adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mini lemon cottage cheesecakes recipe
Mini lemon cottage cheesecakes recipe
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulge in mini lemon cottage cheesecakes bursting with zesty, creamy flavors. Swap cream cheese for cottage cheese and high-protein yogurt for a healthier treat. Chill for 2 hours for that velvety, tangy texture.
Ingredients:
  • 300g cottage cheese
  • 125g reduced-fat high-protein natural yoghurt (we used Chobani brand)
  • 1 small lemon, rind finely grated, juiced, plus 2 tsp thin strips of lemon rind, extra
  • 1 ½ tbsp maple syrup
Instructions:
  • Preheat your oven to 160°C (140°C fan forced). Grease 6 holes in an 80ml (1/3 cup) muffin pan and line the bases with circles of baking paper. Cut 12 strips of paper about 2 x 8cm long. Insert 2 strips into each hole, leaving enough paper to overhang the sides and create 4 handles.
  • In a food processor, combine cheese, yogurt, lemon rind and juice, eggs, and maple syrup until smooth. Transfer mixture into muffin holes and bake for 20 minutes until set. Allow to cool for 15 minutes, then transfer to a wire rack to cool completely. Chill in the fridge and serve with extra lemon rind on top.

Similar Recipes