Keto Cottage Cheese 4-Ingredient Cheesecake

Making a good dessert on a keto diet can sometimes feel like a lot of work with too many steps.

That is why I love this keto cottage cheese cheesecake so much. It comes together in just a few minutes using a blender.

Cottage cheese might sound like an unusual choice for baking, but it blends into a smooth and rich filling.

Because it uses simple ingredients with zero added sugar, you get a treat that fits your low carb goals without any stress.

It gives you that classic cheesecake texture while keeping the carb count low and the protein high.

Why You’ll Love This Recipe

Only Four Ingredients – You only need four basic grocery items to make this sweet and creamy dessert.

Naturally High Protein – Cottage cheese and eggs pack this low carb treat with filling protein in every single slice.

Effortless Blender Prep – Just toss everything into a blender and let the machine do all the hard mixing work.

Silky Smooth Texture – Blending cottage cheese creates a rich, velvety texture that tastes just like traditional New York cheesecake.

Recipe Ingredients

• 3 cups Full-Fat Cottage Cheese
• 4 Large Eggs, Room Temperature
• 2/3 cup Powdered Erythritol Sweetener
• 1 tbsp Vanilla Extract

How To Make

Step 1

Preheat the oven to 325°F. Line an 8-inch round cake pan with parchment paper on the bottom and sides, letting the paper rise above the rim.

Step 2

Add the cottage cheese to a blender and blend for 1 to 2 minutes until perfectly smooth and creamy.

Step 3

Add the eggs, powdered sweetener and vanilla to the blender. Blend on low for just 15 to 20 seconds until fully combined.

Step 4

Pour the batter into the lined pan and tap it on the counter a few times to release any air bubbles.

Step 5

Bake for 50 to 60 minutes, until the edges are set and lightly golden and the center has a gentle wobble.

Step 6

Turn off the oven and leave the cheesecake inside with the door cracked for 30 minutes. Remove and cool completely at room temperature.

Step 7

Refrigerate for at least 6 hours, ideally overnight, until firm and creamy. Lift out using the parchment and slice with a clean, warm blade for neat pieces.

Tips

Blend the Cottage Cheese Completely Smooth First

You’ll get the best results if you blend the cottage cheese completely on its own before adding any other ingredients. The curds need friction against the blender blades to break down into a silk-like texture.

If you dump the eggs in right away, the mixture becomes too thin and watery. That makes it much harder to smooth out the small lumps, leaving you with a grainy cheesecake.

Drain Any Liquid from the Container First

Some brands of full-fat cottage cheese have a layer of wet liquid sitting at the top. I always pour off that loose whey before measuring out my three cups.

Too much extra moisture can stop your cheesecake from setting up firm in the middle. Keeping the curds thick gives you that dense, creamy low carb slice.

Always Use Powdered Sweetener Instead of Granulated

Granulated erythritol does not melt or dissolve well in a cold batter without extra heat. If you use it here, your chilled cheesecake will end up with a crunchy, gritty texture.

Powdered erythritol blends right in and leaves you with an ultra-smooth finish. If you only have granular on hand, run it through a clean coffee grinder for thirty seconds first.

More Recipes

• Keto Burnt Basque Cheesecake
• Keto Japanese Fluffy Cheesecake
• Keto No-Bake Cheesecake
• Low Carb 3-Ingredient Peanut Butter Cookies
• Low Carb New York Cheesecake

Frequently Asked Questions

Will this taste like cottage cheese or regular cheesecake?

Blending the cottage cheese completely smooth removes all the curds, giving it the silky texture of standard cream cheese.

The vanilla and sweetener also cover any savory notes, so the finished dessert tastes rich, sweet, and tangy just like classic cheesecake.