This Mini High Protein Keto Cottage Cheese Cheesecake is a game-changer for anyone following a keto diet or simply looking for a healthier dessert option. With just a handful of ingredients and minimal prep time, you’ll create a creamy, satisfying cheesecake that’s packed with protein and low in carbs. The secret? Cottage cheese! It creates a remarkably silky texture while boosting the protein content, making this a dessert you can feel good about enjoying any day of the week.

Why You’ll Love This Recipe

  • High in Protein: Each slice packs a impressive 10g of protein, making this cheesecake satisfying and genuinely nutritious.
  • Keto-Friendly: With only 3g of carbs per serving, this dessert fits perfectly into a ketogenic lifestyle without sacrificing flavor.
  • Quick to Prepare: Just 5 minutes of prep time is all you need before popping it in the oven – perfect for those busy weeknights when you’re craving something sweet.
  • Versatile: The basic recipe is delicious on its own, but you can easily customize it with various flavors and toppings to suit your mood.

Ingredients You’ll Need

  • Cottage Cheese: The star ingredient that provides a protein boost while creating a surprisingly smooth texture when blended. Make sure to use full-fat for the best results.
  • Cream Cheese: Provides that classic cheesecake flavor and contributes to the rich, creamy texture. Always use full-fat for keto recipes.
  • Sour Cream: Adds tanginess and helps create that perfect cheesecake consistency.
  • Monk Fruit Liquid Sweetener: A keto-friendly sweetener that doesn’t affect blood sugar levels. The amount can be adjusted based on your sweetness preference.
  • Salt: Just a pinch enhances all the flavors and balances the sweetness.
  • Eggs: Acts as the binder that helps the cheesecake set properly. Room temperature eggs blend more smoothly with the other ingredients.
  • Lemon Zest and Juice (Optional): Adds a bright, fresh flavor dimension that complements the richness of the cheesecake.
  • Optional Crust: You can make this crustless or add a keto crust made from almond flour and butter if you prefer the traditional cheesecake experience.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Love to experiment? Here are some delicious twists on this basic recipe:

  • Chocolate Lover’s Version: Add 1-2 tablespoons of unsweetened cocoa powder to the mixture for a chocolate cheesecake.
  • Berry Swirl: Puree some fresh berries with a bit of sweetener and swirl into the top of the cheesecake before baking.
  • Pumpkin Spice: Mix in 2 tablespoons of pumpkin puree and a teaspoon of pumpkin pie spice for a seasonal treat.
  • Savory Option: Skip the sweetener and add herbs and spices for a savory cheesecake that works as an appetizer.

How to Make Mini High Protein Keto Cottage Cheese Cheesecake

Step 1: Prepare Your Ingredients

Preheat your oven to 350°F. Ensure all refrigerated ingredients, especially the eggs, are at room temperature for the smoothest blending.

Step 2: Blend the Base

Add cottage cheese, cream cheese, sour cream, monk fruit sweetener, and salt to a food processor or high-powered blender. Blend until completely smooth, with no cottage cheese curds visible. If you don’t have a food processor, an electric hand mixer works too, though it may take longer to achieve smoothness.

Step 3: Add Eggs and Flavorings

Taste the mixture and adjust sweetness if needed. Add the eggs and any optional flavorings like lemon zest and juice. Blend again until just incorporated – avoid over-mixing once the eggs are added.

Step 4: Prepare for Baking

If using a crust, press it into the bottom of a 6-inch springform pan or divide among four 6-ounce ramekins. Pour the cheesecake filling on top, smoothing the surface with a spatula.

Step 5: Water Bath and Bake

Place your springform pan or ramekins on a small baking sheet. Add hot water to the baking sheet (not into the cheesecake itself) – this creates a water bath that ensures gentle, even cooking. Bake for 25-30 minutes until the center is set but still slightly jiggly.

Step 6: Cool and Chill

Allow the cheesecake to cool at room temperature, then refrigerate for 1-2 hours until fully set. This patience pays off with perfect texture!

Pro Tips for Making the Recipe

  • Truly Smooth Texture: For the silkiest result, blend the cottage cheese mixture thoroughly before adding eggs. Those cottage cheese curds must completely disappear!
  • Don’t Skip the Water Bath: This gentle cooking method prevents cracking and ensures a perfectly creamy texture throughout.
  • Avoid Overbaking: The cheesecake should still have a slight jiggle in the center when you remove it from the oven – it will continue to set as it cools.
  • Room Temperature Ingredients: This isn’t just chef talk – cold ingredients don’t blend as smoothly and can lead to a lumpy texture.
  • The Tap Method: Gently tap your filled pan on the counter a few times before baking to release any air bubbles trapped in the batter.

How to Serve

This versatile cheesecake can be served in multiple ways:

Simple Elegance

Enjoy it plain to truly appreciate the creamy texture and subtle flavors.

Sweet Toppings

Top with sugar-free whipped cream and a drizzle of sugar-free keto caramel sauce for an extra special treat.

Fresh Berries

A handful of fresh berries not only looks beautiful but adds a perfect tart contrast to the creamy cheesecake.

Coffee Pairing

Serve alongside a rich espresso or keto-friendly coffee for a delightful afternoon treat.

Make Ahead and Storage

Storing Leftovers

Cover any leftover cheesecake with plastic wrap or store in an airtight container in the refrigerator for up to 7 days. The flavors actually develop and improve after a day in the fridge!

Freezing

These mini cheesecakes freeze beautifully! Wrap individual portions tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. The high fat content keeps them from becoming icy.

Reheating

There’s no need to reheat – simply thaw frozen cheesecake in the refrigerator overnight. For the best texture, let it sit at room temperature for 15-20 minutes before serving.

FAQs

  1. Can I use low-fat cottage cheese instead of full-fat?

    While you can use low-fat cottage cheese, the texture won’t be quite as rich, and the carb content may be slightly higher. Full-fat dairy products are generally recommended for keto recipes as they’re more satisfying and often have fewer additives.

  2. My cheesecake cracked on top – what happened?

    Cracking usually occurs from overbaking or cooling too quickly. Make sure you’re using the water bath method and that you allow the cheesecake to cool at room temperature before refrigerating. A little crack won’t affect the flavor, though!

  3. Can I use a different sweetener like stevia or erythritol?

    Absolutely! You may need to adjust the amounts as different sweeteners vary in intensity. Start with less than you think you need, taste, and add more if necessary. Powdered sweeteners will work, but liquid generally blends more smoothly.

  4. I don’t have a springform pan. What else can I use?

    Regular ramekins work perfectly for individual servings. You can also use a small glass baking dish – just line it with parchment paper with some overhang to help lift the cheesecake out after cooling.

Final Thoughts

This Mini High Protein Keto Cottage Cheese Cheesecake proves that healthy eating doesn’t mean giving up dessert. It’s incredibly satisfying, protein-packed, and simple enough for weeknight baking. Whether you’re strictly keto or just looking for a better-for-you treat, this cheesecake deserves a spot in your recipe collection. Give it a try tonight – your taste buds and your body will thank you!

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Mini High Protein Keto Cottage Cheese Cheesecake Recipe

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  • Author: Julia
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
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Description

This mini high protein keto cottage cheese cheesecake is a delicious, low-carb, high-protein dessert that’s easy to make and perfect for a ketogenic diet. Made with cottage cheese, cream cheese, sour cream, and sweetener, this recipe yields a creamy, satisfying cheesecake with only 3g net carbs per serving and no added sugar. Perfect for a quick treat or healthy dessert, it can be enjoyed plain or topped with sugar-free whipped cream, keto caramel sauce, or fresh berries.

Ingredients

Units Scale

  • Main Cheesecake

  • 1 cup cottage cheese
  • 2 ounces full-fat cream cheese
  • 2 ounces sour cream
  • 1–2 tsp Monk Fruit Liquid sweetener, to taste
  • Pinch salt
  • 2 eggs, room temperature
  • Optional: 1 teaspoon lemon zest
  • Optional: 1 teaspoon lemon juice

  • Optional Crust

  • Your preferred keto crust mixture, as desired

  • Optional Toppings

  • Sugar Free Whipped Cream
  • Sugar Free Keto Caramel Sauce
  • Fresh berries

Instructions

  1. Preheat Oven – Set your oven to 350°F (175°C) to ensure it is properly heated before you start baking your cheesecake.
  2. Prepare the Cheesecake Mixture – In a food processor or high-powered blender, add cottage cheese, cream cheese, sour cream, monk fruit liquid sweetener, salt, and optional lemon zest and juice. Blend until the mixture is completely smooth. If you don’t have a food processor, use an electric hand mixer in a large bowl to achieve the same result.
  3. Adjust Sweetness – Taste the smooth mixture and add more sweetener if a sweeter cheesecake is desired. Make sure to blend again for even distribution.
  4. Add Eggs – Add the eggs to the cheesecake mixture, then blend again until just combined. Be careful not to overmix.
  5. Prepare the Pan – If using an optional keto crust, press the mixture into the bottom of a 6-inch springform pan or into the base of four 6-ounce ramekins. Pour the cheesecake filling evenly over the crust or directly into greased pans if not using crust.
  6. Bake with Water Bath – Place the filled pan or ramekins on a small baking sheet. Add some hot water to the bottom of the baking sheet to create a water bath, which helps even cooking and prevents cracking.
  7. Bake the Cheesecake – Bake in the preheated oven for 25–30 minutes, or until the center is set—firm but still slightly jiggly.
  8. Chill the Cheesecake – Remove from the oven and let the cheesecakes cool, then refrigerate for at least 1–2 hours to fully set and chill.
  9. Add Toppings and Serve – Top your mini cheesecakes with sugar-free whipped cream, keto caramel sauce, or fresh berries, or enjoy them plain!

Notes

  • The nutritional information does not include optional toppings.
  • There is no dietary fiber in this recipe; net carbs do not apply.
  • Total carbs per slice is just 3 grams.
  • For best texture, use full-fat dairy products and ensure all ingredients are at room temperature before blending.
  • Store leftover cheesecake covered in the fridge for up to 7 days.

Nutrition

  • Serving Size: 1 piece
  • Calories: 161 kcal
  • Sugar: 3g
  • Sodium: 246mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0.01g
  • Carbohydrates: 3g
  • Fiber: 0g
  • Protein: 10g
  • Cholesterol: 114mg
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Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

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