Mini Protein Keto Cottage Cheese Cheesecake

These Mini Protein Keto Cottage Cheese Cheesecakes are my favorite way to enjoy a rich, creamy dessert without straying from low-carb goals. Made with high-protein cottage cheese instead of traditional cream cheese, they offer a lighter, fluffier texture while keeping things keto-friendly. I bake them in individual portions, which makes them perfect for grab-and-go snacks or easy portion control after dinner.

Why You’ll Love This Recipe

I love how these mini cheesecakes deliver all the indulgence of a classic cheesecake without the sugar, carbs, or heaviness. Cottage cheese blends into a smooth, creamy base and adds a natural protein boost. Since they’re baked in muffin tins, there’s no fussing with water baths or slicing. I can dress them up with low-carb toppings or enjoy them plain—they’re always satisfying and guilt-free.

ingredients

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

cottage cheese (full-fat for best texture)
eggs
almond flour (for crust, optional)
butter, melted (if using crust)
vanilla extract
lemon juice or zest (optional, for brightness)
low-carb sweetener (like erythritol or monk fruit)
protein powder (vanilla or unflavored, optional for added protein)
salt

directions

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

2. If making a crust, I mix almond flour, melted butter, and a bit of sweetener, then press about a tablespoon into the bottom of each liner and set it aside.

3. In a blender or food processor, I combine the cottage cheese, eggs, sweetener, vanilla, lemon juice, protein powder (if using), and a pinch of salt. I blend until completely smooth and creamy.

4. I pour the mixture evenly into the muffin cups over the crust (or directly, if skipping crust).

5. I bake for 18–22 minutes, or until the centers are set but still slightly jiggly.

6. I let them cool at room temperature, then chill them in the fridge for at least 2 hours to fully set.

Servings and timing

This recipe makes 8–10 mini cheesecakes.
Preparation time: 10 minutes
Baking time: 20 minutes
Chilling time: 2 hours
Total time: about 2.5 hours (mostly hands-off)

Variations

• I sometimes swirl in a spoonful of sugar-free raspberry or strawberry jam before baking.

• For a chocolate version, I add cocoa powder and use chocolate protein powder.

• I skip the crust entirely for a faster, lower-carb version.

• I sprinkle chopped nuts or shredded coconut on top before baking for added texture.

• I like to top them with whipped cream and fresh berries for a light dessert.

storage/reheating

I store these mini cheesecakes in an airtight container in the fridge for up to 5 days.
They’re best served chilled, but I sometimes let them sit out for a few minutes before eating for a softer texture.
I don’t recommend reheating them—just enjoy them cold or at room temperature.
They also freeze well. I wrap each one tightly and thaw them overnight in the fridge before serving.

FAQs

Does it taste like cottage cheese?

Not at all. Once blended, the cottage cheese becomes creamy and neutral. The texture is just like traditional cheesecake.

Can I skip the crust?

Yes, I often make them crustless for an even lower-carb option. They still hold their shape well and taste amazing.

What sweetener works best?

I use erythritol or monk fruit sweetener. I adjust the amount to taste depending on how sweet I want them.

Can I use fat-free cottage cheese?

I’ve tried it, but I prefer full-fat for a creamier, more satisfying texture. Fat-free versions can make the cheesecake slightly grainy.

Can I make this in a full-sized pan?

Yes, I use a small springform or pie dish and increase the baking time to about 35–40 minutes. I check that the center is set before cooling.

Conclusion

These Mini Protein Keto Cottage Cheese Cheesecakes are proof that eating healthy doesn’t mean giving up dessert. They’re easy to make, perfectly portioned, and packed with protein. Whether I’m following a keto lifestyle or just want a lighter sweet treat, these cheesecakes always hit the spot.