Mini Protein Keto Cottage Cheese Cheesecake Recipe

Hi! I’m Hailee Nova, and welcome to my little corner of the internet where I share easy, approachable, and delicious homemade recipes. I’m a passionate home cook, recipe creator, and lover of all things baked, creamy, and comforting. HaileeRecipes.com is where I help anyone make incredible homemade treats — whether you’re a beginner in the kitchen or just looking for something new to try. My journey into the kitchen began when I was young, inspired by my grandmother who could bake magic without a recipe card. Over time, cooking became my happy place — a space to create, learn, and connect.

Introduction

If you’d told me a year ago that Mini Protein Keto Cottage Cheese Cheesecake would become one of my go-to desserts, I would’ve been skeptical. But let me tell you — these little keto cottage cheese cheesecake cups are everything: creamy, protein-packed, low-carb, and incredibly easy to make. They fit perfectly into my keto lifestyle without feeling like I’m giving up anything indulgent.

I first made these mini protein cheesecakes during a meal-prep week, and they instantly became fridge staples. With just a few ingredients and a blender, you’ve got the dreamiest, guilt-free dessert that satisfies every craving without kicking you out of ketosis.

These little guys are creamy, fluffy, low in carbs, and rich in protein. Perfect for satisfying sweet cravings without sabotaging ketosis. I started making them during a high-protein phase and haven’t looked back since. They’re single-serve, easy to prep, and don’t require a crust — though I’ve played with crust versions too (spoiler: I’ll share one later).

Let’s dig into this high-protein miracle that’s about to become your new favorite keto cottage cheese dessert!

Recipe Card

Mini Protein Keto Cottage Cheese Cheesecake

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 mini cheesecakes
Net Carbs: 5g per serving

Ingredients:

• ¾ cup full-fat cottage cheese
• 1 large egg
• 2 tablespoons Greek yogurt (optional for extra creaminess)
• 1 scoop vanilla whey protein isolate (or unflavored)
• 2-3 tablespoons keto sweetener (erythritol or monk fruit)
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 325°F (163°C)
2. In a food processor or high-powered blender, blend cottage cheese, egg, and vanilla for 30-60 seconds until completely smooth
3. Add Greek yogurt, protein powder, sweetener, and salt. Blend until well combined
4. Pour mixture into silicone muffin molds, filling about ¾ full
5. Bake for 17-20 minutes until centers are just set and tops are lightly golden
6. Cool completely, then chill in refrigerator for at least 2 hours before serving

Nutrition Facts (per mini cheesecake):

• Calories: 85
• Net Carbs: 5g
• Protein: 12g
• Fat: 2g
• Fiber: 0g

Why Cottage Cheese Works So Well in Keto Cheesecake

Cottage Cheese – The Creamy Underdog of Keto Baking

Cottage cheese gets a bad rap, often stuck in the “diet food” category. But in reality, it’s a nutritional powerhouse for keto cottage cheese cheesecake recipes — low in carbs and high in protein. In cheesecake, it brings a subtle tang and ultra-light texture that rivals ricotta or cream cheese.

I once made these using just cream cheese, and they felt heavier. When I tried cottage cheese in my mini protein cheesecake recipe, something magical happened — the texture became silkier, and it actually felt less dense while staying rich.

If you’re skeptical about using cottage cheese in desserts, this blueberry cottage cheese cloud bread is another way to ease into baking with it!

Overcoming the Cottage Cheese Texture Barrier

Let’s be honest — the lumpy curds can be off-putting when making low carb cottage cheese desserts. The trick? Blend it. A food processor or high-powered blender will turn your cottage cheese into a creamy dream, no lumps, just silky filling.

I always run mine for about 30–60 seconds with eggs and vanilla first — it makes the base extra smooth before folding in sweetener and protein powder. This technique is crucial for achieving the perfect Mini Protein Keto Cottage Cheese Cheesecake texture.

Try this similar trick in my Chilled Lemon Cream Cheesecake Bars, where smoothness is everything!

Protein Boost Without the Carbs

How to Add Protein Without Changing Texture

You can toss in a scoop of your favorite unflavored or vanilla whey isolate for a big protein boost without clumping or changing the final texture of your keto cheesecake cups. I’ve even tested this with collagen peptides, which keep things fluffy.

My go-to formula per batch for the perfect mini protein cheesecake:

• ¾ cup cottage cheese
• 1 large egg
• 2 tablespoons Greek yogurt (optional for creaminess)
• 1 scoop whey isolate (vanilla or plain)
• Sweetener + flavorings

It bakes into a dreamy custard that tastes decadent, not “healthy.”

Keto-Approved and Blood Sugar Friendly

Each Mini Protein Keto Cottage Cheese Cheesecake is around 5g net carbs — and most of that comes from a spoon of Greek yogurt or a few blueberries on top. You can easily go lower by omitting the yogurt.

Many ask if cottage cheese affects ketosis when making keto cottage cheese desserts — it doesn’t when portioned correctly. A ½ cup has just 3–4g net carbs and is packed with slow-digesting casein protein, making it perfect for keto dieters.

Need more protein-forward ideas? Don’t miss my Spinach Egg Cheese Bake and Spinach and Feta Egg Muffins.

Prep, Bake, and Store Like a Pro

Time-Saving Tips for Busy Bakers

These keto cottage cheese cheesecake cups are ready in 20 minutes flat. I make a double batch on Sundays and stash them in the fridge for quick treats all week. This mini protein cheesecake recipe is perfect for meal prep!

My streamlined method:

1. Preheat oven to 325°F
2. Blend cottage cheese, eggs, sweetener, protein powder, and vanilla until smooth
3. Pour into silicone muffin molds
4. Bake for 17–20 minutes until just set
5. Chill before eating!

For a crust option with your Mini Protein Keto Cottage Cheese Cheesecake, I sometimes use a 1:1 mix of almond flour and butter, pressed lightly into the bottom of the muffin mold. It’s optional, but adds a toasty base that complements the creamy filling.

This process is similar to my Mini Caramel Flan Cups, which are another fun single-serve dessert!

How to Store and Freeze for Meal Prep

These low carb cottage cheese desserts store beautifully in the fridge for 5–6 days. Just keep them in an airtight container — I use a glass one with parchment between layers.

To freeze your keto cheesecake cups: Wrap individually in plastic wrap, then foil. Defrost in the fridge overnight. Texture holds up great!

They’re grab-and-go friendly — my husband tosses one in his lunchbox daily and says it’s better than a protein bar. These mini protein cheesecakes are the perfect portable keto dessert.

Toppings, Pairings & Variations

Low-Carb Toppings That Don’t Spike Blood Sugar

My favorite way to top these Mini Protein Keto Cottage Cheese Cheesecakes is a quick keto blueberry compote:

• ¼ cup frozen blueberries
• 1 tsp lemon juice
• ½ tsp xanthan gum or chia seeds

Simmer until thickened — no sugar required.

Other keto-friendly topping ideas:

• Sugar-free whipped cream
• Chopped pecans + cinnamon
• Keto chocolate drizzle
• Fresh berries (strawberries, raspberries)
• Crushed sugar-free cookies

Want to get playful with your keto cottage cheese cheesecake recipe? Add pumpkin spice and swap vanilla for maple extract in the fall — like a crustless pumpkin cheesecake!

These mini cakes also pair well with my Strawberry Cheesecake Dump Cake for a crowd-pleasing dessert board.

Seasonal Variations

Fall: Add ½ tsp pumpkin pie spice and 1 tbsp pumpkin puree
Summer: Fold in fresh lemon zest and a few drops of lemon extract
Winter: Add ½ tsp cinnamon and a pinch of nutmeg
Spring: Swirl in sugar-free strawberry jam before baking

Make It Budget-Friendly and Diet-Adaptive

Cottage cheese is super affordable for making low carb cottage cheese desserts — I buy in bulk. Use store-brand and swap Greek yogurt for sour cream if needed to keep costs down on your mini protein cheesecake.

Dairy-free version: Use blended silken tofu and coconut cream. I tested this for a friend, and the texture was nearly identical to the traditional Mini Protein Keto Cottage Cheese Cheesecake.

Egg-free option: Replace the egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes.

You can also pair with savory dishes like Low Carb Cheesy Mashed Potato Buns for a sweet-savory keto plate.

Troubleshooting Your Keto Cottage Cheese Cheesecake

Problem: Lumpy texture
Solution: Blend longer! Make sure your cottage cheese is completely smooth before adding other ingredients.

Problem: Cracked tops
Solution: Lower oven temperature to 300°F and bake a few minutes longer. Don’t overbake.

Problem: Too dense
Solution: Don’t overmix after adding protein powder, and make sure your cottage cheese is well-blended first.

Problem: Not sweet enough
Solution: Add sweetener gradually and taste the batter. Remember, keto sweeteners can have different sweetness levels.

FAQs About Mini Protein Keto Cottage Cheese Cheesecake

❓ Can I use cottage cheese for a cheesecake?

Absolutely! When blended, cottage cheese mimics the texture of ricotta or cream cheese in keto cottage cheese cheesecake recipes. It’s light, creamy, and works beautifully in baked cheesecakes — especially minis like these.

❓ Does cottage cheese affect ketosis?

Not when portioned correctly in mini protein cheesecakes. Full-fat cottage cheese is low in net carbs and high in protein, which supports keto and even helps with satiety. Just watch the serving size and use unsweetened varieties.

❓ Why is there no cottage cheese on some keto lists?

Mostly outdated info! Older keto lists avoided dairy with small carb counts, but most modern keto plans accept it in moderation — especially for high-protein approaches and low carb cottage cheese desserts.

❓ How many carbs are in cottage cheese cheesecake?

My Mini Protein Keto Cottage Cheese Cheesecake has about 5g net carbs per mini cheesecake, depending on toppings. If you skip the yogurt or toppings, you can get it as low as 3g!

❓ Can I make these without protein powder?

Yes! Simply omit the protein powder and add an extra tablespoon of cottage cheese. The texture will be slightly less firm but still delicious.

❓ What’s the best cottage cheese to use?

Full-fat, small curd cottage cheese works best for keto cheesecake cups. Brands like Good Culture or Daisy work wonderfully.

Conclusion

These Mini Protein Keto Cottage Cheese Cheesecakes are everything I love in a dessert — indulgent, satisfying, and easy to make. They’ve become a fridge staple for me, and I hope they’ll become one for you too. Whether you’re looking for a quick keto cottage cheese dessert or a protein-packed treat, this mini protein cheesecake recipe delivers on all fronts.

The beauty of this keto cottage cheese cheesecake recipe lies in its simplicity and versatility. You can make them ahead for meal prep, customize them with different flavors, and feel good about indulging in a dessert that actually supports your health goals.

Try them, tweak them, top them however you like — and if you do, let me know! I’d love to hear what flavors you’re experimenting with in your own Mini Protein Keto Cottage Cheese Cheesecake creations.

Ready to make more low carb cottage cheese desserts? Check out my other keto-friendly recipes that prove you don’t have to sacrifice flavor for health.

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Related Recipes You’ll Love:

• Strawberry Cheesecake Dump Cake
• Low Carb Cheesy Mashed Potato Buns
• Mini Caramel Flan Cups
• Spinach Egg Cheese Bake

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