This Homemade Cheesecake without Cream Cheese is creamy, light, and a little tangy. It's super easy to make, with no water bath needed! Enjoy with fresh fruit or your favorite jam or syrup!
I was inspired by my carrot cake frosting without cream cheese to make an easy cheesecake recipe that has no cream cheese in it but tastes just as good!
This cheesecake has a creamy and tangy filling made from blended cottage cheese and a buttery cookie crust! It's an easy dessert that comes together in around 35 minutes.
Perfect for when you don't want to spend hours in the kitchen, but still want to serve something delicious and impressive for your friends and family.
Looking for more classic recipes without cream cheese? Check out my cinnamon roll icing without cream cheese.
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Ingredients
- Cottage cheese: This will be the main ingredient that will replace cream cheese.
- Condensed milk: For sweetening and giving body to the filling.
- Graham crackers/ butter cookies: For making the cheesecake crust. Use gluten-free crackers if needed.
- Eggs: Adding eggs to this recipe is important for thickening the filling.
- Sugar: You'll need a small amount of sugar for the crust.
- Melted butter: You'll need unsalted butter to bind the cookie crumbs together.
- Vanilla extract: For adding aroma and enhancing the flavors.
- Lemon juice: For adding tanginess. If you want to add more lemon flavor, you can also add 1 tablespoon lemon zest.
See the recipe card below for exact measurements.
Step-by-step Instructions
Step 1: Make the crust
To a food processor or a high-speed blender, add the crackers/cookies and blend until you have fine crumbs. Then add the melted butter and sugar and pulse for a little bit to mix.
Pour the mixture into a 9-inch springform pan. Using a rubber spatula, press down the crumbs firmly into a tight crust. Freeze for 10 minutes.
Step 2: Make the filling
To the same food processor bowl, add cottage cheese and blend until smooth. Then, add the condensed milk, eggs, vanilla extract, and lemon juice.
Blend until the filling is smooth and creamy.
Step 3: Bake
Pour the filling over the crust and tap the form on the counter to release air bubbles.
Bake in a preheated oven to 350°F (177°C) for 25-30 minutes. Your cheesecake is ready when the edges are set, but the center is wobbly.
Take it out of the oven and let it cool to room temperature, for at least 1-2 hours. Refrigerate for at least 4 hours to set. Finally, slice and serve!
👩🏼🍳 Petra's Tips
- Use full-fat cottage cheese. I like to use full-fat cottage cheese (4% fat) for a rich and creamy filling.
- Don't overbake the cheesecake! This is the most important thing you should keep in mind when making this cheesecake without cream cheese. It's important to take it out of the oven when the edges are set, but the center is wobbly. It will continue to firm up as it cools.
- For best results, refrigerate before serving. As I've already mentioned, this cheesecake continues to set even after baking, so refrigerating it is super important for the texture. Otherwise, the cheesecake will be too soft and may fall apart if you try to cut it right after baking.
- For clean slices, wipe your knife clean between each slice. If you've ever wondered what is the secret to having perfectly clean slices, this is it!
- To release the cheesecake from the springform pan, use a knife to loosen the edges.
FAQ
Cottage cheese and Greek yogurt are the two best substitutes for cream cheese in cheesecake. I like to use cottage cheese because it's milder and you can't taste it.
Yes, you can make the filling up to 2 days in advance, then when you're ready to bake, pour it into the pan and cook as per instructions.
Eggs! Some recipes use cornstarch or gelatin, but I've found that eggs are the best way to make a thick cheesecake without cream cheese.
Yes, you can freeze this cheesecake in an airtight container for up to 1 month (and sometimes even longer).
Substitutions
- Cottage cheese: If you don't want to use cottage cheese, you can use the same amount of Greek yogurt or ricotta cheese.
- Graham crackers: You can use digestive biscuits, Biscoff cookies, graham cracker crumbs, or a store-bought crust.
- Butter: You can use vegan butter or coconut oil.
- Eggs: You can try substituting the eggs with 2 tablespoon cornstarch, but I haven't tried it and can't guarantee results!
Topping Ideas
This creamy cheesecake is versatile and can be served in many different flavors. Here are some of our favorite toppings.
- Chocolate ganache. If you want to take things to the next level, consider making a homemade chocolate ganache and spreading it all over your cheesecake. Leave it to set for 30 minutes and you're ready to serve!
- Whipped cream. If you're going for something simpler, homemade whipped cream is the way!
- Caramel sauce. For maximum indulgence, add a layer of caramel sauce and sprinkle with some toasted pecans!
- Fresh berries. When in season, I LOVE adding fresh berries to my baked goods! You can use any berries you like.
- Biscoff spread. Anything with Biscoff tastes amazing, right? If you haven't tried adding a layer of Biscoff cookie butter spread to your cheesecake, you're in for a treat!
Storage
Either wrap the springform pan with plastic wrap or cut the cheesecake into slices and store an airtight container in the fridge for 4-5 days.
If you're using jam as a topping, I suggest adding it right before serving for the best results.
Similar Recipes
📖 Recipe
Easy Cheesecake Without Cream Cheese (with Cottage Cheese)
Ingredients
Crust
- 1 ½ cups graham crackers gluten-free if needed
- ⅓ cup + 1 tbsp unsalted melted butter
- 2 ½ tbsp granulated sugar
Filling
- 1 ½ cups + 3 tbsp full-fat cottage cheese 4%
- 7 oz sweetened condensed milk
- 2 large eggs or 3 small eggs
- 1 teaspoon vanilla extract
- 2 tablespoon fresh lemon juice
For the raspberry topping
- 400g fresh or frozen raspberries
- ¼ cup sugar
Instructions
- Preheat oven to 350°F (177°C). Layer a piece of parchment paper or aluminum foil to a 9-inch springform pan (for easier removal later).
- To a food processor or a high-speed blender, add the crackers/cookies and blend until you have fine crumbs. Then add the melted butter and sugar and pulse for a little bit to mix.1 ½ cups graham crackers, ⅓ cup + 1 tablespoon unsalted melted butter, 2 ½ tablespoon granulated sugar
- To the same food processor bowl, add cottage cheese and blend until smooth. Then, add the condensed milk, eggs, vanilla extract, and lemon juice. Blend for 10-15 seconds, or until the filling is smooth and creamy. Make sure to not over-lend!1 ½ cups + 3 tablespoon full-fat cottage cheese, 7 oz sweetened condensed milk, 2 large eggs, 1 teaspoon vanilla extract, 2 tablespoon fresh lemon juice
- Once the crust has hardened, pour the filling and tap the pan on the counter a few times to release air bubbles. Bake for 25-30 minutes. Your cheesecake is ready when the edges are set, but the center is still wobbly.
- Take the cheesecake out of the oven and let it cool to room temperature for at least 1-2 hours. Refrigerate for 3 hours or overnight before slicing and serving!
- For the topping, add raspberries to a small pot alongside the sugar. Simmer over medium-low heat, stirring occasionally, for 10 minutes, or until thickened. Remove from the heat and let cool completely before spreading on the cooled cheesecake.400g fresh or frozen raspberries, ¼ cup sugar
Video
Notes
- Use full-fat cottage cheese. I like to use full-fat cottage cheese (4% fat) for a rich and creamy filling.
- Don't overbake the cheesecake! This is the most important thing you should keep in mind when making this cheesecake without cream cheese. It's important to take it out of the oven when the edges are set, but the center is wobbly. It will continue to firm up as it cools.
- For best results, refrigerate before serving. As I've already mentioned, this cheesecake continues to set even after baking, so refrigerating it is super important for the texture. Otherwise, the cheesecake will be too soft and may fall apart if you try to cut it right after baking.
- For clean slices, wipe your knife clean between each slice. If you've ever wondered what is the secret to having perfectly clean slices, this is it!
- To release the cheesecake from the springform pan, use a knife to loosen the edges.
- Fridge: Either wrap the springform pan with plastic wrap or cut the cheesecake into slices and store an airtight container in the fridge for 4-5 days.
- Freezer: Either wrap the springform pan with plastic wrap or cut the cheesecake into slices and transfer it to an airtight container. Freeze for 1 month (and sometimes longer).
Nutrition
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
Christina says
Wonderful recipe! Didn't have any lemon so I substituted a couple of teaspoons maple syrup extract. It turned out great and everyone wanted seconds. Highly recommended!
Petra says
Christina, thank you for the wonderful review. That substitution sounds really interesting, I bet other readers would find it super helpful! XOXO