This Cottage Cheese Lemon Cheesecake is creamy, bright, lightly sweet, and surprisingly light, with about 18g of protein per serving. It’s made with simple ingredients in a blender and bakes into a high-protein lemon cheesecake with a quick raspberry topping that makes it feel fresh, pretty, and just a little special.
I love cottage cheese desserts because they can taste so creamy once blended properly. You don’t get that curd-like texture at all if you blend it long enough, and it gives this cheesecake a lighter texture than a classic cream cheese cheesecake. I use the same idea in my Cottage Cheese Cheesecake, where blended cottage cheese creates a smooth, creamy texture without needing as much cream cheese.
Since this is a smaller cheesecake, it’s perfect when you want something homemade without making a huge dessert. It also works really well as a make-ahead treat because it needs time to chill before slicing.
This is a great make-ahead dessert because it needs time to chill before slicing. I like it best after at least 2 hours in the fridge, but longer is even better if you want cleaner slices.
Why You’ll Love This Lemon Cottage Cheese Cheesecake
- Creamy and bright – The cottage cheese blends into a smooth filling, while the lemon juice and zest make the cheesecake taste fresh and light.
- Easy blender recipe – Everything for the cheesecake filling goes into a blender or food processor, so there’s no complicated mixing.
- Higher in protein than classic cheesecake – Cottage cheese and eggs add protein while keeping the texture soft and creamy.
- Small batch dessert – This makes a 6-inch cheesecake, which is perfect when you want a smaller dessert for a few servings.
- Fresh raspberry topping – The quick raspberry sauce adds color, brightness, and just enough tart flavor to balance the creamy lemon filling.
- Great make-ahead dessert – The cheesecake needs time to chill, so it’s perfect to make earlier in the day or the night before.
- Easy to adjust – You can use powdered low-carb sweetener in the filling, and if you want the topping lower in sugar, use sugar-free maple syrup or your favorite sweetener.
Ingredients You’ll Need
Cottage Cheese – This is the base of the cheesecake. Use full-fat cottage cheese for the creamiest texture. Low-fat cottage cheese works too, but the cheesecake may be slightly less rich. Blend it very well so the filling becomes completely smooth.
Eggs – Eggs help the cheesecake set while keeping it soft and custardy. Use large eggs for the best texture.
Powdered Sweetener – Powdered sweetener blends more smoothly into the filling than granulated sweetener. You can adjust the amount depending on how sweet you like your desserts.
Cornstarch – Just 1 tablespoon helps give the cheesecake a smoother, more stable texture. It also helps the filling slice better once chilled.
Vanilla Extract – Vanilla softens the tang from the cottage cheese and lemon and makes the cheesecake flavor more rounded.
Lemon – You’ll need both fresh lemon juice and lemon zest for this cheesecake. The juice adds brightness, while the zest gives the strongest fresh lemon flavor without adding too much liquid. Use only the yellow part of the peel, not the white pith, which can taste bitter. For an even stronger lemon flavor, you can also add a few drops of lemon extract. Use only the yellow part of the peel, not the white pith, which can taste bitter.
Turmeric – This is optional and only used for color. A tiny amount makes the cheesecake look brighter and more yellow, but don’t add too much, or you may taste it.
Frozen Raspberries – I use frozen raspberries for the topping because they break down quickly into a sauce and are easy to keep on hand. Fresh raspberries can also work.
Sweetener for the Raspberry Topping – I used maple syrup for the raspberry topping, but you can use sugar-free maple syrup, powdered monk fruit, allulose, or your favorite low-carb sweetener. Start with less, taste the sauce, and add more if your raspberries are very tart. If you use a powdered sweetener instead of syrup, add 1 to 2 teaspoons of water if the sauce looks too thick while cooking.
How To Make Lemon Cottage Cheese Cheesecake
Blend the Cheesecake Filling
Preheat the oven to 350°F / 180°C and line a 6-inch round cake pan with parchment paper. I like lining the bottom and lightly greasing the sides so the cheesecake is easier to remove.
Add the cottage cheese, eggs, powdered sweetener, cornstarch, vanilla, lemon juice, lemon zest, and turmeric if using to a blender or food processor.
Blend until completely smooth. This may take 1 to 2 minutes, depending on your blender. Scrape down the sides if needed. The mixture should look creamy and pourable with no visible cottage cheese curds.
Bake the Cheesecake
Pour the mixture into the prepared pan and smooth the top.
Bake for 40 to 50 minutes, or until the edges are set and the center still has a slight jiggle. Don’t wait until the center looks fully firm, because the cheesecake will continue to set as it cools.
Remove it from the oven and let it cool completely in the pan at room temperature.
Chill Before Serving
Once cooled, carefully remove the cheesecake from the pan and transfer it to a serving plate.
Refrigerate for at least 2 hours, but 4 hours or overnight is even better for the best texture and clean slices.
Make the Raspberry Topping
Add the frozen raspberries and maple syrup to a small saucepan over medium-low heat.
Cook for 5 to 7 minutes, stirring occasionally, until the raspberries break down and the sauce gently simmers.
In a small bowl, whisk the cornstarch with cold water until smooth. Stir this slurry into the raspberry sauce and cook for 1 to 2 minutes, stirring constantly, until the sauce thickens.
Remove from the heat and let it cool completely before spooning it over the chilled cheesecake.
My Best Tips
Blend longer than you think. The filling needs to be completely smooth before baking. If you still see tiny cottage cheese pieces, keep blending.
Don’t overbake it. The center should still jiggle slightly when you remove it from the oven. If it looks completely firm in the oven, it may turn dry after chilling.
Cool before chilling. Let the cheesecake cool at room temperature first, then refrigerate it. Putting it straight into the fridge while hot can create condensation.
Chill before adding the topping. The raspberry topping should be cool, and the cheesecake should be chilled before you spoon it over the top.
Easy Variations
Blueberry Lemon Cheesecake – Use frozen blueberries instead of raspberries for a softer, sweeter topping.
Strawberry Topping – Swap the raspberries for chopped strawberries and cook them the same way.
Extra Lemon Flavor – Add a few drops of lemon extract if you want a stronger lemon cheesecake flavor.
No Topping Version – Skip the berry topping and serve the cheesecake with fresh berries and a little whipped cream.
Storage
Store the cheesecake covered in the refrigerator for up to 4 days.
For the best texture, keep the raspberry topping separate until serving, especially if you’re making it ahead. Once the topping is added, the cheesecake is still delicious, but the sauce can soften the top slightly as it sits.
I don’t recommend freezing the cheesecake with the raspberry topping on top. If you want to freeze it, freeze the plain cheesecake slices without topping, then thaw overnight in the refrigerator and add the raspberry sauce before serving.
Frequently Asked Questions
Does cottage cheese cheesecake taste like cottage cheese?
Not really. Once the cottage cheese is blended until completely smooth, the texture becomes creamy and mild. The lemon, vanilla, and raspberry topping make it taste more like a light lemon cheesecake.
Can I use low-fat cottage cheese?
Yes, but full-fat cottage cheese gives a creamier cheesecake. If using low-fat cottage cheese, make sure to blend it very well so the filling is smooth.
Why is my cheesecake grainy?
The cottage cheese probably wasn’t blended long enough. Blend the filling for 1 to 2 minutes, scraping down the sides, until no curds are visible.
How do I know when the cheesecake is done?
The edges should be set, and the center should still have a slight jiggle. It will firm up as it cools and chills in the fridge.
More Cottage Cheese Recipes
If you loved this cottage cheese lemon cheesecake, here are a few more cottage cheese recipes to try next:
- Cottage Cheese Lemon Mousse – A creamy, high-protein lemon dessert that comes together quickly and tastes fresh and light.
- Cottage Cheese Protein Bars – A sweet, filling snack made with cottage cheese and protein powder.
- Cottage Cheese Cheesecake Jars – A simple no-bake dessert with creamy cheesecake flavor in individual jars.
- Cottage Cheese Blueberry Ice Cream – A frozen cottage cheese dessert that’s creamy, fruity, and easy to blend.
- Cottage Cheese Pancakes – A high-protein breakfast recipe that’s soft, fluffy, and easy to make.
Cottage Cheese Lemon Cheesecake
Description
Ingredients
For the Cheesecake
- 2 cups cottage cheese
- 3 large eggs large
- 1/2 cup sweetener
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- 1/8 teaspoon turmeric optional, for a brighter yellow color
For the Raspberry Topping
- 1 cup frozen raspberries
- 3 tablespoons sugar-free maple syrup maple syrup or
- 1 teaspoon cornstarch
- 1 tablespoon cold water
Instructions
- Preheat the oven to 350°F / 180°C. Line a 6-inch round cake pan with parchment paper and lightly grease the sides.
- Add the cottage cheese, eggs, powdered sweetener, cornstarch, vanilla extract, lemon juice, lemon zest, and turmeric if using to a blender or food processor.
- Blend for 1 to 2 minutes, or until completely smooth, scraping down the sides if needed.
- Pour the mixture into the prepared pan and smooth the top.
- Bake for 40 to 50 minutes, until the edges are set and the center still has a slight jiggle.
- Remove the cheesecake from the oven and let it cool completely in the pan at room temperature.
- Once cooled, carefully remove the cheesecake from the pan and transfer it to a serving plate or cake stand. Refrigerate for at least 2 hours, or longer for cleaner slices.
Make the Raspberry Topping
- Add the frozen raspberries and maple syrup to a small saucepan over medium-low heat.
- Cook for 5 to 7 minutes, stirring occasionally, until the raspberries break down and the sauce is gently simmering.
- In a small bowl, whisk together the cornstarch and cold water until smooth.
- Stir the slurry into the simmering raspberry sauce and cook for 1 to 2 minutes, stirring constantly, until thickened.
- Remove the raspberry topping from the heat and let it cool completely.
- Spoon the cooled raspberry topping over the chilled cheesecake before serving.
Notes
- Blend the cheesecake filling until completely smooth for the best texture.
- Do not overbake. The center should still have a slight jiggle when it comes out of the oven.
- Chill for at least 2 hours, but longer is better for clean slices.
- Use fresh lemon zest for the best lemon flavor.
- Keep the raspberry topping separate until serving if making ahead.
- For a lower-sugar topping, use sugar-free maple syrup instead of regular maple syrup.
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
