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.
