Here’s a lighter take on a classic cheesecake using cottage cheese for added protein and a creamy texture, while keeping the calories lower.

WW Cottage Cheese Cheesecake Recipe

Ingredients:

  • 1 ½ cups low-fat cottage cheese
  • 1 cup Greek yogurt (plain, non-fat)
  • 1 package (8 oz) reduced-fat cream cheese, softened
  • ½ cup sugar (or a sugar substitute like Stevia, depending on your preference)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup graham cracker crumbs (for crust)
  • 2 tablespoons butter, melted (or use a light butter substitute)
  • 1 tablespoon honey (optional, for sweetness)

Instructions:

  1. Prepare the crust:
    • Preheat your oven to 350°F (175°C).
    • In a medium bowl, combine the graham cracker crumbs with melted butter, mixing until all crumbs are coated.
    • Press the mixture into the bottom of a greased 9-inch springform pan or pie dish.
    • Bake the crust for about 10 minutes, then remove and set aside to cool.
  2. Make the filling:
    • In a blender or food processor, blend the cottage cheese, Greek yogurt, cream cheese, sugar (or sugar substitute), lemon juice, and vanilla extract until smooth and creamy.
    • Add the eggs, one at a time, blending well after each addition.
  3. Bake the cheesecake:
    • Pour the cottage cheese mixture over the cooled crust.
    • Bake for 40-50 minutes or until the center is set (it should only slightly jiggle when moved).
    • Let the cheesecake cool to room temperature, then refrigerate for at least 3 hours or overnight for best results.
  4.   Total Points   ::   8-10 servings 
  1. Serve:
    • Top with fresh fruit, a drizzle of honey, or a sprinkle of cinnamon, if desired.

Enjoy your delicious, lighter cottage cheese cheesecake! Let me know if you’d like a variation on the recipe!

By admin

Leave a Reply

Your email address will not be published. Required fields are marked *