Description
These Cottage Cheese Cheesecake Muffin Cups are light, creamy, and perfectly portioned. Made with simple ingredients and blended until silky smooth, they bake into tender, lightly golden treats with a soft cheesecake center. Ideal for breakfast, snack time, or a lighter dessert option.
Ingredients
Scale
- 2 cups full-fat cottage cheese, blended smooth
- 2 large eggs
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Add cottage cheese, eggs, sugar, vanilla extract, flour, and salt to a blender.
- Blend until completely smooth and creamy.
- Lightly spray liners with nonstick spray if desired.
- Pour batter evenly into muffin cups, filling each about three-quarters full.
- Bake for 18 to 22 minutes until tops are lightly golden and centers are just set with a slight jiggle.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Blend thoroughly for the smoothest texture.
- Do not overbake to avoid dryness.
- Chill for at least one hour for a firmer, cheesecake-like texture.
- Store in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 muffin cup
- Calories: 110
- Sugar: 6g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 45mg