Mini Cottage Cheese Cheesecakes Recipe

Introduction

These Mini Cottage Cheese Cheesecakes are a light and delicious treat that combines creamy texture with subtle sweetness. Perfect for a quick snack or an elegant dessert, they are easy to make and use simple ingredients you likely have on hand.

Ingredients

• 1 lb (455g) dry curd cottage cheese, or homemade cottage cheese
• 1 large egg
• 3 Tbsp (30g) erythritol or sweetener of choice
• 1 tsp vanilla extract
• ¼ cup (30g) all-purpose flour
• 1/8 tsp salt
• ½ tsp baking powder
• 1 Tbsp melted butter (for brushing muffin pan)

Instructions

1. Step 1: Preheat the oven to 350°F. Line the bottoms of a 12-cup muffin pan with small parchment paper rounds or cupcake liners and brush the pan with melted butter.
2. Step 2: In a blender, hand blender, or food processor, combine the cottage cheese, egg, erythritol, vanilla extract, flour, salt, and baking powder. Blend on medium-high speed until the mixture is smooth and creamy.
3. Step 3: Spoon the batter evenly into each muffin cup, filling almost to the top. Bake for 25 to 30 minutes, or until the cheesecakes are set and slightly golden on top.
4. Step 4: Allow the cheesecakes to cool in the pan for 15 minutes, then carefully remove them. Let them cool completely on a wire rack before serving or storing.

Tips & Variations

• For a richer flavor, use full-fat cottage cheese or add a tablespoon of cream cheese to the batter.
• Swap erythritol with honey, maple syrup, or sugar if you prefer a different sweetener.
• Add a teaspoon of lemon zest or fresh berries to the batter for a fresh twist.
• If you don’t have parchment rounds, silicone muffin liners work well for easy removal.

Storage

Store the cooled mini cheesecakes in an airtight container in the refrigerator for up to five days. To reheat, warm them gently in a microwave for 15–20 seconds or enjoy them chilled for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of cottage cheese?

Yes, you can substitute cream cheese for cottage cheese, but the texture will be denser and richer. You may want to reduce the flour slightly to keep the cheesecakes smooth.

Can I make these cheesecakes gluten-free?

Absolutely. Replace the all-purpose flour with a gluten-free flour blend or almond flour to keep the recipe gluten-free without sacrificing taste.

Mini Cottage Cheese Cheesecakes Recipe

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★★★★★

4.5 from 83 reviews

These Mini Cottage Cheese Cheesecakes are a delightful low-sugar treat, perfect for a healthy dessert or snack. Made with dry curd cottage cheese and sweetened naturally with erythritol, these cheesecakes are creamy, smooth, and easy to prepare. They bake in a muffin pan for perfectly portioned treats and are ideal for anyone looking for a protein-rich and low-carb dessert option.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 40 minutes
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

Cheesecake Batter

• 1 lb (455g) dry curd cottage cheese or homemade cottage cheese
• 1 large egg
• 3 Tbsp (30g) erythritol or sweetener of choice
• 1 tsp vanilla extract
• ¼ cup (30g) all-purpose flour
• 1/8 tsp salt
• ½ tsp baking powder

For Muffin Pan

• 1 Tbsp melted butter (for brushing muffin pan)

Instructions

1. Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Line the bottoms of a 12-cup muffin pan with small parchment paper rounds or cupcake liners to prevent sticking.
2. Make Cheesecake Batter: Using a blender, hand blender, or food processor, combine the dry curd cottage cheese, egg, erythritol, vanilla extract, all-purpose flour, salt, and baking powder. Blend on medium-high speed until the mixture is very smooth and creamy.
3. Fill Muffin Cups: Brush the muffin pan with melted butter to ensure easy release. Spoon the cheesecake batter into each muffin cup until nearly full.
4. Bake the Cheesecakes: Place the muffin pan in the preheated oven and bake for 25 to 30 minutes or until the cheesecakes are set and slightly golden on top.
5. Cool and Serve: Remove the pan from the oven and let the cheesecakes cool for 15 minutes before removing them from the pan. Allow them to cool completely at room temperature before enjoying. Store leftovers in an airtight container in the refrigerator for up to five days.

Notes

• Ensure the cottage cheese is dry curd to avoid excess moisture in the batter.
• You can substitute erythritol with any sweetener of choice, adjusting sweetness to taste.
• Letting the cheesecakes cool completely helps them set properly and improves texture.
• For easier removal, use parchment paper liners or grease the pan well.
• Store cheesecakes refrigerated in an airtight container for up to five days.

Keywords: Mini Cheesecakes, Cottage Cheese Dessert, Low Sugar Cheesecake, Healthy Mini Cheesecakes, Low Carb Dessert