The prep process for these cupcakes are simplified by using a box of vanilla cake mix 🙂 Let’s get started!

Ingredients:

For the Cake:

• 1 box Betty Crocker white cake mix*
• 1 cup milk, 237ml
• ½ cup melted butter, 113g
• 3 egg whites
• ½ can sweetened condensed milk, 268g

*If you’re using a different brand of cake mix, follow the ingredients listed on the box (water, oil, eggs, etc.) and replace the amount of water with milk and the amount of oil with melted butter.

For the Strawberry Sauce:

• 10 oz strawberries, 250g
• ⅓ cup granulated sugar, 60g
• 1 tablespoon lemon juice, 15ml

For the Cream Cheese Frosting:

• ½ package cream cheese, 120g
• 1 cup heavy whipping cream, 240ml
• ½ cup powdered sugar, 65g
• 1 teaspoon vanilla extract, 5ml

(Optional) For the Strawberry Rabbit Toppings:

• 9 strawberries
• 2 tablespoons white chocolate chips, 20g
• 1 tablespoon milk chocolate chips, 10g
• Black food coloring
• Pink sugar sprinkles

How to make strawberry cheesecake cups:

For the cupcakes:

1. Preheat the oven to 350°F and line the cupcake pans with liners.
2. In a large bowl, mix the cake mix, milk, and egg whites. Then add melted butter and beat well.
3. Pour the cake batter into the cupcake liners and bake for 15 minutes or until a toothpick inserted in the center comes out clean.
4. Let the cupcakes cool slightly.
5. Once the cupcakes have cooled slightly, poke holes over the top of each cupcake.
6. Pour the sweetened condensed milk onto the cupcakes, spreading it over the holes. Place the cupcakes in the fridge to chill.

For the Strawberry Sauce:

1. In a microwave-safe bowl, mix the strawberries, granulated sugar, and lemon juice.
2. Lightly cover the bowl with plastic wrap and microwave for 3 minutes at 500 watts.
3. While the mixture is hot, use a handheld blender or a potato masher to smash the strawberries.
4. Pour the mashed strawberries on top of the cupcakes and return them to the fridge to chill.

(Optional) For the Strawberry Rabbit Toppings:

1. Remove the leaves from the strawberries and cut them in half.

2. Cut the tips of the strawberries in a V-shape to resemble rabbit ears.

3. In a microwave-safe bowl, melt the white chocolate chips in 15-second increments.

4. Place the melted white chocolate on top of the strawberries using a small spoon or by piping it.

5. In another microwave-safe bowl, melt the milk chocolate chips in 15-second increments. Add a dash of black food coloring and mix well.

6. Place the black chocolate mixture in a piping bag and use it to draw faces on top of the white chocolate. Let them dry.

For the Cream Cheese Frosting:

1. Before starting, place your mixing bowl in the freezer or fridge for 5-10 minutes.
2. Beat the cream cheese on medium-high speed for 2-3 minutes until smooth and free of lumps, scraping down the sides of the bowl occasionally.
3. Add the powdered sugar and vanilla extract, and mix well.
4. Pour in the heavy whipping cream and continue beating until stiff peaks form.
5. Transfer the cream cheese frosting to a piping bag and pipe the frosting on top of each cupcake.

(Optional) Additional decoration:

1. Place a strawberry rabbit on top of each cupcake.
2. Sprinkle some pink sugar crusts for an extra touch of sweetness.

How to Poke Holes in a Cupcake

To infuse the inside of the cake with the sweetened condensed milk and strawberry sauce, you can use the handle end of a round spoon. If you don’t have one, a handle end of a wooden spoon or a long piping tip should work just fine. Simply poke holes vertically all over the cake, making sure to do this while the cake is still slightly warm.

If you like this strawberry cheesecake cup, you may also like:

• Blueberry Mousse Cake
• Baked Mochi Donuts – Rilakkuma & Hello Kitty
• Hello Kitty Cake Roll – A step by step recipe with a template

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Strawberry Cheesecake Cup

This strawberry cheesecake cup is filled with a delightful combination of sweetened condensed milk and fresh strawberry sauce. To add the perfect finishing touch, I’ve topped them off with fluffy cream cheese frosting.

Course Dessert

Cuisine American

Keyword Cake, Cheesecake, Strawberry

Prep Time 1 hour hour 10 minutes minutes

Cook Time 18 minutes minutes

Servings 9 cupcakes

Equipment

• 9 Cupcake liners
• 2 Large bowls
• 1 Wooden Spoon or Piping tip
• 3 microwave-safe bowl
• 1 handheld mixer or potato musher
• 2 – 3 Piping Bags
• 1 Hand mixer/stand mixer

Ingredients

For the Cake

• 1 box Betty Crocker white cake mix* See Note 1
• 1 cup Milk 237ml
• ½ cup Melted Butter 113g
• 3 Egg White
• ½ can Sweetened Condensed Milk 268g

For the Strawberry Sauce

• 10 ounce Strawberries 250g
• ⅓ cup Granulated Sugar 60g
• 1 tablespoon lemon juice 15ml

For the Cream Cheese Frosting

• ½ package Cream Cheese 120g
• 1 cup Heavy Whipping Cream 240ml
• ½ cup Powdered Sugar 65g
• 1 teaspoon Vanilla Extract 5ml

(Optional) For the Strawberry Rabbit Toppings

• 9 Strawberries
• 2 tablespoons White Cholate Chips 20g
• 1 tablespoon Milk Chocolate Chips 10g
• Black food coloring
• Pink Sugar Sprinkles

Instructions

For the Cupcakes

• Preheat the oven to 350°F and line the cupcake pans with liners.
• In a large bowl, mix the cake mix, milk, and egg whites. Then add melted butter and beat well.
• Pour the cake batter into the cupcake liners and bake for 15 minutes or until a toothpick inserted in the center comes out clean.
• Let the cupcakes cool slightly.
• Once the cupcakes have cooled slightly, poke holes over the top of each cupcake.
• Pour the sweetened condensed milk onto the cupcakes, spreading it over the holes. Place the cupcakes in the fridge to chill.

For the Strawberry Sauce

• In a microwave-safe bowl, mix the strawberries, granulated sugar, and lemon juice.
• Lightly cover the bowl with plastic wrap and microwave for 3 minutes at 500 watts.
• While the mixture is hot, use a handheld blender or a potato masher to smash the strawberries.
• Pour the mashed strawberries on top of the cupcakes and return them to the fridge to chill.

(Optional) For the Strawberry Rabbit Toppings

• Remove the leaves from the strawberries and cut them in half.
• Cut the tips of the strawberries in a V-shape to resemble rabbit ears.
• In a microwave-safe bowl, melt the white chocolate chips in 15-second increments.
• Place the melted white chocolate on top of the strawberries using a small spoon or by piping it.
• In another microwave-safe bowl, melt the milk chocolate chips in 15-second increments. Add a dash of black food coloring and mix well.
• Place the black chocolate mixture in a piping bag and use it to draw faces on top of the white chocolate. Let them dry.

For the Cream Cheese Frosting

• Before starting, place your mixing bowl in the freezer or fridge for 5-10 minutes.
• Beat the cream cheese on medium-high speed for 2-3 minutes until smooth and free of lumps, scraping down the sides of the bowl occasionally.
• Add the powdered sugar and vanilla extract, and mix well.
• Pour in the heavy whipping cream and continue beating until stiff peaks form.
• Transfer the cream cheese frosting to a piping bag and pipe the frosting on top of each cupcake.

(Optional) Additional Decoration

• Place a strawberry rabbit on top of each cupcake.
• Sprinkle some pink sugar crusts for an extra touch of sweetness.

Notes

*Note 1: If you’re using a different brand of cake mix, follow the ingredients listed on the box (water, oil, eggs, etc.) and replace the amount of water with milk and the amount of oil with melted butter.

The post Strawberry Cheesecake Cup appeared first on Simply A Homebody.

The creaminess of these matcha cheesecake cups and the unique flavor profile of matcha is a match made in dessert heaven 🙂 This dessert is also protein rich and it provides 6 grams of protein.

What is matcha?

Matcha is a type of powdered green tea that originated in Japan. Matcha has been an integral part of Japanese tea ceremonies for centuries and has gained popularity worldwide for its unique flavor and numerous health benefits.

Matcha is known for its health benefits. It is rich in antioxidants, particularly catechins, which have been associated with various health benefits such as boosting metabolism, improving focus and concentration, and providing a calming effect due to the presence of the amino acid L-theanine. Matcha also contains vitamins, minerals, and fiber.

Ingredients needed for the matcha cheesecake cups

For the crust

• 3 sheets Graham crackers, 50g
• 1 ½ tablespoon Apple sauce

For the cheesecake

• 3.5 oz Reduced fat Cream Cheese, 100g, room temperature
• 7 oz Silken Tofu, 200g
• 3 – 3 ½ tablespoons Granulated sugar, 50-60g 
• 1 tablespoon lemon juice, 15ml
• 1 tablespoon Matcha powder, 6.5g
• 2 ½ teaspoons Hot water
• 1 ½ teaspoon Gelatin powder, 5g
• 3 tablespoons Hot water

For the topping

• ½ cups heavy whipping cream
• 1 tablespoon powdered sugar
• ½ teaspoons matcha powder

Instructions

1. Put the graham crackers in a ziplock bag and crush them to powder.
2. Add applesauce to the ziplock bag and mix well with the powdered graham cracker until moist. 
3. Put the graham cracker mixture on the bottom of 8oz glass cups and flatten. Rest the cups in the refrigerator until needed.
4. In a small cup, add matcha powder and hot water and mix until the matcha powder becomes a paste. Set it aside.

5. In a large bowl, mix soft cream cheese and granulated sugar and mix well.

6. Add silken tofu to the cream cheese mixture and mix until smooth, then add lemon juice and combine well.

7. In a small bowl, add gelatin powder and 3 tablespoons of hot water and mix until all gelatin dissolves.

8. Add a small amount of cream cheese mixture to the gelatin and mix well, then pour the gelatin mixture back into the cream cheese mixture. Combine well.

9. In the matcha paste, add a small amount of cream cheese mixture and mix it well. Once the matcha paste becomes runny, add the matcha mixture to the entire cream cheese mixture. Combine well.

10. Pour the matcha cream cheese mixture into the chilled glass cups. Chill the matcha cheesecake cups for at least an hour until it hardens.

11. For the topping, in a large bowl add heavy whipping cream and powdered sugar and whip until stiff peaks form.

12. Put the whipping cream in a piping bag and pipe it on top of each matcha cheesecake cup.

13. Dust with some matcha powder and enjoy!

If you like this matcha cheesecake cup recipe, you may also like:

• Japanese soufflé Cheesecake – Low-Calorie Version
• Cottage Cheesecake Cups with Oreo
• Keto Lemon Bar

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Matcha Cheesecake Cups Recipe

This matcha cheesecake cup recipe feature a smooth cream cheese filling, delicately infused with the essence of matcha.

Course Dessert

Cuisine American

Keyword Cheesecake, matcha

Prep Time 1 hour hour

Rest Time 1 hour hour

Total Time 2 hours hours

Servings 4 servings

Calories 223kcal

Equipment

• 1 Ziplock bag
• 4 8oz. glass cups
• 1 Small cup
• 2 Large bowl
• 1 Whisk
• 1 Spatula
• 1 Hand mixer/stand mixer
• 1 Piping bag
• 1 sifter

Ingredients

For the crust

• 3 sheets graham cracker 50g
• 1½ tablespoons unsweetened apple sauce

For the matcha cheesecake

• 3.5 oz. reduced fat Cream Cheese 100g, room temperature
• 7 oz. silken tofu 200g
• 3-3½ tablespoons granulated sugar 50-60g
• 1 tablespoon lemon juice 15ml
• 1 tablespoon matcha powder 6.5g
• 2½ teaspoons hot water for matcha powder
• 1½ teaspoons gelatin powder 5g
• 3 tablespoons hot water for gelatin

For the topping

• ½ cups heavy whipping cream
• 1 tablespoon powdered sugar
• ½ teaspoons matcha powder

Instructions

• Put the graham crackers in a ziplock bag and crush them to powder.
• Add applesauce to the ziplock bag and mix well with the powdered graham cracker until moist. 
• Put the graham cracker mixture on the bottom of 8oz glass cups and flatten. Rest the cups in the refrigerator until needed.
• In a small cup, add matcha powder and hot water and mix until the matcha powder becomes a paste. Set it aside.
• In a large bowl, mix soft cream cheese and granulated sugar and mix well.
• Add silken tofu to the cream cheese mixture and mix until smooth, then add lemon juice and combine well.
• In a small bowl, add gelatin powder and 3 tablespoons of hot water and mix until all gelatin dissolves.
• Add a small amount of cream cheese mixture to the gelatin and mix well, then pour the gelatin mixture back into the cream cheese mixture. Combine well.
• In the matcha paste, add a small amount of cream cheese mixture and mix it well. Once the matcha paste becomes runny, add the matcha mixture to the entire cream cheese mixture. Combine well.
• Pour the matcha cream cheese mixture into the chilled glass cups. Chill the matcha cheesecake cups for at least an hour until it hardens.
• For the topping, in a large bowl add heavy whipping cream and powdered sugar and whip until stiff peaks form.
• Put the whipping cream in a piping bag and pipe it on top of each matcha cheesecake cup.
• Dust with some matcha powder and enjoy!

The post Matcha Cheesecake Cups Recipe appeared first on Simply A Homebody.

What does Bailey’s Irish Cream taste like?

Bailey’s Irish Cream is a creamy, sweet liquor that tastes like a blend of Irish whiskey, cream, and chocolate. When you sip it, you might feel a little kick from the whiskey, but that’s totally balanced out by the creamy, chocolatey goodness. Some might say they taste hints of coffee, caramel, or vanilla too – it just depends on your taste buds.

Ingredients for Bailey’s Mini Cheesecake Cups

Brownie cups:

• 1 box Duncan Hines brownie mix*
• 3 Tablespoons Bailey’s Irish Cream
• 2/3 cup melted coconut oil
• 2 eggs

*If you use different brands of brownie mixes, the amount of Bailey’s cream, coconut oil, and eggs may vary. Follow the instruction on your brownie mix and decide how many eggs are needed. Then substitute water and vegetable oil with Bailey’s Irish Cream and coconut oil in the same ratio.

Baileys Cheesecake Cream:

• 4 oz. cream cheese, softened
• 3 Tablespoons powdered sugar
• 1/4 cup Bailey’s Irish Cream
• ½ cup heavy whipping cream

Decoration:

• St. Patrick’s Day-themed decorations and green glitters

Instructions

1.Preheat oven to 350°F. Grease a mini muffin tin and set it aside.

2. In a large mixing bowl, combine a box of brownie mix, Bailey’s Irish Cream, melted coconut oil, and eggs then mix well.

3. Add the brownie batter to the mini muffin tin and bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.

4. Once brownies are out of the oven, press a shot glass into the middle of each, making shallow cups. Let them cool completely.

5. While Brownies cool, make the Bailey’s cheesecake cream. In a large bowl, using a hand mixer or a stand mixer, beat cream cheese, powdered sugar, and Bailey’s until well combined. Add heavy whipping cream and whip until stiff peaks form.

6. Pipe or spread a dollop of cheesecake cream on top of each brownie cup.

7. Top with St. Patrick’s-themed decorations and glitters.

How long does Bailey’s mini cheesecake last?

If placed in an airtight container in the fridge, they will last for up to 3 days. Do NOT store them at room temperature as the cheesecake cream contains fresh cream. If brownie cups are not filled with the cheesecake cream, they can be stored in an airtight container in the freezer for up to a month. So you can bake the brownie cups in advance, then add cheesecake cream and sprinkles to the brownie cups on the same day you plan to serve them.

If you like these Bailey’s Mini Cheesecake Cups, you may also like:

• Valentine Petite Fours
• Whoopie Pie – Easy Recipe with Cake Mix
• Brownie Bites – Packed with Protein

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Bailey’s Mini Cheesecake Cups

These Bailey’s mini cheesecake cups are the perfect dessert to celebrate St. Patrick’s Day. The rich, chocolatey goodness of a brownie is elevated to the next level with creamy Bailey’s cheesecake cream. So gather your friends and family and celebrate St. Patrick’s Day in style with this sweet and boozy dessert!

Course Dessert

Cuisine American

Keyword brownie, Cheesecake

Prep Time 50 minutes minutes

Cook Time 15 minutes minutes

Cooling Time 30 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 24 mini cheesecake cups

Equipment

• 1 Mini muffin pan
• 1 or 2 Large bowls
• 1 Hand mixer/stand mixer/whisk
• 1 Shot glass
• 1 or 2 Piping Bags
• 1 Piping tip optional
• 1 Tweezer optional

Ingredients

For the Brownie Cups

• 1 box Duncan Hines brownie mix *See NOTE1
• 3 tablespoons Bailey’s Irish Cream
• ⅔ cups melted coconut oil
• 2 eggs

For the Baileys Cheesecake Cream

• 4 ounce cream cheese softened
• 3 tablespoons powdered sugar
• ¼ cups Bailey’s Irish Cream
• ½ cup heavy whipping cream

For the Decoration

• Some St. Patrick’s Day-themed decorations and green glitters

Instructions

For the Brownie Cups

• Preheat oven to 350°F. Grease a mini muffin tin and set it aside.
• In a large mixing bowl, combine a box of brownie mix, Bailey’s Irish Cream, melted coconut oil, and eggs then mix well.
• Add the brownie batter to the mini muffin tin and bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.
• Once brownies are out of the oven, press a shot glass into the middle of each, making shallow cups. Let them cool completely.
• While Brownies cool, make Bailey’s cheesecake cream. In a large bowl, using a hand mixer or a stand mixer, beat cream cheese, powdered sugar, and Bailey’s until well combined. Add heavy whipping cream and whip until stiff peaks form.
• Pipe or spread a dollop of cheesecake cream on top of each brownie cup.
• Top with St. Patrick’s-themed decorations and glitters.

Notes

Note 1: If you use different brands of brownie mixes, the amount of Bailey’s cream, coconut oil, and eggs may vary. Follow the instruction on your brownie mix and decide how many eggs are needed. Then substitute water and vegetable oil with Bailey’s Irish Cream and coconut oil in the same ratio.

The post Bailey’s Mini Cheesecake Cups appeared first on Simply A Homebody.

I love love love cheesecake! In the past, I have made New York cheesecake, pumpkin cheesecake, Oreo cheesecake, and more. Japanese soufflé cheesecake is a bit unique compared to other kinds of cheesecake but I definitely recommend it if you are a cheesecake lover like me.

Japanese Soufflé Cheesecake vs Regular Cheesecake

The most significant difference between these two types of cheesecake is the texture. Regular cheesecake is dense and made with more cream cheese. Japanese soufflé cheesecake is fluffy and light and it has a texture closer to soft sponge cake. Another big difference is regular cheesecake comes with crust on the bottom, but Japanese soufflé cheesecake is usually crustless.

How many calories does cheesecake have?

There are many types of cheesecake but they are commonly high in calories. For example, The Cheesecake Factory’s original cheesecake is 830kcal with 51 grams of sugar per serving. Junior’s Original New York Cheesecake is 460 kcal with 24 grams of sugar per serving. In comparison, with this recipe, you can enjoy Japanese soufflé cheesecake with only 111kcal per serving, 2 grams of sugar, and you can even get 8 grams of protein!

Ingredients for the Japanese soufflé cheesecake

• ⅔ cups Softened Cream Cheese, 150g
• 3 eggs, Separated into whites and yolks
• 1 5.3oz Non-Fat Greek Yogurt, 150g
• 3 tablespoons Granulated Monk Fruit Sweetener, 36g
• 1 tablespoon All-Purpose Flour, 8g

Instructions

1.Place cake pan liners in the pan (I used a 9” x 5” loaf pan). Preheat the oven to 350ºF (180ºC) and start heating up some water for the water bath.

2. In a large bowl, mix softened cream cheese and the non-fat Greek yogurt.

3. Add the egg yolks with the cream cheese mixture and combine well. Then add all-purpose flour to the cream cheese mixture then mix well. Set it aside.

4. In a separate large bowl, beat the egg white until it gets frothy, and add monk fruit sweetener. Keep beating the egg white until it forms a stiff peak.

5. Gently whisk in ⅓ of the egg whites to the cream cheese mixture until well incorporated in the batter. Then add the mixture back into the egg whites. Gently fold in egg whites with a silicone spatula making sure not to compromise the airiness of the beaten whites.

6. Pour the batter into the prepared pan, then place the pan in a slightly larger baking tray.

7. Fill the baking tray with boiling water, reaching about 1” up the side of the cake pan.

8. Place the tray in the oven. Reduce the oven temperature to 320ºF (160ºC) and bake for 70 minutes. Then, reduce the oven temperature to 300ºF (150ºC) and bake for another 10 minutes or a skewer inserted comes out clean.

9. Turn off the oven and leave the oven door slightly ajar for 15-20 minutes with the cake inside. Then remove the pan from the oven. *If you take the cake out immediately, the sudden temperature change could cause the cake to collapse.

10. Gently remove the cake from the pan to cool to room temperature.

11. Slice and enjoy it at room temperature or place it in the fridge for 3-4 hours to enjoy chilled.

If you like this Japanese soufflé cheesecake recipe, you may also like:

• Cottage Cheesecake Cups with Oreo
• Keto Lemon Bar
• Matcha Mille Crepe Cake – Low-Calorie Version

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Japanese soufflé Cheesecake – Low Calorie Version

Japanese soufflé cheesecake is fluffy, creamy, and melts in your mouth. This is a low-carb and low-calorie version and it only contains 2 grams of sugar 🙂

Course Dessert

Cuisine Japanese

Keyword Cheesecake, soufflé cheesecake

Prep Time 45 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Cooling/Chilling 3 hours hours 20 minutes minutes

Total Time 5 hours hours 25 minutes minutes

Servings 6

Calories 111kcal

Equipment

• 1 Cake pan I used 9" x 5" loaf pan
• 2 Large bowls
• Cake pan liners
• 1 Silicone Spatula
• 1 Hand mixer/stand mixer
• 1 Whisk
• 1 Large baking tray for water bath

Ingredients

• ⅔ cups softened cream cheese 150g
• 3 large eggs separated into whites and yolks
• 1 5.3oz non-fat Greek yogurt 150g
• 3 tablespoons granulated monk fruit sweetener 36g
• 1 tablespoon all-purpose flour 8g

Instructions

• Place cake pan liners in the pan (I used a 9” x 5” loaf pan). Preheat the oven to 350ºF (180ºC) and start heating up some water for the water bath.
• In a large bowl, mix softened cream cheese and the non-fat Greek yogurt.
• Add the egg yolks with the cream cheese mixture and combine well. Then add all-purpose flour to the cream cheese mixture then mix well. Set it aside.
• In a separate large bowl, beat the egg white until it gets frothy, and add monk fruit sweetener. Keep beating the egg white until it forms a stiff peak.
• Gently whisk in ⅓ of the egg whites to the cream cheese mixture until well incorporated in the batter. Then add the mixture back into the egg whites. Gently fold in egg whites with a silicone spatula making sure not to compromise the airiness of the beaten whites.
• Pour the batter into the prepared pan, then place the pan in a slightly larger baking tray.
• Fill the baking tray with boiling water, reaching about 1” up the side of the cake pan.
• Place the tray in the oven. Reduce the oven temperature to 320ºF (160ºC) and bake for 70 minutes. Then, reduce the oven temperature to 300ºF (150ºC) and bake for another 10 minutes or a skewer inserted comes out clean.
• Turn off the oven and leave the oven door slightly ajar for 15-20 minutes with the cake inside. Then remove the pan from the oven. *If you take the cake out immediately, the sudden temperature change could cause the cake to collapse.
• Gently remove the cake from the pan to cool to room temperature.
• Slice and enjoy it at room temperature or place it in the fridge for 3-4 hours to enjoy chilled.

The post Japanese soufflé Cheesecake – Low Calorie Version appeared first on Simply A Homebody.

If you have a food processor or a blender, you are in luck! This cottage cheesecake can be prepared without any mixing bowls so the clean-up is a breeze.

Cream cheese vs cottage cheese

Cream cheese is usually used to make cheesecakes, but I substitute it with cottage cheese in this recipe. Cottage cheese is lower in calories and richer in protein than cream cheese ^[1]. The texture of cottage cheese is a little chunkier so it needs to be blended well until smooth while preparing cheesecakes.

Ingredients for the cottage Cheesecake

For the crust

• 12 Oreo Thins 
• ¼ cup Plain fat-free Greek Yogurt, 50g
• 3 Tablespoons PureProtein rich chocolate whey protein powder, 30g

For the cheesecake

• 2 cups fat-free cottage cheese, 16 oz
• ¼ cup fat-free Greek yogurt, 70g
• ¼ cup sugar, 50g
• ¼ cup LAKANTO monk fruit sweetener, 50g
• 1 scoop vanilla-flavor whey protein powder, 30g
• 2 eggs, large
• 1 teaspoon vanilla, 5ml
• 3 Oreo Thins for decoration

How to make cottage cheesecake

For the crust

1. Preheat oven to 350°F. (175°C).
2. Combine Oreo thins, fat-free Greek yogurt, and chocolate-flavored whey protein powder in a food processor. Line a 12-cup muffin pan with cupcake liners. Press the crust mixture into the bottom of the muffin pan; bake for 5-8 minutes until set. Remove from oven and cool to room temperature.

For the cheesecake

1. Reduce oven temperature to 325°F (160°C).
2. Put the cottage cheese in a food processor and blend until smooth. 
3. Add the rest of the cheesecake ingredients and keep blending until every ingredient is well combined.
4. Using a large spoon or ladle, scoop the cheesecake batter and pour it onto each crust.
5. Bang the muffin pan against the counter a few times to remove any air bubbles.
6. Roughly crush 3 Oreo Thins and sprinkle on top of each cheesecake cup.

7. Bake for 30 minutes, or until only a small area in the center of the cheesecake wobbles or jiggles in the pan.

8. Let cool at room temperature for 30 minutes, refrigerate for a minimum of 3 hours, and enjoy!

If you like these Oreo cottage cheesecake cups, you may also like:

• Mini Cream Puffs – 0 Carbs and 0 Sugar
• Healthy Baked Donut Recipe
• Brownie Bites – Packed with Protein

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Cottage Cheesecake Cups with Oreo

These Oreo cottage cheesecake cups are super easy to make, low-calorie, and packed with 11 grams of protein per cup. With fat-free Greek yogurt and fat-free cottage cheese, you can now treat yourself without feeling guilty.

Course Dessert

Cuisine American

Keyword Cheesecake, cottage cheese

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Resting 3 hours hours 30 minutes minutes

Total Time 4 hours hours 25 minutes minutes

Servings 12 cups

Calories 114kcal

Equipment

• 1 Food processor or blender optional
• 1 12-cup muffin pan
• 12 Cupcake liners
• 1 large spoon or ladle

Ingredients

For the crust

• 12 Oreo Thins
• ¼ cup Plain fat-free Greek yogurt 50g
• 3 tablespoons PureProtein rich chocolate whey protein powder 30g

For the cheesecake

• 2 cups Fat-Free cottage cheese 16oz
• ¼ cup Fat-Free Greek yogurt 70g
• ¼ cup sugar 50g
• ¼ cup LAKANTO monk fruit sweetener 50g
• 1 scoop vanilla-flavor whey protein powder 30g
• 2 eggs large
• 1 teaspoon vanilla extract 5ml

Instructions

For the crust

• Preheat oven to 350°F. (175°C).
• Combine Oreo thins, fat-free Greek yogurt, and chocolate-flavored whey protein powder in a food processor. Line a 12-cup muffin pan with cupcake liners. Press the crust mixture into the bottom of the muffin pan; bake for 5-8 minutes until set. Remove from oven and cool to room temperature.

For the cheesecake

• Reduce oven temperature to 325°F (160°C).
• Put the cottage cheese in a food processor and blend until smooth. 
• Add the rest of the cheesecake ingredients and keep blending until every ingredient is well combined.
• Using a large spoon or ladle, scoop the cheesecake batter and pour it onto each crust.
• Bang the muffin pan against the counter a few times to remove any air bubbles.
• Roughly crush 3 Oreo Thins and sprinkle on top of each cheesecake cup.
• Bake for 30 minutes, or until only a small area in the center of the cheesecake wobbles or jiggles in the pan.
• Let cool at room temperature for 30 minutes, refrigerate for a minimum of 3 hours, and enjoy!

The post Cottage Cheesecake Cups with Oreo appeared first on Simply A Homebody.

When you are having cravings for rich chocolate desserts while you are on a low-sugar / keto diet, these mini chocolate cheesecakes are it! They are rich in flavor and so satisfying to snack on.

This recipe is super easy to follow, and the mini cheesecakes can be made ahead of time as they refrigerate/freeze perfectly. You can make them in a regular springform pan if you like but making them in a muffin tin helps portion control:)

Choosing The Right Chocolate

Depending on which chocolate you use to make these mini chocolate cheesecakes, the sugar content will vary. The higher the cacao content in chocolates tends to be the lesser sugar. But I understand not everyone is a fan of dark chocolate. If you prefer sweeter chocolate, try sugar-free milk chocolates for this recipe. I tried them myself, and they tasted as good as any normal milk chocolates:)

Nutrition Label

Here is the nutrition label for one mini chocolate cheesecake when it’s baked with sugar-free chocolates:

If calories are also the concern, you can swap full-fat cream cheese to 1/3-less-fat cream cheese, then the calorie will go down to 188kcal per serving size.

Baking Tips for These Mini Chocolate cheesecakes

Make sure the cream cheese is at room temperature

Using the cold cream cheese right out of the refrigerator may cause the batter to be lumpy. Leave it out on a counter overnight or microwave it for 20 seconds at 50% power.

Bake the chocolate cheesecakes in a water bath

The water bath helps the cheesecakes to bake slowly and evenly without browning the top.

Do NOT open the oven door in the first 30 minutes of baking

The temperature changes cause cracking (I used to make this mistake all the time because I was too impatient 🙁

Cool the cheesecakes to room temperature inside the oven

The sudden temperature change causes cheesecakes to crack. Once it’s baked, leave the oven door cracked open until the cheesecakes cool to room temperature. Then cool them even more in the refrigerator.

If you like these mini chocolate cheesecakes, you may also like:

• Mini Cream Puffs – 0 Carbs and 0 Sugar
• Sweet Potato Bites – Low Fat & Low Sugar

Mini Chocolate Cheesecakes – Low-Sugar & Crustless

These mini chocolate cheesecakes are dense and rich in flavor, and any chocolate lovers will be in love <3 Make sure to use dark chocolate with high cacao content or sugar-free chocolate to keep the cheesecakes low-sugar and low-carb.

This recipe was adapted from @ayumi_cook_ 's recipe.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Resting Time 7 hours hrs

Total Time 8 hours hrs

Course Dessert

Cuisine Other

Servings 6 mini chocolate cheesecakes

Equipment

• A muffin tin
• Cupcake liners
• Hand mixer/stand mixer
• A deep and large baking container for a water bath (e.g., a deep turkey roaster pan)
• Piping Bags

Ingredients

  

Chocolate Cheesecakes

• 1/2 cup sugar-free chocolate or dark chocolate with a high cacao content 70g
• 1/2 cup heavy whipping cream
• 3/4 cup cream cheese softened
• 1 1/2 tablespoon erythritol
• 1 teaspoon vanilla extract
• 1 1/2 tablespoon unsweetened cocoa powder

Decorating

• 1-2 tablespoon unsweetened cocoa powder optional

Instructions

• Preheat the oven to 320F (160C) and place cupcake liners (about 6) in a muffin tin.
• In a small bowl, place dark chocolate and heavy whipping cream. Put saran wrap over the bowl and microwave it in 10 seconds increments and mix. Repeat until the chocolate and the whipping cream are fully combined then set it aside.
• In a large bowl, mix softened cream cheese, erythritol, and egg yolk until combined.
• Add melted chocolate mixture into the cream cheese mixture and mix well.
• Sift cocoa powder into the mixture and mix until everything is completely combined.
• Pour the chocolate cream cheese mixture evenly into cupcake liners.
• Bake in a water bath for 40 – 50 minutes or until the tops look firm. Once baked, leave the mini cheesecakes inside the oven with the oven door slightly open and let it cool to room temperature (about an hour).
• Rest the cheesecakes in a refrigerator for at least 6 hours or overnight.
• Dust the cheesecakes with unsweetened cocoa powder before serving (optional) and enjoy!

Keyword Cheesecake

The post Mini Chocolate Cheesecakes – Low-Sugar & Crustless appeared first on Simply A Homebody.

The mini pumpkin cheesecake is dressed up with semi-sweet cream cheese frosting and a little pumpkin seed. The regular whipped cream would be perfectly fine taste-wise. But for decoration purposes, I added some cream cheese into whipped cream. When I was baking these mini pumpkin cheesecakes, they were for my Thanksgiving dinner party. I was afraid that the regular whipped cream might melt if the cheesecake had to sit in a warm room for a while. By adding some cream cheese into the whipped cream, I prevented it from melting too fast.

The pumpkin cheesecake recipe was adapted from Mommtevolution‘s Cheesecake Factory pumpkin cheesecake copycat recipe. This recipe has been my go-to for a long time and I absolutely love it 😉

WHAT TOOLS ARE NEEDED FOR THIS MINI PUMPKIN CHEESECAKE?

• Perforated tart ring (3” diameter)
• Electric mixer or Hand mixer
• Parchment paper or baking mat
• Silicone Molds (2.75 inches in diameter per dome)
• Roasting pan or 1inch deep sheet pan
• Piping bag or ziplock Bag
• Piping tip (I used Betty Crocker #21 tip)

Ingredients

Crust (Makes about 12 round crusts – 3” diameter each)

• 6 tablespoons melted unsalted butter
• 8 sheets cinnamon graham cracker, crushed to crumbs (about 1 ½ cups)
• 1/4 cup sugar
• Pinch of salt

Pumpkin Cheesecake

• 1 pound room temperature cream cheese (I used Philadelphia brand)
• 1 cup sugar
• 1/8 cup sour cream
• 1/2 15-ounce can pure pumpkin
• 3 large room temperature, lightly beaten eggs
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ginger, ground
• 1/8 teaspoon cloves, ground
• 1/2 tablespoon vanilla extract

Semi-sweet Cream Cheese Frosting

• 4 oz cream cheese
• 1 cup heavy whipping cream
• 1/2 cup Powdered sugar*
• 1/2 teaspoon Vanilla extract

*If you like fully sweet cream cheese frosting, add 1 cup of powdered sugar instead of 1/2 cup

Topping

• 12 Pumpkin seeds
• (Optional) Some Milk Chocolate

Instructions

For The Crust

1. Preheat oven to 325 degrees F with rack in the center position.
2. In a bowl, mix the butter with the cinnamon graham cracker crumbs, 1/4 cup of sugar, and a pinch of salt.
3. On a baking sheet, place a baking mat or parchment paper. Place the perforated tart ring and press the crumb mixture into the bottom of the ring. Pack the crumb mixture tightly and evenly to the crust to be about ¼ inch thick. Remove the ring from the crust sheet. Repeat the process until all the crumb mixtures are gone (make about 12 round crust sheets).
4. Bake for 15 minutes. Let them cool.

For The Pumpkin Cheesecake

1. Preheat oven to 325 degrees F with rack in the center position.
2. In a bowl, beat the cream cheese and sugar until smooth using a mixer. Scrape down bowl sides and the mixer as needed. Do not overbeat till fluffy.
3. Add sour cream, pumpkin, eggs, vanilla, and spices. Mix until combined
4. Pour the cream cheese mixture into silicone molds.
5. Place the silicone molds into a roasting pan or 1inch deep sheet pan.
6. In a medium pot, bring water to a boil.
7. Pour the boiling water into the roasting pan or the sheet pan until it comes about halfway up the side of the silicone mold. Place the pan in the oven.
8. Bake the cake for about 1 hour 30 minutes, or until the outside of the cheesecake sets but the center is still loose.
9. Turning off the oven. Open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 hour.
10. Carefully remove the springform pan from the roasting pan. Cool on a rack for at least an hour.
11. Cover the silicone molds with saran wrap and place them in the refrigerator for at least 8 hours or even overnight.

For The Semi-sweet Cream Cheese Frosting

1. Place your mixing bowl in the freezer for 5-10 minutes before starting. 
2. Beat the cream cheese, powdered sugar, and vanilla extract on medium-high speed until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
3. Slowly drizzle in the heavy whipping cream and continue beating until the cream cheese resembles a liquid mixture.
4. Continue to add the remaining heavy whipping cream and beat on medium-high speed until soft peaks form.
5. Use immediately or keep refrigerated.

For Assembly

1. Place each round crust on a piece of parchment paper square (cut to about 4.5inch square) – This is optional, but doing so will make it easier to transport the individual cheesecakes later.
2. Take out the cheesecake domes from the silicone molds. Be careful not to push the top of the domes too hard. Place the cheesecake on top of the crust.
3. Put the cream cheese frosting into a piping bag with a piping tip (I used Betty crocker #21 Tip). Pipe it all around the cheesecake.
4. Place pumpkin seed on top of the cheesecake.
5. (Optional) Melt chocolate in a microwave or by a double boiler and place the melted chocolate in a piping bag. Cut the tip of the piping bag and start drawing cute faces!

Mini Pumpkin Cheesecake

Pumpkin cheesecake is one dessert I bake every fall. This year, I decided to make them in mini sizes and decorated them as pumpkins. They are easy to grub and fit in your belly even after all the holiday dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 3 hours hrs

Resting time 8 hours hrs

Course Dessert

Cuisine American

Servings 12 Mini Cheesecake

Equipment

• Perforated tart ring (3” diameter)
• Electric mixer or Hand mixer
• Parchment paper or baking mat
• Silicone Molds (2.75 inches in diameter per dome)
• Roasting pan or 1inch deep sheet pan
• Piping bag or ziplock Bag
• Piping tip (I used Betty Crocker #21 tip)

Ingredients

  

Crust

• 6 tbsp melted unsalted butter
• 8 sheets cinnamon graham cracker crushed to crumbs (about 1 ½ cups)
• 1/4 cup sugar
• Pinch of salt

Pumpkin Cheesecake

• 1 pound room temperature cream cheese I used Philadelphia brand
• 1 cup sugar
• 1/8 cup sour cream
• 1/2 can 15-ounce can pure pumpkin
• 3 large room temperature lightly beaten eggs
• 1/2 tbsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/8 tsp ground cloves

Semi-sweet Cream Cheese Frosting

• 4 oz cream cheese
• 1 cup heavy whipping cream
• 1/2 cup Powdered sugar* *If you like fully sweet cream cheese frosting, add 1 cup of powdered sugar instead of 1/2 cup
• 1/2 tsp Vanilla extract

Topping

• 12 pumpkin seeds
• some milk chocolate optional

Instructions

For The Crust

• Preheat oven to 325 degrees F with rack in the center position.
• In a bowl, mix the butter with the cinnamon graham cracker crumbs, 1/4 cup of sugar, and a pinch of salt.
• On a baking sheet, place a baking mat or parchment paper. Place the perforated tart ring and press the crumb mixture into the bottom of the ring. Pack the crumb mixture tightly and evenly to the crust to be about ¼ inch thick. Remove the ring from the crust sheet. Repeat the process until all the crumb mixtures are gone (make about 12 round crust sheets).
• Bake for 15 minutes. Let them cool.

For The Pumpkin Cheesecake

• Preheat oven to 325 degrees F with rack in the center position.
• In a bowl, beat the cream cheese and sugar until smooth using a mixer. Scrape down bowl sides and the mixer as needed. Do not overbeat till fluffy.
• Add sour cream, pumpkin, eggs, vanilla, and spices. Mix until combined
• Pour the cream cheese mixture into silicone molds.
• Place the silicone molds into a roasting pan or 1inch deep sheet pan.
• In a medium pot, bring water to a boil.
• Pour the boiling water into the roasting pan or the sheet pan until it comes about halfway up the side of the silicone mold. Place the pan in the oven.
• Bake the cake for about 1 hour 30 minutes, or until the outside of the cheesecake sets but the center is still loose.
• Turning off the oven. Open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 hour.
• Carefully remove the springform pan from the roasting pan. Cool on a rack for at least an hour.
• Cover the silicone molds with saran wrap and place them in the refrigerator for at least 8 hours or even overnight.

For The Semi-sweet Cream Cheese Frosting

• Place your mixing bowl in the freezer for 5-10 minutes before starting.
• Beat the cream cheese, powdered sugar, and vanilla extract on medium-high speed until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
• Slowly drizzle in the heavy whipping cream and continue beating until the cream cheese resembles a liquid mixture.
• Continue to add the remaining heavy whipping cream and beat on medium-high speed until soft peaks form.
• Use immediately or keep refrigerated.

For Assembly

• Place each round crust on a piece of parchment paper square (cut to about 4.5inch square) – This is optional, but doing so will make it easier to transport the individual cheesecakes later.
• Take out the cheesecake domes from the silicone molds. Be careful not to push the top of the domes too hard. Place the cheesecake on top of the crust.
• Put the cream cheese frosting into a piping bag with a piping tip (I used Betty crocker #21 Tip). Pipe it all around the cheesecake.
• Place pumpkin seed on top of the cheesecake.
• (Optional) Melt chocolate in a microwave or by a double boiler and place the melted chocolate in a piping bag. Cut the tip of the piping bag and start drawing cute faces!

Keyword Cheesecake

If you like pumpkin dessert, check this out

• Pumpkin Dinner Rolls

The post Mini Pumpkin Cheesecake – Decorated as Pumpkins appeared first on Simply A Homebody.