Light, creamy, and studded with juicy berries, these mini cottage cheesecakes are a guilt-free treat you can enjoy any day. Made with protein-rich cottage cheese and baked in individual molds, they are naturally lighter than classic cheesecake. If you love cottage cheese desserts, try our delicate baked cottage cheese cheesecake and fluffy cottage cheese muffins, or indulge in chocolate berry cake with cream cheese frosting.
Ingredients
- 500 g (1.1 lb) soft cottage cheese
- 2 eggs
- Sweetener or sugar to taste
- 20 g cornstarch
- 50 g berries
Instructions
- Mix everything together until smooth and divide among molds (silicone or springform work best).
- Bake at 180C (350F) for 25-30 minutes.
- Let cool completely before removing from the molds.
Tips
- Use soft, smooth cottage cheese, or blend it briefly, for the creamiest texture without lumps.
- Let the cheesecakes cool completely before unmolding so they set properly and keep their shape.
- For more cheesecake techniques and inspiration, explore the baking guides at Allrecipes and Serious Eats.
Nutrition per 100 g: 62 kcal, protein 9.3 g, fat 3.4 g, carbs 2 g.