High-Protein Cottage Cheese Cups (Print version)

Creamy, protein-rich cheesecake cups with almond flour base and smooth cottage cheese filling, perfect for a healthy snack.

# What You'll Need:

→ Base

01 - 3/4 cup almond flour
02 - 2 tablespoons melted coconut oil
03 - 1 tablespoon honey or maple syrup
04 - Pinch of salt

→ Cheesecake Filling

05 - 1 3/4 cups low-fat cottage cheese
06 - 3/8 cup Greek yogurt (0-2% fat)
07 - 2 large eggs
08 - 2 tablespoons cornstarch
09 - 1/4 cup granulated sweetener (erythritol, stevia, or sugar)
10 - 1 teaspoon vanilla extract
11 - Zest of 1 lemon (optional)

→ Topping

12 - Fresh berries
13 - 2 teaspoons honey or maple syrup

# Directions:

01 - Preheat the oven to 350°F. Line a standard muffin tin with 6 silicone or paper liners.
02 - In a small mixing bowl, combine almond flour, melted coconut oil, honey, and salt. Stir until a crumbly dough forms.
03 - Divide the base mixture evenly among the 6 liners and press firmly to create a compact base layer.
04 - In a blender or food processor, combine cottage cheese and Greek yogurt. Blend until completely smooth.
05 - Add eggs, cornstarch, sweetener, vanilla extract, and lemon zest to the blended mixture. Blend until silky and well-combined.
06 - Pour the filling evenly over each base, dividing the mixture among all 6 cups.
07 - Bake for 18-22 minutes, or until the centers are just set with a slight wobble.
08 - Remove from the oven and allow to cool to room temperature. Transfer to the refrigerator and chill for at least 30 minutes before serving.
09 - Top each cup with fresh berries and a light drizzle of honey before serving, if desired.

# Expert Tips:

01 -
  • Twelve grams of protein per cup means you're actually satisfied, not just telling yourself you are.
  • The texture is genuinely creamy—no weird graininess or that chalky protein powder aftertaste that ruins everything.
  • Ready in under an hour from craving to eating, because sometimes healthy food needs to be convenient too.
02 -
  • Blending the cottage cheese is not optional—I once tried to save time by skipping it, and the filling had little chunks that never fully integrated, no matter how much I baked it.
  • That slight wobble in the center is everything; pull them out too early and they collapse, pull them out too late and they taste like dense cake instead of cheesecake.
03 -
  • Use the best cottage cheese you can find—brands matter here more than anywhere else in this recipe because you're blending it smooth, so quality and texture from the start make a real difference.
  • Lemon zest sounds optional, but it transforms these from decent to genuinely crave-worthy by cutting through the richness in a way that vanilla alone cannot.
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