High Protein Cottage Cheese Cheesecakes (Print Version)
# Ingredients:
→ Cheesecake Base
01 -
1 lb (450 g) cottage cheese, dry curd (drained if necessary)
02 -
2 large eggs
03 -
1/2 cup (100 g) erythritol (or preferred sweetener)
04 -
1 tsp vanilla extract
05 -
1 cup (240 g) Greek yogurt
06 -
1/4 cup (50 g) cream
07 -
3 tbsp (33 g) all-purpose flour
08 -
1/4 tsp salt
09 -
1 tsp baking powder
→ Toppings
10 -
8 thin Oreo cookies, crushed
11 -
3/4 cup (100 g) raspberries
# Instructions:
01 -
Preheat your oven to 350°F (180°C) and prepare 4-6 small baking dishes or ramekins.
02 -
Using a blender/hand blender or food processor, combine the cottage cheese, eggs, erythritol, vanilla extract, Greek yogurt, heavy cream, flour, salt, and baking powder. Blend until completely smooth.
03 -
Evenly pour the mixture into the prepared baking dishes, filling each one about 3/4 full to leave room for toppings.
04 -
Top each cheesecake with crunched Oreo cookies and a few raspberries.
05 -
Place the baking dishes on a baking tray and bake for 20–25 minutes or until the centers are set but still slightly jiggly. The tops should be lightly golden.
06 -
Allow the cheesecakes to cool to room temperature. Then, refrigerate for at least 2 hours to firm up. These cottage cheese cheesecakes are also delicious warm or at room temperature.
# Notes:
01 -
Each serving contains 11.4g of protein
02 -
Can be enjoyed warm, room temperature, or chilled
03 -
Great for meal prep and post-workout snacks