High Protein Cottage Cheese Cups (Printer-friendly)

Creamy high-protein cottage cheese cups with almond flour base and fresh berry topping.

# What You'll 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 - 1/2 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
13 - 2 teaspoons honey or maple syrup

# Directions:

01 - Preheat oven to 350°F. Line a muffin tin with 6 silicone or paper liners.
02 - In a small bowl, combine almond flour, melted coconut oil, honey, and salt. Mix until a crumbly dough forms.
03 - Divide the mixture evenly among the liners and press firmly to form an even base.
04 - In a blender or food processor, blend cottage cheese and Greek yogurt until completely smooth.
05 - Add eggs, cornstarch, sweetener, vanilla extract, and lemon zest to the blended mixture. Blend until silky and well-combined.
06 - Pour the filling over the bases, dividing evenly between all cups.
07 - Bake for 18 to 22 minutes, or until just set with a slight wobble in the center.
08 - Remove from oven and let cool to room temperature. Chill in the refrigerator for at least 30 minutes before serving.
09 - Top with fresh berries and a drizzle of honey if desired.

# Expert Advice:

01 -
  • They taste like real cheesecake but pack 12 grams of protein per cup, so you can actually feel satisfied.
  • No guilt, no weird aftertaste—just creamy, tangy perfection that happens to be good for you.
  • Six individual cups means portion control happens naturally, and leftovers stay fresh in the fridge for days.
02 -
  • Over-blending the filling is nearly impossible, but under-blending the cottage cheese is a real problem—it will stay grainy and that's impossible to fix after baking.
  • That slight wobble in the center is your friend; overbaked cheesecake cups turn dry and separate, so trust the wiggle test even if you're nervous.
03 -
  • Buy cottage cheese that's labeled "creamy" or "smooth" rather than large-curd; it blends faster and the final texture is noticeably better.
  • If you're nervous about the blending step, use an immersion blender in a bowl instead of a food processor—it takes longer but gives you more control and you can see exactly when things are smooth.
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