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    Home » Recipes » Dessert Recipes

    Published: Jan 13, 2023 · Modified: Jan 28, 2023 by Petranka · This post may contain affiliate links.

    Easy Cheesecake Without Cream Cheese

    Jump to Recipe Print Recipe
    A photo of raspberry cheesecake with text overlay "Cheesecake Without Cream Cheese". A collage of photos of raspberry cheesecake with text overlay "Cheesecake Without Cream Cheese".

    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!

    Cheesecake without cream cheese with a slice cut off from it served on parchment paper. Topped with raspberry syrup and fresh raspberries

    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 and a buttery graham cracker 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.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • How to Make Cheesecake without Cream Cheese
    • Expert Tips
    • FAQ
    • Substitutions
    • Topping Ideas
    • Storage
    • Similar Recipes
    • 📖 Recipe
    • Food safety

    Why You'll Love This Recipe

    • No cream cheese, sour cream, or heavy cream is needed!
    • Easy to make with no water bath!
    • Budget-friendly and made with 8 simple ingredients.
    • Taste just as good as your favorite classic cheesecake recipe!

    Ingredients

    Gathered ingredients for making our cheesecake without cream cheese with text overlay on each ingredient.
    • 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.

    How to Make Cheesecake without Cream Cheese

    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.

    Cookie crumbs in a food processor.
    Cheesecake base in a gray springform pan.

    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.

    Ingredients for making cheesecake batter added to a food processor.
    Cheesecake batter blended in a food processor.

    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!

    Unbaked cheesecake in a springform pan.
    Baked cheesecake without cream cheese in a springform pan.

    Expert 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

    What can I use instead of cream cheese in a cheesecake?

    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 really taste it.

    Can you make the cheesecake batter the day before?

    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.

    How can I thicken a cheesecake without cream cheese?

    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.

    Can I freeze it?

    Yes, you can freeze this cheesecake in an airtight container for up to 1 month (and sometimes even longer).

    Whole cheesecake topped with raspberry syrup and fresh raspberries

    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!
    A slice of cheesecake without cream cheese topped with raspberry syrup and whole raspberries.

    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

    • Pumpkin Pie without Evaporated Milk
    • Vegan Lemon Pie Recipe (Gluten-free)
    • Blueberry Pancake Bundt Cake
    • Lemon Turmeric Tea Cake

    📖 Recipe

    Cheesecake without cream cheese with a slice cut off from it served on parchment paper. Topped with raspberry syrup and fresh raspberries

    Easy Cheesecake Without Cream Cheese

    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 your favorite fruit jam or syrup!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: Grain-Free
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Resting time: 6 hours
    Total Time: 6 hours 40 minutes
    Servings: 10
    Author: Petranka
    Prevent your screen from going dark

    Equipment

    • Food processor
    • 9-inch springform pan

    Ingredients

    Crust

    • 1 and ½ cups (180g)  graham crackers
    • ⅓ cup + 1 tbsp (100g) unsalted melted butter
    • 2 ½ tbsp (30g) granulated sugar

    Filling

    • 1 ½ cups + 3 tbsp (400g) full-fat cottage cheese 4%
    • 7 oz. (200ml) sweetened condensed milk
    • 2 large eggs or 3 small eggs
    • 1 teaspoon vanilla extract
    • 2 tablespoon fresh lemon juice

    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 and ½ cups (180g)  graham crackers, ⅓ cup + 1 tablespoon (100g) unsalted melted butter, 2 ½ tablespoon (30g) granulated sugar
    • Pour the mixture into the prepared pan. Using a rubber spatula, press down the crumbs firmly into a tight crust. Freeze for 10 minutes.
    • 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 (400g) full-fat cottage cheese, 7 oz. (200ml) 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 4 hours or overnight before slicing and serving!

    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.
    Storage
    • 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

    Serving: 1slice | Calories: 209kcal | Carbohydrates: 28.8g | Protein: 8.6g | Fat: 14.3g | Saturated Fat: 7.5g | Polyunsaturated Fat: 1.53g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 72.35mg | Sodium: 257.68mg | Potassium: 164mg | Fiber: 0.62g | Sugar: 19.6g | Vitamin A: 112.9IU | Vitamin C: 1.44mg | Calcium: 111mg | Iron: 0.87mg

    Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.

    Tried this recipe?Leave me a rating and a comment telling me how it went. Or tag me at @sunglowkichen and hashtag #sunglowkitchen on Instagram!

    Food safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with a high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

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    Sunglow Kitchen is a food blog about delicious vegan and vegetarian recipes. We share easy-to-make and budget-friendly meal ideas that anyone can make at home! Cooking is a BIG passion of mine and I am excited to show you how simple it can be! More about me...

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