High-Protein Cottage Cheesecake Cups (Printer-Friendly)

Creamy cheesecake cups with cottage cheese, almond flour base, and fresh berries topping.

# What You Need:

→ Base

01 - 3/4 cup almond flour
02 - 2 tablespoons melted coconut oil
03 - 1 tablespoon honey or maple syrup
04 - Pinch of salt

→ Cheesecake Filling

05 - 1 3/4 cups low-fat cottage cheese
06 - 3/4 cup Greek yogurt, 0-2% fat
07 - 2 large eggs
08 - 2 tablespoons cornstarch
09 - 1/4 cup granulated sweetener (erythritol, stevia, or sugar)
10 - 1 teaspoon vanilla extract
11 - Zest of 1 lemon, optional

→ Topping

12 - Fresh berries for garnish
13 - 2 teaspoons honey or maple syrup, optional

# Steps:

01 - Preheat oven to 350°F. Line a muffin tin with 6 silicone or paper liners.
02 - Combine almond flour, melted coconut oil, honey, and salt in a small bowl. Mix until a crumbly dough forms.
03 - Divide the base mixture evenly among the 6 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 and creamy.
05 - Add eggs, cornstarch, sweetener, vanilla extract, and lemon zest to the blended mixture. Blend until silky and fully incorporated.
06 - Pour the filling mixture evenly over the bases, distributing equally among all 6 cups.
07 - Bake for 18-22 minutes, or until the centers are just set with a slight wobble.
08 - Remove from oven and allow to cool to room temperature. Transfer to refrigerator and chill for at least 30 minutes before serving.
09 - Top each cup with fresh berries and a light drizzle of honey if desired.

# Expert Suggestions:

01 -
  • They taste decadent enough to feel like dessert, but your body actually thanks you afterward.
  • Whip them up once and you've got grab-and-go protein for days without any pretentious meal-prep energy.
02 -
  • Blending cottage cheese smooth is the entire foundation of success—even small lumps create that grainy texture everyone complains about.
  • The slight wobble in the center when they come out is intentional; they'll set as they chill and taste creamy instead of dry.
03 -
  • Use a food scale for the cottage cheese if you have one—volume measurements can be deceptive and change the ratio of protein to filling.
  • If your mixture looks too thick before baking, add a tablespoon of milk to loosen it without compromising texture.
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