2 hours ago recipe & photo by Anela Tripkovic![Anela Tripkovic]()
, nutritional review by Jill Wallentin![Jill Wallentin]()
in Recipes, Dessert
, nutritional review by Jill Wallentin
in Recipes, Dessert Cottage cheese cheesecake cups
These creamy cottage cheese cheesecake cups are an easy low-carb, higher-protein, gluten-free dessert made with a buttery almond-flour crust and a lemony cottage cheese filling. They chill firm and bright, with just enough tang from lemon zest and juice. Perfect as a light dessert, snack, or make-ahead treat.
USMetric
servingservings
Ingredients
Crust
- ½ cup (2 oz.) 120 ml (55 g) almond flour
- 1 oz. 28 g butter
- 2 tbsp 2 tbsp powdered erythritol
- 1 pinch 1 pinch salt
Cheesecake filling
- 1 cup (7½ oz.) 240 ml (210 g) cottage cheese
- 4¼ oz. (½ cup) 120 g (120 ml) cream cheese
- ¼ cup 60 ml heavy whipping cream
- 1⁄3 cup (1½ oz.) 80 ml (45 g) powdered erythritol
- 1 tsp 1 tsp vanilla extract
- 1 tsp 1 tsp lemon juice
- 1 tsp 1 tsp lemon zest
- 1 pinch 1 pinch salt
Garnish
- 1 cup (5 oz.) 240 ml (150 g) fresh blueberries (optional)
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Making low carb simple
Instructions
- Drain the cottage cheese in a fine-mesh sieve set over a bowl for 20 minutes.
- Preheat the oven to 170°C (340°F) and line a 6-hole muffin tin with paper liners.
- Mix the almond flour, melted butter, erythritol, and a pinch of salt in a medium bowl.
- Divide the crust mixture between the muffin cups and press firmly into the bottoms.
- Bake the crusts for 8–10 minutes, then let cool slightly.
- Blend the drained cottage cheese until completely smooth.
- Add the cream cheese, heavy cream, erythritol, vanilla, lemon juice, lemon zest, and salt, then blend until smooth.
- Spoon the filling over the cooled crusts.
- Refrigerate for at least 2 hours, or until firm.
Recipe notes
Cool the crust completely before adding filling — a warm crust can soften the filling.
Best served from the fridge; filling softens if left out too long.
Adjust lemon zest to taste; use organic lemons for zest.
Draining cottage cheese is essential — excess liquid can soften the crust after chilling.
