Cottage Cheese Protein Cookies & Cream Cheesecake

Cookies and cream is one of my favorite dessert flavors of all time.

Today I want to share my cottage cheese protein cookies & cream cheesecake recipe with you.

Blending cottage cheese directly into the batter makes the filling surprisingly smooth and creamy, while keeping it lighter than traditional versions.

It also makes this a high protein dessert, so you get to enjoy a rich slice that actually keeps you full and satisfied.

You get crunchy chocolate cookie pieces in every single bite, perfectly balanced by a cool, velvety cheesecake layer.

Why I Love This Recipe

High Protein Treat – Blending cottage cheese and Greek yogurt gives this classic dessert a massive, guilt-free protein boost.

Ultra Silky Texture – Processing the cottage cheese makes the filling completely smooth, lush, and velvety without any lumps.

Cookies in Every Bite – Layering chopped sandwich cookies directly into the batter ensures rich chocolate crunch from top to bottom.

Lighter Than Traditional Cheesecake – It delivers all the decadent richness you crave while feeling much lighter on your stomach.

The Ingredients

For the Crust

• 18 Chocolate Sandwich Cookies
• 3 tbsp Unsalted Butter, Melted

For the Filling

• 3 cups Full Fat Cottage Cheese, Room Temperature
• 8 oz Cream Cheese, Softened
• 1/2 cup Plain Greek Yogurt, Room Temperature
• 2/3 cup Granulated Sugar
• 3 tbsp Cornstarch
• 2 tsp Vanilla Extract
• 1/4 tsp Salt
• 3 Large Eggs, Room Temperature
• 10 Chocolate Sandwich Cookies, Roughly Chopped

For the Topping

• 3/4 cup Heavy Cream, Cold
• 2 tbsp Powdered Sugar
• 4 Chocolate Sandwich Cookies, Crushed

How to Make This Recipe

Step 1

Preheat the oven to 350°F and wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil. Pulse 18 cookies, filling included, in a food processor into fine crumbs, add the melted butter and pulse again, then press firmly into the bottom of the pan.

Bake for 8 minutes, reduce the oven to 325°F and bring a kettle of water to a boil.

Step 2

Wipe out the food processor, add the cottage cheese and blend for 2 to 3 minutes, scraping down the sides, until completely silky.

Step 3

Add the cream cheese, Greek yogurt, sugar, cornstarch, vanilla and salt and blend until smooth. Add the eggs and pulse just until combined.

Step 4

Pour half of the filling over the crust and scatter half of the chopped cookies over it. Pour in the remaining filling and scatter the rest of the chopped cookies on top, pressing them in lightly.

Step 5

Set the springform in a roasting pan, add hot water about 1 inch up the sides and bake for 60 to 70 minutes, until the edges are set and the center jiggles slightly.

Step 6

Turn off the oven, crack the door and let the cheesecake cool inside for 1 hour. Remove from the water bath, loosen the edge with a thin spatula, cool to room temperature and refrigerate for at least 8 hours.

Step 7

Whip the cold heavy cream with the powdered sugar to stiff peaks. Release the springform ring, pipe or spoon the whipped cream around the edge and finish with the crushed cookies.

Quick Tips

Blend the Cottage Cheese Until Completely Smooth

From my experience, you cannot rush blending the cottage cheese. It needs a full two to three minutes in the food processor so every single curd breaks down completely.

Taking the time to get it silky is the secret to getting a creamy texture while keeping the dessert rich in protein.

If you stop blending too early, your cheesecake will have tiny grain-like bumps instead of a velvety finish.

Bring the Dairy and Eggs to Room Temperature

Make sure your cottage cheese, cream cheese, Greek yogurt, and eggs sit out on the counter for about an hour before you start mixing.

Cold ingredients will not blend evenly and will leave you with stubborn little lumps in your batter.

Room-temperature ingredients mix together quickly and smoothly, which keeps the batter perfectly uniform.

Protect the Crust from Water Leaks

Springform pans are notorious for letting water sneak in through the bottom seam during a water bath.

I recommend using extra-wide heavy-duty foil and crisscrossing two large sheets underneath the pan so there are no seams along the bottom or lower sides.

This keeps the water out and ensures your cookie crust stays crunchy instead of turning soggy.

More Favorites

• Cottage Cheese Protein Basque Cheesecake
• Cottage Cheese Protein Cinnamon Roll Cheesecake Bars
• Cottage Cheese Protein Cookie Butter Icebox Cake
• Cottage Cheese Protein Lemon Cheesecake
• Cottage Cheese Protein Strawberry Cheesecake Cups

Quick Answers

Will the cheesecake taste tangy or have a grainy texture from the cottage cheese?

Blending the cottage cheese for two to three minutes completely breaks down the curds until it is silky smooth. Once mixed with the cream cheese and yogurt, you will not notice any graininess at all.

The sweet cookie flavor takes center stage, giving you a protein-rich dessert that tastes just like traditional cookies and cream cheesecake.