Healthy Cottage Cheesecake with Oat Base

My family absolutely loves this healthy cottage cheesecake with oat base – they prefer it over regular cheesecake! My husband even requests it for his birthday now. With no refined sugar and packed with protein, it has become our favorite guilt-free treat.

Want to see exactly how I make this protein-packed cottage cheese oat cake? Check out the video below for a helpful visual guide! If you enjoy healthy recipes like this one, please like and subscribe for more tasty oat and cottage cheese recipes.

What Makes This Cottage Cheesecake With Oat Base So Good

This cottage cheesecake with oat base has three layers – a spiced oat crust on the bottom, creamy cottage cheese in the middle, and crunchy walnuts on top. It tastes like a treat but is actually good for you.

The oatmeal crust for the cheesecake adds a hearty, wholesome texture that perfectly balances the creamy filling. Instead of sugar, it uses stevia for sweetness, with a bit of honey to balance the taste.

Thanks to the cottage cheese, Greek yogurt, and eggs, each slice gives you plenty of protein.

Each slice has about 325 calories and 16g of protein, so you can enjoy it without feeling bad afterward.

The orange zest adds a fresh flavor that goes really well with the creamy filling.

Ingredients You Will Need

Here’s everything you need to make this cottage cheesecake with oat base. I’ve split it into three parts so it’s easier to follow.

For the Oat Base:

• 3 large or 4 small eggs (yolks separated from whites)
• 200g Gluten-Free Sprouted Rolled Oats
• 100ml milk
• Zest of 1 orange
• Juice of 1/2 orange
• 30g butter, melted
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 3 tablespoons cornstarch

I like using gluten-free sprouted rolled oats because they’re easier on my stomach and have a slightly nuttier flavor. They also add a bit more nutrition to the cake.

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For the Cottage Cheese Filling:

• 4 egg whites (saved from the base)
• 400g cottage cheese
• 150ml Greek yogurt
• 1 tablespoon stevia powder
• 50ml honey
• 2 tablespoons cornstarch

For the Crispy Oat Topping:

• 50g whole rolled oats
• 50g walnuts, chopped
• 2 tablespoons vegetable oil
• 1 tablespoon stevia powder
• 1 tablespoon shredded coconut

What You’ll Need to Make It

• 9-inch (23cm) springform pan
• Food processor or immersion blender
• Mixing bowls
• Measuring cups and spoons
• Spatula
• Grater for orange zest
• Electric mixer for egg whites

Step-by-Step Instructions

Let me show you how to make this cottage cheese oat cake. We’ll make the base first, then the filling, and finish with the topping.

Making the Oat Base

The oat base gives this cheesecake its hearty texture, packed with warm spices and a hint of orange.

Step 1: Heat your oven to 180°C (356°F).

Step 2: Turn the rolled oats into flour. Put 200g of rolled oats in a food processor or blender and blend until it looks like flour.

Top Tip: I sometimes use sprouted oats because they’re easier on my stomach and have more good stuff in them, but regular rolled oats work just fine too.

Step 3: Put the oat flour in a bowl and add 100 ml of milk. Mix until it gets thick and a bit wet.

Step 4: Add the 4 egg yolks to the oat mix and stir well. Save the egg whites for the filling.

Step 5: Add the orange zest to the mix. Use the small side of a grater and just get the orange part, not the white stuff underneath.

Step 6: Squeeze half an orange into the mix. Pick out any seeds that fall in.

Step 7: Mix everything with a spatula. The batter will be pretty thick.

Step 8: Add 30g of melted butter, 1 teaspoon of salt, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, 1 teaspoon of cardamom, and 3 tablespoons of cornstarch. Mix for about a minute until everything is well mixed.

Note: Cardamom gives this cake a special flavor. If you don’t have it, you can use more cinnamon instead.

Step 9: Grease a 9-inch (23-cm) springform pan with butter.

Step 10: Scoop the cake batter into the pan and press it down firmly to cover the bottom. Then, use your spatula to push the batter up the sides of the pan all the way to the top, making a bowl shape to hold the filling.

Top Tip: Make sure there are no holes or thin spots in your crust, especially where the bottom meets the sides.

Making the Cottage Cheese Filling

The cottage cheese filling is the best part of this oat cake, giving you protein and a rich taste without being too heavy.

Step 1: In a bowl, mix 400g of cottage cheese and 150 ml of Greek yogurt.

Step 2: Blend the mixture until it’s smooth with no lumps.

Did You Know? Cottage cheese has way more protein than cream cheese, which makes this cake much better for you than regular cheesecake.

Step 3: In another bowl, add 1 tablespoon of stevia and 50ml of honey to the 4 egg whites you saved earlier.

Step 4: Beat the egg white mixture until it gets light and foamy. It won’t form stiff peaks because of the honey, but the air will help make the filling lighter.

Top Tip: The honey helps mask any aftertaste from the stevia, giving you a more natural sweetness without using regular sugar.

Step 5: Pour the egg white mix into the cottage cheese mix.

Step 6: Add 2 tablespoons of cornstarch and fold everything together gently with a spatula to keep the air in the egg whites.

Step 7: Pour the cottage cheese filling over the oat base in the pan, making sure to scrape out all the good stuff from the bowl. Spread it evenly to the edges, filling up to the top of the oat crust.

Making the Crispy Topping

The nutty, crunchy topping adds a nice contrast to the soft, creamy filling to this oat cheesecake.

Step 1: In a bowl, mix 50g of oats, 50g of chopped walnuts, 2 tablespoons of oil, 1 tablespoon of stevia, and 1 tablespoon of shredded coconut.

Step 2: Stir everything well until the oats and nuts are coated with oil.

Step 3: Sprinkle this crumbly mix evenly over the cottage cheese filling, covering all of it.

Step 4: Use the back of a spoon to gently press the topping into the filling so it sticks during baking.

Baking and Cooling

Keep an eye on the cake while it bakes, but don’t open the oven door too early, or the cheesecake might sink in the middle.

Step 1: Bake the cake at 180°C (356°F) for about 50 minutes.

Note: The top might puff up during baking but will flatten as it cools. This is normal, so don’t worry about it.

Step 2: The cheesecake is done when the walnut topping is golden brown and the filling is set but still jiggles a little in the middle.

Step 3: Let the healthy oatcakes with cottage cheese cool all the way in the pan before taking off the springform ring.

Step 4: For best results, put it in the fridge for at least 2 hours before serving so the filling sets completely.

Related recipe: This is another one of my favorites — Healthy Apple Pie with Oats — a cozy, wholesome twist on classic apple pie, packed with fiber and natural sweetness!

Storage Tips

This old fashioned cheesecake with cottage cheese is perfect for make-ahead plans! Here’s how to keep it fresh:

• Store in an airtight container in the fridge for up to 5 days
• The flavors actually deepen overnight, making it tastier on day two
• Perfect for prepping a day before parties or gatherings
• If your springform pan has a cover, you can use that instead of transferring

Serving Suggestions

Get creative when serving this healthy oat cake recipe and protein-packed treat:

• Try a drizzle of honey if you want a touch more sweetness
• Add a handful of mixed berries – raspberries and blueberries work especially well
• For summer gatherings, garnish with mint leaves for color and freshness
• Serving for breakfast? Add a spoonful of Greek yogurt on the side
• For dinner guests, a light dusting of cinnamon on the plate makes a simple presentation

Nutrition Facts

Each slice of this cheesecake with oat base (if you cut it into 8 pieces) has:

• Calories: 325
• Protein: 16g
• Carbs: 28g
• Fat: 15g

More Healthy Oat Recipes to Try

If you enjoyed this healthy oatcake with cottage cheese, here are more delicious oat recipes to explore:

• 3-Ingredient Healthy Oat Bread – A simple, hearty bread made with oats and yogurt, perfect for sandwiches or breakfast.
• Protein-Packed Cottage Cheese Cake – An easy, high-protein cake that’s rich, creamy, and naturally sweetened.
• Healthy Cottage Cheese Cake – A lighter, healthier cheesecake with cottage cheese, low sugar, and a fluffy texture.

Try these healthy recipes and let me know your favorite one in the comments below. I would love to hear from you!