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.
Healthy Cheesecake – Low Carb, Keto, Gluten-Free, Grain-Free, Sugar-Free, THM S
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 tbsp Trim Healthy Mama Gentle Sweet or my sweetener
- 4 tbsp salted butter
Filling Ingredients:
- 16 oz 4% fat cottage cheese
- 8 oz cream cheese
- 6 eggs
- 3/4 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
Topping when serving:
- 1/4 cup frozen mixed berries per cheesecake thawed
Instructions
- Preheat the oven to 350. In a large food processor pulse the almonds, 2 tbsp sweetener, and 4 tbsp 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
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
Nutrition
Originally Published June 6, 2016. Revised and Republished June 25, 2019.
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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
Sophie Wingland says
Does the nutritional value include the berries?
These are sooo good.
Taryn says
It does not. I’m glad you like them!
Amy Nash says
Breakfast cheesecake?! Yes please! I love that these are made with an almond crust! This sounds like a great way to use cottage since, which I love but my husband does not (although I’m sure he would have no idea it was in these!).
Sandra says
I LOVE this recipe! Beside the fact that “cheesecake for breakfast” is my new obsession, you used cottage cheese! My favorite “never gets enough attention” healthy ingredient!
Corinne says
Thank you so much for this recipe! I have a demanding sweet tooth even though I really try to make healthy choices. I love recipes that don’t make me compromise. This one is going to be used over and over again in my house!
Kylee says
Hi, are the nutritional values based on 1 cheesecake or two?
Thanks
Taryn says
They are based on 1.
Kylee says
Thanks Taryn, the cheesecakes are really good!
Debi says
Is there something you can use in place of cottage cheese and ricotta? I don’t like the texture of either of them. I love cream cheese though. Can you omit the cottage cheese altogether and it still work? Thank you
Taryn says
You could use more cream cheese and some sour cream but it wouldn’t have as much protein
Tabitha says
Mine sank!! What could have gone wrong? Folled directions completely. They taste good at least!
Taryn says
Mine sank a little too. That’s why they are perfect to cover in berries 🙂 Using so many eggs is why I think they sink. But the eggs help make this recipe protein-packed for breakfast.
Sharon. Young says
How many carbs in serving of Friendship Dairies cottage cheese?
Taryn says
1/2 cup of the 4% has 5 carbs. You can see nutrition facts for all their varieties on their website.
Jennifer says
What could I replace the cottage cheese with? I am dairy free, but this looks amazing!
Taryn says
I’m sorry but I have no idea. I’ve never made a dairy free cheesecake before. Can you have cream cheese?
Stacey says
Could I just use super fine almond flour instead of grinding the almonds myself? If so, how much?
Taryn says
Coarse ground almonds work better for this recipe. If you try the finely ground almond flour start with 1.5 cups and add more by the tablespoon until it is the right consistency for a crust.
Susan says
These look so yummy! Could I use ricotta instead of cottage cheese, and get a good result with similar carbs?
Taryn says
Yes, you can use ricotta. I think the carb count would be a little lower but I haven’t run the numbers.
Mari Olsdatter says
Don’t let any dogs get ahold of this because Xylitol kills them. I’m not sure about cats.
Taryn says
Yes, we don’t have any pets in my house but when I give my mom treats I remind her of this.
Charlotte Flowers says
can coconut flour be uses instead of almond?
Taryn says
Coconut flakes might work. Not coconut flour in this recipe. The crust needs a coarser texture. I think coconut flour would just taste dry.
Lori says
Can I use almond flour in place of the almonds? If so, how much?
Taryn says
Yes. About 1 1/4 – 1 1/2 cups.
Loretta says
I was confused by the chart..how much Truvia should I use in place of your homemade blend?
Taryn says
It should be the same amount.
Patricia says
recipe says fill 24 holes—-are you using the mini muffin pan or 24 regular size muffins?????
Taryn says
24 regular size. So two 12 count cupcake tins.
Patricia says
sorry—I see —–I should read better next time—sorry to bother you!
Shirley says
Could you please tell me how much of the Swerve confectioners sweetener I would us for your recipe. I have dogs in the house so can’t use Xylitol and prefer the taste of Swerve. It is also much easier to find near my home.
Thank you
Taryn says
I have not tried using that sweetener. It is less sweet than my blend so you probably need more. I would just taste the batter before you add the eggs. This chart may help: http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/
Tammy Griffin says
Do you know if using THM Super Sweet would work in this recipe (since the volume of sweetener would be reduced by half)?
Taryn says
I’m pretty sure it would.
Tammy Griffin says
Thanks! I tried it and they were very good:)
Audrey says
Hi, do you have the nutritional chart for this?
Taryn says
I just added it. This was based on the generic entry for cottage cheese on caloriecount.com so it might be off a bit. You can add it to another calculator if you want to get exact info.
Audrey says
Thanks you ! You’re amazing !!! 🙂
wanda emrick says
These sound delishous and I cannot wait to make them.
Do you know if I would use pyure, how much I would use?
Taryn says
Hi Wanda, my sweetener measure similar to Gentle Sweet so this chart says a 1:1 for stevia blends like Pyure: http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/