Description

Petite indulgences with rich, creamy cheesecake made lighter—crafted using cottage cheese, Neufchâtel cream cheese, almond flour crust, and subtly sweetened for a protein-packed treat under 200 kcal each.

Ingredients

For the crust:

9 graham crackers, crushed (~1 cup crumbs)

⅓ cup melted coconut oil or butter

For the filling:

8 oz Neufchâtel (or reduced-fat cream cheese), room temperature

8 oz 1% small-curd cottage cheese, room temperature

1 large egg
* ⅓ cup coconut sugar (or brown sugar)

¼ cup almond flour

Optional toppings: chocolate drizzle, fresh fruit, jam, chopped nuts

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Instructions

1. Preheat oven to 325 °F and line a 12‑cup muffin tin with liners.
2. Combine graham cracker crumbs and melted coconut oil; press ~2 Tbsp into each muffin cup. Bake 5–7 minutes until set
3. While crust cools, blend Neufchâtel and cottage cheese until creamy (~90 sec). Add egg, coconut sugar, and almond flour; pulse to combine.
4. Spoon filling into each crust (~3 Tbsp level).
5. Bake 16–18 minutes at 325 °F until centers are just set. Avoid overbaking.
6. Cool fully, then refrigerate 4–6 hours or overnight.
7. Top as desired before serving.

Prep Time: 8 minutes
Chilling Time:: 4–6 hours
Cook Time: 18 minutes
Category: Dessert