High Protein Cottage Cheesecake (Print version)

Creamy cheesecake cups with high-protein cottage cheese and almond flour bases, chilled to perfection.

# Required ingredients:

→ Base

01 - 3/4 cup almond flour
02 - 2 tablespoons melted coconut oil
03 - 1 tablespoon honey or maple syrup
04 - Pinch of salt

→ Cheesecake Filling

05 - 14 ounces low-fat cottage cheese
06 - 3.5 ounces Greek yogurt (0-2% fat)
07 - 2 large eggs
08 - 2 tablespoons cornstarch
09 - 1/4 cup granulated sweetener (erythritol, stevia, or sugar)
10 - 1 teaspoon vanilla extract
11 - Zest of 1 lemon (optional)

→ Topping

12 - Fresh berries (optional)
13 - 2 teaspoons honey or maple syrup (optional)

# How to make it:

01 - Preheat oven to 350°F. Line a 6-cup muffin tin with silicone or paper liners.
02 - In a small mixing bowl, combine almond flour, melted coconut oil, honey, and salt. Mix until a crumbly dough forms.
03 - Divide the mixture evenly among the 6 liners and press firmly with your fingers to form a compact base layer.
04 - In a blender or food processor, combine cottage cheese and Greek yogurt. Blend until completely smooth, scraping down sides as needed.
05 - Add eggs, cornstarch, sweetener, vanilla extract, and lemon zest to the blended dairy mixture. Blend until silky and fully incorporated.
06 - Pour the cheesecake filling evenly over the bases, distributing the mixture among all 6 cups.
07 - Bake for 18-22 minutes, or until the filling is just set with a slight wobble visible in the center of each cup.
08 - Remove from oven and allow to cool to room temperature. Transfer to refrigerator and chill for at least 30 minutes before serving.
09 - Top each cheesecake cup with fresh berries and a light drizzle of honey if desired before serving.

# Expert Advice:

01 -
  • Each cup delivers 12g of protein, making it a smart choice for muscle recovery or a satisfying snack
  • The cottage cheese base blends silky-smooth, creating a texture indistinguishable from traditional cream cheese cheesecake
  • Individual portions mean perfect serving sizes every time, with no need to slice or portion
  • Gluten-free and adaptable for various dietary needs, including nut-free and lactose-free options
  • Ready in just one hour from start to finish, including minimal chilling time
02 -
  • Use room temperature eggs for smoother blending and more even baking
  • Don't skip the cornstarch—it helps stabilize the filling and prevents cracking
  • Let the cups cool completely before refrigerating to avoid condensation on the surface
  • Store in an airtight container in the refrigerator for up to 4 days
  • These cups freeze beautifully for up to 2 months; thaw overnight in the fridge before serving
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