These mini cheesecakes are little bites of creamy indulgence in crisp shortcrust shells. The filling blends cottage cheese, Greek yogurt and sugar-free condensed milk into a silky batter, crowned with fresh berries — if you enjoy berry desserts like our High-Protein Berry Sponge Cake or our Coconut Custard Trifle, you will love these air-fryer tartlets.
Ingredients
- 12 small shortcrust tartlet shells
- 200 g (7 oz) soft low-fat cottage cheese
- 100 g (3.5 oz) Greek yogurt
- 100 g (3.5 oz) sugar-free condensed milk
- 1 egg
- 10 g (1 tbsp) cornstarch
- 100-150 g (3.5-5 oz) berries
Instructions
- Blend the cottage cheese, Greek yogurt, egg, condensed milk, and cornstarch into a smooth creamy batter.
- Fill the tartlet shells and top with berries.
- Bake in an air fryer at 170C (340F) for 10 minutes.
- Cool completely, then refrigerate for 1-2 hours. The center should stay slightly soft — it firms up as it chills.
- For a denser texture, extend the chilling time.
Tips
- Blend the filling until completely smooth — no curds should remain — for the creamiest texture.
- Do not overbake: the centers should still look slightly soft when they come out; they firm up as they chill.
- For more lightened-up dessert ideas, browse the recipes at seriouseats.com.
Nutrition: per piece: 86 kcal, protein 4 g, fat 3.6 g, carbs 7.4 g