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These Cottage Cheesecake Cups are a fun way to serve cheesecake that is lighter and more protein-rich than traditional cheesecake. It’s creamy, tangy, sweet, and absolutely fabulous!
The crust, made from my Oath Maple Roasted Overnight Oats, which you can substitute for old-fashioned rolled oats instead of graham crackers is a great way to eat more whole grains and makes the base more wholesome and slightly nutty. The filling uses a combination of cottage cheese and cream cheese which still keeps it thick and creamy but adds more protein to the dessert. I love this healthier take on classic cheesecake that is easy to make and fun to serve!
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Cottage Cheesecake Cups
Ingredients
Crust
- 2 cups old-fashioned rolled oats
- 6 tablespoons butter melted
- 2 tablespoons granulated sugar
Filling
- 1 cup full-fat cottage cheese
- 8 ounces cream cheese softened
- 1 large egg
- ¼ cup granulated sugar
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350°F. Line a muffin tin with paper liners.
- In a food processor, pulse the oats until they are finely ground. Add the butter and sugar and blend until the mixture is well combined.
- Press about 1 ½ tablespoons of the oat mixture into the bottom of each muffin cup, pressing firmly to create an even crust.
- Wipe clean the food processor. Add cottage cheese, cream cheese, egg, sugar and lemon zest and blend until completely smooth and creamy.
- Spoon the filling mixture evenly into the prepared crusts in the muffin tin.
- Bake in the preheated oven for 20 minutes, or until the centers are set and slightly golden around the edges.
- Allow the cheesecake cups to cool in the muffin tin for about 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 1 hour before serving for best texture.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Delicious! My husband said that it’s a keeper! He liked his plain but I added some pineapple, coconut jam from Akaka Farms in Hawaii. Delicious!🤤
Yum, that coconut pineapple jam sounds amazing!! So happy you and your husband loved the recipe. Thanks, Melissa!!
Can you freeze these ? If so…for how long?
Yes! These should freeze well for 3-6 months. Enjoy!!
Made these earlier today and husband and I are both hooked! I added some Bonne Maman marmalade on top and it’s so yummy! Thank you for the quick and easy recipe!
Oooh yum, I love the idea of topping with marmalade! Sounds so good!
Could you substitute maple syrup or honey for the sugar?
Hi Jacqueline, I haven’t tried different sweeteners in this recipe yet. You’ll have to test it out to see if it works. Please report back if you do!
Yummy!! This is much lighter than the more common one! A great and fun way to add more protein, too 🙂 Love it!
Thanks, Iman! I’m always trying to sneak extra protein in where I can. So happy you liked them!!
Love it
Yay, I’m so glad!