How to Make a Low Calorie Peach Cheesecake with Cottage Cheese

Peach Cheesecake

If you’re a serious fan of cheesecake and want to taste a delectable and low calorie version, then this peach cheesecake should be on your agenda. Picture a lighter, creamy texture due to cottage cheese than heavier and dense cream cheese cheesecakes along with a fantastic influx of peach and spice. Trust me on this, but this easy peach cheesecake is one that deserves a special place in your recipe box.

Benefits of Making This Lite Cheesecake Recipe with Cottage Cheese

Ease of Preparation – Can you imagine a simpler recipe than just mixing the filling ingredients into a blender and mixing until smooth and creamy? You do have to make a pie crust, whether you use my oil pie crust recipe, one of your own or a graham cracker crust besides opening a can of peaches, but that is it.

Diet Friendly Dessert – This cottage cheese cheesecake also uses dry milk solids and has fewer calories than a classic cream cheese version of cheesecake. Furthermore, there is not much sugar for this large cheesecake, which is another plus for your waistline.

Inexpensive – This cheesecake uses just two cups of cottage cheese (I use small curd 4% milkfat) over recipes with typically three to five 8-oz. packages of cream cheese and often several cups of sugar besides dry milk solids, eggs and one 15 oz. can of peaches.

Perfect Cool Summer Dessert – What can be better than a cold, refreshing piece of velvety peach cheesecake for enjoying on a hot summer day?

I hope that you’ll want to make this cheesecake recipe because it is one of the best cheesecakes ever. Honestly, you won’t miss all those extra calories. In fact, you’ll be able to eat a bigger piece of this delicious peach cheesecake. You also want to sample my low calorie chocolate orange cheesecake, which is incredible as well. Please share these cheesecake recipes with your friends and family and do come back to my blog for more delicious and home-tested recipes.

Peach Cheesecake Piece

Peach Cheesecake

4 large eggs
2 cups of cottage cheese
2 tablespoons of flour
2/3 cup of sugar
½ cups of dry milk solids
4 teaspoons of lemon juice
4 teaspoons of vanilla extract
½ teaspoons of cinnamon
1 can (15 oz. ) peach quarters, drained ( ½ cups for the filling and the rest for topping)
1 unbaked 10-inch oil pie crust recipe or your favorite graham cracker crust

Make your pie crust and place into a well-greased 10″ pie pan.

In your blender or food processor beat the eggs, cottage cheese, sugar, dry milk solids, lemon juice, vanilla, cinnamon, flour, and ½ cups of the drained peaches until smooth and creamy.

Pour into your unbaked shell and bake in a 400-degree oven for 10 minutes before reducing the oven temperature to 350-degrees for 30 minutes or until you insert a toothpick or a slender knife into it and it comes out clean without anything sticking to it.

Allow to cool and top with remaining peaches.

Cover and refrigerate this cheesecake before serving.

ENJOY!

Peach Cheesecake
Picture a lighter, creamy texture due to cottage cheese than heavier and dense cream cheese cheesecakes along with a fantastic influx of peach and spice. This is my delicious peach cheesecake.
Course: Dessert, Snack
Cuisine: American
Keyword: cottage cheese cheesecake, easy cheesecake recipe, low-calorie cheesecake, peach cheesecake, summer dessert
Author: Mary Balandiat
Ingredients
  • 4 large eggs
  • 2 cups of cottage cheese
  • 2 tablespoons of flour
  • 2/3 cup of sugar
  • ½ cups of dry milk solids
  • 4 teaspoons of lemon juice
  • 4 teaspoons of vanilla extract
  • ½ teaspoons of cinnamon
  • 1 can 15 oz. peach quarters, drained (½ cups for the filling and the rest for topping)
  • 1 unbaked 10-inch oil pie crust recipe or your favorite graham cracker crust
Instructions
  1. Make your pie crust and place into a well-greased 10″ pie pan.
  2. In your blender or food processor beat the eggs, cottage cheese, sugar, dry milk solids, lemon juice, vanilla, cinnamon, flour, and ½ cups of the drained peaches until smooth and creamy.

  3. Pour into your unbaked shell and bake in a 400-degree oven for 10 minutes before reducing the oven temperature to 350 for 30 minutes or until you insert a toothpick or a slender knife into it and it comes out clean without anything sticking to it.
  4. Allow to cool and top with remaining peaches.
  5. Cover and refrigerate this cheesecake before serving.
  6. ENJOY!
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