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Cottage Cheese Cheesecake Cups

Course Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 3 hours

Ingredients

For the crust

  • - ¾ cup graham cracker crumbs or digestive biscuit crumbs
  • - 2 tablespoons melted unsalted butter
  • - 1 teaspoon honey or maple syrup optional

For the cheesecake filling

  • - 1½ cups about 340g cottage cheese
  • - ½ cup about 120g plain Greek yogurt
  • - 2 large eggs
  • - 2 ounces about 55g cream cheese, softened
  • - 3 tablespoons honey or your preferred sweetener adjusted to taste
  • - 1 teaspoon vanilla extract
  • - 1 tablespoon fresh lemon juice
  • - 1 teaspoon cornstarch for a firmer texture

Optional toppings

  • - Fresh strawberries blueberries, or raspberries
  • - A little lemon zest
  • - A spoonful of Greek yogurt
  • - A light drizzle of honey
  • - A small amount of melted dark chocolate

Instructions

  1. Preheat your oven to 325°F (160°C). Line a six-cup muffin tin with paper liners or use oven-safe individual ramekins.
  2. Combine the biscuit crumbs with melted butter and the optional honey. Divide the mixture evenly among the six cups, pressing it down firmly with the back of a spoon. Bake for 5 minutes, then set aside.
  3. Add the cottage cheese, Greek yogurt, softened cream cheese, eggs, honey, vanilla, lemon juice, and cornstarch to a blender or food processor.
  4. Blend until the mixture is completely smooth, scraping down the sides if needed. This step is important because it removes the grainy texture that cottage cheese can otherwise leave behind.
  5. Pour the cheesecake mixture evenly over the prepared crusts, leaving a little room at the top. Gently tap the tin on the counter to release any large air bubbles. If you like, reserve a few berries for decorating after baking rather than mixing them into the batter.
  6. Bake for 18–22 minutes, checking toward the end of the cooking time. The edges should look set, while the centers may still have a slight wobble. Avoid baking until the centers are completely firm, as the cups will continue to set while cooling. Remove from the oven and let them cool in the tin.
  7. Once the cups have cooled to room temperature, refrigerate them for at least 2–3 hours, or until fully chilled and set. Add fresh berries, lemon zest, or your favorite topping just before serving. Enjoy them cold for the best cheesecake-like texture.