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This High Protein Mini Cheesecake is gluten free, low carb, and lower in sugar than traditional cheesecake but taste just as indulgent. With only four simple ingredients, you’ll be able to enjoy a creamy, light, sweet dessert in no time!
I recently saw somebody make mini cheesecakes and knew I had to make a high protein version. Lately, I’ve been loving taking my favorite traditional recipes and revamping them to be higher in protein. Not only do they still taste amazing (and sometimes better than the original) but they help me get more protein into my day while also satisfying my sweet tooth! Some recipes that have been on repeat lately are my High Protein Mint Chocolate Chip Ice Cream, Key Lime Mousse, and Two Minute Protein Cookie, but these cheesecakes are my favorite!
Compared to traditional cheesecake, this is a lot healthier because it’s made with only four simple ingredients and are naturally lower in sugar. You get so much protein along with healthy fats from the cottage cheese, Greek yogurt, and egg and carbs from the honey making these a blood sugar-balancing treat!
This mini cheesecake is the perfect dessert for an at-home date night, movie night with friends, or a solo self-care night! Once you see how easy it is to make your own, you’ll never buy it from the store again.
Why You’ll Love These
- Single-serve – This recipe makes one large ramekin. Share or have more saved for another night!
- Low sugar – These are naturally sweetened with honey and you can also use maple syrup , monk fruit, or another liquid sweetener.
- Customizable – This recipe is a base cheesecake and you can add whatever toppings you like to make it your own and fit your cravings! Change it up every time, keep it simple, or try crazy flavors you haven’t been able to order anywhere else 💁♀️ I shared some ideas below to get you started!
- Dietary friendly – These are gluten free, low carb, low in sugar, and can be refined sugar free depending on what ingredients and toppings you use.
What You’ll Need
- Cottage cheese – My current favorites are from Good Culture and Kalona Supernatural, both so thick and great quality!
- Greek yogurt
- Egg
- Sweetener of choice – You can also use honey, maple syrup, monk fruit, etc.
Topping Ideas
- Chocolate covered berries – melted chocolate, fresh berries or jam
- Chocolate peanut butter – melted chocolate, peanut butter/nut butter, crushed peanut butter cups
- Turtle – date syrup, melted chocolate, chopped pecans
- Graham cracker crunch – Simple Mills Sweet Thins (their honey cinnamon and mint chocolate are amazing!)
How To Make
- Preheat the oven to 350F and lightly spray one large ramekin with a neutral oil.
- In the food processor or high speed blender, add the cottage cheese, Greek yogurt, egg, and sweetener of choice. (Tip: Lightly spray the measuring spoon for any liquid sweetener first and it will fall right off easily and no mess!)
- Puree until smooth – this should be a thin consistency.
- Divide the mixture into the ramekin, pouring about 3/4 of the way full leaving space at the top.
- Bake for thirty minutes until raised, slightly golden, but still a little jiggly in the center.
- Let them cool completely and set in the fridge for one to two hours.
- Once fully set, add your toppings of choice, and enjoy!
Recommended Tools
- High-speed blender or food processor
- 8oz. ramekin
- Silicone spatula
- Stainless steel measuring cups and spoons
More Viral Cottage Cheese Recipes
Cottage Cheese Chocolate Chip Cookies (Gluten Free, High Protein)
Cottage Cheese Banana Bread (Gluten Free)
Two Ingredient Cottage Cheese Wrap (Gluten Free, High Protein)
High Protein Mini Cheesecake
Ingredients
- 1/2 cup cottage cheese
- 1/2 cup Greek yogurt
- 1 egg
- 2 tbsp sweetener of choice (honey, monkfruit, maple syrup, etc.)
Toppings of choice: chocolate, berries, nut butter, etc.
Instructions
- Preheat oven to 350F and lightly spray an 8oz ramekin.
- Add cottage cheese, greek yogurt, egg, and sweetener to food processor or high speed blender. Puree until smooth.
- Pour mixture into the ramekin, fill 3/4 of the way leaving room at the top.
- Bake for 30 min until raised, slightly golden, but still jiggly in the center.
- Let it cool completely and set in the fridge for 1-2 hours to fully chill and firm.
- Once set, add toppings of choice, and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes, follow along on Instagram, TikTok, Facebook, and Pinterest!
this is fantastic. I make it as soon as I run out. I use fat free greek yogurt and fat free cottage cheese, vanilla and stevia. As a lifetime weight watcher I save point whenever I can. It is delicious. I sometimes use FF Cool whip and a few Lily’s chocolate chips.
Yay! I love that you’ve been able to tweak this recipe in a way that works for you 💕
Making it right now and it is taking much longer than the 15 minutes on the recipe. Has anyone else experienced this?
Hi Ann! There are a lot of things that might make baking time different – oven types and temperatures vary a lot, altitude, freshness of ingredients, etc. Sometimes following the recipe exactly can still have a different result. I’d start checking it’s done at the time suggested and keeping an eye on it until it is!
High Protein Mini Cheesecakes
I love this recipe, so light, so refreshing. Thank you so much for sharing your nutritional knowledge with all of us, greatly appreciated.
Hi Carol! So happy you love these too 💕
Hi, Calla, I made the High Protein Mini Cheesecakes again, love this recipe. Today I doubled the recipe, experimented with adding a banana, mixed the sweetener using two tbsp of agave & two tbsp of maple syrup, & a little bit of vanilla. I , also, mixed in some blueberries, baked for about 25-30 minutes. OMG, this is so good.
I make these every day! For topping, I mix some chia seeds, blueberries and some lemon zest with a little water and cook until thickened. Then add a little vanilla! So good!
Yum! This sounds amazing Sally, I’ll have to try adding that to mine next time 😍
I double the recipe and used cupcake liners. I used a different yogurt and they came out a little wet. But I used paper towel and let them cool and they were much better. Yummy dessert!!!!
Hi Marcia! So happy they turned out well and you enjoyed them too 💕
Do I need to use a liquid sweetener or can I use Swerve or granulated monkfruit?
Hi Alissa! You can use any sweetener, I’ve made this with monkfruit before and it was great – you might need to add slightly more or less depending on your sweet preference 💕
Love love love this recipe! I tripled the recipe today and poured in my ceramic pie dish & it came out great!
Oooh this sounds AMAZING! Good to know it can be more than just single serving. What a great idea Sharon 🤩
I luv the cheesecake recipe im addicted I make it 3 to 4 times a week most of all luv all ur recipes I’m so happy that I found u keep up the good work thx for sharing
Thank you for your support Pauline! This is one of my favorite recipes too so I love that you enjoy it just as much 🥰
I luv all ur recipes I make the cheesecake 1 up to 3 to 4 times a week yummy so awesome e and easy thx
So glad you love this one Pauline 😍
Can this be baked in the microwave? My utilities are so high, it seems a waste to heat the oven for one serving. Too bad I don’t have a toaster oven.
Hi Darlene! I haven’t tried making this in the microwave but you should be able to – just follow the instructions, pour in a microwave safe dish, and microwave on medium/medium-high heat for 1 1/2-2 1/2 minutes. Check every 30 seconds at the 90sec. mark because each appliance cooks differently. Let it cool 5-10 minutes before chilling in the fridge for 1-2 hours to set!
I was very excited to try this recipe. It came out sort of watery. Any recommendations? How long does it need to rest before you put it in the refrigerator? Do I need to cook it longer?
Hi Michelle! The watery could be depending on the type of fat in the cottage cheese used, some are more watery than others. You can always bake it for a couple of minutes longer but keep an eye so it doesn’t dry up too much. It should rest for at least an hour or two in the fridge but you can always keep it in for longer if you want to see if that helps!