Description
Delightful bite-sized desserts with a mild flavor and creamy texture, made healthier by using cottage cheese as the main ingredient. These mini cheesecakes are light, slightly tangy, and perfect for a guilt-free treat!
Ingredients
Scale
- 1 lb (455 g) dry curd cottage cheese
- 1 large egg
- 3 tablespoons (30 g) erythritol or sweetener of choice
- 1 teaspoon vanilla extract
- ¼ cup (30 g) all-purpose flour
- ⅛ teaspoon salt
- ½ teaspoon baking powder
- 1 tablespoon melted butter (for brushing the muffin pan)
Instructions
- Preheat the oven to 350°F (175°C). Line the bottoms of a 12-cup muffin pan with small parchment paper rounds or cupcake liners.
- In a blender or food processor, combine the cottage cheese, egg, erythritol, vanilla extract, flour, salt, and baking powder. Blend on medium-high until the mixture is smooth.
- Spoon the batter into each muffin cup, filling them almost full.
- Bake for 25–30 minutes, or until set and slightly firm to the touch.
- Let the cheesecakes cool for 15 minutes before removing them from the pan. Allow them to cool completely before serving.
Notes
- For a richer flavor, swap erythritol for honey or maple syrup.
- Add lemon zest or cinnamon for extra depth of flavor.
- Serve with fresh berries or a drizzle of sugar-free chocolate.
- Store in the fridge for up to 4 days in an airtight container.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 mini cheesecakes (based on 4 servings)
- Calories: 150
- Sugar: 2g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.6
- Protein: 12g
- Cholesterol: 55mg