High Protein Cottage Cheese Cheesecake Bites
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Vegetarian, Gluten-Free, Low-Carb
Ingredients
Scale
- 16 oz low-fat cottage cheese
- 2 large eggs
- 1/2 cup plain non-fat Greek yogurt
- 1/3 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1/4 cup vanilla protein powder
- 2 tablespoons coconut flour or almond flour
- 1/4 teaspoon salt
- Fresh berries for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with silicone liners or paper liners sprayed with a bit of non-stick cooking oil to ensure easy removal.
- Place the cottage cheese, eggs, Greek yogurt, honey, vanilla extract, and lemon juice into a high-speed blender or food processor. Blend until the mixture is completely smooth and no lumps from the cottage cheese remain.
- Add the protein powder, coconut flour, and salt to the blender. Pulse a few times just until the dry ingredients are fully incorporated. Avoid over-blending at this stage to keep the texture light.
- Divide the batter evenly among the 12 muffin cups. Each cup should be filled about three-quarters of the way to the top. Tap the tin gently on the counter to release any trapped air bubbles.
- Bake for 22 to 25 minutes, or until the edges are slightly golden and the centers are just set. They may still look a little jiggly, but they will firm up as they cool. Remove from the oven and let them cool in the pan for 15 minutes.
- Transfer the bites to the refrigerator and chill for at least 2 hours, or ideally overnight. Chilling is essential for the cheesecake texture to fully develop and for the flavor to deepen.