This post may contain affiliate links. For more details, please see our Affiliate Disclosure .
I still remember the skeptical look on my husband’s face the first time I tossed a tub of cottage cheese into the blender. To be fair, cottage cheese has a reputation for being savory and chunky—not exactly the stuff dessert dreams are made of. But I was on a mission to find a treat that felt indulgent without the heavy feeling that usually follows a slice of traditional New York cheesecake.
The result was a revelation. We call this the “Cloud” cake because, unlike dense cream cheese versions, this cottage cheese cheesecake transforms into something light, airy, and incredibly velvety. It captures that elusive balance between a nourishing snack and a satisfying dessert, perfect for those moments when you want something sweet but still want to feel energized.
Why This “Cloud” Texture Changes Everything
If you have scrolled through social media lately, you have probably seen the viral cottage cheese trend. However, many of those recipes result in a texture that is a bit too wet or heavy. By adjusting the ratios in this recipe—using slightly more curds and dialing back the chocolate—we achieve a consistency that reminds me more of a delicate mousse or a Japanese cheesecake.
The secret lies in the blender. When you whip cottage cheese at high speed with eggs, the curds completely disappear. You are left with a smooth, rich batter that bakes up beautifully. It is arguably the best easy cottage cheese cheesecake recipe for anyone who loves texture but hates the “graininess” associated with high-protein dairy.
A Smarter Sweet Treat for Balanced Days
As someone who loves developing recipes that fit a balanced lifestyle, I get excited about desserts that actually bring something to the table nutritionally. Because this recipe uses a stevia-sweetened white chocolate and lacks flour, the carb count is exceptionally low compared to standard bakery treats.
I find this recipe particularly satisfying because it is brimming with protein from the cottage cheese and eggs. Many readers share that prioritizing protein in their desserts helps them feel fuller longer, preventing that urge to go back for a second or third slice. It’s a protein cheesecake that doesn’t taste like “health food.”
A Note on Balance: While this is a diabetes-friendly option due to its low net carbs, it is still a dairy-rich dessert. I recommend savoring a mindful portion, perhaps paired with a cup of tea or a handful of berries for added fiber.
Disclaimer: These are general nutritional suggestions, not medical advice. Consult your doctor or a registered dietitian before making dietary changes, especially if you have diabetes.
Mastering the Water Bath Method
Learning how to make cottage cheese cheesecake properly mostly comes down to how you bake it. Since there is no crust and very little binder (like flour or cornstarch), gentle heat is essential. This is where the water bath comes in.
Placing your cake pan inside a larger dish filled with hot water creates a steamy environment in the oven. This ensures the eggs cook slowly and evenly, preventing the edges from rubberizing while the center stays raw. It sounds technical, but it’s actually quite simple and guarantees that silky, custard-like finish.
Here is the flow that works best in my kitchen:
- Blend until liquid: Do not rush this step. You want the batter to look like heavy cream.
- Temper the chocolate: Let your melted chocolate cool slightly before adding it to the eggs so they don’t scramble.
- The wobble test: When you take it out of the oven, the center should still jiggle slightly like Jell-O. It will firm up as it cools in the fridge.
Elevating Your Slice
While this cake is delicious on its own, I love adding small personal touches to make it feel special. Because the base flavor is a sweet, creamy white chocolate, it acts as a perfect canvas for other flavors.
One of my favorite ways to serve this is “Affogato style.” I pour a shot of hot espresso right over a cold slice. The bitterness of the coffee cuts right through the creaminess of the cake—it is sophisticated enough for a dinner party but easy enough for a Tuesday night.
If you prefer fruit, fresh raspberries or strawberries add a tart contrast that brightens the whole dish. If you are looking for more ideas on keeping your sweet tooth happy without the spike, you might enjoy my Velvety 3-Ingredient Chocolate Protein Cups or browse through these 8 High-Protein Diabetic Desserts.
Print
The “Cloud” Protein Blender Cheesecake
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 1 6-inch cake (8 slices) 1x
- Category: Dessert
- Method: Baking (Water Bath)
- Cuisine: American
Description
This is a lighter, fluffier evolution of the viral cottage cheese dessert. By adjusting the ratios to favor more protein-packed curds and slightly less chocolate, this version achieves a mousse-like consistency that is less dense than the original. It’s a simple, gluten-free, and sugar-free treat designed to satisfy cheesecake cravings without the heavy sugar spike.
Ingredients
- 3 large eggs (brought to room temperature)
- 1 ¼ cups (280g) whole milk cottage cheese (4% milkfat, small curd, room temperature)
- 2/3 cup (100g) sugar-free white chocolate chips (stevia or erythritol sweetened)
Instructions
- Prep the Oven and Pan: Preheat your oven to 350°F (177°C). Use a solid 6-inch aluminum cake pan (avoid springform pans to prevent leaks). Spray the bottom and sides with cooking oil, then place a parchment round at the bottom for easy release.
- Melt the Chocolate: Place the white chocolate chips in a heat-safe bowl. Microwave in 20-second intervals, stirring vigorously after each, until smooth. Let it cool for 3-5 minutes so it is liquid but not hot enough to scramble the eggs.
- Blend the Base: Add the cottage cheese and eggs to a blender. Blend on high speed for 30-60 seconds until the mixture is completely liquefied and velvety smooth (no graininess should remain).
- Combine: Pour the slightly cooled melted chocolate into the blender. Pulse 3-4 times just until the chocolate is fully incorporated into the batter.
- Create Water Bath: Pour the batter into your prepared cake pan. Place this pan inside a larger baking dish (like a 9×9 square). Fill the outer dish with hot tap water until it reaches about one inch up the side of the cake pan.
- Bake: Bake for 40-45 minutes. The edges should look set and firm, while the center should still wobble slightly like Jell-O.
- Cool and Set: Remove from the water bath and let cool on a wire rack. Once cool, cover and refrigerate for at least 4 hours (overnight is best) to allow the texture to firm up from a custard to a sliceable cake.
Notes
- Texture Check: Because this version uses slightly more cheese and less chocolate than standard recipes, the texture is lighter—closer to a Japanese cheesecake or thick custard pie than a dense New York cheesecake.
- Ingredients Matter: Use full-fat (4%) cottage cheese. Low-fat versions have too much water and will result in a wet cake.
- Allergy Alert: This recipe contains Eggs, Milk, and often Soy (lecithin in chips). Ensure your chocolate chips are certified gluten-free if needed.
- Dietary Balance Tip: This recipe is exceptional for blood sugar management due to very low net carbs, good fiber, and the absence of real added sugar, making its glucose impact minimal compared to traditional sweets. However, as it concentrates dairy fats in a small portion, those monitoring heart health or saturated fat intake can best enjoy this by savoring a mindful portion or pairing it with high-fiber berries for a balanced approach.
Personal Twist
- Warm Spice: A tiny pinch of cinnamon or nutmeg (technically a 4th ingredient, but optional) added to the blender brings a warmth that mimics a custard tart.
- Savory Note: Use a high-quality salted butter to grease the pan; the hint of salt on the crustless edge pops against the sweet white chocolate.
- Espresso Shot: Serve with a shot of hot espresso poured over the slice (Affogato style) for a sophisticated finish that cuts through the creaminess.
Nutritional info (per 1 slice): Calories: 107 | Total Fat: 6.5g (Saturated: 3.5g) | Cholesterol: 75mg | Sodium: 145mg | Total Carbs: 7g (Fiber: 2g, Sugars: 1.5g, Sugar Alcohol: 3g) | Net Carbs: 2g | Protein: 7.5g.
These are approximate estimates based on standard nutritional data. Values may vary based on brands, exact measurements, and specific ingredients. For precise calculations, use a nutrition tracking app like MyFitnessPal or consult a reliable database.
Final Thought: Don’t be afraid to experiment with the cooling time. I have found that letting it rest overnight in the fridge produces the absolute best texture—firm, sliceable, and utterly decadent.
Kristina Hanson is an independent wellness researcher and the founder of DailyZests. After a PCOS diagnosis, she focused her research on managing insulin resistance through evidence-based nutrition. Her work translates the science of DASH, Mediterranean, and Low-Carb eating into easy, family-tested recipes.
