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.
Servings 12 cups
Calories 214kcal
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