Mini Cottage Cheese Cheesecakes: A High-Protein Dessert Recipe
Looking for a delicious and guilt-free dessert? These mini cottage cheese cheesecakes are the answer! Creamy, tangy, and packed with 6 grams of protein per serving, they’re made with blended cottage cheese, cream cheese, and a hint of lemon. Baked on a buttery graham cracker crust and chilled to perfection, these mini cheesecakes are perfect for parties, potlucks, holidays, or a simple weeknight treat. Serve them with your favorite cheesecake toppings for a sweet indulgence that satisfies your cravings while providing a protein boost!
These mini cottage cheese cheesecakes have quickly become my go-to dessert when I want something sweet but also want to sneak in a little extra protein. Their light, tangy flavor profile is perfectly balanced with just the right amount of sweetness. And the best part? They’re perfectly portioned thanks to a simple muffin pan. No need for a water bath, no worries about cracking, and no springform pan required!
The secret to these delightful treats is blending the cottage cheese to achieve an ultra-creamy texture that rivals classic cheesecake. With a subtle tang and a nutritional boost, each mini cheesecake packs approximately 6 grams of protein. Whether you’re looking for a show-stopping dessert for your next gathering or a guilt-free snack for a late-night craving, these mini cheesecakes are sure to impress.
Why Cottage Cheese? Can’t I Just Use Greek Yogurt?
While you could experiment with Greek yogurt, I highly recommend sticking with blended cottage cheese for the best results in this recipe. Greek yogurt offers a similar tang and protein punch, but its softer consistency and higher moisture content can alter the final texture. Although I haven’t tested this specific recipe with yogurt, I anticipate the texture might be looser and less like traditional cheesecake.
If you’re aiming for that classic cheesecake feel, blended cottage cheese is the way to go. I understand that using cottage cheese in cheesecake might sound unconventional, but trust me – you won’t taste the difference! The blending process transforms the cottage cheese into a smooth, creamy base that perfectly mimics the texture of traditional cheesecake while adding a healthy dose of protein.
Ingredients for Mini Cottage Cheese Cheesecakes
- Cottage cheese: Blended cottage cheese is the star ingredient, providing an ultra-creamy texture, a protein boost, and a subtle tang. Use full-fat cottage cheese (4% milkfat recommended) for the best results.
- Cream cheese: A block of cream cheese is essential for maintaining that classic cheesecake flavor and texture. Allow it to come to room temperature for smooth blending.
- Sugar: Just the right amount to sweeten the filling and balance the tang from the dairy and lemon.
- Lemon zest & lemon juice: These add a touch of brightness and zing that cuts through the richness. Zest the lemon before juicing it.
- Vanilla extract: Pure vanilla extract is always recommended for the best flavor.
- Eggs: Eggs help the mini cheesecakes set and hold their shape during baking.
- Graham crackers + melted butter: The classic buttery graham cracker crust that we all love. Crush the crackers in a food processor or a zip-top bag until finely ground.
- Cupcake liners: These make removing the cheesecakes from the pan easy and prevent sticking or crumbling. Parchment-style liners are great for a clean release, but any standard paper liner works.
Refer to the recipe card below for specific ingredient quantities.
How to Make Mini Cottage Cheese Cheesecakes: A Step-by-Step Guide
- Pulse your graham crackers to a fine crumb. Add graham crackers to a food processor and pulse until they reach a fine, sandy consistency. This step is important to helping the crust hold together and bake evenly.
- Mix the crumbs with melted butter. Add the crushed graham crackers to a bowl. Stir the crumbs with melted butter until evenly moistened.
- Divide the graham cracker mixture between the muffin liners and press firmly into the bottoms. A small measuring cup or shot glass works great here! Bake at 325°F for 5 minutes, then let cool.
- Blend the cottage cheese. Add the cottage cheese to a food processor and blend until smooth and creamy—no lumps! This gives the cheesecake its silky texture.
- Add the blended cottage cheese along with the other filling ingredients to a bowl.
- Beat until smooth, then add the eggs one at a time.
- Fill and bake. Spoon the cheesecake mixture evenly over the cooled crusts (fill to the top!). Bake for 20–23 minutes, or until just set in the centers.
- Cool and chill. Let the mini cheesecakes cool completely in the pan. Transfer to the fridge and chill for at least 3 hours (or overnight!) before serving.
Baker’s Tip: You’ll know the cheesecake cups are done baking when the edges look set and slightly puffed, but the centers still have a gentle jiggle—like Jell-O, not soup. That little wobble means they’re perfectly baked! They’ll continue to set as they cool, so resist the urge to bake until they look firm or dry. Cracks = overdone.
These mini high-protein cheesecakes are a blank canvas for all your favorite toppings. I kept mine simple with a dollop of homemade whipped cream and juicy diced strawberries, but the possibilities are endless. Blueberry sauce, a drizzle of chocolate, crushed graham crackers, butterscotch sauce, lemon curd, or even a spoonful of jam would all be delicious. Dress them up for a party or keep them plain – either way, they’re a win!
Storage Instructions for Your Mini Cheesecakes
Once your mini cheesecakes are fully cooled and chilled, store them in an airtight container in the refrigerator. They will stay fresh and creamy for up to 5 days.
Want to save some for later? These cheesecakes freeze beautifully! Simply leave off any toppings, wrap each cheesecake cup tightly in plastic wrap, and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 1 month. Thaw them overnight in the refrigerator before adding your favorite toppings and serving.
Frequently Asked Questions About Cottage Cheese Cheesecakes
Can I make these gluten-free?
Yes! Just substitute gluten-free graham crackers for the crust. The rest of the ingredients are naturally gluten-free.
Can I skip the cupcake liners?
I highly recommend using cupcake liners for easy removal and cleanup. If you choose to skip them, grease the muffin pan thoroughly and consider using parchment circles at the bottom of each cup.
Can I use low-fat cottage cheese?
While you can, full-fat cottage cheese provides the best creamy texture and flavor. Low-fat versions may be more watery and less rich.
What if I don’t have a food processor?
A high-speed blender will also work! The key is to whip the cottage cheese until it’s completely smooth and free of lumps.
More Cottage Cheese Recipes You’ll Love
Still have cottage cheese in the fridge? Here are more delicious recipes to try:
- Whipped Cottage Cheese Dip
- Cottage Cheese Pizza Crust
- Cottage Cheese Soft Pretzels
- Cottage Cheese Pizza Dip
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Mini Cottage Cheese Cheesecakes Recipe
A detailed recipe card for the perfect Mini Cottage Cheese Cheesecakes: