Better-For-You Carrot Cake Cheesecake With Cottage Cheese

Apr 09, 2026

Spring baking calls for desserts that feel a little lighter but still deliver on flavor, and this Carrot Cake Cheesecake does exactly that. Made with Westby Creamery’s world-class cottage cheese, the cheesecake layer is incredibly smooth, rich, and naturally higher in protein, offering a better-for-you twist on a traditional favorite. 

Paired with a warmly spiced carrot cake base and naturally sweet ingredients like applesauce and maple syrup, this recipe brings a fresh, wholesome approach to seasonal baking. It’s a perfect way to celebrate spring with a dessert that feels indulgent while still aligning with a more balanced lifestyle!

Ingredients:

For the Carrot Cake:

• 1 large egg
• ½ cup applesauce, unsweetened
• ⅓ cup maple syrup (or honey if preferred)
• 3 tbsp vegetable oil
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ground ginger
• 1 cup carrots, grated and packed (about one large carrot)
• 1 cup whole wheat flour

For the Cheesecake:

• 1 ½ cups Westby Creamery cottage cheese (2% or 4%, conventional or organic will all work)
• 1 ½ cups 2% Greek Yogurt (4% or whole will also work)
• 3 large eggs
• ½ cup granulated sugar
• 1 tbsp pure vanilla extract
• 2 tbsp corn starch
• ½ cup nuts of choice (we used pecans)

Directions:

1. Preheat the oven to 350 degrees. Spray the bottom and sides of a springform pan with cooking spray and set aside.
2. For the cake mixture:
   1. In a large bowl, add an egg, applesauce, maple syrup, oil, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Whisk until no white lumps are visible.
   2. Add grated carrots and stir with spatula. Add flour and stir just until combined.
3. For the cheesecake mixture:
   1. In a high speed blender, add cottage cheese, Greek yogurt, eggs, sugar, vanilla extract and cornstarch. Blend until smooth, pausing and scraping the sides as needed.
4. To assemble:
   1. Spread carrot cake mixture evenly in pan as the bottom layer.
   2. Pour over the cheesecake mixture and sprinkle pecans on the top.
   3. Bake for 60 minutes or until the center jiggles slightly when you tap the pan.Tent cake loosely with foil after 40 minutes to prevent excessive browning.
      1. Note: This cake’s center will be a bit more jiggly than of a regular cheesecake. Have no fear, it will set in the fridge.
   4. Once cake has finished baking, let cool for 2 hours. Then cover with foil and refrigerate for at least 6 hours.

We’d Love To See How Your Carrot Cake Cheesecake Turns Out!

Snap a photo and tag us on Instagram @westbycoopcreamery or Facebook @WestbyCreameryFanPage and let us know what you think.