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High Protein Cottage Cheese Cheesecakes

High Protein Cottage Cheese Cheesecakes That Delight Guilt-Free

Delight in High Protein Cottage Cheese Cheesecakes, a guilt-free indulgence packed with protein low in sugar.
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Prep Time 10 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 35 minutes
Servings: 6 cheesecakes
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Base
  • 2 cups Cottage Cheese Use dry curd for smoother texture.
  • 3 large Eggs Essential for binding.
  • 1/2 cup Erythritol Natural sweetener, can substitute.
  • 1 teaspoon Vanilla Extract Use high-quality for best flavor.
  • 1/2 cup Greek Yogurt Plain and unsweetened.
  • 1/4 cup Heavy Cream Consider low-fat version.
  • 1/4 cup All-Purpose Flour Substitute with whole wheat or gluten-free if needed.
  • 1/2 teaspoon Salt Enhances overall flavors.
  • 1 teaspoon Baking Powder Ensure it's fresh.
For the Topping
  • 1/4 cup Oreo Cookies Can use gluten-free cookies or omit.
  • 1/2 cup Raspberries Substitute with your favorite berries.

Equipment

  • blender
  • oven
  • Baking dishes
  • Mixing Bowls

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and prepare 4-6 small dishes by greasing them.
  2. Blend the cottage cheese, eggs, erythritol, vanilla extract, Greek yogurt, heavy cream, flour, salt, and baking powder until smooth.
  3. Pour the mixture evenly into the prepared baking dishes, filling each about 3/4 full.
  4. Sprinkle crunched Oreo cookies on top and add fresh raspberries.
  5. Bake for 20-25 minutes until the center is set but slightly jiggly.
  6. Let the cheesecakes cool to room temperature.
  7. Refrigerate for at least 2 hours before serving.

Nutrition

Serving: 1cheesecakeCalories: 180kcalCarbohydrates: 15gProtein: 12gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 300IUVitamin C: 1mgCalcium: 150mgIron: 0.5mg

Notes

For best results, use dry curd cottage cheese and refrigerate for a minimum of 2 hours post-baking.

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