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–+ servings

Cottage Cheese & Yogurt Egg Cheesecake

A creamy, tangy cheesecake made with cottage cheese and Greek yogurt, perfect for breakfast or dessert, nourishing and packed with protein.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 cup cottage cheese A key player for creaminess
  • 1 cup Greek yogurt Adds tang and richness
  • 3 pieces eggs For binding and structure
  • 1/4 cup honey Plus extra for drizzling, sweetness without refined sugar
  • 1 teaspoon vanilla extract For aroma and depth
  • 1/4 cup sugar Optional, to taste
  • to taste none fresh berries For topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a blender, combine the cottage cheese, Greek yogurt, eggs, honey, vanilla extract, and optional sugar until smooth.
  3. Pour the mixture into a greased springform pan, ensuring an even spread.
Baking
  1. Bake for 30-35 minutes or until set, when the top is golden and feels slightly firm.
  2. Allow it to cool to room temperature before refrigerating for at least 2 hours.
  3. Top with fresh berries and drizzle with honey before serving.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 25gProtein: 10gFat: 6gSaturated Fat: 3gSodium: 150mgFiber: 1gSugar: 9g

Notes

For best taste, serve with a generous spoonful of mixed berries, whipped cream, or granola. Can be stored in the fridge for up to four days or frozen in individual slices.

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