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Mini Cottage Cheese Cheesecakes

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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!

Ingredients

Scale
  1. 1 lb (455 g) dry curd cottage cheese
  2. 1 large egg
  3. 3 tablespoons (30 g) erythritol or sweetener of choice
  4. 1 teaspoon vanilla extract
  5. ¼ cup (30 g) all-purpose flour
  6. ⅛ teaspoon salt
  7. ½ teaspoon baking powder
  8. 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.

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