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

Print

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!

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