Cottage Cheese Mini Cheesecakes

Cottage cheese mini cheesecakes are delicate individual desserts on a shortbread cookie base with a vanilla cottage cheese filling, baked for 35 minutes at 150 °C and chilled in the fridge for 2 hours. This recipe makes exactly 6 muffin-cup portions. I highly recommend trying these. Enjoy!

Cottage Cheese Mini Cheesecakes

Individual cheesecakes on a shortbread cookie base with a delicate vanilla cottage cheese filling.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Chilling 2 hours hrs

Total Time 2 hours hrs 55 minutes mins

Servings: 6 pieces

Ingredients Method

Ingredients

  

For the shortbread base

• 60 g shortbread cookies
• 30 g butter melted

For the cottage cheese filling

• 200 g full-fat homemade cottage cheese
• 70 g sugar
• 1 egg
• 15 g corn starch
• 100 g sour cream, 20% or more
• vanillin a pinch
• salt a pinch

Method

 

1. Crush the shortbread cookies into crumbs, add the melted butter, and mix.
2. Divide the crumbs among 6 muffin cups, press down with a shot glass, and put the base in the fridge.
3. In a bowl, combine the cottage cheese, egg, sugar, vanillin, and salt, and blend until smooth.
4. Add the sour cream and starch, blend again - the filling is ready. Divide it among the 6 muffin cups.
5. Bake in a preheated 150 °C oven for 35 minutes.
6. Remove the cheesecakes, let them cool, and chill in the fridge for 2 hours.
   

Tips

• It's best to use full-fat, smooth homemade cottage cheese - the filling turns out even and tender.
• The sour cream should be at least 20% fat.
• Don't skip the fridge time: after 2 hours the cheesecakes stabilize and the flavor really opens up.