Cottage Cheesecake Cups

5 from 4 votes

These Cottage Cheesecake Cups are a fun way to serve cheesecake that is lighter and more of full of protein as compared to the traditional version

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These Cottage Cheesecake Cups are a fun way to serve cheesecake that is lighter and more of full of protein as compared to traditional cheesecake. It’s creamy, tangy, sweet and absolutely fabulously!

Cottage Cheesecake cups on a platter topped with strawberries with hand holding one of them bitten out of
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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 easy to make and fun to serve!

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Cottage Cheesecake Cups

These Cottage Cheesecake Cups are a fun way to serve cheesecake that is lighter and more of full of protein as compared to the traditional version
5 from 4 votes
Servings 12 cups
Course Dessert
Calories 214
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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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

Serving: 1cup, Calories: 214kcal, Carbohydrates: 17g, Protein: 5g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 53mg, Sodium: 166mg, Potassium: 100mg, Fiber: 1g, Sugar: 7g, Vitamin A: 476IU, Vitamin C: 0.2mg, Calcium: 44mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Dessert
5 from 4 votes

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Comments

  1. Leia says:

    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!

    1. Yumna J. says:

      Oooh yum, I love the idea of topping with marmalade! Sounds so good!

  2. Jacqueline says:

    Could you substitute maple syrup or honey for the sugar?

    1. Yumna J. says:

      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!

  3. Iman says:

    Yummy!! This is much lighter than the more common one! A great and fun way to add more protein, too 🙂 Love it!

    1. Yumna J. says:

      Thanks, Iman! I’m always trying to sneak extra protein in where I can. So happy you liked them!!

  4. Maria Crawford says:

    Love it

    1. Yumna J. says:

      Yay, I’m so glad!