Description
Quick and creamy cottage cheese cheesecake cups that are satisfying and dietitian-approved, perfect for a weeknight dessert.
Ingredients
Scale
- 2 cups full-fat cottage cheese, cold
- 3 to 4 tablespoons powdered sweetener or sugar, to taste
- 1 teaspoon pure vanilla extract
- 1 to 2 teaspoons lemon juice for tang
- A pinch of salt
- Optional: 2 tablespoons Greek yogurt for extra creaminess
- Graham cracker crumbs or crushed cookies for the base
- Fresh berries or a spoon of jam for topping
Instructions
- Add cottage cheese to a high-powered blender and blend for 45 to 60 seconds until smooth and glossy. Scrape down the sides if needed.
- Add vanilla, lemon juice, a pinch of salt, and your sweetener, then blend again for 10 to 15 seconds. Taste and adjust sweetness if necessary.
- Spoon 1 to 2 tablespoons of graham crumbs into the bottom of small jars or ramekins and press lightly.
- Divide the whipped mixture over the crumbs, smoothing the tops.
- Let the cups rest in the fridge for at least 1 hour to thicken.
- Just before serving, add berries, jam, or a drizzle of honey on top and enjoy!
Notes
Use cold cottage cheese for better texture. Feel free to experiment with different toppings and flavor variations.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 30mg