Classic cheesecake is one of my all-time favorite desserts – but it’s not exactly a weeknight kind of treat. Enter: these cottage cheese cheesecake bars. Same creamy, tangy, silky filling. Same buttery graham cracker crust. But lighter, higher in protein, and made with just 6 simple ingredients that come together in one blender! If you’ve been following along for a while, you already know that blended cottage cheese can do some seriously magical things – just like in my 3-Ingredient Cottage Cheese Ice Cream and 6-Ingredient Cottage Cheese Cookie Dough. This recipe is more of the same magic, and I promise you can’t taste the cottage cheese!

The texture is smooth, creamy, and genuinely so similar to the real thing. I’ve served these to people who would never voluntarily eat cottage cheese, and every single one of them went back for seconds. They taste just like classic cheesecake, but with significantly more protein and fewer calories per bar. This is the kind of healthy dessert that everyone will LOVE!

Why You’ll Love These Cottage Cheese Cheesecake Bars

• Tastes just like the real thing. Creamy, tangy, perfectly sweet, and sitting on a buttery graham cracker crust, these bars check every single cheesecake box. You would truly never guess they’re made with cottage cheese!
• Lighter and higher in protein than classic cheesecake. Traditional cheesecake is made tons of cream cheese. This version swaps most of that for cottage cheese, which is naturally lower in calories and higher in protein.
• Just 6 ingredients. Graham cracker crumbs, butter, cream cheese, cottage cheese, eggs, sugar, and vanilla. That’s it – no sour cream, no heavy cream, no complicated cheesecake technique required!
• Super easy to make. The filling comes together in a blender in about 60 seconds. No mixer, no water bath required (though I do recommend it — see Sam’s Tips!), no complicated steps.
• Great for making ahead. Like all good cheesecake, these bars are actually better the next day after a full night in the fridge. Make them the day before you need them and they’ll be ready to go by morning!

Frequently Asked Questions

What kind of cottage cheese did you use?

I used Daisy 4% Milk Fat Cottage Cheese, and it’s my top recommendation for this recipe. The higher the milk fat percentage, the creamier and richer your cheesecake filling will be. Low-fat (2%) cottage cheese also works and still produces a delicious result – it’ll just be slightly less rich. Any brand of cottage cheese will work here, but if you can find a full-fat variety, go for it!

Can I make these gluten-free?

Absolutely! Simply swap the graham cracker crumbs for a gluten-free alternative. Gluten-free graham crackers (like Simple Mills Sweet Thins), gluten-free vanilla wafers, or a mix of almond flour and a little maple syrup and coconut oil (pressed into the pan and baked for 10 minutes) all make excellent gluten-free crusts. The filling itself is already naturally gluten-free!

How do I store these cottage cheese cheesecake bars?

Store the bars in an airtight container in the refrigerator for up to 5 days. These also freeze well – wrap individual bars in plastic wrap and store in a zip-lock freezer bag for up to 2 months. Thaw overnight in the fridge before serving. For the best texture and flavor, always serve cold straight from the fridge.

Sam’s Recipe Tips

• Blend the filling until completely, completely smooth. Any remaining curds from the cottage cheese will bake into the filling and affect the final texture. Blend on high for a full 60 seconds, scraping down the sides as needed. A high-speed blender gives the best results.
• Use the parchment paper overhang to lift cleanly. Line your pan so the parchment hangs over all four sides. Once the bars are fully chilled, lifting the whole slab out before slicing gives you the cleanest, most beautiful cuts.
• Bake in a water bath to prevent cracks. Because this filling contains eggs and cream cheese, it can crack on top if it bakes too quickly or unevenly. To prevent this, place your 8×8 pan inside a larger roasting pan and fill the roasting pan with about 1 inch of hot water before baking. The steam keeps the heat gentle and even, giving you a perfectly smooth, crack-free top.
• Don’t skip the chill time. These bars need a full 3 hours in the fridge (overnight is even better!) to fully set and develop their best flavor and texture. Cutting into them while warm or under-chilled will result in a soft, messy bar that falls apart.
• Wipe your knife between cuts. For the cleanest, most bakery-worthy squares, dip your knife in hot water and wipe dry between each slice. It makes a huge difference in how the final bars look!

5 from 1 vote

6-Ingredient Cottage Cheese Cheesecake Bars

These cottage cheese cheesecake bars are creamy, tangy, and perfectly sweet – made with just 6 simple ingredients! Lighter and higher in protein than traditional cheesecake, they sit on a buttery graham cracker crust and bake up silky smooth every single time. If you're looking for an easy cottage cheese cheesecake recipe that actually tastes like the real thing, this is it!

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 9 servings

Equipment

• 1 9×9-inch baking pan
• 1 food processor or high speed blender

Ingredients

For the graham cracker crust:

• 1 cup graham cracker crumbs or cookie crumbs
• 3 tablespoons melted butter or coconut oil

For the cheesecake filling:

• 1 1/2 cups cottage cheese
• 1/2 cup cream cheese softened at room temperature
• 2 large eggs at room temperature
• 1/4 cup cane sugar
• 1 teaspoon vanilla extract optional, but recommended

Instructions

• Preheat oven to 325° Fahrenheit and line a 9×9-inch baking pan with parchment paper, then lightly grease the inside.
• Make the crust by mixing together the graham cracker or cookie crumbs and melted butter or coconut oil in a bowl, then press the mixture into the bottom of your prepared baking pan. Bake the crust for 10 minutes.
• While the crust bakes, make the filling by adding all filling ingredients to a blender and blend until smooth. Pour the filling over the crust, then bake for 25-30 minutes or until the bars are just set in the middle. (See Notes below on how to bake in a water bath to avoid any cracks).
• Remove the bars from the oven and leave them to cool at room temperature for 1 hour, then transfer them in the fridge to chill for at least 3 hours (or overnight).
• Once the bars have chilled, remove them from the pan and cut into squares. Enjoy the cheesecake bars right away, or store them in an airtight container in the fridge for up to 5 days!

Video

Notes

• Use full-fat (4%) cottage cheese for the creamiest, richest result.
• Blend the filling completely smooth — no curds remaining.
• Water bath (prevents cracking): Place the 8×8 pan inside a larger roasting pan with 1 inch of hot water before baking.
• Do not skip the chill time — bars need at least 3 hours to fully set.
• Freeze individual bars for up to 2 months; thaw overnight in the fridge.

Nutrition

Serving: 1bar | Calories: 180kcal | Carbohydrates: 16g | Protein: 7g | Fat: 10g | Sugar: 10g