This Cottage Cheese Crème Brûlée is my lighter, protein-packed twist on the classic dessert, and honestly, it’s amazing. Using cottage cheese instead of heavy cream makes the custard rich and satisfying, but without feeling too heavy. Plus, you get a little protein boost, so it feels a bit healthier while still totally indulgent.
Because we’re using cottage cheese, the texture isn’t quite as ultra-silky as traditional crème brûlée, but that’s part of its charm.
The best part? That crackly, caramelized sugar on top. There’s nothing more satisfying than breaking through that golden layer to get to the lightly tangy custard underneath.
It’s not complicated at all. You get all the magic of a classic crème brûlée, just lighter and with a fresh twist. I can’t get enough of it, and I’m pretty sure once you try it, you won’t either.
How to make cottage cheese crème brûlée
Begin by preheating the oven to 150°C (300°F).
Blend the cottage cheese in a food processor until completely smooth and creamy—this step is key for a silky, lump-free texture.
Add the yogurt, eggs, sugar or honey, vanilla extract, and a pinch of salt to the blender. Blend again until the mixture is uniform and smooth.
Divide the mixture evenly into 4 small ramekins.
Place the ramekins in a baking dish and pour in hot water until it reaches about halfway up the sides of the ramekins, creating a gentle water bath.
Bake for 25–30 minutes, until the centers are just set but still slightly jiggly. Remove from the oven and allow to cool completely, then refrigerate for at least 3 hours to set fully.
Before serving, sprinkle up to 1 tablespoon of sugar evenly on top of each custard and carefully torch until caramelized to a golden, crisp topping. Serve immediately and enjoy the creamy, luscious dessert.
Hope you will enjoy making this cottage cheese crème brûlée! Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results.
Other cottage cheese desserts you may like to try
These Lemon Cottage Cheese Cheesecake Bars are bright, creamy, and made lighter with protein-rich cottage cheese. A fresh, tangy dessert that’s perfect for spring and easy entertaining.
You will love these Cottage Cheese Cinnamon Rolls. They are soft, fluffy, and made with cottage cheese for extra moisture and protein. A lighter twist on the classic cinnamon roll you already love.
These Cottage Cheese Coconut Truffles are easy, no-bake bites made with creamy cottage cheese for a protein-packed treat. Sweet, simple, and perfect for a quick indulgence.
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Cottage Cheese Crème Brûlée
Ingredients
- 9 oz (250g) cottage cheese
- 7 oz (200g) 2% Greek yogurt
- 2 eggs
- 1/4 cup (50 g) sugar , or 2 tbsp (40g) honey
- 1 tsp (5g) vanilla extract
- Pinch of salt
- 4 tbsp (60g) sugar , for caramelizing the top
Instructions
- Preheat the oven to 150°C (300°F). Place the cottage cheese into the bowl of a food processor.
- Blend the cottage cheese until completely smooth and creamy. This step is important for a smooth texture.
- Add yogurt, eggs, sugar or honey, vanilla, and salt.
- Blend again until smooth.
- Place 4 (8oz-220g) ramekins into a larger pan. Pour mixture into the ramekins.
- Add hot water halfway up the sides (water bath).
- Bake for 25-30 minutes, until the centers are just set but slightly jiggly.
- Cool completely, then refrigerate at least 3 hours.
- Before serving, sprinkle up to 1 tablespoon of sugar on top of each.
- Torch until caramelized.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
