makes the texture heavier.
- Vanilla extract + lemon juice: Use real vanilla extract if possible. Bottled lemon juice works fine here if you don’t have fresh.
- Eggs: Room-temperature eggs mix in more smoothly. Cold eggs can cause lumps or cracks.
Crust
Rolled oats: Use old-fashioned oats, not quick oats — they grind into a better texture for pressing into a crust.
Granulated sugar: Stick with regular white granulated sugar here. Liquid sweeteners like honey or maple will make the crust soggy and it won’t hold together.
Salt: Fine sea salt or table salt works best here since it disperses evenly.
Butter: If using salted butter, reduce added salt slightly.
How to Make Cottage Cheese Cheesecake
Cottage Cheese Cheesecake Recipe
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 springform 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 the 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 the 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 the cornstarch, vanilla, and lemon juice, mixing until just incorporated.
- Add the 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 the filling into the prepared oat crust. Place the cheesecake in a large roasting pan and carefully pour boiling water halfway up the springform pan.
- Bake 60–70 minutes, until the edges set and the center jiggles slightly.
- Turn the oven off and prop the door open slightly, letting the cheesecake slowly cool down for about 1 hour. Then, remove the pan from the water and oven, remove the foil, and place it 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.
Notes
- My Top Tip: Remember, the blueberry cottage cheese cheesecake needs to chill for at least 8 hours before serving. I recommend making it the night before or first thing in the morning.
- Storage: Store leftover cottage cheesecake in an airtight container or on a plate covered with plastic wrap. It will last in the fridge for up to 5 days.
- Freezing: Wrap individual slices of the cottage cheesecake tightly in plastic wrap, then add them to a freezer bag or airtight container. It will last in the freezer for up to 2 months. Thaw in the refrigerator before serving.
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
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Make a nutty crust. Add a handful of chopped almonds, pecans, or pistachios into the oat crust for a nutty, toasty crunch.
- Or, try a classic crust. Follow my recipe for how to make a graham cracker crust.
- Infuse the filling. Blend a little lemon zest, vanilla bean paste, or almond extract into the cheesecake batter to enhance the flavor.
- Give it a marbled look. Once you pour the batter into the pan, spoon and swirl some blueberry compote directly into it before baking for more flavor in every bite.
Recipe Tips
- Use room-temperature eggs and cream cheese. This helps all of the ingredients mix well for a smooth, creamy cheesecake.
- Refrigerate before serving. Remember, the blueberry cottage cheese cheesecake needs to chill for at least 8 hours before serving. I recommend making it the night before or first thing in the morning.
- Make smooth, precise cuts. Dip a knife in a glass of hot water and carefully wipe it dry before slicing the cheesecake. Wipe it clean and repeat with each cut.
FAQs
It’s not necessary, but I do recommend it. The water bath makes the cheesecake creamier, more evenly baked, and less likely to crack.
It happens! Try not to overmix the batter, keep the oven door closed while baking, and let the cheesecake cool in the oven with the door cracked for a full hour. After you transfer it to a wire rack, don’t move it again until completely cooled.
Try to refrigerate it for at least 4 hours or put it in the freezer for 45–60 minutes to speed things up. It may be a little softer in the center, but it’ll still taste great.
Comments
Is it possible to use honey instead of sugar through out the recipe?
I don’t recommend using liquid sweeteners, they will make the crust soggy and the cheesecake wonโt hold together.
Delicious! My husband said that itโs a keeper! He liked his plain but I added some pineapple, coconut jam from Akaka Farms in Hawaii. Delicious!๐คค
Yum, that coconut pineapple jam sounds amazing!! So happy you and your husband loved the recipe. Thanks, Melissa!!
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 ๐ 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!