Mini cottage cheese cheesecakes with blueberry topping
50 min · 8 g protein · 95 cals / serving
Little baked cheesecakes in a muffin tin, each on a crisp graham crumb base, with a smooth, creamy vanilla-lemon filling made from blended cottage cheese and cream cheese. Topped with a glossy, jammy blueberry sauce, they are two bites of New York cheesecake that come out of the tin in one piece.
Ingredients
- 4 full sheets graham crackers
- 1 tbsp butter, melted
- 2 1/4 cups cottage cheese (1%), 1 % milkfat
- 1/2 cup (4 oz) fat free cream cheese
- 1 egg
- 1/4 tsp + 1 generous pinch stevia, pure stevia powder, or sweetener equal to 1/2 cup + 1 tbsp sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 pinch salt
- 1 3/4 cups frozen blueberries
- 2 tsp lemon juice
- 1 1/2 tsp cornstarch
- 1 small pinch stevia, pure stevia powder
Steps
- Heat the oven to 350°F and line a 12-hole muffin tin with paper or silicone liners. Crush the graham crackers to fine crumbs, mix with the melted butter and press a level tablespoon, loosely packed, firmly into the bottom of each liner. Bake 5 minutes, then lower the oven to 300°F.
- Blend the cottage cheese and cream cheese for a full minute, until completely smooth with no curds left. Add the egg, egg whites, stevia, cornstarch, vanilla, lemon zest and salt and blend just until even; more blending whips in air that makes them puff and crack.
- Divide the filling between the liners, almost to the top, and tap the tin on the counter to pop any bubbles. Bake 20–24 minutes, until the edges are set and the centres still wobble slightly. Turn off the oven and leave them inside with the door ajar for 15 minutes, then cool on a rack and chill at least 3 hours. They sink a little as they cool, which makes a neat dip for the topping.
- Meanwhile, simmer the blueberries with the lemon juice for 5 minutes. Stir the cornstarch with 1 tablespoon of water, stir it in with the stevia and bubble 1 minute, until thick and glossy. Let cool, then spoon over the cheesecakes before serving.
Good to know
Why paper liners?
Baked cheesecake sticks to a bare tin. Paper liners peel off cleanly once the cheesecakes are cold; silicone liners are even easier.
Can I use another topping?
Any berry works the same way, as do sliced strawberries or a spoon of lemon curd. Keep the topping off until serving so the tops stay neat.
How long do they keep?
Four days covered in the fridge, topping kept separately. They freeze well without the topping for a month; thaw overnight in the fridge.
Alternatives
Per
- Calories
- 114
- Protein
- (35%)
- 10 g
- Fat
- (25%)
- 3 g
- Carbohydrates
- (39%)
- 11 g
- of which sugar
- 6 g
- Fiber
- 1 g
- Sodium
- 360 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1145 kcal goes into the pot and 1086 g of ingredients comes out as about 1005 g of food: 114 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.