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Homemade Easy Cottage Cheese Cheesecake Recipe (keto, low carb) photo
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Easy Cottage Cheese Cheesecake Recipe (keto, low carb)

This Easy Cottage Cheese Cheesecake is a creamy, low-carb delight! Perfect for keto diets, it’s rich, protein-packed, and irresistibly smooth.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Easy, Gluten-Free, Keto, Low-Carb
Servings: 8 servings

Ingredients

For the Crust

  • 1 cup Almond flour forms the base of the crust, giving it a nutty flavor and perfect texture
  • 2 Tablespoons Swerve brown sugar substitute adds subtle sweetness to the crust without the carbs
  • 5 Tablespoons Melted butter binds the crust ingredients together and adds richness

For the Filling

  • 16 ounces Cottage cheese small curd, full fat
  • 0.5 cup Greek yogurt plain, enhances the smooth texture and adds a slight tang
  • 0.5 cup Swerve confectioners sugar substitute sweetens the filling without adding carbs
  • 2 teaspoons Vanilla extract infuses the cheesecake with warm, aromatic flavor
  • 2 Large eggs provide structure and help the cheesecake set perfectly

Instructions

Prepare the Crust

  • Preheat your oven to 350°F (175°C). In a mixing bowl, combine the almond flour, Swerve brown sugar substitute, and melted butter. Stir until the mixture is well combined and resembles wet sand. Press this mixture firmly into the bottom of your 8-inch springform pan, creating an even layer. Bake for 10 minutes to set the crust, then remove it from the oven and let it cool slightly.

Blend the Filling

  • While the crust is cooling, transfer the cottage cheese to a blender or food processor. Blend until completely smooth and creamy, eliminating any lumps for a perfectly silky texture. Add the Greek yogurt, Swerve confectioners sugar substitute, vanilla extract, and eggs. Blend again until all ingredients are fully incorporated and the mixture is smooth.

Assemble and Bake

  • Pour the cheesecake filling over the pre-baked crust, smoothing the top with a spatula. Place the springform pan on a baking sheet to catch any drips, then bake at 350°F (175°C) for 40-45 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center.

Cool and Chill

  • Remove the cheesecake from the oven and let it cool on a rack for about an hour. Once it reaches room temperature, cover the cheesecake and refrigerate for at least 4 hours or overnight. This chilling time allows the flavors to meld and the cheesecake to firm up for the perfect slice.

Equipment

  • Mixing Bowls
  • Blender or food processor
  • 8-inch springform pan
  • Measuring Cups and Spoons
  • Spatula
  • Oven
  • Cooling Rack

Notes

  • Use full-fat Greek yogurt to maintain a creamy texture and healthy fat content.
  • Swap almond flour with coconut flour for a lower carb count, but reduce the quantity as coconut flour absorbs more moisture.
  • For a dairy-free option, try coconut yogurt and vegan butter alternatives while keeping carbs low.
  • Mini cheesecakes can be made by using a muffin tin and baking for 20-25 minutes.
  • Store the cheesecake covered in the refrigerator for up to 5 days or freeze for up to 2 months for longer storage.