This lightened-up cheesecake recipe blends reduced fat Greek yogurt and low-fat cottage cheese for a creamy dessert you can feel good about serving. With a wholesome graham cracker and almond crust and a silky filling made in the food processor, it’s a guilt-free treat perfect for guests or yourself.
Cottage Cheesecake Recipe
This lightened-up cheesecake recipe blends reduced fat Greek yogurt and low-fat cottage cheese for a creamy dessert you can feel good about serving. With a wholesome graham cracker and almond crust and a silky filling made in the food processor, it’s a guilt-free treat perfect for guests or yourself.
30min
Prep time
240min
Cook time
12
Servings
Cottage Cheesecake Recipe
This lightened-up cheesecake recipe blends reduced fat Greek yogurt and low-fat cottage cheese for a creamy dessert you can feel good about serving. With a wholesome graham cracker and almond crust and a silky filling made in the food processor, it’s a guilt-free treat perfect for guests or yourself.
Nutrition information
30min
Prep time
240min
Cook time
12
Servings
Ingredients:
Directions:
- Preheat oven to 350°F.
- For crust, combine graham crackers, almond meal, brown sugar, pumpkin pie spice and melted butter in food processor. Press desired thickness into bottom of an 8x3-inch springform pan; bake for 10–15 minutes until set. Remove from oven and cool to room temperature.
- Reduce oven temperature to 325°F.
- Combine cottage cheese, Greek yogurt, sugar, eggs, vanilla and flour in food processor; purée until very smooth. If desired, lemon juice can then be added to the mixture.
- Bake for 1 hour to 1 hour and 15 minutes, or until only a small area in the center of the cheesecake wobbles or jiggles in the pan.
- Let cool at room temperature for 30 minutes, refrigerate for a minimum of three hours, then remove from pan and serve.
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24 people made this
Nutrition Information
- Per serving
- Calories 210
- Cholesterol 80mg
- Sodium 300g
- Total Carbohydrate 33g
- Protein 9g