Cottage Cheese Cheesecake
Shannon Clark
Shannon Clark
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246 Calories
29 g Carbs
23 g Protein
4 g Fat
Total Time
10 servings

Not sure what to do with those lumpy, white curds? This recipe will have you enjoying cottage cheese so much you'll forget that you're eating it.


  • ½ cup graham crackers, crushed
  • 1 cup Splenda
  • 2 tbsp light margarine
  • 3 cup fat-free cottage cheese
  • 2 cup egg whites
  • 16 oz fat-free cream cheese
  • 2 cup strawberries, sliced
  • 2 tbsp low-sugar strawberry jam

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  1. Preheat oven to 325 degrees F.
  2. Mix the graham cracker crumbs, 2 tbsp. of the Splenda and butter in a small bowl.
  3. Press mixture firmly into the bottom of a 9-inch spring-form pan, to form crust.
  4. In a blender, mix cottage cheese and 1/2 cup of egg whites.
  5. Beat cream cheese, 3/4 cup of Splenda, and 1 1/2 cups egg whites until well blended.
  6. Add in the cottage cheese mixture and continue to beat until combined.
  7. Pour cheese mixture over the crust and then place in the oven for about 80 minutes.
  8. Once cake is done, cool for 20-30 minutes.
  9. While cake is cooling, slice strawberries and mix with jam.
  10. Pour this strawberry mixture over top of the cheesecake and serve.

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