Cheesecake Recipe With Cottage Cheese and Sour Cream

My healthy Cottage Cheese Cheesecake is smooth, creamy, and bursting with farm-fresh berries. The red, white, and blue colors make it perfect for the 4th of July or any other time of year. This easy recipe is low carb, keto, gluten free, grain free, sugar free, and Trim Healthy Mama friendly.

I love cool creamy desserts in the summer. No-bake cheesecakes are one of the easiest desserts to make and a favorite in my family. With fresh berries in abundance at my local farmer's market, I decided to add a generous amount to this simple treat.

I hope you love this easy no-bake berry cottage cheese cheesecake and it becomes one of your favorite dessert recipes! I have even enjoyed it for breakfast.

What You'll Need

• No-Bake Crust - I love the no bake crust from Mrs. Criddle's Kitchen so much that I used it in my Berries & Cream Ice Cream Pie and based the crust of my Cannoli Cheesecake from it, and I'm using it again for this cheesecake. You will need almond flour, almond butter, butter, and sweetener. It really does taste similar to a crust made from graham cracker crumbs.
• Sweetener - I use my combination of erythritol, xylitol, and stevia but do offer substitutions in the recipe card.
• Gelatin - for a soft set cheesecake I sprinkle in powdered gelatin. For a firmer set, you can bloom it first. To easily bloom gelatin just sprinkle it over cold water, let sit for 5 minutes, and then dissolve in hot water.
• Cream Cheese - I prefer full-fat cream cheese but low-fat will also work.
• Cottage Cheese - For the best flavor use cottage cheese with 4% milk fat.
• Sour Cream - I like the flavor of the combination of cream cheese, cottage cheese, and sour cream in this recipe more than using all cottage cheese.
• Vanilla - just a bit highlights the other flavors.
• Berries - I used a combination of strawberries, raspberries, and blueberries but you can use whichever you prefer.

How to Make Cottage Cheese Cheesecake

Step One: First thing is to make the crust. To make the mixing part easy, I soften the almond butter while I melt the butter in the microwave, and then I just add all the ingredients to the food processor.

After I transfer the crust mixture to a pie plate, I press it out with my fingers.

Step Two: Next, I add the cheesecake ingredients to the same food processor bowl; no washing in between is needed. Just process until smooth.

Step Three: Fold in the berries and spread the cottage cheese mixture in the prepared crust. Chill until firm, after 2-3 hours.

Cheesecake in a Food Processor?

My food processor is my favorite kitchen appliance. I have 4 small sections of kitchen countertop, and this is one of the few appliances that have a permanent home within easy reach. My stand mixer, air fryer, instant pot, spiralizer, and crock pot are all banished to a cabinet or basement due to a lack of space.

The Cuisinart food processor, however, is used almost daily. If you only buy one kitchen appliance, that is the one I recommend.

Is Cottage Cheese Keto?

While cottage cheese does have slightly more carbs than some other dairy I absolutely believe it can be used in a keto diet. Half a cup of cottage cheese has about 5 grams of carbs. Whereas half a cup of cream cheese has about 4 grams of carbs. The difference is that cottage cheese has a lot more protein so it will make you feel more full than just using cream cheese.

If you are counting carbs, you might decide to leave off the extra berries and just let the swirls show. You could also add some fresh whipped cream on top. This is why I said the berries on top are optional. Just the swirl in the cottage cheesecake recipe from the frozen raspberries is gorgeous on its own.

Healthy Cheesecake Tips

• I have found that using a mixture of fresh berries along with frozen berries will give you the best texture. Don't use only frozen of it will be too watered down.
• Serve this cottage cheese cheesecake for all your big or small events. Bridal showers, baby showers, picnics, barbecues, and anything else you can think of it's going to be a hit.
• Use room temperature cream cheese because it will blend much better. If you don't use room temperature cream cheese, you may notice it's a little bit lumpy.
• When storing the cheesecake in the fridge, never place it next to strong-smelling foods. This will prevent it from taking on the flavors of the other dishes.
• When serving the cheesecake, it should never sit out longer than two hours. If you are planning to have it out longer than that, it needs to be on ice. Fill a bowl with ice and add a towel, then place the cheesecake on top. You don't want any of the ice water to get into the cheesecake, or it will be watered down.

Can I Make Individual Cheesecakes?

Definitely! This cottage cheese cheesecake recipe makes 12 servings, so you can divide it by 12 and add it to ramekins or muffin tin. This is a lovely option if you are serving it at a party or backyard barbecue. No one can resist the gorgeous look and flavor of the cottage cheese cheesecake.

Do I Need Low-Fat or Full-Fat Ingredients?

When eating low carb, you need high fat and low carb ingredients. So, you should use full-fat cream cheese, cottage cheese, and sour cream. This will make the cheesecake so creamy, velvety, and rich. If you do decide to go with low-fat ingredients, you are going to notice it's not going to be as delicious.

Can I Serve Cottage Cheese Cheesecake Right Away?

No, I'm sorry! You will need to put it in the fridge for a minimum of 4 hours. I know it's a while to wait, but I promise when you take that first heavenly bite, you will know it was worth the wait. The reason why it needs to be chilled is so the cheesecake can set up properly. Otherwise, when you go to slice it, it's going to be too soft and fall apart.

How Long Does Cheesecake Last?

The cottage cheese cheesecake will need to be covered tightly, and it will last in the fridge for up to 5 days. It's great for meal prepping or planning a dessert ahead of time.

Additionally, you can freeze the cheesecake for up to 2 months. Keep it airtight and thaw in the fridge before serving. Or eat it frozen, and it will be more like ice cream.

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Cottage Cheese Cheesecake

My Cottage Cheese Cheesecake is smooth, creamy, and bursting with farm fresh berries.

Prep Time: 15 minutes

Total Time: 15 minutes

Course: Dessert

Cuisine: American

Servings: 12 servings

Calories: 276

Cook Mode Prevent your screen from going dark

• Prepare the no-bake crust as directed using the directions here.

Soft-Set Cheesecake:

• Process the sweetener and 2 tablespoons of gelatin in the food processor until well combined. Add the cream cheese and cottage cheese and process until smooth. Add the sour cream and vanilla. Pulse until well combined. Scrape down the sides if needed.

• Turn off the food processor and fold the berries into the cream cheese mixture.

• Spoon into the prepared crust and spread evenly. Top with additional berries if desired. Refrigerate for at least four hours before serving.

Firmer-Set Cheesecake:

• Bloom 1 tablespoon of gelatin by sprinkling it over 2 tablespoons of cold water. Let sit for 5 minutes. Add ¼ cup very hot water and stir until the gelatin has dissolved. Strain out any lumps.

• Add the cream cheese and cottage cheese and process until smooth. Add the sour cream and vanilla. Pulse until well combined. Scrape down the sides if needed. Add the bloomed gelatin and process until smooth.

• Turn off the food processor and fold the berries into the cream cheese mixture.

• Spoon into the prepared crust and spread evenly. Top with additional berries if desired. Refrigerate for at least four hours before serving.

Fresh vs Frozen Berries: I do not think using all frozen berries will work for this recipe. They release too much liquid as they thaw. All fresh berries or a combination of fresh and frozen works well.

Nutrition: the nutrition facts are for 1 piece of cheesecake. This has 12 servings. There are 5.3 NET carbs per slice.

To Store: put the cheesecake in a container with a lid that fits snug and it will last up to five days.

To Freeze: wrap the cheesecake and put it inside of a food container. It will last in the freezer for around two months.

Notes on Sweeteners:

Serving: 1 slice | Calories: 276 | Carbohydrates: 9.4 g | Protein: 8.5 g | Fat: 24.3 g | Saturated Fat: 8.5 g | Trans Fat: 0.2 g | Cholesterol: 39.8 mg | Sodium: 175.2 mg | Potassium: 150.1 mg | Fiber: 4.1 g | Sugar: 3.4 g | Vitamin A: 475.7 IU | Vitamin C: 7.9 mg | Calcium: 101.2 mg | Iron: 1.1 mg

Originally Published June 13, 2017. Revised and Republished April 15, 2021.

P.S. I couldn't resist adding a photo of my littlest photo bomber. It's becoming difficult to get those overhead shots without my belly getting in the way. I was 28 weeks pregnant when this was first published in 2017. Now he is a rambunctious 3-year-old!

Cheesecake Recipe With Cottage Cheese and Sour Cream

Source: https://joyfilledeats.com/no-bake-berry-cheesecake/

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