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.
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)
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C). Prepare 4–6 small baking dishes or ramekins.
- 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.
- Fill Dishes: Divide the batter evenly into the prepared ramekins, filling each about ¾ full.
- Add Toppings: Sprinkle crunched Oreo cookies and a few raspberries on top of each ramekin.
- Bake: Place ramekins on a baking tray and bake for 20–25 minutes, or until the centers are set but slightly jiggly.
- 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.
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.
