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–+ servings
Benjamin

Gluten-Free Lemon Cottage Cheese Cheesecake – So Light & Tasty!

Bright, tangy, and irresistibly creamy, this Zesty Lemon Cheesecake is a refreshing twist on the classic dessert. Made with cottage cheese, Greek yogurt, and naturally sweetened with honey, this cheesecake is light, protein-rich, and bursting with fresh lemon flavor. Whether you’re craving a healthier dessert or looking for a refreshing summer treat, this cheesecake delivers rich indulgence without the guilt!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups cottage cheese
  • 1 cup Greek yogurt
  • 3/4 cup honey
  • 3 large eggs
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest plus extra for garnish
  • 1/4 cup cornstarch

Method
 

  1. Preheat the oven to 325°F (163°C) and grease a baking dish or line it with parchment paper.
  2. In a blender or food processor, blend together cottage cheese, Greek yogurt, honey, eggs, lemon juice, lemon zest, and cornstarch until smooth and creamy.
  3. Pour the batter into the prepared baking dish and smooth the top.
  4. Bake for 40-45 minutes, or until the center is set and slightly firm to the touch.
  5. Remove from the oven and let the cheesecake cool at room temperature, then refrigerate for at least 3 hours (preferably overnight) to enhance the flavors and texture.
  6. Before serving, garnish with extra lemon zest for a bright citrusy finish. Slice and enjoy!

Notes

    • For extra tanginess, add an additional tablespoon of lemon juice.
    • Swap honey for maple syrup for a different natural sweetener.
    • Use arrowroot powder instead of cornstarch for a gluten-free thickening option.
    • This cheesecake can be stored in an airtight container in the refrigerator for up to 4 days.
    • Best served chilled for a firmer, creamier texture.

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