Mini Cottage Cheese Cheesecakes
These delightful mini cheesecakes are bite-sized, creamy, and made healthier by using cottage cheese as the main ingredient. A low-calorie dessert option, perfect for satisfying your sweet tooth!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings (3 mini cheesecakes per serving) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 lb (455 g) dry curd cottage cheese
- 1 large egg
- 3 tablespoons (30 g) erythritol or sweetener of choice
- 1 teaspoon vanilla extract
- ¼ cup (30 g) all-purpose flour
- ⅛ teaspoon salt
- ½ teaspoon baking powder
- 1 tablespoon melted butter for brushing the muffin pan
Instructions
- Preheat the oven to 350°F (175°C). Line the bottoms of a 12-cup muffin pan with small parchment paper rounds or cupcake liners.
- In a blender or food processor, combine the cottage cheese, egg, erythritol, vanilla extract, flour, salt, and baking powder. Blend on medium-high until the mixture is smooth.
- Spoon the batter into each muffin cup, filling them almost full.
- Bake for 25–30 minutes, or until set and slightly firm to the touch.
- Let the cheesecakes cool for 15 minutes before removing them from the pan. Allow them to cool completely before serving.
Notes
- You can top these mini cheesecakes with fresh berries or a drizzle of honey for extra sweetness.
- If you want a slightly denser texture, use full-fat cottage cheese instead of dry curd.
- Store in the fridge for up to 3 days for the best freshness.
Nutrition
- Serving Size: 3 mini cheesecakes
- Calories: 159 kcal
- Sugar: 2 g
- Sodium: 130 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 60 mg