These blender cheesecake cups are the easiest way to enjoy a creamy, high-protein dessert without a crust or a long bake. Just blend, bake briefly, chill, and top with berries. For another cottage cheese dessert, try our Chocolate Cottage Cheese Cheesecake, and for a no-bake option, see the No-Bake Cottage Cheese Cheesecake.
Ingredients
- 225 g (1 cup) cottage cheese
- 100 g (about 1/2 cup) Greek yogurt
- 1/2 banana
- 1 egg
- 1 tbsp Jerusalem artichoke syrup or honey
- 150 g (1 cup) strawberries or raspberries (optional)
Instructions
- Blend all ingredients except the berries until completely smooth.
- Divide between two ramekins and bake at 175 C (350 F) for about 17 minutes, until the centers are set.
- Chill in the fridge. Top with Greek yogurt and berries before serving.
Tips
- Blend until completely smooth for the best cheesecake texture.
- Do not overbake — the centers should be just set, not browned.
- Chill fully before topping so the cups hold their shape.
Nutrition (per 100 g): 141 kcal, protein 14 g, fat 6 g, carbs 7 g.
A light, creamy dessert that feels indulgent but stays high in protein. For more dessert inspiration, visit Allrecipes, and for baking technique ideas, see Serious Eats.