Description
These Mini Cottage Cheese Cheesecakes are a delightful low-sugar treat, perfect for a light dessert or snack. Made with creamy dry curd cottage cheese and sweetened with erythritol, they offer a smooth texture and subtle sweetness without the guilt. Individually portioned and baked in a muffin pan, these cheesecakes are easy to prepare and enjoy.
Ingredients
Scale
Cheesecake Batter
- 1 lb (455 g) dry curd cottage cheese
- 1 large egg
- 3 tablespoons (30 g) erythritol or sweetener of choice
- 1 teaspoon vanilla extract
- ¼ cup (30 g) all-purpose flour
- â…› teaspoon salt
- ½ teaspoon baking powder
For Preparation
- 1 tablespoon melted butter (for brushing the muffin pan)
- Small parchment paper rounds or cupcake liners (to line muffin pan)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin pan by lining the bottoms with small parchment paper rounds or cupcake liners to ensure easy removal of the cheesecakes after baking.
- Blend the Batter: In a blender or food processor, combine the dry curd cottage cheese, egg, erythritol, vanilla extract, all-purpose flour, salt, and baking powder. Blend the mixture on medium-high speed until it becomes smooth and well incorporated.
- Fill the Muffin Cups: Spoon the blended batter into each muffin cup, filling them almost full to allow a slight rise during baking.
- Bake the Cheesecakes: Place the muffin pan in the oven and bake for 25 to 30 minutes, or until the cheesecakes are set and slightly firm to the touch, indicating they are cooked through.
- Cool and Serve: Remove the pan from the oven and let the cheesecakes cool for 15 minutes before carefully removing them from the pan. Allow them to cool completely on a wire rack before serving for the best texture and flavor.
Notes
- Using dry curd cottage cheese is essential to achieve the right texture; regular cottage cheese with whey may make the batter too watery.
- You can substitute erythritol with other sweeteners like stevia or monk fruit, adjusting sweetness to your preference.
- For easier removal, ensure the muffin pan cups are well lined or greased.
- These mini cheesecakes can be stored in the refrigerator for up to 3 days in an airtight container.
- Feel free to add fresh berries or a sugar-free fruit compote as a topping for added flavor.
