Ingredients
Scale
- 2 cups Low-fat cottage cheese (blended until smooth)
- 1 cup Non-fat plain Greek yogurt
- 2 scoops Vanilla whey or casein protein powder
- 1/2 cup Liquid egg whites
- 1/4 cup Monk fruit sweetener (or preferred granulated sugar substitute)
- 1 tsp Vanilla extract
- 1/2 tsp Lemon zest
- Optional: 1/2 cup Almond flour (for a bottom crust layer)
- Optional: Fresh berries for topping
Instructions
- Start by preheating your oven to 325°F (160°C). Prepare four large oven-safe ramekins or a small baking dish by lightly coating them with non-stick cooking spray. If you choose to use the almond flour crust, press two tablespoons of almond flour into the bottom of each ramekin now. Place your cottage cheese into a high-speed blender and process until it is completely smooth and contains no lumps. This is the secret to achieving a silky cheesecake texture.
- In a large mixing bowl, combine the smooth cottage cheese, Greek yogurt, protein powder, egg whites, sweetener, vanilla extract, and lemon zest. Whisk everything together until the batter is uniform. Pour the mixture evenly into your prepared ramekins. Place the ramekins on a baking sheet and slide them into the center rack of the oven. Bake for 30 to 35 minutes. The edges should be set, but the center should still have a slight jiggle. Remove from the oven and let them cool at room temperature for 20 minutes.
- Transfer the cooled cheesecakes to the refrigerator. For the best results, let them chill for at least 3 hours, though overnight is ideal for the flavor to develop and the texture to firm up. When you are ready to serve, top each portion with fresh raspberries, blueberries, or a dollop of sugar-free whipped cream. Enjoy them directly from the ramekins or run a knife around the edge to pop them onto a small dessert plate.
- Cook Time: 45 minutes