Description
These cottage cheese cheesecakes are light, fluffy, and delicious! With their golden, slightly glossy tops and creamy yet structured texture, they make for a delightful high-protein dessert. The addition of fresh raspberries provides a tart contrast to the rich, creamy base, making them a perfect treat for any occasion.
Ingredients
Units
Scale
- 1 1/2 cups cottage cheese (blended until smooth)
- 1/2 cup Greek yogurt
- 1/3 cup honey or maple syrup
- 2 eggs
- 2 tablespoons cornstarch (or flour)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon lemon zest (optional, for freshness)
- Pinch of salt
For Garnish
- Fresh raspberries
- Powdered sugar (optional)
- Honey or berry sauce for drizzling
Instructions
-
Preheat & Prepare
- Preheat your oven to 175°C (350°F).
- Line a muffin tin with cupcake liners or lightly grease a mini cheesecake pan.
-
Blend & Mix
- In a blender or food processor, blend the cottage cheese until completely smooth.
- Transfer to a bowl and mix in Greek yogurt, honey, eggs, vanilla, and lemon zest.
- Sift in the cornstarch, baking powder, and salt, then mix until well combined.
-
Bake the Cheesecakes
- Pour the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 20–25 minutes, or until the tops are golden and slightly firm.
- Let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
-
Serve & Garnish
- Top with fresh raspberries and a dusting of powdered sugar.
- Drizzle with honey or berry sauce for extra sweetness.
Notes
- Texture Tip: Blending the cottage cheese ensures a silky smooth batter.
- Sweetener Options: Swap honey for stevia or sugar-free syrup for a lower-carb version.
- Make It Crusty: Add a crushed graham cracker or oat crust for a more traditional cheesecake feel.
- Storage: Refrigerate for up to 4 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Healthy, High-Protein, Cottage Cheese Desserts
