Mini Protein Keto Cottage Cheese Cheesecake

These Mini Protein Keto Cottage Cheese Cheesecakes are the perfect guilt-free indulgence when I want something sweet, creamy, and low in carbs. Packed with protein and made with no refined sugar, they’re ideal for anyone following a keto or low-carb lifestyle. I love how simple they are to make and how each bite delivers that rich, classic cheesecake flavor—without the crash.

Why You’ll Love This Recipe

I love how these mini cheesecakes satisfy my dessert cravings while keeping me on track with my health goals. The cottage cheese adds protein and creaminess, and when blended, it gives the perfect smooth texture without needing cream cheese. Each one is portion-controlled, which makes them great for meal prep, snacks, or after-dinner treats. Plus, they bake quickly and chill even faster.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust (optional, keto-friendly):

• Almond flour

• Melted butter

• Erythritol or monk fruit sweetener

• Cinnamon (optional)

For the filling:

• Cottage cheese (full-fat works best)

• Eggs

• Vanilla extract

• Erythritol or monk fruit sweetener

• Lemon juice (for brightness)

• Unflavored protein powder (optional, for added protein)

Directions

1. I preheat the oven to 325°F (160°C) and line a muffin tin with paper liners or silicone cups.

2. For the crust, I mix almond flour, melted butter, sweetener, and a pinch of cinnamon until it forms a crumbly dough. I press about a tablespoon into the bottom of each cup and pre-bake for 5–7 minutes.

3. In a blender or food processor, I blend the cottage cheese until smooth. I then add the eggs, sweetener, vanilla, lemon juice, and protein powder (if using), and blend again until fully combined.

4. I pour the mixture evenly into the prepared muffin cups, filling them nearly to the top.

5. I bake for 18–22 minutes, or until the centers are just set. I let them cool at room temperature, then chill in the fridge for at least 2 hours.

6. Before serving, I sometimes top them with a dollop of whipped cream, a few berries, or sugar-free chocolate shavings.

Servings and timing

This recipe makes about 8–10 mini cheesecakes. It takes 10 minutes to prep, 20 minutes to bake, and 2 hours to chill—perfect for making ahead.

Variations

Sometimes I skip the crust to make them even lower in carbs and quicker to prepare. I’ve added cocoa powder for a chocolate version or used flavored protein powder for fun variations. If I’m in the mood for fruit, I swirl in a bit of mashed raspberries or keto jam before baking. They also taste great with a touch of cinnamon or pumpkin spice in the fall.

Storage/Reheating

I store these in an airtight container in the fridge for up to 5 days. They also freeze beautifully—I wrap them individually and thaw in the fridge overnight or at room temperature for a few hours. I don’t reheat them, but they’re delicious straight from the fridge or slightly softened.

FAQs

Can I use ricotta instead of cottage cheese?

Yes, I’ve made these with ricotta for a slightly different texture and flavor. It works just as well and still fits into a keto-friendly diet.

Do I need to strain the cottage cheese?

No straining needed—I just blend it until smooth. That step gives the filling a classic creamy cheesecake texture.

What sweetener works best?

I use erythritol or monk fruit sweetener. They both hold up well to baking and don’t leave an aftertaste when used in the right amount.

Can I make these without a crust?

Absolutely. I often skip the crust to save time and reduce carbs. They still hold their shape and taste amazing.

How do I prevent them from cracking?

I don’t overbake and let them cool slowly at room temp before chilling. If cracks happen, I top them with whipped cream or berries and no one notices.

Conclusion

These Mini Protein Keto Cottage Cheese Cheesecakes are one of my favorite healthy treats—easy to make, low in carbs, and packed with creamy flavor. Whether I’m following a keto diet or just looking for a better dessert option, they always hit the spot. Light, satisfying, and totally crave-worthy, I keep a batch in the fridge for whenever I need a sweet bite without the guilt.

Mini Protein Keto Cottage Cheese Cheesecake

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 30 minutes
• Yield: 8–10 mini cheesecakes
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

These Mini Protein Keto Cottage Cheese Cheesecakes are low-carb, high-protein treats with a rich, creamy texture. Easy to make and naturally sweetened, they’re a perfect healthy dessert or snack for anyone on a keto or low-carb diet.

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Ingredients

• For the crust (optional):
• 3/4 cup almond flour
• 3 tbsp melted butter
• 1 tbsp erythritol or monk fruit sweetener
• 1/4 tsp cinnamon (optional)
• For the filling:
• 1 1/2 cups full-fat cottage cheese
• 2 large eggs
• 1/4 cup erythritol or monk fruit sweetener
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 2 tbsp unflavored protein powder (optional)

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Instructions

1. Preheat oven to 325°F (160°C). Line a muffin tin with paper liners or silicone cups.
2. Mix almond flour, melted butter, sweetener, and cinnamon (if using) for the crust. Press about 1 tbsp into each cup and pre-bake for 5–7 minutes.
3. Blend cottage cheese until smooth. Add eggs, sweetener, vanilla, lemon juice, and protein powder (if using). Blend until fully combined.
4. Pour mixture into muffin cups, nearly to the top.
5. Bake for 18–22 minutes, or until centers are just set.
6. Cool at room temperature, then refrigerate for at least 2 hours before serving.
7. Top with whipped cream, berries, or sugar-free chocolate if desired.

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Notes

• Skip the crust for fewer carbs and quicker prep.
• Use flavored or chocolate protein powder for variety.
• Swirl in mashed berries or keto jam before baking for a fruity twist.
• Freeze individually for a ready-to-go dessert option.
• Let cool gradually to prevent cracking.

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Nutrition

• Serving Size: 1 mini cheesecake
• Calories: 120
• Sugar: 1g
• Sodium: 140mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 55mg