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Diabetic Cheesecake

A simple baked cheesecake using cottage cheese and Greek yogurt for a lighter texture, perfect for dessert or a rich breakfast option.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 cup cottage cheese Provides body and creaminess
  • 4 large eggs Provides structure
  • 1/2 cup Greek yogurt Adds creaminess
  • 1/4 cup erythritol Sugar substitute
  • 1 teaspoon vanilla extract For flavor
  • 1 tablespoon lemon juice Adds brightness
  • 2 tablespoons coconut flour Or almond flour for texture
  • 1 pinch salt Enhances flavor

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9-inch pie pan.
  2. In a blender or food processor, combine the cottage cheese, eggs, Greek yogurt, erythritol, vanilla, lemon juice, coconut flour, and salt. Blend until completely smooth and glossy.
  3. Pour the blended mixture into the prepared pie pan, smoothing the top with a spatula.
Baking
  1. Bake for 45–50 minutes until the edges are set and the center has a gentle wobble.
  2. If the center is soupy after 50 minutes, bake an additional 3–5 minutes.
  3. Let the cheesecake cool to room temperature, then refrigerate for at least 2 hours before serving.

Notes

Ensure the cottage cheese is thoroughly blended to avoid graininess. Use the gentle wobble test for doneness and refrigerate fully for clean slices.