These mini cottage cheesecake cups feature a crunchy oat crust and a creamy filling made with cottage cheese, cream cheese, and a hint of lemon zest. Perfect for individual servings, they’re a lighter twist on traditional cheesecake that’s just as delicious. With a sweet oat base and velvety smooth filling, these cheesecake cups are a delightful dessert for any occasion.

Ingredients

For the Crust:

2 cups rolled oats
6 tablespoons butter, melted
2 tablespoons granulated sugar

For the Filling:

1 cup full-fat cottage cheese
8 ounces cream cheese, softened
1 large egg
¼ cup granulated sugar
1 teaspoon lemon zest

Instructions

Prepare the Crust:
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a food processor, pulse the rolled oats until finely ground. Add the melted butter and granulated sugar, blending until the mixture is well combined.
Press about 1 ½ tablespoons of the oat mixture into the bottom of each muffin cup, pressing firmly to create an even crust.
Prepare the Filling:
Clean the food processor and add the cottage cheese, cream cheese, egg, granulated sugar, and lemon zest. Blend until smooth and creamy.
Assemble and Bake:
Spoon the filling evenly into the prepared oat crusts in the muffin tin.
Bake in the preheated oven for 20 minutes, or until the centers are set and the edges are slightly golden.
Cool and Refrigerate:
Allow the cheesecake cups to cool in the muffin tin for about 10 minutes before transferring to a wire rack to cool completely.
For the best texture, refrigerate for at least 1 hour before serving.

Why You’ll Love This Recipe

Individual Servings: These mini cheesecakes are perfect for portion control and easy serving, making them ideal for parties or gatherings.
Lighter Twist on Cheesecake: With cottage cheese and cream cheese, these cheesecake cups offer a lighter, protein-packed version of a classic dessert.
Delicious Oat Crust: The oat crust is subtly sweet and crunchy, providing the perfect balance to the creamy filling.
Quick & Easy: This no-bake dessert requires just 20 minutes of baking time and minimal prep.

Tips

Use Full-Fat Cottage Cheese: For the creamiest filling, use full-fat cottage cheese. If you prefer a lower-fat option, you can try reduced-fat cottage cheese, but the texture may vary slightly.
Chill Before Serving: These cheesecake cups taste best when chilled for at least an hour, as it allows the flavors to meld and the texture to set.
Don’t Overfill the Muffin Cups: For perfectly portioned cheesecake cups, avoid overfilling the muffin tins with the filling mixture.
Use Room Temperature Ingredients: Make sure the cream cheese and egg are at room temperature for the smoothest filling.

Variations and Substitutions

Flavored Cheesecake Cups: Add a teaspoon of vanilla extract or a few tablespoons of fruit puree (like raspberry or strawberry) to the filling for a different flavor.
Crust Variations: If you prefer a different crust, you can substitute the oat crust with graham cracker crumbs, crushed nuts, or a gluten-free option.
Dairy-Free Option: Substitute the cream cheese and cottage cheese with dairy-free alternatives like vegan cream cheese and cashew cream for a dairy-free version.
Topping Ideas: Add fresh berries, a drizzle of chocolate, or a dollop of whipped cream on top for an extra special touch.

FAQs

1. Can I freeze these cheesecake cups?

Yes! These cheesecake cups freeze well. Just allow them to cool completely, then place them in an airtight container or plastic wrap. They can be frozen for up to 3 months. Thaw in the fridge before serving.

2. Can I make these cheesecake cups ahead of time?

Absolutely! These cheesecake cups can be made a day ahead and stored in the fridge until ready to serve.

3. Can I use low-fat or non-fat cream cheese?

Yes, but the texture may be slightly different. Full-fat cream cheese provides the best, creamiest result.

Serving

Fresh Fruit Toppings: Top each cheesecake cup with fresh berries, such as strawberries, blueberries, or raspberries, for a burst of freshness.
Whipped Cream: Add a dollop of whipped cream on top for an extra indulgent treat.
Chocolate Drizzle: For a richer dessert, drizzle melted chocolate over the cooled cheesecake cups.

Suggestions

Make a Larger Batch: This recipe can easily be doubled or tripled if you’re serving a crowd. Simply use a larger muffin tin or make them in batches.
Add a Crunchy Topping: For extra texture, sprinkle some granola or crushed nuts on top of each cheesecake cup before serving.
Perfect for Parties: These individual servings are perfect for parties, picnics, or as a fun dessert for special occasions.

Enjoy these creamy, delicious cottage cheesecake cups as a lighter yet satisfying dessert for any occasion!