Ingredients
Scale
- 1.5 cups low-fat or full-fat cottage cheese
- 1 scoop (approx. 30g) vanilla protein powder (Whey or Casein blend works best)
- 2 tablespoons honey or maple syrup
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice
- 1/2 cup graham cracker crumbs (or almond flour for a low-carb option)
- 2 tablespoons melted coconut oil or butter
- Optional: Fresh berries or sugar-free chocolate chips for topping
Instructions
- Step 1: Prepare the Crust Base. Begin by lining a muffin tin with six silicone or paper liners. In a small mixing bowl, combine the graham cracker crumbs with the melted coconut oil. Stir until the mixture resembles wet sand. Distribute the crumb mixture evenly across the six liners. Use the back of a spoon or a small glass to press the crumbs down firmly into a flat, solid layer at the bottom of each cup. Place the tin in the freezer to set while you prepare the filling.
- Step 2: Blend the Cheesecake Filling. Place the cottage cheese, protein powder, sweetener (honey or maple syrup), vanilla extract, and lemon juice into a high-speed blender or food processor. Blend on high for at least 60 seconds. You want to ensure the cottage cheese is completely smooth and no longer has a grainy texture. Stop to scrape down the sides if necessary. Taste the mixture and adjust the sweetness if you prefer a more dessert-like flavor.
- Step 3: Assemble and Chill. Remove the muffin tin from the freezer. Pour the blended cottage cheese mixture over the prepared crusts, filling each cup nearly to the top. Smooth the tops with a spatula. If you are adding toppings like fresh berries or chocolate chips, place them on top now. Transfer the tin to the refrigerator and let the cups set for at least 2 hours, or until they are firm to the touch. Once set, peel away the liners and enjoy!
- Cook Time: 15 minutes (plus 2 hours chilling time)