Cottage Cheese Cheesecake


[center]Cottage Cheese Cheesecake [/center]


1 packet of sugar-free lemon gelatin

1 cup cottage cheese: fat free or full fat, your choice

8 ounces block cream cheese, cubed: fat free or full fat

8 ounces coconut whipped topping (see recipe <a href=""target=“new”>HERE) or Light Cool Whip

nuts of choice

pasture butter or coconut oil

Splenda or sweetener of choice, to taste

sugar-free pie filling (optional)

Intensified <a href=""target=“new”>Intensified Flavoring System (optional)



To make the crust, melt a pat of butter or spoonful of coconut oil in a pan. Add enough of the crushed nuts to cover the bottom of the pan and soak up all the fat. If you want a sweet crust, sprinkle on some extra Splenda. Stir, kill the heat, then spread evenly into the bottom of a small springform pan.


  1. Dissolve gelatin in 2/3 cup of boiling water. Let cool.

  2. In a blender, combine gelatin mixture, 1 cup cottage cheese, and cream cheese. Blend until smooth. Move into a bowl.

  3. Gently fold in whipped topping. Transfer to springform pan with the crust.

  4. Refrigerate for 4 hours before eating. Top with nuts or sugar-free pie filling.


Very easy to change the flavor here. Just use cherry or lime gelatin instead of lemon. Or use unflavored gelatin and add unsweetened cocoa powder and some extra sweetener for chocolate cheesecake.

Another option is to use Biotest’s Intensified Liquid Flavoring System, about a capful per cheesecake. Just add to step #2 if using. You can find it here: <a href=""target=“new”>Intensified Flavors


I made it today with sugar-free raspberry flavor gelatin. It is amazing. Highly recommended.