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COTTAGE CHEESE CHEESECAKE

It happens even to the strongest of us – you just can’t get something super sugary and high in calories out of your mind. And do you know what? You no longer have to! Because here is an alternative to your cheesecake cravings – rich in taste but low in fat, pleasantly sweet but with no sugar!

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

Metric | Imperial Measurement Conversions

INGREDIENTS

  • 1.5 cups graham cracker crumbs (140 grams) (also works with digestive crumbs)
  • 1/4 cup Natvia 100% Natural Sweetener
  • 6 tablespoons unsalted butter melted
  • 1/2 teaspoon ground cinnamon
  • 3 cups cottage cheese
  • 1.33 cups Greek yogurt
  • 3 eggs
  • 1/4 cup 1 tablespoon Natvia 100% Natural Sweetener
  • 3 teaspoons corn starch
  • 1/2 teaspoon vanilla extract
  • 0.75 cup blueberries
  • 1/2 cup Natvia 100% Sweetener
  • 3 tablespoons water

For the crust

1 1/2 cups graham cracker crumbs (140 grams) (also works with digestive crumbs)

1/4 cup Natvia 100% Natural Sweetener (50 grams)

6 tablespoons unsalted butter (85 grams) melted

1/2 teaspoon ground cinnamon

For the filling

3 cups cottage cheese (670 grams)

1 1/3 cup Greek yogurt (335 grams)

3 eggs

1/4 cup + 1 tablespoon Natvia 100% Natural Sweetener (85 grams)

3 teaspoons corn starch

1/2 teaspon vanilla extract

For the topping

3/4 cup blueberries (150 grams)

1/2 cup Natvia 100% Sweetener (100 grams)

3 tablespoons water (50 milliliters)

METHOD

  1. Line an 9 inch - pan with parchment paper on the bottom.
  2. Preheat oven to 175°C.
  3. Crust: In a large bowl, mix everything together.
  4. Press the crust into the lined pan. Set aside.
  5. Filling: Blend the cottage cheese and Greek yogurt together until smooth.
  6. In a small bowl, beat the eggs and Natvia together.
  7. Beat the eggs mixture, corn starch and vanilla extract into the cottage cheese mixture. Pour everything into the pan. Bake in the oven for about 1 hour, until the cheesecake is set.
  8. Topping: In a saucepan, mix everything together. Bring to a boil, then reduce the heat to medium-low. Cook for 10 minutes, stirring frequently. Allow to cool.
  9. Once both the cheesecake and topping are cool, pour the topping over.
  10. The cheesecake is best chilled, or at room temperature.

We love feedback

So comment below and if you decide to make it yourself, be sure to share it with us. We can't wait to hear what you think!

  • Nutritional Info

    No nutritional info supplied

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