Okay, friends, let’s be real. We all have those cravings, right? That little voice in your head whispering, “Cheesecake… you need cheesecake.” But then the guilt sets in. The sugar rush. The feeling like you just derailed your healthy eating plan. I get it! I totally get it. That’s why I’m SO excited to share this recipe with you: [Mini Protein Keto Cottage Cheese Cheesecake]. Seriously, these little guys are a game-changer.
I stumbled upon this idea while I was traveling through Italy last year. I was soaking up the culture, obviously eating all the amazing food (research, you know? 😉), and trying to balance indulgence with staying healthy. I noticed a lot of smaller portions, focusing on quality over quantity. That sparked something in my brain. Could I create a dessert that felt decadent, satisfying, but wouldn’t leave me feeling sluggish? And, of course, it had to be easy. Because let’s face it, who has time for complicated recipes when life is already busy?
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That’s where the cottage cheese came in. It sounds weird, I know! But trust me on this. It creates the most unbelievably creamy texture. And adding a boost of protein? Genius! It keeps you feeling fuller for longer and helps curb those sneaky cravings. I’ve been tweaking this [Mini Protein Keto Cottage Cheese Cheesecake] recipe for months now, perfecting the sweetness, the texture, everything. It’s become a staple in my kitchen, and I’m pretty sure it’s about to become one in yours too.
Honestly, the best part about these [Mini Protein Keto Cottage Cheese Cheesecake] bites is how versatile they are. I’ve made them for post-workout snacks, quick desserts for the kids (they don’t even realize they’re healthy!), and even brought them to potlucks. They always disappear. And the customization options are endless! Berries, a dollop of sugar-free whipped cream, a sprinkle of cinnamon… go wild!
Jump to:
I remember one time, I was filming a video for Easy Recipes List and completely underestimated how quickly these would get eaten by the crew. I made a batch, thinking it would last the day, and within an hour, they were GONE. I had to make another batch mid-shoot! It was hilarious, and a testament to just how good these little cheesecakes are.
And speaking of Easy Recipes List, I’m all about making cooking accessible to everyone. I truly believe that healthy eating doesn’t have to be restrictive or boring. It’s about finding simple, delicious recipes that fit into your lifestyle. And this [Mini Protein Keto Cottage Cheese Cheesecake] is a perfect example of that. It’s proof that you can have your cake (or cheesecake!) and eat it too.
📖Why My Recipe Works
- Brine Method- While many cooking websites say that salting, or brining the eggplant, isn't necessary because modern eggplants are less bitter I just don't agree. I find the salt improves both the flavor and texture.
- Quick and Easy- There are so many delicious ways to make eggplant, but cutting them into slices is perfect for a variety of applications and is much faster than cubes or whole eggplant.
I’ve been a chef for over three years now, specializing in healthy cooking, and I’ve learned that the key to success is simplicity. Don’t overthink it! Just gather your ingredients, follow the instructions, and enjoy the process. And remember my motto: "Fun Cooking, Easier Life!" Because that’s what it’s all about.
🧾Ingredient Notes
- Sweetener Options: Feel free to adjust the sweetness to your taste. If you prefer another sweetener, such as stevia or monk fruit, you can swap it with the powdered erythritol. Just ensure you adjust the quantity to avoid over-sweetening.
- Make-Ahead: These mini cheesecakes are perfect for meal prep! Make them in advance and store them in the refrigerator for up to 4-5 days.
- Freezer Friendly: You can also freeze them! After they cool, wrap them in plastic wrap or store in a freezer-safe container for up to 2 months.
- Rating & Comments: Let me know what you think! Leave a rating and comment below – I love hearing from you guys!
- Nutrition Information: (per 1 mini cheesecake - approx.)
Ingredients
- 1 cup cottage cheese (full-fat or low-fat)
- ½ cup unsweetened Greek yogurt
- 2 large eggs
- ¼ cup almond flour
- 2 tablespoon melted butter
- ¼ cup powdered erythritol (or your preferred sweetener)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Fresh berries or whipped cream for topping (optional)
Instructions
1 Step 1: Preheat your oven to 325°F (165°C) and line a mini muffin tin with paper liners.
2 Step 2: In a blender or food processor, blend the cottage cheese, Greek yogurt, eggs, erythritol, vanilla extract, and salt until smooth and creamy.
3 Step 3: In a separate bowl, combine the almond flour and melted butter. Mix until crumbly.
4 Step 4: Spoon the almond flour mixture into the bottom of each muffin cup and press down lightly to form a crust.
5 Step 5: Pour the cottage cheese mixture over the crusts, filling each muffin cup.
6 Step 6: Bake for 15-20 minutes, or until the cheesecakes are set and slightly golden on top.
7 Step 7: Allow the cheesecakes to cool, then refrigerate for at least 2 hours before serving..
8 Step 8: Top with fresh berries or whipped cream if desired.
📖 Recipe Card
Mini Protein Keto Cottage Cheese Cheesecake
Ingredients
- 1 cup cottage cheese (full-fat or low-fat)
- ½ cup unsweetened Greek yogurt
- 2 large eggs
- ¼ cup almond flour
- 2 tablespoon melted butter
- ¼ cup powdered erythritol (or your preferred sweetener)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Fresh berries or whipped cream for topping (optional)
Instructions
- Preheat your oven to 325°F (165°C) and line a mini muffin tin with paper liners.
- In a blender or food processor, blend the cottage cheese, Greek yogurt, eggs, erythritol, vanilla extract, and salt until smooth and creamy.
- In a separate bowl, combine the almond flour and melted butter. Mix until crumbly.
- Spoon the almond flour mixture into the bottom of each muffin cup and press down lightly to form a crust.
- Pour the cottage cheese mixture over the crusts, filling each muffin cup.
- Bake for 15-20 minutes, or until the cheesecakes are set and slightly golden on top.
- Allow the cheesecakes to cool, then refrigerate for at least 2 hours before serving.
- Top with fresh berries or whipped cream if desired.
Notes
- Sweetener Options: Feel free to adjust the sweetness to your taste. If you prefer another sweetener, such as stevia or monk fruit, you can swap it with the powdered erythritol. Just ensure you adjust the quantity to avoid over-sweetening.
- Make-Ahead: These mini cheesecakes are perfect for meal prep! Make them in advance and store them in the refrigerator for up to 4-5 days.
- Freezer Friendly: You can also freeze them! After they cool, wrap them in plastic wrap or store in a freezer-safe container for up to 2 months.
- Rating & Comments: Let me know what you think! Leave a rating and comment below – I love hearing from you guys!
- Nutrition Information: (per 1 mini cheesecake - approx.)
Recipe Details: Mini Protein Keto Cottage Cheese Cheesecake
Recipe Header: Mini Protein Keto Cottage Cheese Cheesecake
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
1 cup cottage cheese (full-fat or low-fat)
½ cup unsweetened Greek yogurt
2 large eggs
¼ cup almond flour
2 tablespoon melted butter
¼ cup powdered erythritol (or your preferred sweetener)
1 teaspoon vanilla extract
¼ teaspoon salt
Fresh berries or whipped cream for topping (optional)
Instructions:
Preheat your oven to 325°F (165°C) and line a mini muffin tin with paper liners.
In a blender or food processor, blend the cottage cheese, Greek yogurt, eggs, erythritol, vanilla extract, and salt until smooth and creamy.
In a separate bowl, combine the almond flour and melted butter. Mix until crumbly.
Spoon the almond flour mixture into the bottom of each muffin cup and press down lightly to form a crust.
Pour the cottage cheese mixture over the crusts, filling each muffin cup.
Bake for 15-20 minutes, or until the cheesecakes are set and slightly golden on top.
Allow the cheesecakes to cool, then refrigerate for at least 2 hours before serving.
Top with fresh berries or whipped cream if desired.
Notes:
Sweetener Options: Feel free to adjust the sweetness to your taste. If you prefer another sweetener, such as stevia or monk fruit, you can swap it with the powdered erythritol. Just ensure you adjust the quantity to avoid over-sweetening.
Make-Ahead: These mini cheesecakes are perfect for meal prep! Make them in advance and store them in the refrigerator for up to 4-5 days.
Freezer Friendly: You can also freeze them! After they cool, wrap them in plastic wrap or store in a freezer-safe container for up to 2 months.
Rating & Comments: Let me know what you think! Leave a rating and comment below – I love hearing from you guys!
Nutrition Information: (per 1 mini cheesecake - approx.)
Calories: 130
Sugar: 2g
Sodium: 140mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 2g
Protein: 7g
Cholesterol: 55mg
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