Description
Light, creamy, and perfectly portioned, these Mini Cottage Cheese Cheesecakes combine the tangy freshness of cottage cheese with the rich indulgence of cream cheese, all nestled atop a buttery graham cracker crust.
Ingredients
- Cottage Cheese: 2 cups, blended until smooth
- Cream Cheese: 8 oz
- Granulated Sugar: ¾ cup
- Eggs: 3 large
- Vanilla Extract: 1 teaspoon
- Lemon Zest: 1 teaspoon
- All-Purpose Flour: 2 tablespoons
- Graham Cracker Crumbs: 1 cup
- Unsalted Butter: 4 tablespoons, melted
- Salt: ¼ teaspoon
Instructions
- Preheat Your Equipment: Set your oven to 325°F (160°C) and line a muffin tin with paper liners.
- Combine Ingredients: In a blender, puree cottage cheese until smooth. Add cream cheese, sugar, eggs, vanilla, lemon zest, and flour, blending until just combined.
- Prepare Your Cooking Vessel: Mix graham cracker crumbs, melted butter, and salt. Divide evenly among liners, pressing firmly to form crusts.
- Assemble the Dish: Spoon cheesecake batter over crusts, filling almost to the top.
- Cook to Perfection: Bake 18–20 minutes until centers are just set.
- Finishing Touches: Cool completely, then chill at least 3 hours.
- Serve and Enjoy: Top with fruit, whipped cream, or drizzle with chocolate.
Notes
- Blend cottage cheese thoroughly for the smoothest texture.
- Do not overbake to avoid cracks.
- Chill overnight for best flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 55mg
Keywords: mini cheesecakes, cottage cheese dessert, easy cheesecake recipe, bite-sized cheesecake, graham cracker crust cheesecake