Low Fat Low Calorie Cottage Cheese Cheesecake Recipe


The vegan cheesecake I had last night inspired me to make some of my own cheesecake this evening. Of course, I had to find a recipe that would yield a very low fat and low calorie dessert. This meant I had to find a recipe that DID NOT USE CREAM CHEESE! And no crust!

Don’t be scared.

It tasted phenomenal.

I kid you not.


1. Place all ingredients except for eggs in the blender or food processor and whip until the batter is smooth.

2. Now add the eggs and give it a few pulses.

3. Finally, add the fruits and gently mix them in with a spoon. Do NOT blend!

4. Spray the bottom of your pan with some cooking spray or lightly cover with oil.

5. Pour the batter in.

6. Place the pan into your oven which should be set at 350 degrees. The suggested time for cooking is around 30 minutes but check frequently to make sure the cheesecake does not brown or dry out.

7. When done, serve either super hot straight out of the oven or chilled in the fridge. Enjoy!

Here are my lovelies waiting to be put into the oven. OMG looks delightful!

The final product! I wish I could blog a smell because my kitchen was smelling heavenly!!!


I was very surprised, but the taste was delicious even though it did not have the same stickiness and density of a real cheesecake. I used nonfat everything so that also contributed to the texture a lot. I read that if you use lowfat cottage cheese and yogurt, the consistency will be less crumbly. I also think I could have left the cheesecakes in the oven a tiny bit longer so that they could hold better together. (My excited-ness made me take them out of the oven early.) Anyway, wonderful dessert and EVEN better nutrition facts! Each little square turned out to be only 33 calories!


Total recipe (391 g): 398 calories, 0g fat, 63g carbs, 1.7g fiber, 52g sugar, 38g protein.

Per square (391g/12 squares =33g): 33 calories, 0g fat, 5.3g carbs, 0.1g fiber, 4g sugar, 3.2g protein.

Recipe borrowed then modified from BakingBites.com


40 thoughts on “Low Fat Low Calorie Cottage Cheese Cheesecake Recipe”

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  1. Veronica says:

    Can you please list the ingredients or at least tell us how you modified the original recipe?

  2. Evelin says:

    For those who can not find the recipe. Go to the bottom of the nutrition fact. There it should say “Recipe borrowed then modified from BakingBites.com” Click on the link there.

  3. Lisa says:

    I can’t find the ingredients list either.

  4. Lyn says:

    Where is the list of ingredients? I can’t find it?

  5. Chelsea Wewege says:

    Cassey, do you think they would get firmer if you whipped the egg whites before adding the the mixture??

  6. Momo says:

    I just made this! I think I pulsed egg whites too much… they turned out like big white blobs lol But they were yum!

  7. Rachel says:

    Do you think flaxseed meal could be subbed for the flour?

  8. Jo says:

    Made these last night. Was a little apprehensive given some of the comments. But they turned out Beautiful. Def a saved fav of mine❤️!! Thanks so much for posting the recipe.

  9. Elizabeth says:

    I made this last night and used 4% cottage cheese and Fage Greek yogurt and the consistency is great and it tastes AMAZING! Definitely surpassed my expectations. Will make this again…and again 🙂

  10. Elle says:

    I don’t understand what I did wrong…I follow the instructions properly and it came out with lots of water at the bottom. When they were in the oven, the cakes rose very nicely but by the time they had cooled, they shrunk and became very wrinkly and ugly. :'(

  11. Astrid says:

    i thought it was delicious! But you really need to put it in the fridge for about 30-60 minutes to be able to eat it. 🙂

  12. Angela says:

    They looked so cute when they came out, but unfortunately it tasted terrible. You can’t taste any sugar at all, instead, the yogurt over powered, and you could only taste the sourness of it. Such a shame, because it’s such a good idea.

  13. Elizabeth says:

    Hi I was wondering if you can use this recipe to make the typical round cheesecake and use the walnuts and dates crust? If you can and do have a crust, would you say the cooking time would be more around an hour? (Though you’d have to watch it carefully, of course) If someone has an answer to this, I’d be so grateful.

  14. Vanessa says:

    I added a TINY amount of banana and it came out AMAZING. I’m talkin like an inch of banana (sounds like a waste but I just had a little left). It became banana cheesecake 🙂

  15. Liz says:

    Please reply fast!!!!!! I only have coconut flour will that work?

  16. Lucy says:

    I’ve made this twice now and I am totally in love with this recipe. It might not have the density of normal cheesecake, but it has the flavor and I like the light airiness. I like to add a little bit of vanilla extract.

  17. Chronosz says:

    I tried making it and failed horribly…water came out of it TT

  18. Connie says:

    What happens when you use 2 whole eggs instead of 4 egg whites?

    1. Vanessa says:

      I use two whole and it comes out fine. Probably richer

  19. Pietzi says:

    Just made this as a one-portion-dessert out of 1 egg, 1 tsp flour, 1tbsp each non-fat greek yogurt and non-fat cottage cheese and 1 tsp berry jam. It. was. delicious! Tasted like very light cheese cake and I couldn’t wait for it to cool completely 😀

  20. Cheryl says:

    350 degrees celsius or fahrenheit? Thank you in advance 🙂

    1. Pietzi says:

      Fahrenheit 😉
      It’d be surprised if the conventional oven can get more than 200 degrees celsius 🙂

  21. Yona says:

    Could i change the cottage cheese for cream cheese? I know that’s the whole idea of the recipe but it’s all i have in my fridge now lol.

  22. Angela says:

    I made this and it was amazing! I used two eggs and lowfat vanilla yogurt, and it turned out nicely. When I gave it to my mom for her birthday, she loved. Plus, this was super easy to make, it took me like 5min to throw everything into the food processor. The texture of the cake was great, and it tasted almost exactly like normal cheesecake (it just wasn’t as dense).

  23. Jenee says:

    I used plain nonfat greek yogurt and it worked wonderfully 🙂

  24. Liz Feldman says:

    I used 1 whole egg and 2 egg whites, added 2 tsp of vanilla, used low-fat sour cream in place of yogurt, and I cooked it in glass pie pan for about 40 min. And it is absolutely delicious! Even better if you think of it as a fruit custard rather than try to compare with cheesecake. But extremely yummy! Husband and young adult daughter think so too. Thanks!
    (For the Jewish holiday of Shavuot, which starts at sundown tonite, it’s traditional to eat cheesecake and other dairy foods. I’m serving this tomorrow!!)

  25. Kimberly says:

    I found this on Pinterest and made the recipe last night. These are soooo delicious! I just used two whole eggs instead of the 4 egg whites. I can’t bear tossing out the yolks! Anyway, I noticed when they came out of the oven that they were really wet, does that happen to yours? I set them on some papertowels to absorb some of the moisture and I think it helped ultimately to give them a more dense, sort of dry texture that cheesecakes normally have.

    1. blogilates says:

      no mine weren’t too bad!

  26. Jasmine says:

    I’m sorry to leave a negative comment but I just made these and they were terrible. I am a good cook and followed the recipe to a T so I know it wasn’t because of any error. It definitely needs a lot to make this a phenomenal dessert. If I ever made it again, I would add vanilla, maybe an egg yolk or some more sugar, maybe powdered sugar instead of granulated… Idk, it tasted like a pile of mushy hot yogurt and cottage cheese.

    1. Lauren says:

      Oh no….I’m making these right now!!!! I hope they turn out bad!!!!

    2. Tallia says:

      If you eat cheesecake right out from the oven without letting it cool it tastes terrible no matter how good the recipe is, let the cheesecake cool first then try

  27. Ariana says:

    Can I use plain Greek yogurt instead of nonfat plain yogurt for the recipe? Would it still work the same or would it change the flavor of the recipe? Thanks in advance. =]

    1. blogilates says:

      I think you could use it!