Description

This Mini Cottage Cheese Cheesecake is a healthy, protein-packed twist on the classic dessert, made with just six simple ingredients. With the creamy texture of cottage cheese and Greek yogurt, it’s a guilt-free treat that’s perfect as a snack, dessert, or post-workout indulgence. Each mini cheesecake delivers 10 grams of protein, making it a delicious and nutritious option for anyone seeking a healthier cheesecake.

Ingredients

1 cup Cottage Cheese
1/2 cup Greek Yogurt
1/4 cup Honey
2 large Eggs
1 tsp Vanilla Extract
1/2 cup Almond Flour (for the crust)

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Instructions

Preheat your oven to 350°F (175°C). Grease 4 mini cheesecake pans or line muffin tins with paper cups.
In a small bowl, mix almond flour and 1 tablespoon honey to form the crust. Press into the bottom of each mini cheesecake pan.
In a blender or food processor, blend cottage cheese, Greek yogurt, eggs, vanilla extract, and remaining honey until smooth.
Pour the cheesecake filling over the almond flour crusts, filling each pan nearly to the top.
Bake for 25-30 minutes or until the edges are set and the center is slightly jiggly.
Cool the cheesecakes completely, then refrigerate for at least 2 hours to firm up.
Serve chilled and enjoy!

Notes

For a traditional crust, you can substitute almond flour with graham cracker crumbs.
Add a fresh fruit topping or drizzle with sugar-free syrup for extra flavor.
For a citrusy twist, try adding lemon juice or zest to the filling.
Mix in cocoa powder or melted dark chocolate for a chocolate version.

Prep Time: 10 minutes
Cook Time: 30minutes
Category: Dessert
Method: Baking
Cuisine: American