Why These Mini Cheesecakes Are the Ultimate Keto Dessert
When it comes to keto desserts, they often fall into one of two categories: either they’re too rich, or they’re lacking in flavor.
These Mini Protein Keto Cottage Cheese Cheesecakes are the perfect balance.
They are:
- Protein-packed with cottage cheese and Greek yogurt
- Low-carb, keeping your macros in check
- Baked to perfection with that ideal creamy texture and lightly golden top
- The mini size makes them portion-controlled and easy to grab when you’re craving a sweet bite
What’s more, the creamy texture of cottage cheese gives these cheesecakes a unique richness without being overwhelmingly heavy.
Let’s make these high-protein cheesecakes that hit all the right notes.
What You’ll Need (With Smart Swaps)
Base Ingredients:
- 1 cup cottage cheese
A great source of protein and moisture for the cheesecake - ½ cup Greek yogurt
Adds more creaminess and a boost of protein while keeping it low-carb - 2 large eggs
Acts as the binder and structure to the cheesecake
Sweetener & Flavor:
- 1–2 tbsp sweetener (monk fruit, erythritol, or stevia)
Adjust based on your sweetness preference - 1 tsp vanilla extract
For that warm, deep flavor in every bite
🍳 How to Make It (Step-by-Step)
1. Preheat the Oven
- Set to 325°F (160°C)
- Grease or line a muffin tin for individual servings
2. Blend the Filling
- In a blender or mixing bowl, combine:
- Cottage cheese
- Greek yogurt
- Eggs
- Sweetener
- Vanilla extract
- Blend until smooth and fully combined (you may need to scrape the sides once or twice).
3. Pour & Fill
- Pour the cheesecake mixture into greased muffin tins or mini tart pans, filling each cup to about ¾ full.
4. Bake
- Bake for 20–25 minutes, or until the tops are golden and the centers are just set (they may still jiggle slightly).
- Optional: Turn off the oven and let the cheesecakes sit in the oven for an additional 10 minutes to avoid cracking.
5. Cool & Serve
- Let them cool in the tin for 10 minutes, then transfer them to a cooling rack to cool completely.
- Once cooled, refrigerate for at least 2 hours (overnight is ideal for best texture).
Storage & Meal Prep
- Store in the fridge for up to 4 days in an airtight container.
- These can also be frozen for up to 2 months. Simply thaw in the fridge overnight before serving.
Macros (Per Cheesecake — Makes 8)
(Using full-fat Greek yogurt and low-carb sweetener)
- Calories: ~150–170 per mini cheesecake
- Protein: 10–12g
- Carbs: 4–6g (net carbs)
- Fat: 10–12g
- Fiber: 1g
✅ High-Protein
✅ Keto-Friendly
✅ Low-Carb
✅ No-Bake Option
✅ Make-Ahead Dessert
Why These Mini Cheesecakes Are Perfect
I’ve always been a fan of cheesecake, but traditional versions are heavy, sugary, and often loaded with carbs.
These mini protein cheesecakes are not only low-carb, but they also keep me full thanks to the rich protein content from cottage cheese and Greek yogurt.
I make a batch, keep them in the fridge, and they’re perfect for:
- A quick breakfast
- A post-workout snack
- An afternoon sweet-tooth fixer
- A satisfying dessert without the sugar crash
Custom Variations & Swaps
| Want This | Do This |
|---|---|
| More Protein | Add a scoop of protein powder to the mixture (vanilla works great) |
| Flavored | Add lemon zest or berry puree to the batter for a fruity twist |
| Vegan | Use dairy-free yogurt and cashew cream for a dairy-free version |
| Extra Creamy | Add 2 tbsp heavy cream for a richer texture |
| Sweetness Level | Adjust the sweetener based on your preference (stevia, erythritol, or monk fruit work great) |
FAQs
Can I make these dairy-free?
Yes, use dairy-free yogurt (like coconut or almond yogurt) and a dairy-free cream cheese substitute.
Do they need a crust?
No! The cheesecake filling is baked on its own and firms up perfectly without the need for a crust.
Can I double the recipe?
Yes, just use a larger pan and adjust the baking time. For a full-size cheesecake, bake for 40–45 minutes.
Can I use flavored protein powder?
Yes! Vanilla or chocolate protein powder works great for a flavor boost.