Cottage Cheese Pie

A Few Words…

I love cottage cheese! You too?

Although I call this recipe a pie, it’s not a dessert and certainly not to be confused with an apple, cherry or blueberry pie!

I love cottage cheese with fruit, as a snack, even in an omelet. This is an old recipe that was my mom years ago and I tweaked it a bit. I happen to love this! I make this every so often when I feel like having something light and a dairy meal. It’s yummy, easy to make and keeps nicely in the fridge.

With the holidays and festivities approaching fast, I try to eat healthier during the day. This is a great, light meal idea for breakfast or lunch!

Do you like cottage cheese? Have you ever made a cottage cheese pie?
I’d love to hear about it! Please share in the comments below 🙂

Cottage Cheese Pie

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Serves 4-6


  • 500 g of pressed dry cottage cheese
  • 1 tin crushed or tidbits pineapple, in it’s own juice, drained and reserve 1/4 cup
  • 1 egg
  • 1 tsp. vanilla extract
  • 1/2 cup Greek 0% Vanilla yogurt (plain will do too!)
  • 1/4 cup dried cranberries, chopped
  • Sprinkle of cinnamon

Preheat the oven to 350°F.

Using a hand mixer, combine all the ingredients together in a mixing bowl until there’s a smooth consistency. If it’s very thick, add 1 or 2 tablespoons of the reserved pineapple juice to the mixture.

Pour into a pie plate and sprinkle cinnamon on top of the mixture. Bake for an hour, until it’s set. Let cool before refrigerating.