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.