Ingredients
Scale
- 1 cup cottage cheese (full-fat or 2%)
- 1 large egg
- ½ cup almond flour (or oat flour for a nut-free option)
- 2–3 tbsp honey or maple syrup (optional)
- ½ tsp vanilla extract
- Pinch of salt
- ½ cup fresh or frozen blueberries
- 2 tbsp Greek yogurt (optional, for extra creaminess)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with liners or coat it lightly with non-stick spray.
- In a medium bowl, whisk together the cottage cheese, egg, sweetener, vanilla extract, and salt until smooth. Stir in the almond flour and Greek yogurt if using, until fully combined.
- Gently fold in the blueberries. Set a few berries aside to press into the tops of each cup before baking.
- Divide the batter evenly into 6 muffin cups. Press the reserved blueberries on top. Bake for 20–25 minutes until the centers are set and the edges are lightly golden.
- Let the cups cool in the tin for a few minutes before removing. Serve warm or refrigerate for at least 1 hour for a firmer, cheesecake-like texture.
Notes
- Use full-fat or 2% cottage cheese for the best texture and flavor.
- Oat flour works as a direct swap for almond flour if you need a nut-free version.
- Frozen blueberries work well but may release more liquid, slightly affecting the texture.
- These cups firm up after chilling, making them taste more like traditional cheesecake.
- Store in an airtight container in the fridge for up to 4 days.
- You can freeze them for up to 1 month. Thaw overnight in the fridge before eating.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 7g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 40mg