Mini Cottage Cheese Cheesecakes in Tartlet Shells

These mini cottage cheese cheesecakes are creamy, delicate, and perfectly portioned in crisp shortcrust tartlet shells. The smooth cottage cheese and Greek yogurt filling bakes up light and silky, ready for berries, chocolate, or fruit on top — a smaller, lighter cousin of our Simple Baked Cheesecake. They are just as lovely as our Baked Cottage Cheese Dessert with Orange Zest for a special dessert table.

Ingredients

• 12 shortcrust tartlet shells
• 200 g cottage cheese
• 1 egg
• 150 g Greek yogurt
• 2 tbsp sugar
• Pinch of vanilla
• 1 tsp starch
• Topping: berries, chocolate, or fruit (the video used puffed rice)

Instructions

1. Blend the cottage cheese, yogurt, egg, sugar, vanilla, and starch until completely smooth.
2. Fill the tartlet shells and decorate the tops.
3. Bake: air fryer at 160°C on bake mode for about 15 minutes, or a regular oven at 180°C for 30-35 minutes.

Tips

• Blend the filling until completely smooth so the mini cheesecakes bake up silky, not grainy.
• Fill the shells just below the rim — the filling puffs slightly as it bakes.
• Cool the tartlets before adding fresh berries so the topping stays bright and the shells stay crisp. For more cheesecake inspiration, browse cheesecake recipes on Allrecipes.

Nutrition

Per 100 g: 73.6 kcal, protein 9.9 g, fat 1.9 g, carbs 3.8 g.