cottage cheese and ricotta, yes, note the clumpy texture. That's what you get when you heat enough and cook the milk with an acid, it clumps into that typical texture.

But cream cheese is more like yogurt. You put the culture in the milk, add some sugar to feed it, heat it until barely warm and store until it thickens and can be separated from the whey by straining. The process is similar for both, just not sure if they use different cultures.