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Cottage Cheesecake

Serves 12

Image of the food


  • 8 oz graham crackers, crushed
  • 8 oz almond meal
  • ¼ c brown sugar
  • 1 tsp pumpkin pie spice
  • 4 tbsp butter, melted
  • 32 oz lactose-free, low-fat cottage cheese
  • ½ c reduced fat Greek yogurt
  • 1¼ c white sugar
  • 4 eggs
  • 1 tbsp vanilla
  • ½ c flour
  • 1 small lemon, juiced (optional)


Preheat oven to 350°F.

For crust, combine graham crackers, almond meal, brown sugar, pumpkin pie spice and melted butter in food processor. Pulse until well combined.

Press desired thickness into bottom of cheesecake pan; bake for 10–15 minutes until set. Remove from oven and cool to room temperature.

Reduce oven temperature to 325°F.

Combine cottage cheese, Greek yogurt, white sugar, eggs, vanilla and flour in food processor; purée until very smooth. If desired, lemon juice can then be added to the mixture.

Bake approximately 40 minutes until a toothpick inserted in the center comes out clean.

Let cool at room temperature for 30 minutes, refrigerate for a minimum of 3 hours, then remove from pan and serve.

Recipe courtesy of: 3-Every-Day™ of Dairy.

Nutritional Facts

Calories: 210; Total Fat: 3.5 g; Saturated Fat: 1 g; Cholesterol: 80 mg; Sodium: 300 mg; Calcium: 10% DV; Protein: 9 g; Carbohydrate: 33 g; Dietary Fiber: 0 g