These High-Protein Cottage Cheese Cheesecakes are the perfect guilt-free dessert for anyone looking for a healthier, low-carb, and high-protein treat. With cottage cheese and Greek yogurt as the base, this cheesecake is creamy, flavorful, and packed with protein. Plus, it’s baked in muffin tins for individual servings, making it an easy, portion-controlled dessert.
Why You’ll Love This Recipe
This recipe offers all the indulgence of cheesecake without the high carb count. The creamy texture from the cottage cheese and Greek yogurt, combined with the sweetness of honey and a touch of lemon, makes for a delightful dessert that’s both satisfying and nutritious. Whether you’re craving a sweet treat after a meal or need a high-protein snack, these mini cheesecakes are perfect for every occasion. Plus, they’re incredibly easy to make and require minimal ingredients.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 cup cottage cheese
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1/2 cup Greek yogurt
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1/4 cup almond flour
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2 tablespoons honey or sweetener of choice
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1 teaspoon vanilla extract
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1 tablespoon lemon juice
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1/2 teaspoon baking powder
directions
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Preheat the oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
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In a blender, combine cottage cheese, Greek yogurt, almond flour, honey, vanilla extract, lemon juice, and baking powder. Blend until smooth and creamy.
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Pour the mixture evenly into the muffin tin, filling each cup about 3/4 full.
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Bake for 20-25 minutes, or until the cheesecakes are firm and lightly golden on top.
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Let the cheesecakes cool to room temperature, then refrigerate for at least 1 hour before serving to allow them to set.
Servings and timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Calories: 200 kcal per serving
Variations
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Add fruit toppings: Top with fresh berries like strawberries, raspberries, or blueberries for a refreshing twist.
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Sugar-free option: Use a sugar substitute like stevia, erythritol, or monk fruit for a low-sugar version.
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Chocolate lovers: Mix in a tablespoon of cocoa powder or dark chocolate chips for a rich chocolate-flavored cheesecake.
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Lemon zest: Add lemon zest to the mixture for an extra citrusy kick.
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Crust option: If you miss a crust, add a layer of crushed almonds or a low-carb graham cracker alternative at the bottom of each muffin tin.
storage/reheating
Store any leftover cheesecakes in an airtight container in the refrigerator for up to 3 days. These cheesecakes are best served chilled, so no reheating is necessary.
FAQs
Can I make this dessert ahead of time?
Yes, these cheesecakes store well in the fridge and can be made a day or two in advance for an easy treat whenever you need it.
Can I use a different sweetener?
Absolutely! You can substitute honey with any sweetener of your choice, such as stevia, agave, or maple syrup, depending on your preference.
Can I use a different type of yogurt?
Yes, you can use any type of yogurt, though Greek yogurt provides a thicker texture and higher protein content.
How do I know when the cheesecakes are done?
The cheesecakes are done when they are firm to the touch and lightly golden around the edges. You can also test by gently shaking the tin—there should be no jiggling in the center.
Can I make these cheesecakes without almond flour?
Yes, you can omit the almond flour if you prefer a smoother texture. The almond flour adds a bit of density, but it’s not essential.
Can I make these cheesecakes without baking powder?
Yes, the baking powder helps give the cheesecakes a slightly fluffy texture, but they will still turn out delicious if omitted.
Can I freeze these cheesecakes?
Yes, you can freeze these cheesecakes for up to 1 month. Just make sure they’re fully cooled before freezing and store them in an airtight container or freezer-safe bag.
Can I make this recipe dairy-free?
You can substitute the cottage cheese and Greek yogurt with dairy-free alternatives like coconut yogurt or cashew cream, though the texture may differ slightly.
How do I remove the cheesecakes from the muffin tin?
If you used paper liners, simply peel them away. If you greased the tin, run a knife around the edges to gently lift the cheesecakes out.
Can I use a different citrus flavor?
Yes, you can use lime juice instead of lemon juice for a zesty lime-flavored cheesecake.
Conclusion
These High-Protein Cottage Cheese Cheesecakes are a delightful and healthier alternative to traditional cheesecake. Packed with protein and low in carbs, they offer a guilt-free indulgence that satisfies your sweet tooth while keeping you on track with your health goals. With endless customization options, these mini cheesecakes are perfect for any occasion—whether you’re hosting a party, meal prepping for the week, or just looking for a tasty treat!
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High-Protein Cottage Cheese Cheesecakes
These High-Protein Cottage Cheese Cheesecakes are a healthier twist on traditional cheesecake, combining cottage cheese and Greek yogurt for a creamy, protein-packed dessert. They’re low in carbs, easy to make, and perfect for meal prep or a guilt-free indulgence!
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
1 cup cottage cheese
1/2 cup Greek yogurt
1/4 cup almond flour
2 tablespoons honey or sweetener of choice
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/2 teaspoon baking powder
Instructions
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Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
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Blend the Ingredients: In a blender, combine cottage cheese, Greek yogurt, almond flour, honey, vanilla extract, lemon juice, and baking powder. Blend until smooth and creamy.
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Fill the Muffin Tin: Pour the cheesecake mixture evenly into the muffin tin, filling each cup about 3/4 full.
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Bake: Bake for 20-25 minutes or until the cheesecakes are firm and lightly golden on top.
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Cool and Refrigerate: Let the cheesecakes cool to room temperature, then refrigerate for at least 1 hour before serving to allow them to set.
Notes
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Add Fruit Toppings: Top with fresh berries like strawberries, raspberries, or blueberries for a refreshing twist.
-
Sugar-Free Option: Use a sugar substitute like stevia, erythritol, or monk fruit for a low-sugar version.
-
Chocolate Lovers: Mix in a tablespoon of cocoa powder or dark chocolate chips for a rich chocolate-flavored cheesecake.
-
Lemon Zest: Add lemon zest to the mixture for an extra citrusy kick.
-
Crust Option: Add a layer of crushed almonds or a low-carb graham cracker alternative at the bottom of each muffin tin.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
