Description
Strawberry Cheesecake Cups with Cottage Cheese are a lighter, protein-packed twist on classic cheesecake. Creamy, naturally sweetened with honey, and topped with a fresh strawberry compote over a buttery graham cracker crust — easy to make, impossible to stop eating.
Ingredients
Crust:
- ½ cup graham cracker crumbs
- 2 tbsp butter, softened
Cheesecake Filling:
- ¼ cup cream cheese, softened
- ⅓ cup plain Greek yogurt
- 2 tsp vanilla extract
- 1½ cups cottage cheese (higher fat = creamier result)
- 2 tbsp honey
- Zest of ½ lemon
Strawberry Compote:
- 2 cups strawberries, fresh or frozen
- 2 tbsp honey or sugar of choice
Instructions
- Mix graham cracker crumbs and softened butter until combined. Press firmly into the bottom of serving cups or jars. Refrigerate while you prepare the filling.
- Blend cottage cheese in a food processor or blender until completely smooth, about 1–2 minutes.
- Add cream cheese, Greek yogurt, vanilla, honey, and lemon zest to the blender. Blend again until silky and well combined. Taste and adjust sweetness if needed.
- Spoon or pipe the cheesecake filling over the chilled crusts. Refrigerate for at least 1 hour.
- Make the compote: combine strawberries and honey in a small saucepan over medium heat. Cook for 8–10 minutes, stirring occasionally, until the strawberries break down and the sauce thickens slightly. Cool completely.
- Spoon strawberry compote over chilled cheesecake cups just before serving.
Notes
- Blend the cottage cheese thoroughly — no lumps means a perfectly smooth, creamy filling.
- Use full-fat cottage cheese for the richest, most indulgent texture.
- Make the compote ahead and store in the fridge — it keeps well for up to 5 days.
- Prep Time: 15 mins
- Cook Time: 10 mins