High-Protein Cottage Cheesecake

These high-protein cottage cheese cheesecake cups are a game-changer for anyone craving creamy, indulgent dessert without the guilt. Made with nutrient-rich cottage cheese and Greek yogurt, they deliver 12 grams of protein per serving while keeping calories in check. The almond flour crust adds a delightful nutty crunch, while the silky filling rivals traditional cheesecake in both texture and flavor. Whether you're meal-prepping healthy snacks or looking for a post-workout treat, these individual portions are convenient, satisfying, and utterly delicious.

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The secret to these cheesecake cups lies in blending the cottage cheese until completely smooth, eliminating any graininess for a luxuriously creamy texture. The hint of lemon zest brightens the filling, while the natural sweetness from honey or maple syrup in the crust complements the tangy filling perfectly. Fresh berries on top add a burst of freshness and antioxidants, making these cups as nutritious as they are delicious.

Ingredients

• Base: 100 g almond flour, 2 tbsp melted coconut oil, 1 tbsp honey or maple syrup, pinch of salt
• Cheesecake Filling: 400 g low-fat cottage cheese, 100 g Greek yogurt (0–2% fat), 2 large eggs, 2 tbsp cornstarch, 60 g granulated sweetener (erythritol, stevia, or sugar), 1 tsp vanilla extract, zest of 1 lemon (optional)
• Topping (optional): Fresh berries, 2 tsp honey or maple syrup

Instructions

Step 1

Preheat the oven to 175°C (350°F). Line a muffin tin with 6 silicone or paper liners.

Step 2

In a small bowl, combine almond flour, melted coconut oil, honey, and salt. Mix until a crumbly dough forms.

Step 3

Divide the mixture evenly among the liners and press firmly to form the base.

Step 4

In a blender or food processor, blend cottage cheese and Greek yogurt until completely smooth.

Step 5

Add eggs, cornstarch, sweetener, vanilla extract, and lemon zest. Blend until silky and well-combined.

Step 6

Pour the filling over the bases, dividing evenly between the cups.

Step 7

Bake for 18–22 minutes, or until just set with a slight wobble in the center.

Step 8

Remove from the oven and let cool to room temperature. Chill in the fridge for at least 30 minutes before serving.

Step 9

Top with fresh berries and a drizzle of honey, if desired.

Zusatztipps für die Zubereitung

For the smoothest texture, blend the cottage cheese and Greek yogurt for at least 60 seconds until no lumps remain. Make sure your eggs are at room temperature before adding them to prevent curdling. Press the almond flour base firmly into the liners to ensure it holds together after baking. Don't overbake—the centers should still have a slight jiggle when you remove them from the oven, as they will continue to set while cooling. Allow adequate chilling time for the best texture and flavor development.

Varianten und Anpassungen

For a nut-free version, substitute oat flour for almond flour in the base. If you're lactose intolerant, use lactose-free cottage cheese and yogurt without compromising the creamy texture. Try adding a swirl of berry compote before baking for extra flavor and visual appeal. You can also experiment with different citrus zests like orange or lime for variety. For a chocolate version, add 2 tablespoons of cocoa powder to the filling. Swap the granulated sweetener with your preferred option—erythritol for keto-friendly cups, stevia for zero-calorie, or regular sugar for traditional sweetness.

Serviervorschläge

These cheesecake cups are perfect as a standalone dessert, but they also pair beautifully with a cup of coffee or herbal tea. Serve them chilled with a generous topping of mixed fresh berries like blueberries, raspberries, and strawberries for a colorful presentation. A light drizzle of honey or maple syrup adds natural sweetness and visual appeal. For an elegant touch, dust with powdered sugar or add a small dollop of whipped cream. They're ideal for brunches, potlucks, or as a healthy dessert option after dinner. Store them in an airtight container in the refrigerator for up to 5 days, making them perfect for meal prep.

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These high-protein cottage cheese cheesecake cups prove that healthy eating doesn't mean sacrificing flavor or satisfaction. With their perfect balance of creamy filling, crunchy base, and fresh berry topping, they're a testament to how simple, wholesome ingredients can create something truly special. Whether you enjoy them as a post-workout snack, a guilt-free dessert, or a make-ahead breakfast treat, these cups deliver on taste, nutrition, and convenience. Give them a try and discover your new favorite way to enjoy cheesecake!

Recipe Questions & Answers

→ What gives the cheesecake cups their creamy texture?

The creamy texture comes from blending high-protein cottage cheese with Greek yogurt, creating a smooth and rich filling.

→ Can I substitute almond flour in the base?

Yes, oat flour can be used as a nut-free alternative without compromising the base's texture.

→ How long should the cups chill before serving?

Allow the cheesecake cups to chill in the refrigerator for at least 30 minutes to ensure they set properly.

→ What sweeteners are recommended in this dish?

Natural options like honey, maple syrup, or granulated sweeteners such as erythritol or stevia provide balanced sweetness.

→ Is it possible to add fruit toppings?

Fresh berries and a drizzle of honey make excellent toppings, adding bright flavors and a pleasant contrast to the creamy filling.