No-Crust Lime Cheesecake

The secret to this cheesecake is to make sure that the cottage cheese is completely smooth before proceeding with the recipe.

Serves: 12Hands-on: 20 minutesTotal: 6 hours 20 minutesDifficulty: Easy

Serves: 12


  • 1 1⁄2 cups nonfat cottage cheese
  • 1 cup sugar
  • 1⁄4 cup lime juice
  • 1 package (8 oz.) light cream cheese, softened
  • 1 package (3 oz.) nonfat cream cheese, softened
  • 1 cup nonfat sour cream
  • 1 large egg
  • 3 egg whites
  • 1⁄4 cup cornstarch
  • 1 Tbsp. vanilla extract


  • Preheat oven to 350°F. Grease a 9-inch springform pan with nonstick cooking spray.
  • In blender or food processor, combine cottage cheese, sugar, lime juice; blend or process until very smooth. Scrape down sides and blend or process again.
  • In the bowl of a stand mixer fitted with paddle attachment, combine both packages of cream cheese and beat until smooth. Add sour cream; beat again until smooth. Add egg and beat well, then add cottage cheese mixture and beat well. Stir in egg whites, cornstarch, and vanilla and beat until smooth.
  • Pour into prepared springform pan.
  • Bake for 50 to 60 minutes or until cheesecake is set around edges but still soft in center. Remove from oven and place on wire rack; let cool for 1 hour. Cover and refrigerate until cold, at least 4 hours.