introduction
This cookies and cream cottage cheese cheesecake is creamy, full of cookie chunks, and made with one blender and no mixer. Cottage cheese goes straight into the blender with eggs, cream cheese, and vanilla, and it blends into a silky filling in about two minutes, with no curds. Chopped chocolate sandwich cookies get folded in by hand, then everything bakes on a cookie crumb crust. It tastes like a classic cookies and cream cheesecake with extra protein from the cottage cheese.
why make this recipe
- One blender, no mixer: the blender turns cottage cheese into a perfectly smooth filling.
- Cookies in every bite: a cookie crumb crust on the bottom and cookie chunks through the filling.
- Protein-rich: cottage cheese takes the place of most of the cream cheese in a classic cheesecake, so each slice has more protein.
- Make ahead: it needs to chill anyway, so it is ready when you are.
how to make Cookies and Cream Cottage Cheese Cheesecake
Mix crushed chocolate sandwich cookies with melted butter and bake the crust for 8 minutes, then blend the cottage cheese and eggs until completely smooth. Add the cream cheese, sugar, cornstarch, vanilla, and salt and blend again, then fold in the chopped cookies by hand. Pour the filling over the warm crust, bake for 55 to 65 minutes, and let the cheesecake cool slowly in the oven. Chill it for at least 4 hours before slicing.
Ingredients:
Crust
- 24 chocolate sandwich cookies, filling included
- 5 tablespoons butter, melted
Filling
- 3 cups cottage cheese (24 ounces)
- 8 ounces cream cheese, softened
- 3 large eggs
- 2/3 cup granulated sugar
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 cup coarsely chopped chocolate sandwich cookies (about 8 cookies)
Topping (optional)
- Whipped cream
- Crushed chocolate sandwich cookies
Directions:
- Preheat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
- Crush the 24 cookies into fine crumbs and mix with the melted butter. Press into the bottom of the pan and slightly up the sides.
- Bake the crust for 8 minutes.
- Blend the cottage cheese and eggs on high for 60 to 90 seconds, until completely smooth.
- Add the cream cheese, sugar, cornstarch, vanilla, and salt. Blend for about 1 minute.
- Fold in the chopped cookies by hand so the pieces stay chunky.
- Pour the filling over the warm crust and tap the pan on the counter to release air bubbles.
- Bake for 55 to 65 minutes, until the edges are set and the center still wobbles slightly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Run a knife around the edge, cool completely, then cover and chill for at least 4 hours or overnight.
- Release the springform ring, slice with a clean hot knife, and top with whipped cream and crushed cookies.
how to serve Cookies and Cream Cottage Cheese Cheesecake
Serve cold, topped with whipped cream and crushed cookies. A few cookie halves on the side make it look like a bakery slice. Wipe the knife clean between slices for smooth edges.
how to store Cookies and Cream Cottage Cheese Cheesecake
Cover the cheesecake and keep it in the refrigerator for up to 4 days. To freeze, chill it completely, wrap individual slices tightly, and freeze for up to 1 month. Thaw the slices in the refrigerator overnight and add the toppings just before serving.
tips to make Cookies and Cream Cottage Cheese Cheesecake
- Use small curd cottage cheese, which blends the smoothest.
- Blend the cottage cheese and eggs first, so no curds are left before the other ingredients go in.
- Chop the cookies coarsely and fold them in by hand. Blending them turns the whole filling gray.
- Do not skip the slow cooling in the oven, which helps prevent cracks.
- Chill the cheesecake fully before slicing so it sets firm and cuts cleanly.
variation (if any)
Swap the chocolate sandwich cookies for golden sandwich cookies, or stir 1/2 cup of mini chocolate chips into the filling with the chopped cookies.
FAQs
Can you make cookies and cream cheesecake with cottage cheese?
Yes. Blending the cottage cheese until completely smooth removes the curds, and the vanilla and cookie chunks give it the flavor of a classic cookies and cream cheesecake.
Does it taste like cottage cheese?
No. After blending and baking, the texture is smooth and creamy, and the vanilla and cookies cover the mild tang of the cottage cheese.
Why did my cheesecake crack?
Cracks usually come from overbaking or cooling too fast. Bake until the center still wobbles slightly, then let the cheesecake cool slowly in the oven with the door cracked open.
Can I use low-fat cottage cheese?
You can, but full-fat or 4% cottage cheese gives the creamiest slice and the best texture.
Can I make it ahead?
Yes. It needs at least 4 hours in the refrigerator, and it slices even cleaner after chilling overnight.
Cookies and Cream Cottage Cheese Cheesecake
Ingredients
Cookie Crumb Crust
- 24 chocolate sandwich cookies Filling included. Crushed into fine crumbs, about 2 cups.
- 5 tablespoons butter, melted
Cookies and Cream Filling
- 3 cups cottage cheese 24 ounces. Small curd, full-fat or 4% blends the creamiest.
- 8 ounces cream cheese, softened
- 3 large eggs
- 2/3 cup granulated sugar
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 cup chocolate sandwich cookies, coarsely chopped About 8 cookies. Folded in by hand after blending.
Topping (optional)
- whipped cream For serving.
- crushed chocolate sandwich cookies For garnish.
Method
Make the Crust
- Preheat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
- Crush the 24 cookies into fine crumbs in a food processor or a sealed bag. Mix the crumbs with the melted butter until it looks like wet sand. Press it into the bottom of the pan and slightly up the sides.
- Bake the crust for 8 minutes. Keep the oven on.
Make the Filling
- Blend the cottage cheese and eggs on high for 60 to 90 seconds, until completely smooth with no curds. Scrape down the sides.
- Add the cream cheese, sugar, cornstarch, vanilla, and salt. Blend for about 1 minute, until the batter is smooth.
- Fold in the chopped cookies by hand with a spatula. Do not blend them, so the pieces stay chunky.
- Pour the filling over the warm crust and tap the pan on the counter to release air bubbles.
Bake and Chill
- Bake for 55 to 65 minutes, until the edges are set and the center still wobbles slightly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Run a knife around the edge, then cool completely on the counter. Cover and chill for at least 4 hours, or overnight.
- Release the springform ring and slice with a clean, hot knife. Top with whipped cream and crushed cookies before serving.
Notes
- Use small curd cottage cheese, which blends the smoothest.
- Fold the cookies in by hand. They soften as the cheesecake bakes and chills, but they still leave distinct chunks in every slice.
- Do not skip the slow cooling in the oven, which helps prevent cracks.
- Store covered in the refrigerator for up to 4 days. Freeze wrapped slices for up to 1 month.
- Nutrition information is not included. Protein per slice depends on the brands you use.