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.
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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!
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.
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.
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.
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.
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
What topping would you use on these mini healthy cheesecakes?
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
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
Nutrition
Originally Published June 6, 2016. Revised and Republished June 25, 2019.
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Jimmye says
Can I substitute Ricotta for the Cottage Cheese??
Taryn says
Sure
Susy says
Do you have to use 4% cottage cheese all I can find is 2% will that work really would love to try these.
Taryn says
2% cottage cheese should work.
Maye says
These were easy enough to make. However, they look and taste really eggy. Not at all what I expected.
Taryn says
I don't think they taste eggy myself. You can use 1-2 less eggs if you want but then the protein does decrease.
Sharon says
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.
Taryn says
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.
Sharon says
Thank you so very much!! Tried them and they are delish!!
April says
Are the nutrition facts based on 1 or 2 mini cheesecakes?
Taryn says
They are for 1.
Tess says
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!
Tess says
Also, for those asking about the cottage cheese brand, I used Kroger brand 4% cottage cheese and it worked great!
Erin says
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?
Taryn says
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.
Kim Barnwell says
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!
Taryn says
I'm not very familiar with making cheesecake without cream cheese. I'd try a combo of ricotta cheese and cottage cheese.
Janine says
The recipe calls for 8oz of cream cheese
Taryn says
That's correct. The prior comment was asking about making this without cream cheese.
Denise says
You can get a Greek yogurt cream cheese. Kroger sells if you have a Kroger near you. Not sure about other stores.
Chrystal says
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!
Taryn says
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.
Lindsay Snowden says
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!
Taryn says
How did you mix the batter? It seems that a lot of air was incorporated somehow.
Lindsay says
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
For a dense cheesecake you need a recipe that is mostly cream cheese. The cottage cheese makes this lighter.
Sandy Duntz says
Can I just make one large cheese cake in a spring form pan and if I do how long would I bake it for?
Taryn says
Yes, I adapted this recipe into a full sized pumpkin cheesecake. You can use these ingredients with the instructions here: joyfilledeats.com/pumpkin-cheesecake