Low fat dairy? On a keto page? You’re thinking I’ve officially lost my mind. Well…maybe. But these creamy higher protein cheesecakes are definitely not low fat, but I did manage to get the protein grams slightly higher than fat grams per serving, which is pretty exciting for anyone who wants to prioritize protein in every bite.
The challenge in reducing the fat in cheesecake is to give it a tender, creamy texture. When baked, proteins tend to contract and can become tough, so you have to sneak up on them and wait. Seriously, you can’t rush a tender, high protein cheesecake.
Follow these tips when making these Keto mini-cheesecakes, for the best result:
- Do not overmix the proteins, especially the eggs. While you want to whip the cream cheese and dissolve the sweetener initially, don’t overwhip it. When the sweetener is dissolved and the mixture is creamy, stop.
- Add the eggs last, and mix just until blended.
- Use a water bath. Yes, it’s a bit of a pain, but it’s so very worth the tender result.
Bake them on low heat. I use 300°F (148.°C). If your oven runs hot, keep that in mind.
- Set a timer. When the cheesecakes are just barely set, turn off the oven without opening the oven door. Let the cheesecakes cool for as long as possible. Two-three hours is ideal.
- After the cheesecakes have cooled in the oven, let them cool another hour or two at room temperature. The cheesecakes may “sweat” a bit and appear wet when you remove them from the muffin tin. Lightly dry the bottom and store them in the refrigerator overnight. Seriously, you can’t rush perfection, so begin making them 24 hours before serving.
For this recipe I used Good Culture 2% cottage cheese, 1/3 less fat Philadelphia cream cheese, and Fage 2% milkfat Greek yogurt. If you use a different brand, try to compare the fat, protein, and carbs to make sure the brand(s) you are using are similar.
The topping is optional, but it does give a slight bump in protein grams. Plus it tastes really good!
If you make these Keto mini-cheesecakes (when you make them?), please tag me on social media. I’m @cookingketowithKristie on Instagram and you can tag me on my Facebook page, Simply Keto, or in our group, Low Carb Journey to Health.
Higher protein Keto mini-cheesecakes
- 5.3 ounces 2% cottage cheese
- 8 ounces less fat cream cheese
- 7 ounces 2% milkfat Greek yogurt
- ½ cup sweetener
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- 4 large eggs
- 2-3 cups water (for the pan)
- ⅔ cups 2% Fage Greek yogurt
- 4 drops liquid sweetener
- ½ teaspoon vanilla extract
- 1 tablespoon lemon juice
- Preheat the oven to 300°F.
- Place parchment paper cupcake liners in a 12 well muffin tin. For best results, also locate a rimmed cookie sheet to place under the muffin tin that is also deep enough to create a water bath (about 1 to 1.5 inches deep).
- Place the cottage cheese in a blender or food processor, or an immersion blender to beat until smooth and creamy.
- Add the cottage cheese, cream cheese, yogurt, and sweetener to a large bowl and use a hand mixer to whip the ingredients until the sweetener is dissolved and the mixture is smooth.
- Measure in the lemon juice and vanilla extract and mix until well incorporated.
- Add the eggs, and mix lightly with the hand mixer until just smooth. Do not over mix.
- Use a large cookie scoop or a ladle to fill each muffin tin with the cheesecake batter.
- Place the rimmed sheet pan in the oven and pour 1 cup of water in the pan. Place the filled muffin tin on top of the sheet pan. Add additional water until the sheet pan is full.
- Bake for 20-22 minutes or until the cheesecakes are just set. The tops will be shiny and soft. Do not open the oven door but turn the oven off and let the cheesecakes cool in the oven for at least 1-2 hours.
- When completely cool, remove from the oven and place the cheesecakes on a cooling rack to continue cooling. The cheesecakes may “weep” as they cool and may shrink a little. Let the cheesecakes cool at room temperature for two hours before placing in an airtight container. Refrigerate overnight.
- Make the topping just before serving. Use a whisk to mix the yogurt, sweetener, vanilla extract, and lemon juice. Refrigerate until ready to use if only serving a few cheesecakes at a time.
- Before serving, top each cheesecake with the topping. Garnish with berries, a dusting of cocoa powder, shaved chocolate, or zest from an orange, lemon, or lime.