Making a good cheesecake without regular flour might seem hard, but this gluten free cottage cheese cheesecake will change your mind.
This recipe uses simple ingredients that you probably already have in your kitchen. The cottage cheese gives it a nice creamy texture while keeping it light and fluffy.
Plus, it’s much easier than traditional cheesecake recipes that need special crusts or complicated steps.
What makes this recipe really special is how quick it comes together. You don’t need to spend hours in the kitchen or worry about cracking tops or water baths. Just mix everything in one bowl, pour it into small dishes, and bake.
The cottage cheese does most of the work for you, creating that perfect cheesecake texture without any gluten. And since it uses cottage cheese as the main ingredient, you get extra protein in every bite.
The best part about this recipe is how it fits into so many different eating plans. Whether you’re avoiding gluten, cutting carbs, or just trying to eat more protein, this cheesecake works perfectly.
What Makes This Recipe Special
Super Low in Carbs: This cheesecake has only about 2-3 grams of carbs per serving, which is amazing for a dessert. Most regular cheesecakes have 20-30 grams of carbs just from the crust and sugar.
Packed with Protein: Each serving gives you about 15-20 grams of protein, which is incredible for a dessert. The cottage cheese is naturally high in protein, and when you add the cream cheese and eggs, you get even more.
No Special Ingredients Needed: Everything you need for this recipe is probably already in your fridge right now. You don’t need to buy expensive gluten free flours, special baking mixes, or hard-to-find sweeteners.
Ingredients
- 1 cup Cottage Cheese
- 2 Eggs
- 2 oz Cream Cheese (30% fat or more)
- 2 oz Sour Cream
- 2 teaspoons Liquid sweetener
- 1/2 teaspoon Salt
How To Make
Follow this easy recipe:
Step 1
Start by preheating your oven to 350°F.
Step 2
Add the ingredients, except the eggs – into a bowl. Use a hand mixer to mix everything until smooth.
Step 3
Add the eggs and mix again for about 30 seconds.
Step 4
Transfer to ramekins. Place them on a baking sheet and bake for about 25 minutes (it really depends on the size of the ramekins, so keep an eye on them).
Step 5
Let them cool for 25 minutes, then serve and enjoy.
Tips
Don’t Skip the Hand Mixer
Using a hand mixer is really important for getting the cottage cheese completely smooth. If you just stir it with a spoon, you’ll end up with lumpy cheesecake that doesn’t taste right.
The cottage cheese needs to be blended until it looks like smooth cream cheese with no chunks at all. This usually takes about 2-3 minutes of mixing on medium speed.
If you don’t have a hand mixer, you can use a regular blender, but make sure to scrape down the sides a few times to get everything mixed evenly.
Some people try to skip this step because they think the lumps will disappear during baking, but they won’t.
The texture of your final cheesecake depends entirely on how well you blend the cottage cheese at the beginning.
2. Don’t Open the Oven Door Too Much
Try not to open the oven door for the first 20 minutes of baking. Every time you open it, the temperature drops and can cause the cheesecakes to not set properly.
The sudden temperature change from opening the door too much can also cause cracks on the surface.
3. Let Them Cool Completely
Don’t try to eat these right out of the oven, even though they smell amazing. Hot cheesecake is more like scrambled eggs than the creamy dessert you want. They need at least 25-30 minutes to cool down and set properly.
Try These Recipes Too
Check out these amazing gluten free recipes too:
Frequently Asked Questions
What can I substitute for liquid sweetener?
You can use any liquid sweetener like stevia drops, monk fruit syrup, or sugar-free maple syrup.
If you only have powdered sweeteners like erythritol or stevia powder, you can use those too, but start with less because they’re usually stronger.
Gluten Free Cottage Cheese Cheesecake
Ingredients
- 1 cup Cottage Cheese
- 2 Eggs
- 2 oz Cream Cheese 30% fat or more
- 2 oz Sour Cream
- 2 teaspoons Liquid sweetener
- 1/2 teaspoon Salt
Instructions
- Start by preheating your oven to 350°F.
- Add the ingredients, except the eggs – into a bowl. Use a hand mixer to mix everything until smooth.
- Add the eggs and mix again for about 30 seconds.
- Transfer to ramekins. Place them on a baking sheet and bake for about 25 minutes (it really depends on the size of the ramekins, so keep an eye on them).
- Let them cool for 25 minutes, then serve and enjoy.