Strawberry Cottage Cheese Cheesecake Cups
This post may contain affiliate links. Read our full disclosure policy.
Who says you can’t have cheesecake for breakfast? These Strawberry Cottage Cheese Cheesecake Cups are smooth, creamy, and bursting with fresh berry flavor, all in the perfect single-serve bite. Made with cottage cheese and Greek yogurt, they’re just sweet enough to feel like a treat any time of day—morning, snack time, or even dessert!
Save this Recipe!
Get this recipe sent to your inbox, plus get new recipes from The Delicious Spoon every week!
This recipe came by mistake—a happy mistake! I was diving headfirst into the cottage cheese craze taking over social media, first with my Blender Cottage Cheese Pancakes, then Everything Cottage Cheese Bagels. But when the sweet tooth hit, I stumbled across a TikTok video where someone claimed their cottage cheese pudding tasted just like cheesecake. Spoiler alert: it did not. The blend of Greek yogurt, cottage cheese, and vanilla was… well, gag-inducing.
But I wasn’t ready to give up. I scraped the whole mess into a bowl, added eggs, lemon juice, and some sweetener, and baked it up with my fingers crossed. Then I topped it with a quick strawberry sauce and hoped for the best. It wasn’t perfect, but it was edible, and after five or six more tries, I finally landed on a version so good my picky daughter now asks for them on repeat. The kind of breakfast that totally passes as dessert.
Star Ingredients
- Cottage Cheese – If you can find the smooth cottage cheese, that is what I would recommend, but it is nearly impossible where I live, so I buy the 1% or 2% lumpy cottage cheese. I use a blender to make the cottage cheese smooth. More on that later.
- Graham Crackers – I typically crush graham crackers because I usually have full crackers on hand. But if you have a box of pre-crushed crackers, then use 1.5 cups, which will give you about 1/3 cup in each serving. I have tried this recipe with crushed Oreo cookies as the base as well. It isn’t my favorite, but something you might like to try. I found the chocolate base a little overpowering. Make this cheesecake recipe gluten-free by swapping regular for gluten-free graham crackers.
- Monkfruit Sweetener – I like how monkfruit sweetener over Swerve or Stevia because I find it doesn’t have a weird aftertaste or a strange “cooling” feeling. It also dissolves well and is a 1:1 ratio with regular granulated sugar.
- Strawberries – I like frozen because they are less expensive and have a little more moisture, which gives this topping a little more syrup to work with. But I have used both, and fresh or frozen both work well.
Step-By-Step Made Simple
How To Store The Extras
I like to make these on a Sunday so I have them as a tasty breakfast throughout the week. Now that my daughter is home from university, though, I am lucky if I get even one! I need to double the recipe, but I don’t have more containers, sadly and don’t want more in my cupboards.
Once these cheesecakes made with cottage cheese are set, and the strawberry topping added, I cover them with the container’s lid or plastic wrap. Then store them in the fridge for up to a week. You can also freeze them if you like and thaw in the fridge before eating as well. They will freeze well for up to 3 months.
Strawberry Cottage Cheese Cheesecake Cups
Equipment
- 4 single serve oven safe glass or ceramic containers.
Ingredients
Cottage Cheese Cheesecakes
- 1 cup cottage cheese
- 1 cup plain Greek yogurt
- 4 large eggs
- ¼ cup monk fruit sweetener
- 2 tsp vanilla
- 1 tbsp lemon juice
- 12 graham crackers or 1.5 cups crushed graham crackers
- 2 tbsp butter, melted
Strawberry Topping
- 2 cups sliced fresh or frozen strawberries
- ¼ cup monk fruit sweetener
Instructions
- Preheat your oven to 350°F.
- Crush the graham crackers in a blender if you are using whole crackers. Add the crushed graham crackers to a medium bowl and pour in the melted butter. Use a fork or your hands to mix in the butter evenly.
- Divide the grapham cracker mixture evenly between 4 single-serve oven-safe glass or ceramic containers. Gently press the graham cracker mixture down to form a base in the bottom of each container.
- Add one cup of cottage cheese, one cup of Greek yogurt, 1/4 cup of monk fruit sweetener, 2 tsp vanilla, 4 eggs and 1 tbsp of lemon juice to a large bowl and use an immersioin blender to blend smooth. You can also use a traditional blender if preferred.
- Pour the cottage cheese mixture evenly over each container with the graham cracker base.
- Add some water to the bottom of a baking sheet or shallow casserole dish and place the four cheesecakes on top. Bake for 30-35 minutes or until the center of the cheesecakes no longer look wet or unbaked. Remove from the oven and let cool.
- Once the cheesecakes are cool enough to touch, place the containers in the fridge to continue to cool for another hour or two.
Making the Strawberry Topping
- Add the strawberries and a 1/4 cup monk fruit sweetener to a large pan and cook over medium-high heat. When the strawberries soften, use a wooden spoon to macerate the strawberries so that the juices are released. Cook down further if you used frozen berries as they tend to hold more water. Anotehr 2-3 minutes will do. The syrup will thicken as it cools.
Assembly
- Add the strawberry topping evenly over the cheesecakes once cooled and enjoy!
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
