Description
A creamy, no-bake high-protein cheesecake made with blended cottage cheese and cream cheese, topped with a homemade mixed berry compote. It offers the taste of traditional cheesecake with significantly less sugar and more protein.
Ingredients
Scale
- For the Crust:
- 1 ½ cups (150g) graham cracker crumbs
- 4 tablespoons (57g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar
- For the Filling:
- 2 cups (450g) full-fat cottage cheese (small curd preferred, room temperature)
- 8 oz (225g) full-fat block cream cheese, softened
- ½ cup (120g) sour cream
- 2 teaspoons pure vanilla extract
- ½ cup (100g) granulated sugar
- For the Mixed Berry Compote:
- 2 cups (300g) mixed berries (frozen or fresh)
- 1 tablespoon lemon juice
- 2 tablespoons maple syrup or sugar
- 2–3 tablespoons water
Instructions
- Make the Crust: In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press firmly into the bottom of a greased 9-inch springform pan, packing it down tight with the bottom of a measuring cup. Set aside in the fridge.
- Blend the Filling: Add softened cream cheese, cottage cheese, sour cream, vanilla, and sugar to a food processor. Pulse to break up ingredients, then blend on high for 60-90 seconds, stopping to scrape down sides, until completely smooth with no visible curds.
- Assemble and Chill: Pour the filling over the prepared crust and smooth the top. Tap the pan gently to release air bubbles. Cover and refrigerate for at least 4 hours, preferably overnight, until firm.
- Make the Berry Compote: While the cheesecake chills, combine berries, lemon juice, maple syrup, and water in a saucepan over medium heat. Simmer for 5-7 minutes, mashing berries slightly, until the sauce thickens. Remove from heat and let cool to room temperature.
- Serve: Run a knife around the edge of the pan and release the springform ring. Slice with a clean, warm knife. Top with the cooled berry compote and serve immediately.
Notes
Ensure all dairy ingredients are at room temperature before blending for a smooth texture. The cheesecake must chill for at least 4 hours to set properly. Do not reheat, as it is a no-bake dessert. For a gluten-free version, use gluten-free graham crackers. For keto, use almond flour crust and keto-friendly sweeteners.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake
- Calories: 280
- Sugar: 16
- Sodium: 250
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 22
- Fiber: 2
- Protein: 18
Keywords: high protein dessert, cottage cheese cheesecake, no bake cheesecake, healthy dessert, berry compote, gluten free option, keto option