Mini Cottage Cheese Cheesecakes are delightful bite-sized desserts that offer a healthier twist on the classic cheesecake. Made primarily with cottage cheese, these treats boast a mild flavor and creamy texture, making them both satisfying and nutritious.
Why You’ll Love This Recipe
- High in Protein: Cottage cheese is a great source of protein, essential for muscle repair and growth.
- Lower in Calories: Using cottage cheese instead of traditional cream cheese reduces the overall calorie content.
- Sugar-Free: Sweetened with erythritol, these cheesecakes provide sweetness without added calories or spikes in blood sugar levels.
- Versatile Toppings: Enjoy them plain or with various toppings like fresh fruits, berry compote, or a drizzle of chocolate.
Ingredients
- 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
- ½ teaspoon baking powder
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line the bottoms of a 12-cup muffin pan with small parchment paper rounds or cupcake liners.
- Prepare Batter: In a blender or food processor, combine the cottage cheese, egg, erythritol, vanilla extract, flour, and baking powder. Blend on medium-high until the mixture is smooth.
- Fill Muffin Cups: Spoon the batter into each muffin cup, filling them almost to the top.
- Bake: Place the muffin pan in the preheated oven and bake for 25–30 minutes, or until the cheesecakes are set and slightly firm to the touch.
- Cool: Remove from the oven and let the cheesecakes cool in the pan for about 15 minutes. Then, transfer them to a wire rack to cool completely.
Servings and Timing
- Servings: This recipe yields approximately 12 mini cheesecakes.
- Prep Time: 5 minutes
- Cook Time: 25–30 minutes
- Total Time: Approximately 30–35 minutes
Variations
- Flavor Additions: Incorporate lemon zest or a touch of almond extract for a different flavor profile.
- Crust Option: Add a crust by placing a small graham cracker or a layer of crushed nuts at the bottom of each muffin cup before adding the batter.
- Sweetener Alternatives: If you prefer, substitute erythritol with honey, maple syrup, or another sweetener of your choice, adjusting the quantity to taste.
Storage/Reheating
- Refrigeration: Store the cooled cheesecakes in an airtight container in the refrigerator for up to five days.
- Freezing: For longer storage, place the cheesecakes in a single layer on a baking sheet to freeze until solid, then transfer them to a freezer-safe container or bag. They can be frozen for up to three months.
- Reheating: To enjoy warm, allow frozen cheesecakes to thaw in the refrigerator overnight, then warm them in the microwave for about 10–15 seconds.
FAQs
What type of cottage cheese should I use?
Dry curd cottage cheese is recommended for this recipe due to its lower moisture content, which helps achieve the desired texture. If unavailable, regular cottage cheese can be used, but consider draining any excess liquid to prevent a runny batter.
Can I use a different sweetener?
Yes, you can substitute erythritol with other sweeteners like stevia, monk fruit, honey, or maple syrup. Keep in mind that the sweetness level and consistency may vary, so adjust the quantity accordingly.
Are these cheesecakes suitable for a gluten-free diet?
To make this recipe gluten-free, replace the all-purpose flour with a gluten-free flour blend or almond flour. Ensure that all other ingredients used are certified gluten-free.
How can I make the cheesecakes creamier?
For a creamier texture, blend the cottage cheese thoroughly until smooth before adding the other ingredients. You can also add a tablespoon of Greek yogurt or a small amount of cream cheese to enhance creaminess.
Can I add mix-ins to the batter?
Absolutely! Feel free to fold in fresh berries, chocolate chips, or chopped nuts into the batter before baking to add extra flavor and texture.
How do I prevent the cheesecakes from cracking?
To minimize cracking, avoid overmixing the batter and do not overbake the cheesecakes. It’s normal for some minor cracking to occur, but this can be easily concealed with toppings.
What toppings pair well with these cheesecakes?
Popular toppings include fresh fruit, berry compote, a drizzle of honey or chocolate sauce, or a dollop of Greek yogurt. These additions complement the mild flavor of the cheesecakes.
Can I make these cheesecakes ahead of time?
Yes, these mini cheesecakes are great for making ahead. Prepare and bake them as directed, then store in the refrigerator or freezer until ready to serve.
How do I know when the cheesecakes are done baking?
The cheesecakes are done when they are set and slightly firm to the touch. A slight jiggle in the center is normal, as they will continue to firm up
Print
Mini Cottage Cheese Cheesecakes
- Prep Time: 5 minutes
- Cook Time: 25–30 minutes
- Total Time: 30–35 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Description
These Mini Cottage Cheese Cheesecakes are a high-protein, low-calorie twist on traditional cheesecake. Made with cottage cheese and naturally sweetened with erythritol, they offer a creamy texture with a light and healthy appeal. Perfect for a guilt-free dessert or snack!
Ingredients
- 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
- ½ teaspoon baking powder
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with parchment paper rounds or cupcake liners.
- Prepare Batter: In a blender or food processor, blend cottage cheese, egg, erythritol, vanilla extract, flour, and baking powder until smooth.
- Fill Muffin Cups: Spoon the batter into the muffin cups, filling them nearly to the top.
- Bake: Bake for 25–30 minutes, or until the cheesecakes are set and slightly firm.
- Cool: Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend or almond flour.
- Flavor Additions: Add lemon zest or almond extract for extra flavor.
- Crust Option: Place a small graham cracker or crushed nuts at the bottom before adding the batter.
- Storage: Store in the fridge for up to 5 days or freeze for up to 3 months.
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