High-Protein Cottage Cheesecake (Printable)

Creamy cheesecake cups with high-protein cottage cheese and almond flour base, ideal for a healthy snack.

# What You'll Need:

→ Base

01 - 3.5 oz almond flour
02 - 2 tbsp melted coconut oil
03 - 1 tbsp honey or maple syrup
04 - Pinch of salt

→ Cheesecake Filling

05 - 14 oz low-fat cottage cheese
06 - 3.5 oz Greek yogurt (0–2% fat)
07 - 2 large eggs
08 - 2 tbsp cornstarch
09 - 2.1 oz granulated sweetener (erythritol, stevia, or sugar)
10 - 1 tsp vanilla extract
11 - Zest of 1 lemon (optional)

→ Topping

12 - Fresh berries
13 - 2 tsp honey or maple syrup

# How to Make It:

01 - Preheat oven to 350°F. Line a muffin tin with 6 silicone or paper liners.
02 - In a small bowl, combine almond flour, melted coconut oil, honey, and salt. Mix until a crumbly dough forms.
03 - Divide the mixture evenly among the liners and press firmly to form an even base layer.
04 - In a blender or food processor, blend cottage cheese and Greek yogurt until completely smooth.
05 - Add eggs, cornstarch, sweetener, vanilla extract, and lemon zest to the blended mixture. Blend until silky and well-combined.
06 - Pour the filling over the prepared bases, dividing evenly between the cups.
07 - Bake for 18–22 minutes, or until just set with a slight wobble in the center.
08 - Remove from the oven and let cool to room temperature. Chill in the refrigerator for at least 30 minutes before serving.
09 - Top with fresh berries and a drizzle of honey or maple syrup if desired.

# Expert Tips:

01 -
  • High in protein with 12g per cup, perfect for muscle recovery and satiety
  • Naturally gluten-free with an almond flour crust
  • Individual portions make them ideal for meal prep and portion control
  • Simple ingredients you likely already have in your kitchen
  • Customizable with your choice of sweetener and toppings
  • Only 155 calories per serving without sacrificing flavor
02 -
  • Use full-fat cottage cheese if you prefer richer flavor, though it will increase calories slightly
  • Blend the filling thoroughly to avoid any grainy texture in the final product
  • Let the cups cool completely before refrigerating to prevent condensation
  • For easier removal, use silicone muffin liners instead of paper
  • Make a double batch and freeze extras for up to 3 months
  • Always verify ingredient labels for potential allergens, especially if serving to guests with dietary restrictions
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