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    Home » Breakfast & Brunch Recipes » Almond Crusted Breakfast Cheesecake

    Almond Crusted Breakfast Cheesecake

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Jun 25, 2019 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
    Print Recipe Jump to Recipe
    pinterest image for mini keto breakfast cheesecakes
    pinterest image for keto breakfast cheesecake

    Light, creamy and packed full of richness, is what you will find in this healthy cheesecake recipe. I wanted to make a healthy cheesecake that was protein-packed but also creamy, sweet and offered the same flavors of regular cheesecake. A bite-size cheesecake that you can top with fresh berries, sugar-free candies, and more. This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.

    individual cheesecake topped with a pyramid of mixed berries on a white plate in from of a glass mug of coffee

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    Cottage cheese has always been one of my favorite ingredients to sneak into recipes for more protein. It has much higher protein content than most other dairy products, and with a mild flavor, it is ideal for a large assortment of recipes. One way I use cottage cheese is in my healthy cheesecake recipe! 

    cheesecake topped with mixed berries on a white plate from above

    Mini Healthy Cheesecake

    My Mini Keto Cheesecake gave me the energy to be successful at my main job today. That is being a wife and mom of 5. My fuel needed to get me through the laundry, dirty dishes, cooking, cleaning, picking up kids from school, more cooking and cleaning, bath time, and the millions of other little things I do every day as a stay at home mom.

    I don't know about you but I need a good source of protein to get me going in the mornings. I’ve found that with this awesome Almond Crusted Breakfast Cheesecake recipe. 

    How To Make Almond Crust For Cheesecake Recipe 

    Creating a cheesecake crust that offers the low carb version is easy to do. I simply swapped out the ingredients for healthier options. I reached for almonds that I pulsed in the food processor to grind up fine, to mimic a graham cracker base. Then I added in my sweetener, butter and worked it until it formed a dough ball. 

    Then grease your muffin pan and place the crust in the bottom of each pan hole, and do this for 24 cheesecakes. Toss in the oven and bake for 8 minutes each.

    overhead view of food processor with cheesecake crust dough

    How Do You Make Cheesecake With Cottage Cheese 

    I get asked how do you make a cheesecake with cottage cheese and still get that creamy texture. The key is to put the cottage cheese and the cream cheese in a food processor and get it a sweet and creamy consistency. It will break up the clumps in the cottage cheese and offer you a thick and creamy texture. 

    It bakes up nice and will be a smooth and velvety texture when you go to bite into it. 

    How Many Mini Cheesecakes Do You Eat

    I eat two for breakfast or one as a snack. It is totally up to you; that is just how I enjoy eating them. They are a super quick grab and go snack as I head outside to manage the kids in the backyard. 

    muffin tin full of individual cheesecakes

    Does Cheesecake Need A Water Bath

    Because you are making a mini cheesecake using a muffin tin, you do not need a water bath to regulate the temperature of your cheesecake. Mini cheesecakes are so much easier and less fuss to make than a full-size cheesecake! 

    Will This Recipe Freeze

    This makes 24 individual mini keto cheesecake. They freeze well! I wrapped them in plastic wrap and froze them individually. To serve thaw in the fridge overnight and then top with some berries.

    How Long Will Cheesecake Last In The Fridge 

    You can expect these mini cheesecakes to last around 4-5 days in the fridge. You can freeze them; I share how to quickly freeze them for a quick grab and go snack or dessert. Use your best judgment on how long to store your cheesecake. 

    hand holding an individual cheesecake with large bite missing in front of a muffin tin filled with cheesecakes

    Toppings For Healthy Cheesecake

    • Eat it plain
    • Top it with fresh or frozen berries
    • Make a fresh sugar-free strawberry jam
    • Drizzle on melted sugar-free chocolate or ganache 
    • Sugar-free caramel, hot fudge or ice cream sauce of choice
    • Zest from lemon, lime or orange

    Feel free to dress this cheesecake however you prefer. I know for us it varies depending on the time I go to eat it. A lot of times I eat it plain or top with fruit for added sweetness. 

    red bowl of mixed berries topped with two individual cheesecakes crust side up

    You can eat this cheesecake recipe any time of the day whether you want it for breakfast, lunch or dinner, or a mid-day snack. This protein-packed healthy cheesecake is genuinely fantastic. You have the nutty flavor from the crust, creamy and tangy flavors from the cheesecake portion, and it works well together. 

    Here are even more cheesecake recipes

    • Salted Caramel Cashew Cheesecake
    • Lemon Cheesecake with Sour Cream Topping
    • Oreo Cheesecake Bites

    healthy cheesecake topped with a pyramid of mixed berries on a white plate close up

    What topping would you use on these mini healthy cheesecakes? 

    healthy cheesecake topped with a pyramid of mixed berries on a white plate close up

    Healthy Breakfast Cheesecake

    Cheesecake for breakfast? Yes! Packed with protein so you can eat it guilt free! My Almond Breakfast Healthy Cheesecake is low carb, keto, sugar-free, grain-free, gluten-free, THM S.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 5 minutes
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Servings: 24 mini cheesecakes
    Calories: 152
    Author: Taryn

    Ingredients

    Crust Ingredients:

    • 2 cups whole almonds
    • 2 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 4 tablespoon salted butter

    Filling Ingredients:

    • 16 oz 4% fat cottage cheese
    • 8 oz cream cheese
    • 6 eggs
    • ¾ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • ½ teaspoon almond extract
    • ½ teaspoon vanilla extract

    Topping when serving:

    • ¼ cup frozen mixed berries per cheesecake thawed
    US Customary - Metric
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    Instructions

    • Preheat the oven to 350. In a large food processor pulse the almonds, 2 tablespoon sweetener, and 4 tablespoon butter until a coarse dough forms. Grease two twelve hole standard silicone muffin pans or line metal tins with paper or foil cupcake liners. I used a silicone muffin pan for this and the cheesecakes popped out really easily. Divide the dough between the 24 holes and press into the bottom to form a crust. Bake for 8 minutes.
    • Meanwhile, combine the Friendship Dairies 4% cottage cheese and the cream cheese in the food processor (you don’t need to wash the bowl). Pulse the cheeses until smooth. Add the sweetener and extracts. Mix until combined.
    •  Add the eggs. Blend until smooth. You will need to scrape down the sides. Divide the batter between the muffin cups. 
    • Bake for 30-40 minutes until the centers no longer jiggly when the pan is lightly shaken. Cool completely. Refrigerate for at least 2 hours before trying to remove them if you didn’t use paper or foil liners. Serve with thawed frozen berries.

    Notes

    This makes 24 individual cheesecakes. They freeze really well! I wrap them in plastic wrap and froze them individually. To serve just thaw in the fridge overnight and then top with some berries. I eat two for breakfast or one as a snack.
    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.

    Nutrition

    Calories: 152 | Carbohydrates: 3g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 59mg | Sodium: 131mg | Potassium: 131mg | Fiber: 1g | Sugar: 1g | Vitamin A: 270IU | Calcium: 63mg | Iron: 0.7mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

    Originally Published June 6, 2016. Revised and Republished June 25, 2019.

    Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!

     

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    Reader Interactions

    Comments

    1. Sandy says

      June 19, 2022 at 2:23 am

      These are awesome. I am a cheesecake lover, and have to admit I’ve had my doubts about recipes with cottage cheese. I also wasn’t sure about the almond extract. But I did use both & they came out great! I did add a little lemon extract as well, since I usually add some lemon juice and/or zest to my other cheesecake recipes. I’m so glad I made the whole recipe.5 stars

      Reply
    2. Janelle Robinett says

      June 11, 2022 at 11:09 am

      I can’t eat almonds as I am highly allergic to them. Do you have any substitute suggestions ?

      Reply
      • Taryn says

        June 11, 2022 at 11:42 am

        Any other nut or raw sunflower seeds can be used 1:1 in place of the almonds.

        Reply
    3. Jimmye says

      January 06, 2022 at 1:52 pm

      Can I substitute Ricotta for the Cottage Cheese??

      Reply
      • Taryn says

        January 06, 2022 at 1:56 pm

        Sure

        Reply
    4. Susy says

      January 03, 2022 at 12:42 pm

      Do you have to use 4% cottage cheese all I can find is 2% will that work really would love to try these.

      Reply
      • Taryn says

        January 04, 2022 at 10:27 am

        2% cottage cheese should work.

        Reply
    5. Maye says

      July 24, 2020 at 8:39 pm

      These were easy enough to make. However, they look and taste really eggy. Not at all what I expected.3 stars

      Reply
      • Taryn says

        July 26, 2020 at 5:15 pm

        I don't think they taste eggy myself. You can use 1-2 less eggs if you want but then the protein does decrease.

        Reply
    6. Sharon says

      May 24, 2020 at 1:32 pm

      Do you have to have a food processor or can you use a blender? Also I’m not a super fan of almond extract, can I eliminate that? Haha.

      Reply
      • Taryn says

        May 24, 2020 at 2:11 pm

        You can use a blender but will need to scrape down the sides a few times. And yes, feel free to leave out the almond extract.

        Reply
        • Sharon says

          May 25, 2020 at 12:04 am

          Thank you so very much!! Tried them and they are delish!!

    7. April says

      February 12, 2020 at 9:45 am

      Are the nutrition facts based on 1 or 2 mini cheesecakes?

      Reply
      • Taryn says

        February 12, 2020 at 11:39 am

        They are for 1.

        Reply
    8. Tess says

      February 02, 2020 at 4:53 pm

      I just have to comment because these are amazing! I followed the recipe exactly except I used Swerve and added a little extra (not quite doubled) to the cheesecake batter, like you mentioned. I didn't add any extra to the crusts and they were still perfect! The little kick of almond extract is divine! Mine did fall quite a bit in the middle, but it didn't bother me much as it made them into perfect little cups for toppings! I put a little homemade keto nutella on them and it was delish! I made a half batch and they're not even gone yet but I'm already regretting not making a full batch! Thank you for the great recipe!5 stars

      Reply
      • Tess says

        February 02, 2020 at 4:55 pm

        Also, for those asking about the cottage cheese brand, I used Kroger brand 4% cottage cheese and it worked great!

        Reply
    9. Erin says

      May 11, 2019 at 10:45 am

      I don't live in California so I don't have access to friendships California cottage cheese. Can I make it without it. I cant stand cottage chese its gross and I taste it in all reciepes. All the thm reciepes taste bitter with it in it. Also can I use almond flour? I mean wouldnt that be easier then making your own flour?

      Reply
      • Taryn says

        May 11, 2019 at 5:36 pm

        Friendship brand is actually more on the east coast. I live in NJ. You can use ricotta cheese in place of the cottage cheese but the protein will be less. You may also use almond flour. I don't make my own flour. I chop the almonds to a more coarse texture than standard almond flour.

        Reply
    10. Kim Barnwell says

      March 16, 2019 at 11:45 pm

      What could you use for cream cheese instead? A thick greek protein yogurt and add some thickner? And then cottage cheese? Am I making a mess? I can't do cream cheese. Help! Thanks!

      Reply
      • Taryn says

        March 17, 2019 at 12:19 pm

        I'm not very familiar with making cheesecake without cream cheese. I'd try a combo of ricotta cheese and cottage cheese.

        Reply
        • Janine says

          April 02, 2019 at 9:14 pm

          The recipe calls for 8oz of cream cheese

        • Taryn says

          April 02, 2019 at 9:18 pm

          That's correct. The prior comment was asking about making this without cream cheese.

      • Denise says

        June 20, 2019 at 2:52 pm

        You can get a Greek yogurt cream cheese. Kroger sells if you have a Kroger near you. Not sure about other stores.

        Reply
    11. Chrystal says

      March 11, 2019 at 6:14 pm

      Mine turned out like a soufflé...very eggy, not sure if that’s how they should be or if I over mixed? I followed the recipe to a “t”...any suggestions? I’d like to try again. I’m no quitter when it comes to cheesecake!

      Reply
      • Taryn says

        March 11, 2019 at 8:29 pm

        This is an eggier cheesecake since I was trying to increase the protein for a breakfast entree. You can use a couple less eggs if you prefer.

        Reply
    12. Lindsay Snowden says

      January 21, 2019 at 1:12 pm

      just made this recipe and mine puffed up really huge and very aerated. What went wrong here? I'm don't bake very often so I have no clue what went wrong. Help!4 stars

      Reply
      • Taryn says

        January 21, 2019 at 4:40 pm

        How did you mix the batter? It seems that a lot of air was incorporated somehow.

        Reply
        • Lindsay says

          January 21, 2019 at 6:04 pm

          I did it in the food processor but I did process it quite a bit to make sure it was smooth. Is it supposed to be more of a gentle pulse? Or should I try folding the eggs into the cream cheese mixture? What’s the trick to making a dense cheesecake batter? Lol

        • Taryn says

          January 22, 2019 at 7:46 am

          For a dense cheesecake you need a recipe that is mostly cream cheese. The cottage cheese makes this lighter.

    13. Sandy Duntz says

      December 01, 2018 at 8:27 am

      Can I just make one large cheese cake in a spring form pan and if I do how long would I bake it for?

      Reply
      • Taryn says

        December 01, 2018 at 8:22 pm

        Yes, I adapted this recipe into a full sized pumpkin cheesecake. You can use these ingredients with the instructions here: joyfilledeats.com/pumpkin-cheesecake

        Reply
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