High Protein Cottage Cheese Cheesecakes

Indulge in a guilt-free dessert with these High Protein Cottage Cheese Cheesecakes. Combining the creamy richness of traditional cheesecake with the health benefits of cottage cheese and Greek yogurt, this recipe offers a satisfying treat that’s both delicious and nutritious. Sweetened with erythritol and topped with fresh raspberries and thin Oreo cookies, these cheesecakes are perfect for a post-workout snack or a healthy dessert option.

Why You’ll Love This Recipe

• Protein-Packed: Each serving provides a substantial amount of protein, making it a satisfying option for those looking to increase their protein intake.
• Lower in Sugar: Sweetened with erythritol, a natural sweetener, these cheesecakes are kinder to your blood sugar levels.
• Portion-Controlled: Baked in small dishes or ramekins, they offer convenient portion sizes to help manage calorie intake.

Ingredients

• 1 lb (450 g) cottage cheese, dry curd (drained if necessary)
• 2 large eggs
• ½ cup (100 g) erythritol (or preferred sweetener)
• 1 tsp vanilla extract
• 1 cup (240 g) Greek yogurt
• ¼ cup (50 g) cream or half and half
• 3 tbsp (33 g) all-purpose flour
• ¼ tsp salt
• 8 thin Oreo cookies, crunched, for topping
• ¾ cup (100 g) raspberries, for topping

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat Oven: Set your oven to 350°F (180°C) and prepare 4–6 small baking dishes or ramekins.
2. Blend Ingredients: In a blender or food processor, combine the cottage cheese, eggs, erythritol, vanilla extract, Greek yogurt, cream, flour, and salt. Blend until completely smooth.
3. Pour Batter: Evenly distribute the mixture into the prepared baking dishes, filling each about ¾ full to leave room for toppings.
4. Add Toppings: Top each cheesecake with crunched Oreo cookies and a few raspberries.
5. Bake: Place the baking dishes on a baking tray and bake for 20–25 minutes, or until the centers are set but still slightly jiggly. The tops should be lightly golden.
6. Cool and Serve: Allow the cheesecakes to cool to room temperature, then refrigerate for at least 2 hours to firm up. These cheesecakes are also delicious warm or at room temperature.

Servings and Timing

• Yield: 4–6 servings
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes

Variations

• Fruit Toppings: Swap raspberries for blueberries, strawberries, or a mix of your favorite berries.
• Chocolate Lovers: Add a tablespoon of cocoa powder to the batter for a chocolatey twist.
• Nutty Crunch: Sprinkle chopped nuts like almonds or walnuts on top before baking for added texture.

Storage/Reheating

Store any leftover cheesecakes in an airtight container in the refrigerator for up to five days. These cheesecakes are best enjoyed cold, but you can let them sit at room temperature for a few minutes before eating if you prefer a softer texture. Reheating is not recommended, as it may affect the texture and taste.

FAQs

Can I use a different sweetener instead of erythritol?

Yes, you can substitute erythritol with other sweeteners like stevia, monk fruit sweetener, or regular sugar. Adjust the amount to taste, as sweetness levels vary between sweeteners.

Is it necessary to use dry curd cottage cheese?

Dry curd cottage cheese is recommended to achieve the desired texture. If your cottage cheese contains more moisture, drain it thoroughly to prevent the batter from becoming too runny.

Can I make this recipe gluten-free?

To make the cheesecakes gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the Oreo cookies used for topping are also gluten-free or omit them entirely.

What can I use instead of Greek yogurt?

You can substitute Greek yogurt with sour cream or a dairy-free yogurt alternative if you prefer.

How can I make this recipe dairy-free?

To make a dairy-free version, use plant-based alternatives such as almond or soy-based cottage cheese, dairy-free yogurt, and a non-dairy cream substitute. Ensure all other ingredients, like the Oreo cookies, are also dairy-free.

Can I freeze these cheesecakes?

Yes, you can freeze the cheesecakes. After baking and cooling, wrap them individually in plastic wrap and place them in an airtight container. Freeze for up to three months. Thaw in the refrigerator before serving.

What is the texture of these cheesecakes?

These cheesecakes have a smooth, velvety texture, similar to traditional cheesecake, but slightly lighter due to the use of cottage cheese and Greek yogurt.

Can I omit the Oreo cookies to reduce sugar content?

Yes, omitting the Oreo cookies will reduce the sugar content. You can replace them with a sprinkle of crushed nuts or enjoy the cheesecakes plain.

How can I add more flavor to the batter?

To enhance the flavor, consider adding a teaspoon of lemon zest, a pinch of cinnamon, or a tablespoon of your favorite flavored extract, such as almond or coconut.

High Protein Cottage Cheese Cheesecakes

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• Author: Emma
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 4–6 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

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Description

These high-protein cottage cheese cheesecakes are a healthier twist on the classic dessert, offering a creamy, velvety texture and a boost of protein in every bite. Sweetened with erythritol and topped with fresh raspberries and thin Oreo cookies, they’re perfect for a guilt-free treat, post-workout snack, or a lighter dessert option. Ready in just 30 minutes, these portion-controlled cheesecakes are easy to make and customizable for your flavor preferences.

 

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Ingredients

• 1 lb (450 g) dry curd cottage cheese, drained if necessary
• 2 large eggs
• ½ cup (100 g) erythritol (or preferred sweetener)
• 1 tsp vanilla extract
• 1 cup (240 g) Greek yogurt
• ¼ cup (50 g) cream or half and half
• 3 tbsp (33 g) all-purpose flour (or gluten-free flour for a GF option)
• ¼ tsp salt
• 8 thin Oreo cookies, crunched (optional, for topping)
• ¾ cup (100 g) fresh raspberries (for topping)

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (180°C). Prepare 4–6 small baking dishes or ramekins.
2. Blend Batter: Combine cottage cheese, eggs, erythritol, vanilla extract, Greek yogurt, cream, flour, and salt in a blender or food processor. Blend until smooth and creamy.
3. Fill Dishes: Divide the batter evenly into the prepared ramekins, filling each about ¾ full.
4. Add Toppings: Sprinkle crunched Oreo cookies and a few raspberries on top of each ramekin.
5. Bake: Place ramekins on a baking tray and bake for 20–25 minutes, or until the centers are set but slightly jiggly.
6. Cool and Chill: Let the cheesecakes cool to room temperature, then refrigerate for at least 2 hours to set fully. Serve chilled or at room temperature.

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Notes

• Substitute erythritol with other sweeteners like stevia, monk fruit, or sugar. Adjust amounts to taste.
• For a gluten-free option, use GF flour and gluten-free cookies for topping.
• Use sour cream or dairy-free yogurt as a substitute for Greek yogurt, if desired.