Cottage Cheese Cheesecake

This take on a creamy, crustless cheesecake satisfies your chocolate cravings without derailing your health goals. Cottage cheese has been having a moment lately, and for great reason. Its mild flavour lends itself to so many culinary preparations, and the protein found in cottage cheese has been shown to help build muscle.

Cottage Cheese Cheesecake

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Servings: 6

Ingredients Method

Ingredients

1 ¼ cups cottage cheese
¼ cup maple syrup
1 teaspoon vanilla extract
⅓ cup natural cocoa powder
2 tablespoons cornstarch or arrowroot powder
3 large organic eggs
Mixed red berries, such as raspberries, strawberries, or pomegranate arils for garnish
Melted dark chocolate for garnish (optional)

Method

Preheat oven to 350 F°. Line 6 inch round cake pan or springform pan with parchment paper. It’s easiest to cut a large square of parchment paper, scrunch it up tightly, smooth out again, place over cake pan, and press down; smooth into corners as best you can. No need to trim any overhanging paper from pan; this will assist in removing the cake from the pan once cooked and cooled. Set prepared cake pan aside.
To bowl of food processor, add cottage cheese, maple syrup, vanilla extract, cocoa powder, cornstarch, and eggs. Blend until smooth, stopping to scrape down sides of bowl, as needed, with rubber spatula. Pour mixture into prepared pan.
Bake cheesecake in preheated oven until sides of cheesecake are set, top of cake is puffed, and centre has a slight wobble, about 30 to 35 minutes. Remove from oven to a wire rack and allow cheesecake to set in the pan for 20 minutes. The top of the cheesecake will deflate a little. Remove from pan with the aid of any overhanging parchment paper and place on serving plate, leaving parchment paper on cheesecake. Refrigerate cheesecake at least 2 hours and up to overnight.
When ready to serve, garnish with red berries and a drizzle of chocolate, if desired. Slice and serve.

by Lawren Moneta

Recipe Courtesy of Alive Magazine

February 11, 2026

Lemon Blueberry Cheesecake Pops

Who says you can’t indulge in something sweet and refreshing that’s also healthy and affordable?

Made with whole ingredients like lemon yogurt, fresh blueberries, and a crunchy granola topping, these pops are tasty and nutritious. Plus, making your own summer treats at home can be a lot more affordable than buying them at the store.

Not only are these pops healthy, they’re also easy to make. Simply combine the ingredients with a hand mixer, pour into popsicle molds, and let them freeze. In just a few hours, you’ll have a batch of delicious and refreshing treats that you can enjoy guilt-free all summer long.

The next time you’re craving something sweet, skip the store-bought options and make your own Lemon Blueberry Cheesecake Pops. Not only will your taste buds thank you, but your wallet and your body will too!

Lemon Blueberry Cheesecake Pops

Lemon blueberry cheesecake pops are a refreshing and delicious treat that's perfect for summer! Made with whole ingredients, these pops are easy and a cinch to make!

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Servings: 8

Ingredients Method

Ingredients

1 Pint fresh blueberries
1/3 Cup cane sugar divided
2 Tablespoons water
1 Teaspoon lemon zest
2 Cups softened cream cheese
1 Cup lemon yogurt
1/2 Cup granola
8 paper cups
8 wooden popsicle sticks or small reusable popsicle molds with sticks

Method

Place blueberries, two tablespoons sugar, water, and lemon zest in a small saucepan and bring to a simmer. Cook for five minutes or until blueberries are tender and mixture has thickened. Set aside to cool.
In a mixing bowl, use a hand mixer to cream together cream cheese and remaining sugar until fluffy. Stir in yogurt until thoroughly mixed. Fold in blueberry mixture to create swirls of fruit.
Spoon mixture into eight small paper cups leaving a quarter inch of space from the top of the cups.
Top off cups with granola and gently press into the cheesecake mixture. Insert a popsicle stick into the center of each cup and freeze for a minimum of four hours.
To serve, peel away paper cup and enjoy!

Recipe Courtesy of INFRA

July 5, 2023