If you’re craving a dessert that’s creamy, naturally sweet, and totally fuss-free, then this Creamy Vanilla Bean Cottage Cheese Cheesecake Recipe is about to become your new favorite. Imagine spooning into luscious jars filled with silky vanilla-infused filling layered over a nutty date crust—without ever turning on the oven!

A glass jar filled with creamy white dessert topped with soft whipped cream, on a white marbled surface. A golden spoon with a scoop of the same creamy white dessert, showing a small dark berry inside, is held close to the camera by a woman's hand. In the background, there is a wooden tray holding several white bowls filled with whipped cream and topped with whole strawberries, surrounded by fresh blackberries, strawberries, and blueberries. The image is bright and focused on the spoon and jar, with a blurred background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Vanilla Bean Cottage Cheese Cheesecake Recipe
Top Tip
How to Serve Creamy Vanilla Bean Cottage Cheese Cheesecake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Vanilla Bean Cottage Cheese Cheesecake Recipe

Why You'll Love This Recipe

I’ve made these no-bake vanilla bean cheesecake jars more times than I can count—and each time, I’m amazed by how effortlessly creamy yet light they turn out. Whether you’re after a quick breakfast boost or a guilt-free dessert, these jars deliver on both flavor and convenience.

Wholesome Ingredients: Uses cottage cheese and Greek yogurt for a protein-packed, low-fat treat.
No Baking Required: Ready in just 15 minutes plus chilling, perfect for busy days.
Natural Sweetness: Maple syrup and medjool dates provide rich, natural flavor without refined sugars.
Elegant Presentation: Served in jars for a fun, portable dessert or breakfast option.

Ingredients & Why They Work

When you shop for this recipe, pick fresh, quality ingredients to keep it wholesome and vibrant. The magic really happens when the creamy vanilla filling meets the naturally sweet crust—each component thoughtfully chosen to complement the other.

Flat lay of a small white ceramic bowl of fresh cottage cheese, a small white bowl of thick plain Greek yogurt, a small white bowl filled with amber maple syrup, a vanilla bean pod split open alongside a small white bowl containing vanilla bean paste, a simple white ceramic bowl holding glossy Medjool dates with pits removed, a small pile of whole raw hazelnuts, and a small white bowl of fresh heavy cream, each ingredient arranged symmetrically and naturally, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cottage Cheese: I prefer Good Culture low fat 2% for its smooth texture and mild flavor that blends beautifully in the filling.
Greek Yogurt: Adds tanginess and creaminess while boosting protein content.
Maple Syrup: A natural sweetener that balances the tartness and brings warmth.
Vanilla Bean Paste: Infuses the cheesecake with real vanilla specks and rich aroma, making it extra special.
Medjool Dates: Perfectly sticky and sweet, these form the natural base for the crust.
Hazelnuts: Add crunch and a cozy, nutty flavor that pairs wonderfully with the vanilla.
Heavy Cream: Whipped to soft peaks, it tops the jars with airy richness and smooth vanilla notes.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Creamy Vanilla Bean Cottage Cheese Cheesecake Recipe is how easily it adapts to your taste and dietary needs. Feel free to experiment with different nuts or sweeteners, or add fresh berries on top for a burst of color and flavor.

Variation: For a nut-free version, I swap out the hazelnuts for sunflower seeds – it still gives that lovely crunch without sacrificing the natural sweetness from the dates.
Seasonal twist: Adding a sprinkle of cinnamon or a handful of crushed ginger snaps into the crust creates a cozy, warming note perfect for fall and winter.
Flavor swap: Sometimes, I like to replace vanilla bean paste with almond extract for an entirely different yet equally delicious cheesecake experience.
Lighter version: Using low-fat cottage cheese and yogurt keeps this dessert light, but for an ultra-rich indulgence, full-fat cream and dairy are the way to go.

Step-by-Step: How I Make Creamy Vanilla Bean Cottage Cheese Cheesecake Recipe

A wooden oval tray holds three small clear glass cups filled with swirled light cream. Each cup is topped with fresh fruit: the top cup has three blackberries, the middle cup has a halved strawberry with its green leaf, and the bottom cup has three blueberries. Around the cups, the tray is decorated with three groups of fresh fruit placed in layers: blackberries at the top surrounding the top cup, bright red strawberries with green leaves in the middle around the middle cup, and dark blueberries at the bottom near the bottom cup. The tray is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Create the Perfect Crust

Start by placing ½ cup of pitted medjool dates and ½ cup of hazelnuts into your food processor. Pulse in short bursts until the mixture resembles a sticky, coarse crumb — it should hold together when pressed but still have a bit of texture. Press this crust evenly into the bottoms of six 4-ounce jars. This natural, no-bake base gives a perfect balance of sweetness and crunch without any added sugar or butter.

Step 2: Whip Up the Creamy Filling

In a blender or food processor, combine 1 cup cottage cheese, ¾ cup plain Greek yogurt, ¼ cup maple syrup, and 1 tablespoon vanilla bean paste. Blend until the mixture is completely smooth and creamy—no lumps in sight! This blending step is key to achieving the luscious texture that makes this cheesecake so dreamy.

Step 3: Assemble Your Cheesecake Jars

Gently spoon the creamy filling over the date and hazelnut crust in each jar, smoothing the tops with a spatula for a neat finishing touch. This layering not only looks beautiful but also lets each bite include that wonderful crunch followed by silky creaminess.

Step 4: Whip and Add the Dreamy Topping

Chill a mixing bowl before pouring in 1 cup of heavy cream and 1 tablespoon vanilla bean paste. Whip the cream until soft peaks form—light, fluffy, and fragrant with vanilla. Spoon a generous layer of this whipped cream on top of the filling in each jar, creating a luscious finishing layer that’s simply irresistible.

Step 5: Chill and Serve

Seal the jars with lids or covers and refrigerate for at least 5 hours. This chilling time lets all the flavors meld beautifully and ensures the cheesecake sets perfectly. When ready, serve chilled for a refreshing, creamy treat anytime—whether as breakfast, a snack, or dessert.

Top Tip

These little jars pack a lot of flavor, and a few insider tricks will help you get that perfect creamy texture and balanced sweetness every time.

Smooth Filling: Blending the cottage cheese and Greek yogurt until completely smooth is key — I usually blitz mine for about 1-2 minutes to avoid any lumps. It really gives this Creamy Vanilla Bean Cottage Cheese Cheesecake Recipe that luxurious texture.
Press the Crust Firmly: When pressing the medjool date and hazelnut crust into the jars, pack it down firmly but gently. This creates a solid base that holds up well under the creamy filling without crumbling when you dig in.
Chill Time Patience: Don’t rush the 5-hour chilling step. It’s during this time the flavors meld beautifully and the cheesecake sets just right. Overnight in the fridge is even better if you can wait!
Whip Cream Consistency: Whip the heavy cream to soft peaks — if you over-whip, it can become grainy and tough to spread. That fluffy topping is what turns this into a real treat.

How to Serve Creamy Vanilla Bean Cottage Cheese Cheesecake Recipe

A gold spoon holding a crumbly, brown sugar mix with small white grains is above a clear glass jar filled partially with the same mix. The jar is centered on a white marbled surface, flanked by two other clear glass jars—both empty. The background shows a light pastel herringbone tile pattern. The scene is lit softly, focusing on the texture of the sugar mix on the spoon and in the jar. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Adding a fresh garnish elevates each jar beautifully. Try a sprinkle of toasted hazelnuts for crunch, a few fresh berries like raspberries or blueberries for a pop of color and tartness, or even a light dusting of cinnamon or nutmeg for warmth. A tiny drizzle of extra maple syrup on top never hurts if you like it sweeter!

Side Dishes

This no bake cheesecake is lovely on its own, but it pairs wonderfully with a cup of freshly brewed coffee or herbal tea for a cozy breakfast or dessert combo. For a brunch spread, serve alongside fresh fruit salads, whole-grain toast with nut butter, or lightly toasted granola to complement the creamy jars.

Make Ahead and Storage

Storing Leftovers

Keep any leftover jars sealed tightly with their lids or plastic wrap in the refrigerator. They’ll stay fresh and creamy for up to 3 days — perfect for quick breakfasts or healthy snacks throughout the week.

Freezing

Because of the fresh dairy and whipped cream topping, freezing isn’t ideal for this cheesecake recipe. The texture of the filling and cream can become grainy or separate upon thawing. For the best experience, enjoy these jars fresh or chilled!

Reheating

This cheesecake is meant to be served cold and refreshing, so no reheating is needed. Just let it sit for a few minutes at room temperature if it’s straight from a very cold fridge before digging in to unlock the full flavor and creamy texture.

Frequently Asked Questions:

Can I use regular vanilla extract instead of vanilla bean paste?

Yes! You can substitute vanilla bean paste with pure vanilla extract in the filling and topping. Just keep in mind you won’t get those lovely specks of vanilla bean, and the texture might be slightly less rich, but the flavor will still be delicious.

Is this recipe suitable for a low-fat diet?

Absolutely. Using Good Culture low fat 2% cottage cheese and plain Greek yogurt keeps this dessert light and lower in fat. You can also adjust by using low-fat heavy cream substitutes, but whole heavy cream provides the creamiest topping.

Can I make these jars nut-free?

Yes. To make a nut-free crust, swap the hazelnuts for sunflower seeds or simply use extra medjool dates to hold the crust together. The texture and flavor will be slightly different but still tasty and wholesome.

How long should I chill the jars for best results?

Chilling for at least 5 hours is essential for the cheesecake to set and let the flavors meld. If you have time, overnight chilling enhances the texture further and makes the dessert even more luscious.

Final Thoughts

There’s something truly special about these Creamy Vanilla Bean Cottage Cheese Cheesecake Jars — they feel indulgent without being heavy, come together in no time, and are bursting with wholesome flavor. Whether you’re looking for a quick breakfast treat or a light dessert, this recipe brings comfort and joy in every spoonful. I hope you enjoy making and sharing this delightful no-bake cheesecake as much as I do!