Cottage Cheesecake | U.S. Dairy

Cottage Cheesecake

Makes 12 Servings

  • Total Time: 270
  • Prep Time: 30
  • Cook Time: 240


  • 8 oz graham crackers, crushed
  • 8 oz almond meal
  • ¼ c brown sugar
  • 1 tsp pumpkin pie spice
  • 4 tbsp butter, melted
  • 32 oz lactose-free, low-fat cottage cheese
  • ½ c Greek yogurt, reduced fat
  • 1¼ c sugar
  • 4 ea eggs
  • 1 tbsp vanilla
  • ½ c flour
  • 1 ea lemon, juiced (optional)


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 cheesecake 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 approximately 40 minutes until a toothpick inserted in the center comes out clean.

Let cool at room temperature for 30 minutes, refrigerate for a minimum of 3 hours, then remove from pan and serve.