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Whole strawberry cottage cheese cheesecake topped with fresh sliced strawberries, with one slice on a white plate, next to a bowl of cottage cheese and whole strawberries

Strawberry Blender Cottage Cheese Cheesecake

A creamy strawberry cheesecake made by blending cottage cheese, cream cheese, eggs, and fresh strawberries until silky smooth, then baking it on a graham cracker crust. No mixer needed.
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Prep Time 25 minutes
Cook Time 1 hour
Cool and Chill Time 5 hours
Total Time 6 hours 25 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs About 10 full sheets.
  • 6 tablespoons butter, melted
  • 2 tablespoons granulated sugar

Strawberry Cheesecake 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
  • 1 cup fresh strawberries, hulled and chopped About 6 ounces. If using frozen, thaw and drain them well.
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Strawberry Topping

  • 1 cup fresh strawberries, sliced
  • 1 tablespoon granulated sugar
  • 1 teaspoon lemon juice

Method

Make the Crust

  • Preheat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
  • Stir the graham cracker crumbs, melted butter, and sugar together until the mixture looks like wet sand. Press it firmly into the bottom of the pan and slightly up the sides.
  • Bake the crust for 8 minutes while you blend the filling.

Blend the Filling

  • Add the cottage cheese and eggs to a blender. Blend on high for 60 to 90 seconds, scraping down the sides once, until completely smooth with no curds.
  • Add the cream cheese, sugar, strawberries, cornstarch, lemon juice, vanilla, and salt. Blend again for about 1 minute, until silky and evenly pink.
  • Pour the filling over the warm crust and tap the pan gently on the counter to release air bubbles.

Bake, Cool, and Chill

  • Bake for 55 to 65 minutes, until the edges are set and the center still has a slight wobble.
  • Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour. This helps prevent cracks.
  • Remove the cheesecake and let it cool to room temperature. Cover and chill for at least 4 hours, or overnight, before slicing.
  • Toss the sliced strawberries with the sugar and lemon juice and let them sit for 10 minutes. Spoon over the cheesecake right before serving.
  • Run a thin knife around the edge, release the springform, and slice with a clean knife, wiping it between cuts.

Notes

  • Blender size: if your blender jar is small, blend the cottage cheese and eggs first, pour into a bowl, then blend the rest and stir everything together.
  • Strawberries: they add moisture, which is why this recipe uses 3 tablespoons of cornstarch. Drain thawed frozen strawberries well.
  • Cracks: a pan of hot water on the rack below the cheesecake adds humidity and helps prevent cracks, but it is optional.
  • Storage: keep covered in the refrigerator for up to 4 days. Wrap individual slices tightly and freeze for up to 1 month, without the fresh topping.
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